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!
You may have seen this recipe coming. I mean, come on.
Chocolate and peanut butter. I had to.
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.
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.
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.
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.
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)
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.
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.
And these were very fun to eat.
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.
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.
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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!
- 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
- 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
- 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
Amount Per Serving: Calories: 247Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 177mgCarbohydrates: 27gFiber: 2gSugar: 11gProtein: 7g
How many donuts should this make? Also please specify donut pan size in the same language as on the wilton packaging as they don’t show the color of the package. For instance when I put in ‘small’ on the wilton site it gave me ‘mini’. Are the donuts full-sized: “cavity is 3.25 inches diameter for standard-sized donuts”?
The recipe indicates that the YIELD: 6 TO 7 DONUTS
That is the donut pan I used. This recipe is from 2011 still works great and that is an updated link.
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!
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! :)
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?
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.
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!!!!!!!!!
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!
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!
Have just seen these on Pinterest – yum! Makes me want to buy a doughnut pan :-)
So much fun to play around with!
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.
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! :)
These look amazing! yes please! :)
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!
Yes someone did make them with a flax egg and said they had success. LMK if you try it or use another egg replacer.
Thank you Averi, for this delicious recipe and for the great photos!!! We never made baked Donuts before, but have to try soon.
Enjoy them if you make them and thanks for reading!
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.
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.
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!!!
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 :)
I did try them and they were delish. Everyone at work loved them. Keep the donut recipes coming!
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 :)
This only makes six donuts :-O.
I need to buy myself a donut pan, pronto!
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! :)
I put a donut pan on my Christmas list, and I am totally going to try something with bacon in it. I just can’t resist :-) Hehe.
LOL. Enjoy it!
I have these on my list of things to bake! Chocolate + Peanut butter + doughnut = YUM!
I want one from every photo!!! Amazing!
your donuts look amazing too!
OH BOY. These look incredible! Your pictures are gorgeous as well!
Eggnog doughnuts! Make it happen! :P
Oh Yeah Mama! YUM YUM YUM!
Thanks Averie. I was looking forward to this recipe of yours and now I will just finally go buy my doughnut pan. :)
I literally just bought a donut pan today and this recipe will be my first donut attempt! Can’t wait and great photos!
oh MY!! Im with Lisa! Wow!! Thanks for your sweet email! I want to meet you one day soon!!
OH. MY. GOODNESS. I want these RIGHT this very second!! These sound/look incredible!
Can’t get any better than chocolate and peanut butter! Yum!
It’s simply not fair, the number of delicious looking baked donut recipes floating around the blogosphere. I still, somehow, don’t have a donut pan, and it looks like I’m missing out! I hear crate & barrel calling my name. These donuts need to be in my life, right now!
Best donuts I’ve ever had were in San Francisco’s Ferry Building. I had a vegan pumpkin spice one and a regular custard-filled one. Swooooon.
But chocolate and peanut butter? Be still my heart!!
Oh I need a donut pan too! Those look incredible!!
aaaaaand I’m officially convinced. I’m buying a doughnut (or is it donut?) pan pronto!
I realllly need to jump on this donut train. Vanilla peanut butter glaze sounds aaammmaazzzinnng!
Those look so good but really any donut I usually like. I really like those cake type blueberry donuts. I really dont eat donuts anymore because of the health factor but would love to make my own baked ones. I have been wanting one of those pans too, maybe Ill get one for Christmas!!
I so need a donut pan! I love all flavours and types of cake and donuts and cookies and candies and everything else sweet. I am not picky in that department at all.
Have you ever been to Canada and had Tim Horton’s donuts? Or specifically, timbits? They’re not vegan and nowhere near healthy, but oh man they are good. Different than Krispy Kreme but just as good it their own way.
Those are some of the most professional donuts I’ve ever seen — so uniform and pretty! Great photos, too (as usual).
Thank you so much, Gena. That is very kind of you to say…I really appreciate it :)
Mmm, it’s recipes like this one that make me really wish that Liam liked peanut butter in baked goods!
