NUTTER BUTTER Cookie Blondies
Who doesn’t love those yummy peanut butter cookies shaped like a peanut?! There are so many creative ideas you can make with them too.
Servings: 12 servings
Calories: 580kcal
Ingredients
Cookie blondies
- 8 ounces butter room temp.
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temp.
- 2 cups all-purpose flour
- 1/4 cup peanut butter
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 crushed NUTTER BUTTER Cookies
- 1 1/2 cups milk chocolate chips
NUTTER BUTTER Cookie Gravestones
- 8 crushed NUTTER BUTTER Cookies for the top of the brownies
- 6 NUTTER BUTTER Cookies cut in half
- vanilla frosting for the “RIP”
Instructions
cookie blondies
- Heat the oven to 350 degrees. In a standalone mixer with the paddle attachment cream the butter and brown sugar until smooth.
- Add in the granulated sugar and beat on high until fluffy.
- Turn the mixer to low and add in the eggs, vanilla and 1 tablespoon vegetable oil. Mix well and scrape the sides of the bowl.
- In a small bowl combine the flour, salt, baking soda and give it a whisk.
- Slowly add the flour mixture to the butter mixture.
- Fold in the crushed NUTTER BUTTER Cookies and chocolate chips. Bake for 25 minutes. Do not over bake these!
- Take them out when they’re still a little doughy and they’ll set out of the oven too. Let them cool and then cut in squares.
Cookie gravestones
- Sprinkle the crushed NUTTER BUTTER Cookies on top of the brownies.
- Then, using a piping bag and a small round tip, write RIP on the NUTTER BUTTER Cookies broken in half.
- Add a little frosting to the bottom of the cookie to set on top of the brownies.
Nutrition
Calories: 580kcal | Carbohydrates: 72g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 581mg | Potassium: 116mg | Fiber: 2g | Sugar: 44g | Vitamin A: 580IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 2.1mg