Soft, cake-like doughnuts with a rich chocolate glaze and creamy peanut butter drizzle.
These Peanut Butter Chocolate Doughnuts are the ultimate indulgence, combining rich chocolate glaze with a creamy peanut butter drizzle. Perfect for satisfying your sweet tooth.
Why you'll want it now, The irresistible combination of chocolate and peanut butter makes these doughnuts a must-try treat.
Why this recipe works
The combination of melted chocolate in the glaze and creamy peanut butter in the drizzle creates a harmonious balance of flavors. Baking the doughnuts ensures a soft, cake-like texture that complements the rich toppings.
Equipment
Mixing bowls
Whisk
Doughnut pan (12-cavity)
Small saucepan
Piping bag or zip-top bag
How to make it
Preheat the oven to 350°F (175°C). Grease a 12-cavity doughnut pan.
In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Combine the wet and dry ingredients, mixing until just combined.
Spoon or pipe the batter into the prepared doughnut pan, filling each cavity about 3/4 full.
Bake for 12 minutes or until the doughnuts spring back when lightly pressed.
Let the doughnuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the chocolate glaze, melt the chocolate chips, butter, and corn syrup in a small saucepan over low heat, stirring until smooth. Remove from heat and stir in the vanilla extract.
Dip the tops of the cooled doughnuts into the chocolate glaze, allowing excess to drip off.
For the peanut butter drizzle, mix the peanut butter, powdered sugar, and milk until smooth. Transfer to a piping bag or zip-top bag, snip a small corner, and drizzle over the chocolate-glazed doughnuts.
Enjoy these decadent Peanut Butter Chocolate Doughnuts with a cup of coffee or as a delightful treat any time of the day.
How you'll know it's ready
The doughnuts should spring back to the touch when gently pressed.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the baking temperature to 325°F (160°C) and start checking a few minutes early, as the fan tends to bake faster. Standard oven users can follow the recipe as written.
Frosting, filling & glaze notes
The chocolate glaze should be smooth and spread easily over the doughnuts. The peanut butter drizzle should flow smoothly from the piping bag.
Troubleshooting
If doughnuts are too dense, ensure baking powder and baking soda are fresh.
If glaze is too thick, gently reheat or add a teaspoon of milk until desired consistency.
If peanut butter drizzle is too thick, add a bit more milk to thin it out.
If doughnuts stick to the pan, ensure it's well-greased before filling.
Storage
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
Make ahead
Prepare the doughnuts a day ahead and glaze them the day of serving for the freshest taste.
Variations
Add chopped peanuts on top for extra crunch.
Use dark chocolate chips for a richer glaze.
Swap peanut butter with almond butter for a different flavor.
Frequently asked questions
Can I use natural peanut butter for the drizzle?
Yes, but you may need to adjust the milk amount as natural peanut butter can be thicker.
How do I prevent the doughnuts from sticking?
Ensure the doughnut pan is well-greased before adding the batter.
Can these be made gluten-free?
Yes, use a gluten-free all-purpose flour blend as a substitute.
What if I don't have a doughnut pan?
You can use a muffin pan; the baking time may vary slightly.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
