baked peanut butter chocolate chip doughnuts
The happiest little treats for all ages.
Ingredients
- 4 tbsp butter, melted
- 1/2 cup sugar
- 1/3 cup creamy peanut butter
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 3/4 cup plain whole milk Greek yogurt
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 2/3 cup mini chocolate chips
- 1/4-1/3 cup buttermilk
- chocolate jimmies, for sprinkling
peanut butter glaze
- 1 1/2 cups powdered sugar
- 1/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 3-4 tbsp milk or water, to thin
Instructions
- Preheat oven to 350 degrees. Grease two six-slot doughnut pans with oil or butter.
- In a large bowl, beat the butter, sugar, and peanut butter until creamy, about 1-2 minutes. Beat in the eggs, one at a time, then the vanilla and Greek yogurt, until combined. Add the flour, baking powder, baking soda, and salt. With the mixer running, stream in 1/4 cup of the buttermilk. If the batter seems too thick, add the remaining buttermilk. Do not overmix. Fold the chocolate chips into the batter with a spatula. Again, do not overmix this shit.
- Transfer the batter to a piping back or a ziptop bag with a corner snipped off. Pipe the batter into the prepared doughnut pans, filling about 3/4 of the way full.
- Bake the doughnuts for 10-12 minutes until the center is set and an inserted toothpick emerges clean. Let cool 5 minutes in the pan, then transfer to a wire rack to cool completely.
- To make the glaze: melt the peanut butter in the microwave for 30 until smooth. Let cool 5 minutes. In a bowl, whisk the peanut butter with the powdered sugar, vanilla, and 3 tablespoons of milk. Add milk 1 tablespoon at a time until a thick and smooth icing forms. It should not be runny.
- Place a piece of parchment paper beneath a wire rack. Dunk one side of the doughnut into icing, letting excess drip off. Sprinkle jimmies onto one side of the icing. Let set about 5-10 minutes. Or don't, enjoy the sticky fingers, and eat right away!
Notes
*To store: Doughnuts will keep up to 3 days, covered, at room temperature or in the fridge. The icing will likely freak out with humidity and seep into the doughnut if kept much longer than this.