Baked Chocolate-Peanut Butter Donuts with Vanilla-Peanut Butter Glaze

You may have seen this recipe coming.  I mean, come on.

Chocolate and peanut butter.

Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze

I had to.

Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze

The vanilla glazed donuts, i.e. Krispy Kreme donuts And the cinnamon bun with cream cheese frosting donuts, i.e. Cinnabons in donut form, were lovely but.

The combination of chocolate and peanut butter will always hold a special place in my heart.

Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze

And these have been holding a special place in my heart and in my stomach the past few days.

The peanut butter keeps them extra moist.  So moist and dense you may think they were fried, but they’re baked.

Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze

Does baking them mean they’re somehow better for you than fried and therefore you can go ahead and have seconds?  Or thirds?  Sure, I’ll go with that logic.

The scent of chocolate and peanut butter wafting through your house while these are baking is intoxicating.  You’re forewarned.

Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze

But unlike chocolate cake or brownies which take much longer to bake, you’ll only be tempted for about 10 minutes while these babies bake.

And while they’re baking, you can make the vanilla peanut butter glaze.

Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze

Try not to lick the glaze-mixing spoon too many times while you wait for them to come out of the oven.

This is what they looked like fresh out of the oven and naked, BG (Before Glazing)

Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze

If for some reason you’re crazy you don’t like peanut butter, you could make a Cream Cheese Glaze or a basic Vanilla Glaze

But I happen to love peanut butter so the glaze choice was obvious for me.

Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze

If you don’t have a donut pan, you should get one.  $8 bucks with a coupon and well worth it but if you don’t have one and you’re desperate to get your chocolate peanut butter fix on pronto, you can make these as muffins as suggested in the recipe.

Donuts seem more fun to eat than muffins though.

Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze

And these were very fun to eat.

Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze

I especially liked licking the vanilla-infused peanut butter glaze from my fingers.  The sweet glaze balanced out the chocolate donuts which were not overly sweet.  The donuts have a rich, dark chocolate flavor rather than a ‘sweet’ or milk chocolate flavor.  They remind me of Flourless Chocolate Peanut Butter Chocolate Chip Cookies but in donut form.

Skylar and I were a sticky, peanut-buttery, chocolatey mess after we got done with these.

Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze

Her hair was getting in her eyes and face a bit while she was eating her donut and I had to remind her, “Honey, don’t touch your hair until after we wash our hands.”

Nothing like a little peanut butter in your hair to keep it soft and shiny and a little cocoa powder and chocolate streaked through your hair to accentuate your lowlights. The donuts were so worth a little hair mess.  That’s what shampoo is for. No biggie.

Baked Chocolate Peanut Butter Donuts with Vanilla Peanut Butter Glaze

Baked Chocolate-Peanut Butter Donuts with Vanilla-Peanut Butter Glaze - Made just for the peanut butter + chocolate lovers! There's plenty of both in these fast, easy donuts. They're baked rather than fried so you can have seconds!

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Baked Chocolate-Peanut Butter Donuts with Vanilla-Peanut Butter Glaze

Soft chocolate-peanut butter donuts are the best of all worlds because you get chocolate and peanut butter in one easy dessert. Because they're baked rather than fried like traditional donuts, they're healthier so of course you can feel free to have seconds. The peanut butter glaze really boosts the peanut butter flavor profile. If you don't have a donut pan, you can bake them as muffins. I loved these donuts so much that I included them in my cookbook, Peanut Butter Comfort!

Yield: 6 to 7 donuts

Prep Time: 10 minutes

Cook Time: 8 to 11 minutes

Total Time: about 45 minutes, for cooling

Ingredients:

Donuts

2 tbsp unsalted butter, melted

2 tbsp creamy peanut butter, melted

3/4 c all-purpose flour

1/3 c granulated sugar

1/4 c unsweetened natural cocoa powder (I used Trader Joes but you could try Hershey's Dark or any favorite)

1 tsp baking powder

1/4 tsp cinnamon

1/2 c buttermilk (you could use regular milk/cream/vegan milk + 1/2 tsp vinegar, to mimic buttermilk if you don't keep buttermilk on hand)

