As I’ve said before: I love peanut butter and I love chocolate. Put the two together and magic happens. Since I recently purchased my handy dandy doughnut pan, I’ve been searching for doughnut recipes and came across this one for a peanut butter version. The great thing about these little beauties is that they’re baked, so if you’re looking to cut a few calories, these are a great option instead of their fried counterparts (although the drizzle of chocolate glaze atop each might not be too forgiving to the waistline). Who are you kidding? Grab one of these bad boys for the perfect any-time-of-day indulgence.
BAKED PEANUT BUTTER DOUGHNUTS
Servings: Makes about 10 regular-sized doughnuts
1/3 cup creamy peanut butter
2 tablespoons sour cream
½ cup packed light brown sugar
1/3 cup milk
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
½ cup semi-sweet chocolate chips
2 tablespoons milk
2 tablespoons finely diced peanuts
- Preheat oven to 350°F.
- Using a stand mixer fitted with the paddle attachment, beat together the peanut butter, sour cream, and brown sugar until light and creamy.
- Add the egg, milk, and vanilla, and beat well.
- In a small bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients slowly, and mix until just combined.
- Spoon the batter into a greased 6-well doughnut pan. Fill the doughnut wells almost to the top with the batter.
- Bake for 8 minutes, or until the doughnuts feel firm and spring back when you gently press them.
- Cool completely before topping with the glaze.
- To make the glaze, place the chocolate chips and milk in a microwave-safe bowl. Heat on low for 15 seconds. Stir and then return to the microwave for another 15 seconds. Stir again to completely melt the chocolate chips. If needed, return to the microwave in 5-second bursts, but the chocolate should melt if stirred well after just 30 seconds.
- Dip each doughnut into the chocolate glaze and sprinkle with chopped peanuts, if desired.