Do you think I could get away with making a batch of doughnuts just for myself?!! ;) The kids would, I’m sure, love them but they’d probably only eat a quarter of a doughnut at a time!
Do you think these would freeze well?
I love the photos with the glaze dripping down – makes me want to bite into one of these doughnuts right now! :-D
you could make with another nut butter or just omit it and make chocolate donuts…alter the flour/cocoa powder a bit as needed.
freeze well? Not sure…it only makes 6 fairly small donuts so not really tons of leftovers. I’d just keep them in a container on the counter for a couple days if you really think you won’t eat them all within the first 36 hrs :)
Unfortunately he’s against any kind of nut butter in baked goods…so annoying! The only way he’ll eat nut butter is plain on toast or with apple slices.
But I don’t want chocolate doughnuts, I want these chocolate-pb doughnuts! ;) he even tasted the peanut butter in your caramel apple bars…just means more for me I guess! :)
Thanks for replying!
You’re like the peanut butter QUEEN! My gosh, I wish I could eat the stuff. It just all looks so great.
These sound amazing and might push me over the edge to but a donut pan this weekend. I think a good flavor combo would be a chocolate peppermint.
PB + chocolate = match made in heaven :P
When it comes to cake + frosting I love chocolate cake with coconut cream cheese frosting. I also love the chocolate and pb combo. LIke you said, it works with pretty much anything. SOO yum.
Hopefully I’ll be able to try this recipe soon!
We’re on twin donut wavelengths today! We even both mentioned the thanksgiving donut dessert option. I’ll ahve to give these a try as soon as I get more pb. I’ve been out for far too long as it is.
you could do them with SFSButter too…or really any nut butter. You could even skip it & just make them chocolate. How good would choc & molasses be?! I think pretty great :)
I’ve been intrigued by the whole baked doughnut deal, and I think you just sealed it. And they’re a little bit crispy on the outside? That’s what I’m hoping for. These look killer. But not for my abs. :)
A little bit crisp….barely…I would say they are like a giant muffin with the outside being like the muffin top part of a muffin and the inside being like the inside of a muffin, with a glaze on top. You can’t go wrong with them :)
You may have just made my new favorite donut. Seriously, those donuts looks mouth watering!! I love pb + chocolate and this one is definitely a winner. I’m asking for a donut baking pan for christmas just so I can make this. :)
they’re so cheap, you could just buy one now…like 8 bucks or so. Or you could make as muffins NOW…if you can’t wait for the donut pan :)
there should be a app for macs/iphones where, with just one click, you can reach in and grab your desserts….just sayin. :) these look DELICIOUS!
thank you :)
oh Averie you have out did yourself now! this sounds amazing and the photos are beyond perfect!!
thank you so much…you two girls are the donut making queens and your photography has been blowing me away lately!
averie, you did it again!! it has been far too long since i’ve broken out my donut pan. and yes i agree with your logic. it’s similar to my logic on mini cupcakes — because they are so small, you can have at least 4 (or 5).
dust it off!
Now your talking! I so love Peanut Butter and Chocolate together! Now these donuts I am for sure going to make. I’m off next week from work,and I know I’ll be doing a lot of morning baking! Thanks Averie! I am looking to making these!
these are so easy…they will be done from start to finish in less than a half hour, including dishes :)
Those look excellent!! So moist and perfect. Yum! I can’t wait to give my donut pan a try. I only have one, I think I should pick up another. Or a baby cakes maker. hehe :D
I know you are a fan of cream cheese… red velvet donuts, anyone? Sounds good to me!!
cream cheese….ahhh, stayed tuned for a savory donut recipe next week :) I may have already been at work with the cream cheese…lol
Love, Love, Love donuts :)
However since being GF vegetarian have had to yield on them. Thank you for posting such yummy looking things.
As well as posting gluten free and vegan donut recipe alternatives.
glad the alternatives are helpful.
Are these dense or light and fluffy? I’m thinking it might be fun to slice them in half and pipe some whipped frosting in the middle. Kind of like a donut whoopie pie?
