I was feeling smug last week about how I don’t crave Halloween candy. Of course, that was until I actually bought Halloween candy. I got my childhood favorite, Reese’s peanut butter cups, because I hadn’t had them in years and was curious about whether they’re as good as I remember. I ate about two-thirds of one, just enough to determine that yup, still good, and then employed my favorite technique for not overindulging – giving the rest of my food to Dave as quickly as possible before I change my mind.
Unfortunately, we only got about ten trick-or-treaters. That leaves me with 17 Reese’s peanut butter cups. I’m doing okay. I haven’t caved. Peanut butter cups are good, but they aren’t cookie dough. I can resist, but I’m certainly not complaining that this week’s Tuesday with Dorie recipe involves chocolate and peanut butter.
It was the best of both worlds – chocolate and peanut butter combined in cookie dough. That was where the self-control got difficult. However, once the cookies were (over-)baked, I was back to eyeing my bowl of candy.
Nicole has the recipe posted because she chose these for TWD. I baked mine for the low end of the range Dorie recommends, and they ended up dry and crisp. So check yours early! I suspect that if I hadn’t overbaked them, these would have lived up to their potential and given those peanut butter cups a run for their money.
(About that gaping hole in the middle of the pan: Dorie says to check the doneness of the blondies by inserting a knife into the center, but my top was too crisp for that – perhaps a sign that they were already overbaked – so I dug a little hole out instead. And ate it.)
One year ago: Cherry Fudge Brownie Torte
Two years ago: Rugelach (one of my favorite recipes from the book)
they truly look wonderful
Yum, these look great!! I’m glad we didn’t buy candy this year as I would be eyeing every piece of chocolate that came in the bag!!
Your blondies look great, even if they are overbaked, like mine 😉
If you’re still looking for a recipe for peanut butter blondies, you might try the one that Joy the Baker posted. I’ve had good luck with that recipe.
And if you really want to go into chocolate-and-peanut-butter overload? Try Joy’s Peanut Butter Sandwich Cookies. (You can probably halve the frosting on this; I used a generous amount with each cookie, and I still have leftover frosting. I used it on some chocolate cupcakes, so no waste!)
Reese’s PB Cups are my favorite too (along with Kit-Kats). I actually used mini pb cups from Trader Joe’s in the blondies 🙂 It was tricky to tell when these were done, and I suspect mine were a tad overbaked too. Yours look awesome regardless!
I love this combination, too. I have to say, though, I’d probably prefer the classic Reese’s cup to this dessert (although it looks delicious – sometimes nostalgia tastes better).
Mmm, peanut butter blondies! They sound absolutely awesome 😀 Adding Reese’s sounds amazing, too… Also, if the top was already crisp, would tenting it with foil have helped the heat spread more evenly, or was the ENTIRE thing overbaked? I have an oven which only works from the top (a broiler oven, really) so I always have baked goods which are overly browned on top. That’s most likely not the case in yours, but I was just wondering 🙂
Well, they certainly LOOK good! Maybe plop a scoop of ice cream on top:)
i thought about chopping up my leftover halloween reese’s and adding them to the blondies in place of peanuts and chocolate. but then i decided i’d rather save them for later instead! my blondies were fine the first day, but have dried out since…have to zap them in the microwave to make them soft.
These look amazing. I am a sucker for anything PB & Chocolate! I’m thinking I need to go get this cookbook too!
reeses are yummy and i bet these are too!
Yum! Those look perfect! Good luck resisting the PB cups. Evil little suckers. 😉
Yum! These look awesome. I love PB everything!