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Peanut Butter Blondies

Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Yield Makes 12 (serving size: 1 cookie)
These Peanut Butter Blondies get a double punch of peanut flavor thanks to peanut butter and chopped peanuts. Bake a batch of these bar cookies for the peanut butter lover in your life.

Ingredients

  • 4 tablespoons butter, softened
  • 1/2 cup creamy peanut butter
  • 1 cup sugar
  • 1/2 cup light-brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • Cooking spray
  • 2 tablespoons chopped peanuts

Nutrition Information

  • calories 273
  • fat 11.3 g
  • satfat 3.9 g
  • monofat 4.3 g
  • polyfat 2.1 g
  • protein 6 g
  • carbohydrate 39 g
  • fiber 1 g
  • cholesterol 41 mg
  • iron 1 mg
  • sodium 207 mg
  • calcium 30 mg

How to Make It

  1. With an electric mixer, beat butter and peanut butter until fluffy. Add sugar and light-brown sugar and beat until combined. Add eggs, one at a time, beating after each addition. Add vanilla and mix until smooth. In a separate bowl, stir together flour, baking powder, and salt. Gradually add the dry ingredients to the peanut butter mixture, beating after each addition, until a smooth dough forms. Spread batter in an 8-inch baking dish coated with cooking spray and sprinkle with chopped peanuts. Bake at 350° until a toothpick inserted in the center comes out clean (30–35 minutes). Cool blondies on a wire rack for 15 minutes, then cut into 12 rectangles and serve. (The blondies will keep for 3 to 4 days in an airtight container.)