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Baked Peanut Butter Chocolate Donuts Recipe
Food & Drink
For the Donuts:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsweetened cocoa powder
1 egg, slightly beaten
1 1/3 cups buttermilk, or sour milk
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
For the Peanut Butter Glaze:
1/4 cup creamy peanut butter
1/4 cup water
2 cups powdered sugar
For the Topping:
1 8 ounce bag miniature reese's peanut butter cups, chopped, or just 1 cup chopped reese's cups, any size
Preheat oven to 350°F.
Coat 2 regular-sized donut pans with cooking spray. (Regular-sized donut pans typically have 6 cavities.)
In a large bowl, combine flour, sugar, baking powder, salt, and cocoa.
In another bowl, whisk together egg, buttermilk, melted butter, and vanilla.
Mix the wet ingredients into the dry ingredients until just combined.
Pour batter into a gallon-sized plastic bag, and snip off the corner of the bag.
Pipe the batter into the baking pans, filling each donut cup about 3/4 full.
Bake for 15-18 minutes, or until a toothpick comes out clean.
Allow to cool for 5 minutes, then flip the pans over and tap the donuts out onto a wire rack. Cool completely.
Spread out the chopped Reese's cups on a small plate.
In a small bowl, combine peanut butter, water, and powdered sugar. Whisk until smooth. This consistency was just right so that the glaze wouldn't run off the donut, but you can thicken or thin the glaze accordingly, if needed.
To glaze the donut, dunk the donut into the bowl of glaze, covering the donut about 2/3 way down. Allow the excess glaze to run off, then immediately dunk the donut into the plate of chopped Reese's cups.
Place the donuts back on the wire rack to set for about 10-15 minutes before eating. Enjoy!