1 large egg

1/2 tsp vanilla extract

Glaze

1 tbsp unsalted butter, melted

2 tbsp creamy peanut butter, melted

1/3 c (or more) powdered sugar

1/2 tsp vanilla extract (use more if you like a stronger vanilla flavor)

1 tbsp+ milk or cream, as needed for consistency

Directions:

Donuts

Pre-heat oven to 325F degrees and lightly grease or cooking-spray the donut pan (or muffin tin).  I use this Wilton doughtnut pan. Pans vary by size but this is not a “huge” recipe.  Double or triple the recipe as desired. For the extra bit of batter, rather than waiting for my one donut pan to come out of the oven, I made two small muffins in a muffin pan with it.  It took about 15 minutes for the muffins to cook through.

In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15- 30 seconds.  Stir to combine.

In a large bowl, mix together flour, cocoa powder, sugar, baking powder, cinnamon, buttermilk, egg, and vanilla.  Stir to combine.

Then add in the melted butter/peanut butter mixture and stir to combine.

Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan.  Or just be extra neat and do this with a spoon which is what I did.

Bake 8 to 11 minutes in the preheated oven, until doughnuts spring back when touched or until dough is set.  Donuts will should be springy. (I always underbake my baked goods but in my oven these took 10-11 minutes to set up)

Allow to cool slightly before removing from pan, about 5 minutes. While donuts are baking or cooling, make the glaze.

Glaze (makes slightly more glaze than you'll likely need if you're glazing only the top half of the donuts.  Store extra in the refrigerator for a later use or add to a smoothie, coffee, eat with a spoon, glaze the entire donut)

In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15-20 seconds.  Stir to combine.

Add the powdered sugar and vanilla to the melted butter/peanut butter mixture and stir.

Slowly add the water or milk, one teaspoon at a time, until desired consistency is achieved.

Dip the donuts into the glaze and add sprinkles or other garnishes as desired.

To make Gluten Free: use your favorite gluten free flour blend. To make Vegan: My suggestion is be to replace the buttermilk with almond milk or full fat coconut milk (because it’s thicker like buttermilk) and add 1 tsp vinegar as noted in the recipe to mimic buttermilk; increase the amount of baking powder and/or add baking soda.  Use melted margarine or Earth Balance, and use a flax/chia egg rather than regular egg.

Inspired by Baked Cinnamon Bun Donuts with Vanilla Cream Cheese Glaze and Baked Vanilla Donuts with Vanilla Glaze

   

124 Responses to “Baked Chocolate-Peanut Butter Donuts with Vanilla-Peanut Butter Glaze”

  1. #
    51
    Lauren — December 2, 2011 at 1:02 pm

    This only makes six donuts :-O.
    I need to buy myself a donut pan, pronto!

    Reply

    • Averie @ Love Veggies & Yoga replied: — December 2nd, 2011 at 3:13 pm

      Precisely…so that you can make other varieties before you get sick of the one type…I have a few more NEW donut recipes coming…get those pans ready! :)

      Reply

  2. #
    52
    Carole @ The Sweet Chick — December 2, 2011 at 1:16 pm

    I did try them and they were delish. Everyone at work loved them. Keep the donut recipes coming!

    Reply

    • Averie @ Love Veggies & Yoga replied: — December 2nd, 2011 at 3:12 pm

      Yay for everyone liking them.

      And donut recipes…I happen to have at least two in my stash to be published within the next week or two :)

      Reply

  3. #
    53
    Jennifer — January 2, 2012 at 4:27 pm

    I just made these doughnuts for my family. I doubled the batch, and made them in a mini doughnut machine.

    Oh my goodness . . . so yummy!!! My husband scooped up some vanilla ice cream with his!

    Thank you so much for the wonderful baked doughnut recipes! We will be having fun using your recipes with our machine . . . often!!!

