Chocolate-Peanut Butter Baked Doughnuts | Midwest Living

Chocolate-Peanut Butter Baked Doughnuts

Chocolate-Peanut Butter Baked Doughnuts

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  • Makes: 12 to 18 servings
  • Yield: 12 standard-sized doughts or 18 muffins
  • Hands On 25 mins
  • Total Time 3 hrs

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These no-fry doughnuts are super chocolatey--a perfect match for your morning joe. For a twist, you can swap chocolate-hazelnut spread for the peanut butter in the glaze and top with finely chopped toasted hazelnuts.


  • Nonstick cooking spray
  • 1 1/4 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup cold butter
  • 2/3 cup milk
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla
  • 2 ounces chopped dark (60 percent cacao) chocolate (about 1/4 cup)
  • 1/2 ounce chopped semisweet chocolate (2 tablespoons)
  • 1 1/2 tablespoons canola oil
  • 1 tablespoon butter
  • 1 tablespoon peanut butter
  • Chopped peanuts


  1. Coat 12 indentations of a standard-size doughnut pan or 24 indentations of a mini-size doughnut pan with cooking spray; set aside. In a medium bowl, combine flour, brown sugar, cocoa powder, baking soda and salt. Using a pastry blender or your fingers, cut or rub in 1/3 cup butter until mixture resembles fine crumbs.
  2. In a small bowl, combine milk, egg and vanilla. Add egg mixture to flour mixture, stirring until just combined (do not overmix).
  3. Spoon batter into a pastry bag fitted with a 1/2-inch round tip. Pipe batter into the prepared pans. Lightly coat a sheet of plastic wrap with cooking spray. Place over filled pans, coated side down. Chill for 2 to 24 hours.
  4. Preheat oven to 350 degrees . Remove wrap; bake standard-size doughnuts for 12 to 15 minutes or until doughnuts spring back when lightly touched. (Bake mini doughnuts for 8 to 10 minutes.) Cool in pan on a wire rack for 5 minutes. Carefully invert pan to remove doughnuts.
  5. For glaze: In a small saucepan, combine chopped chocolates, oil, 1 tablespoon butter and the peanut butter. Cook and stir over medium heat until mixture is smooth.
  6. Carefully dip each doughnut top into the glaze. Return to the wire rack and sprinkle with chopped peanuts. Let stand until glaze is set.

Nutrition Facts

(Chocolate-Peanut Butter Baked Doughnuts)

Servings Per Recipe 12, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, Folate (µg) 31, sat. fat (g) 6, Riboflavin (mg) 0, Niacin (mg) 1, carb. (g) 28, Fat, total (g) 13, chol. (mg) 33, cal. (kcal) 236, Thiamin (mg) 0, iron (mg) 1, vit. A (IU) 238, vit. C (mg) 0, sugar (g) 15, Potassium (mg) 142, pro. (g) 4, calcium (mg) 40, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, sodium (mg) 210, fiber (g) 2

Comments (1)

kathieh725 wrote:
This was a little bit too chocolatey for me, but my guys absolutely loved it.

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