More dense than light. I actually tried just that with the leftovers that were in muffin form. I just sort dug out a little hole, poured in the glaze, and resealed it. Not very precise but it worked :)
“hey there doughnuts, please feel free to GET IN MY BELLY”
I mean seriously, peanut butter frosted and glazed doughnuts?!!!!! <3
thanks for saying hi sweetie!
Thanks for sending all the info on your camera/pics! I appreciate it.
Ehh, I love peanut butter (SO MUCH), but unfortunately I have a kind of random allergy to it. The allergist reckons that it depends on the amount of mould in the peanut butter. Apparently peanuts grow a certain type of mould that you can’t see in the nut butter and some people (i.e. me) can be very sensitive to it. Swollen glands, runny nose, eyes like I’ve been punched (blue rings around them). Such a shame because I love it. I can buy fresh peanuts, shell them, and make peanut butter that I don’t react to, but ya know.. it’s that time factor thing again…
I think what you’re talking about is aflatoxin. Peanuts are high in it and some ppl are more sensitive to it than others.
OMG these look so good! I love your pictures too. Can I ask what camera do you use? In in the market and I like the way these look.
I have it linked up in these two tabs/posts
and also my photography tab
also read over the posts in the photography tab about food styling…it’s not just the kind of camera you use! everything else matters just as much if not more.
99% of the time I shoot with a Canon 5D Mark II and currently at 24-70mm lens
Those are all kinds of awesome! Really, the best flavor combination ever!
I love making donuts. Thank you for the inspiration!
I’m totally looking forward to those savory donuts…I’ve been working on a gluten free sage and onion biscuit that I think could make a great “donut”…I may or may not be buying a donut pan for my husband for christmas…shhhh
Chocolate + peanut butter = one of my favorite candies, peanut butter cups! I bet this would be good w/ almond butter, too…yum!
you can do these in a muffin pan or Heab’s donuts too…but I think muffins are more fun than donuts. 8 bucks, cheap thrills baby :)
whoops I replied to the wrong comment but yes, savory donut recipe coming up next week!
I need a doughnut pan! I just saw Heather (heathereatsalmondbutter) use her doughnut pan for a savory recipe and now your recipe just seals the deal:)
you can do these in a muffin pan or Heab’s donuts too…but I think muffins are more fun than donuts. 8 bucks, cheap thrills baby :)
Chocolate peanut butter is my favorite combo (so thank you for this ;)) otherwise, I like white cake with a light whipped frosting… not a rich frosting girl!
WOW!! Chocolate Peanut Butter Donuts w/ Vanilla Peanut Butter Glaze, yes please!! :)
I think baking them DEFINITELY means that you can go back for seconds…or thirds…or fourths :-)
especially if you’re preggers like you are :)
LOL I almost always end up with food in my hair and I have super short hair ;-)
Those look unreal! Nice job!
OH MY GOODNESS. Apparently you are my kinda woman. In my opinion, the combo of peanut butter and chocolate are heaven sent. These donuts look so amazing! How do you make all of these wonderful creations and not eat ALL of them?! It is quite impressive to me. ;)
Oh I do eat them. I get asked that all the time. Touched on it here :) http://www.loveveggiesandyoga.com/popular
Thanks for the compliments on the donuts!
I really loved the distressed wood background you’ve been sporting lately! Is it a table you have?
No it’s actually a laminate product that’s made to look like wood but it’s not. I have a few of them in difference colors. Thanks for noticing! The chipotle almonds were on really dark, these donuts on natural, and the cranberry mango chutney on white.
Oh my… I do not normally like donuts… but THESE are genius! Anything with chocolate and peanut butter is a favorite of mine. Throwing vanilla in too makes it even better!
OMG seriously? You are amazing. I have never had a chocolate/peanut butter donut. Now I need to!
I love that you’re having so much fun with your doughnut pan! And yes, who can resist the chocolate + PB combo?
yes tons of fun!