Reese’s Pieces Blondies

These Reese’s Pieces blondies, adapted from a recipe at Sally’s Baking Addiction, were so delicious that they never even made it out of our house. I should be embarrassed to admit this, but Mike and I ate them all. That’s right…the whole pan. Granted, this was over the course of about a week, but still, we never do such things.

These blondies are as easy to make as they are delicious, requiring simple ingredients that you probably have in your pantry (except maybe for the Reese’s Pieces) and just one bowl. I lined my baking pan with parchment paper, but you could use foil or grease the pan instead of you like.


  • 12 tablespoons butter, melted and cooled for 3 minutes
  • 2 cups packed light brown sugar
  • 3/4 cup creamy peanut butter
  • 2 eggs plus 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup Reese’s Pieces


Preheat oven to 350 degrees. Line a 9 x 13 pan with parchment paper.

In a large bowl, whisk melted butter and brown sugar together until smooth. Whisk in peanut butter, then eggs, egg yolk, and vanilla until well-combined.

Add flour, baking powder, and salt and stir together using a rubber spatula; batter will be very thick. Stir in 1/2 cup Reese’s Pieces, then spread batter into the baking pan, flattening as best you can to create an even layer. Sprinkle remaining Reese’s Pieces on top.

Bake for 30 minutes, then insert a cake tester in the center; blondies are done if the cake tester comes out clean or with just a few moist crumbs. Be careful not to over-bake these; peanut butter treats tend to dry out if they’re baked too long.

Remove from oven and cool completely in the pan; lift out using parchment paper and cut into 24 squares. Store in an airtight container at room temperature for several days.


Candy Blondies

For most of my life, Reese’s Peanut Butter Cups were my favorite candy. Now that I can’t eat chocolate because of migraines, I’m delighted to see that Reese’s offers a white peanut butter cup. And while I’d never really been a fan of white chocolate, it’s a wonderful alternative for migraineurs like me.

The recipe below combines two of my favorites: white peanut butter eggs and miniature Reese’s Pieces. You could mix whatever candy you like into these blondies; the recipe is one of the best I’ve found, and I’ve made it with both peanut and regular M&Ms before. Next time I make these, I might melt some peanut butter chips and drizzle it over the top, just for an extra bit of peanut butter goodness, or include peanut butter chips in the batter. The possibilities are endless!


  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups packed light brown sugar
  • 12 tablespoons butter, melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 6 Reese’s White Peanut Butter Eggs, chopped
  • 1/3 cup plus 2 tablespoons miniature Reese’s Pieces


Preheat oven to 350 degrees. Line a 9 x 13 pan completely with foil and lightly spray with baking spray.

Reserve 1 cup of chopped peanut butter eggs and 1/3 cup miniature Reese’s pieces for mixing into the batter; save the remaining portions for pressing onto the top.

In a large bowl, combine flour, salt, baking soda, and brown sugar; mix well to combine.

Add melted butter and stir to incorporate slightly; add eggs and vanilla extract and stir well to fully combine. The dough will be fairly dry, so you’ll want to use your hands to fully incorporate your ingredients.

Add 1 cup chopped peanut butter eggs and 1/3 cup miniature Reese’s Pieces and mix with your hands to combine well.

Press dough into the prepared pan, then sprinkle the top with the remaining candies and press them into the dough.

Bake for 23-25 minutes, until a cake tester inserted in the center comes out clean.

Cool in pan for about 10-15 minutes, then lift out by the foil and place on a wire rack; peel foil back slightly and allow to cool completely.

Once cool, remove foil entirely and cut into bars. Store in an airtight container.

Makes 24.

Loaded Peanut Butter Cookies

loaded pb cookiesTexture can make or break your baked goods, and for me, great texture is about balance. You don’t want a cookie that is too soft or too crisp, and striking that balance takes patience, attention to detail, and a bit of intuition.

I always (seriously, always) under-bake peanut butter cookies by a minute or two, pulling them from the oven when they still look puffy in the middle. Once you remove cookies from the oven, they keep baking for a few minutes while they cool on the baking sheets. So if you under-bake them by just a minute or two, they’ll reach the perfect level of done-ness while they’re cooling on your baking sheets, and they won’t end up too crispy.

These cookies have a great texture, being both soft and chewy and studded with crunchy Reese’s Pieces. I found this original recipe on Six Sisters’ Stuff, where they are billed as triple peanut butter cookies and use peanut butter chips instead of chocolate. I thought that might be a bit too peanut buttery, so I opted for chocolate chips with great results.


  • 1 cup butter, softened
  • 1 1/2 cups peanut butter
  • 1 cup packed light brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 3 cups flour
  • 1 cup Reese’s Pieces
  • 1 cup milk chocolate chips


Preheat oven to 350 degrees. Line several baking sheets with parchment paper. Note: this makes a very, very large batch of cookies; mine made almost 5 dozen.

In a mixing bowl, cream together butter, peanut butter, brown sugar, and white sugar until well-combined and fluffy, scraping the sides of your bowl often.

Add eggs and vanilla, beating well to combine. Add baking soda, then 1 cup of flour, beating to combine. Add remaining flour 1 cup at a time, mixing between each addition, to form a soft dough that pulls away from the sides of your mixer.

Add Reese’s Pieces and chocolate chips; I used my hands to mix them into the dough.

Roll dough into 1 1/2 inch balls and place about 1 1/2 inches apart on prepared baking sheets; they do not spread that much when baking, but you don’t want them too close together.

Bake for 10 minutes, until cookies are still puffy in the middle but brown on the bottom (just use your spatula to gently lift one cookie up to check the bottom). Remove from oven and cool on baking sheets for about 3 minutes, then remove to a wire rack to cool completely.