Chocolate and peanut butter. Peanut butter and chocolate. The two are as notorious a couple as Bonnie and Clyde and twice as dangerous. Put them together, and craziness is bound to ensue. No where can such delectable craziness be better observed and in my chocolate chip peanut butter doughnuts.
Envision a peanut butter and chocolate cookie, given a pillowy, cloud-like texture, and served in a ring shape. In a nutshell, that’s the end result of this recipe: decadent, fluffy, and flavorful. These doughnuts are so flavorful, in fact, that I didn’t bother with a glaze. These doughnuts stand alone with all the sweetness and flavor necessary to satisfy your craving without a hardened milk and powdered sugar mixture atop them.
Typically, I’m not a big doughnut person. Fried dough with hardened glaze always seemed just a bit too sweet for me. However, these doughnuts are different, and they capture both my eye and my stomach. They are baked versus fried, but don’t think that means the taste factor isn’t there. They are rich and flavorful – with peanut butter and chocolate taste in every bite.
Around a year ago, I began my doughnut making journey, and let me tell you – the initial results were not pretty. My doughnuts tended to be mushy. They didn’t even hold together! My fiancé is a doughnut connoisseur – or well, more of a recovered doughnut addict, as he doesn’t often eat them now — and I immediately asked him to try my first batch of baked rings. No sooner did the first bite enter his mouth did it immediately fly from his lips and into the trash. Suffice to say, my first attempts at doughnut creating needed work.
I’m an unrelenting sort, though. I try and try again until I get it right. And I got it so right with these doughnuts. Do yourself a favor – make a half-dozen of these – and you’ll see that a mean. They are the taste of a peanut butter and chocolate chip cookie delivered in a fluffy ring of doughnut goodness. Great for an indulgent breakfast or a fun afternoon snack – even dessert! The fact that they are baked means that you get all the deliciousness without the waist expanding results that the local doughnut shop delivers with their fried delicacies.
And we all know that when you bake something yourself, there’s a sense of pride that can’t be captured by extending a credit card at the corner bakery.
Chocolate Chip Peanut Butter Doughnuts
Makes six doughnuts
- 3/4 cup all-purpose flour
- A pinch of salt
- 1/2 teaspoon baking powder
- 1/3 cup dark brown sugar, packed
- 1/3 cup mini semi-sweet chocolate chips
- 2 tablespoons cocoa powder
- 1/3 cup whole milk
- 1/2 teaspoon vanilla paste
- 2 tablespoons unsalted butter, melted
- 1/2 cup peanut butter
- 1 large egg
- Baking spray
- Preheat oven to 360 degrees.
- In a standing mixer, combine peanut butter, melted butter, milk, and vanilla paste. Mix well.
- Add egg and combine.
- In a separate bowl, combine cocoa, flour, salt, and baking powder. Whisk together until well blended.
- Slowly add the dry mixture to the wet ingredients. Add in two parts, allowing each to blend well with the wet ingredients.
- Remove the bowl from your standing mixer. With a spoon, fold in the mini chocolate chips.
- Using a six-cavity doughnut baking pan, spray each cavity generously with baking spray. Fill each equally with the mixture.
- Bake for 10-12 minutes or until a toothpick can be inserted and removed clean.
- Allow doughnuts to cool in the pan for five minutes. Then, remove to a cooling rack for additional cooling of at least 15 minutes.
- Serve and enjoy!
If you just can’t live without a glaze, check out my doughnut glaze recipe that I shared with my Baked Pumpkin Doughnuts with Brown Butter Glaze. It will compliment these doughnuts as well.