Nutter Butter Slutty Blondies

November 12, 2012 § 14 Comments

Surely you’ve heard of Slutty Brownies.   You know, those outrageously decadent bars combining the best of a chocolate chip cookie, an Oreo, and a brownie in one mind-boggling bite?

Excuse me while I wipe the drool off of  my keyboard…

Well, the other day I got a crazy idea – make a blonde version with peanut butter cookie dough and Nutter Butters!  Obviously, I had to whip them up the very next day.  I am now debating whether or not to whip them up again. [Edited to add: I did end up making make them again!] Seriously, they were SO good!  I don’t even know what else to say other than BEST. IDEA. EVER!

‘Nuff said.

Nutter Butter Slutty Blondies

Blondie base adapted from my Oreo Cream Cheese Blondies


For cookie dough

  • 2/3 cup creamy peanut butter
  • ½ cup granulated sugar
  • 1 egg white
  • ½ cup chocolate chips

For blondies

  • ½ cup (1 stick) butter, at room temperature
  • 3 tablespoons cream cheese, at room temperature (I used reduced fat.)
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 8-10 Nutter Butter cookies


  • Preheat the oven to 350 degrees Fahrenheit.  Line a 9 x 9-inch square baking pan with foil, grease with nonstick spray, and set aside.
  • In a medium bowl, mix the peanut butter, sugar, and egg until it becomes the consistency of cookie dough; add chocolate chips.  Press down into the bottom of the prepared pan until the entire bottom is covered.  Top with Nutter Butter cookies, set aside.
  • In a medium bowl, whisk the flour, baking powder and salt together and set aside.
  • Using a stand mixer or a hand mixer, cream the butter, cream cheese, brown sugar, and vanilla on medium speed until well combined, about 1 minute.  Increase the mixer speed to high and beat for 15 seconds.  Stop the mixer, scrape down the sides of the bowl, and add the egg.  Blend on medium speed for 30 seconds.  Add the dry ingredients and combine on low-speed until just a few dry streaks remain.
  • Scrape the batter into the prepared baking pan.  Press the batter into a smooth and even layer in the pan and bake until lightly golden and puffy around the edges (the center should still feel quite soft), about 28–30 minutes.  Cool for 10 minutes and then run a paring knife around the edge of the pan to release the bars.  Cool for at least 2 hours before turning the bars out of the pan and onto a large plate.

Yield:  12-16 servings

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