    Reply

    • Averie @ Love Veggies & Yoga replied: — January 2nd, 2012 at 5:19 pm

      Thanks for telling me you made them AND that you made them in a donut maker rather than a regular pan that you put into the oven. Sometimes the batter for the donut makers vs. old fashioned pans are different and good to know this one worked in a donut maker…and that your hubs gobbled them up, too :)

      Reply

  4. #
    54
    tara — January 24, 2012 at 9:25 pm

    i’m not a fan of peanut butter, but i did the recipe anyway. it’s equally peanutty as it is cinnamony, but it’s subtle, if that makes sense.

    i was looking to recreate a Tim Horton’s chocolate doughnut.. i’ll try sans peanut next time.

    fyi, i recommend to definitely not use crunchy peanut butter, it’s weird.

    Reply

    • Averie @ Love Veggies & Yoga replied: — January 24th, 2012 at 9:27 pm

      Yes I always use smooth PB not crunchy when baking or cooking. A close friend of ours owns about 5 Tim Horton stores in Canada. I should ask him for the trade secret.

      Reply

  5. #
    55
    Judit - Corina @ WineDineDaily — February 24, 2012 at 9:56 am

    Thank you Averi, for this delicious recipe and for the great photos!!! We never made baked Donuts before, but have to try soon.
    Cheers:)

    Reply

  6. #
    56
    amy lynn — April 7, 2012 at 9:25 am

    Yummo! Has anyone made this completely vegan? I thought I could until I saw the egg, so I thought I would ask if anyone has substituted anything for the egg successfully. Help!

    Reply

    • Averie @ Averie Cooks replied: — April 7th, 2012 at 10:28 am

      Yes someone did make them with a flax egg and said they had success. LMK if you try it or use another egg replacer.

      Reply

  7. #
    57
    Brittany — September 14, 2012 at 11:15 am

    These look amazing! yes please! :)

    Reply

  8. #
    58
    Simon — July 1, 2013 at 2:00 am

    Instead of just the cocoa, I use your Chocolate Peanut Butter and cocoa.. made a second batch of 48 doughnuts and took them to work.. everyone loved them so much, I might be up for a promotion.

    Reply

    • Averie Sunshine replied: — July 1st, 2013 at 2:19 am

      That is so awesome! Glad that you tried this recipe and that they’re such a hit that you could be up for a promotion :) I love it! You have very lucky co-workers! :)

      Reply

  9. #
    59
    Joy @ Baking-Joy — July 26, 2013 at 5:45 am

    Have just seen these on Pinterest – yum! Makes me want to buy a doughnut pan :-)

    Reply

  10. #
    60
    Heather (Where's the Beach) — July 26, 2013 at 6:18 am

    I love a spice cake with cream cheese frosting combo. And I haven’t had a donut in 20 + years, but I might, just might have a bite of that. I mean, it’s got PB in there!

    Reply

  11. #
    61
    Lana — August 1, 2013 at 1:09 am

    These just came out of the oven. OMG, delicious. They are so super spongy… tastes like malted milk!

    I used all whole wheat flour, half of 1/3 cup of agave nectar (instead of sugar) and used almond milk.

    I baked these as muffins. Delish!!!!!!!!!

    Reply

    • Averie Sunshine replied: — August 1st, 2013 at 1:15 am

      I love that you used all whole wheat flour, subbed the sugar, used almond milk rather than buttermilk AND baked them as muffins – and are loving them! Way to tweak the recipe based on your needs and thanks for LMK! Awesome! So glad you’re happy!

      Reply

  12. #
    62
    Loretta — October 9, 2013 at 2:17 am

    I want to try this, but don’t have a donut pan. How about I use a tiny cup turned upside down and pour the donut mix around it? Any other suggestions? How did the ones you made in the muffin tin work?

    Reply

    • Averie Sunshine replied: — October 9th, 2013 at 2:56 am

      Donut pans are like 8 bucks. For that price, honestly, I would just buy one and wait on making the recipe til you get on. You could make them as muffins, too, if you really want to try them but they will taste differently since they will be taller/fatter rather than donut shaped.

      Reply

  13. #
    63
    Marcia Jimenez — January 30, 2014 at 9:28 am

    I made this using a cakepop maker and they are amazing! my husband loves it! half a recipe is perfect to snack on a lazy sunday afternoon! Thank you!

    Reply

    • Averie Sunshine replied: — January 30th, 2014 at 4:10 pm

      Good to know they work in a cake pop maker! I have some but haven’t tried this recipe in them. Thanks for the info! :)

      Reply

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