Peanut butter chocolate chip baked donuts are an easy sweet treat that will get your morning started off right! Not only are they chock full of chocolate chips, but they are topped off with a creamy peanut butter icing! You can make them the night before or in the morning because they only take about 25 minutes from start to finish!
Peanut Butter Donuts With Chocolate Chips & Peanut Butter Icing
This peanut butter baked donut recipe is guaranteed to save you early morning trips to the donut shop. They are so easy to make at home, it's almost hard to believe!
Whip up a batch the night before so you can have breakfast ready to go before school or work in the morning. But be warned, your family may start asking for donuts every week!
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🥘 Ingredients For Peanut Butter Chocolate Chip Baked Donuts
This recipe calls for standard baking ingredients. If you don't already have them on hand you can snag them on a quick trip to the grocery store.
Peanut Butter Baked Donut
- Sugar - ¾ cup of granulated white sugar.
- Creamy Peanut Butter - ½ cup of your preferred brand of creamy peanut butter.
- Egg - 1 large room temperature egg, beaten.
- Baking Powder - 2 teaspoons of baking powder.
- Vanilla Extract - 1½ teaspoons of vanilla extract. Pure vanilla extract yields the best flavor, but imitation can be used in a pinch.
- Salt - ¾ teaspoon of salt.
- All-Purpose Flour - 2 cups of all-purpose flour.
- Chocolate Chips - 1 cup of chocolate chips, I used mini semi-sweet chocolate chips.
- Milk - 1 cup of room temperature milk (or buttermilk).
Peanut Butter Donut Icing
- Confectioners' Sugar - 1 cup of powdered sugar.
- Peanut Butter - 1 tablespoon of creamy peanut butter, any brand.
- Milk - 1-2 tablespoons of milk, adjust as needed until your icing is smooth and creamy.
- Salt (optional) - A pinch of salt to highlight the peanut butter flavor and cut the sweetness of the confectioners' sugar.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Peanut Butter Chocolate Chip Baked Donuts
Both the donuts and the chocolate icing are quick and easy to make. You will need a donut pan (or mini donut pan), a mixing bowl, measuring utensils, and either a hand mixer, a stand mixer, or a silicone spatula.
One batch will make a dozen regular-sized donuts. Don't worry, they keep well at room temperature so you can eat them tomorrow too!
Peanut Butter Chocolate Chip Baked Donuts
- Preheat. Preheat your oven to 425°F (215°C) and lightly grease a standard donut pan or a mini-donuts pan.
- Cream butter and sugar. Cream together ¾ cup of sugar and ½ a cup of creamy peanut butter in a medium-sized mixing bowl (or the bowl of your stand mixer).
- Add ingredients. Next, add the 1 beaten egg, 2 teaspoons of baking powder, 1½ teaspoons of vanilla, and ¾ teaspoon of salt. Mix until all of the ingredients are thoroughly combined.
- Mix in flour and milk. Add 2 cups of all-purpose flour and 1 cup of milk into the mixed wet ingredients, slowly alternating between small amounts of each as you continue to mix. As soon as the ingredients are combined, stop mixing and gently fold in the mini chocolate chips (over-mixing baked donuts can cause them to be tough and chewy).
- Add the batter to the pan. Transfer the batter to your prepared donut pans by spooning it, piping it, or pouring it. Each donut mold should be about ⅔ of the way full to leave room for rising.
- Bake. Transfer your donuts onto the middle of the center rack and bake at 425°F (215°C) for 8-10 minutes. You'll know they are ready when the edges have turned a light golden-brown color and the donuts have risen.
- Cool. Once done, remove them from the oven and allow them to sit in the pan and rest for 5 minutes before you flip them out onto a cooling rack to cool completely.
Make the Peanut Butter Icing
- Combine the ingredients. Combine the peanut butter and the first tablespoon of milk and mix until smooth and creamy. Add more milk as needed. Stir the confectioners' sugar into the peanut butter mixture until smooth again. Taste and add optional salt if desired.
- Dip the donuts. Dip your donuts flat into the icing about halfway, then slowly pull them up and allow any excess icing to drip off. Place them on a wire rack frosting-side-up so they may set fully before serving.
If you prefer, you can try these peanut butter chocolate chip baked donuts with vanilla icing or chocolate donut icing instead of peanut butter. They will be delicious either way! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- To prevent your doughnuts from becoming tough or chewy, stop mixing the batter as soon as all of the ingredients are combined. Over-mixing can ruin the texture of your donuts.
- The trick to telling when your donuts are ready to be removed from the oven is to watch the edges. They are ready when the donuts have risen and the edges are a light golden brown.
- Cake donuts, such as these, can easily become dry. Test their doneness by sticking a toothpick in the thickest part. Ideally, there will be a few moist crumbs stuck to the toothpick.
🥡 Storing
There's no need to refrigerate leftover donuts. Just place them in an airtight storage bag or container and keep them at room temperature for up to 2 days.
If you want to freeze your donuts for later, you can! Before adding the icing, place cooled donuts in a freezer bag and freeze them for up to 6 months. To defrost them, pop them in the microwave at half power for 1 minute or until thawed.
❓ Recipe FAQs
Because cake donuts are baked rather than fried they are denser with a 'cake-like' texture. They are less fluffy and airy than fried donuts though they are still soft and delicious.
No. Yeast is used as the leavening agent in fried donuts but baked donuts call for baking powder.
As long as you use creamy almond butter, it should be ok. Almond butter is generally less moist than peanut butter, so it may make your donuts a little drier.
🍩 More Baked Donut Flavors
- Lemon Sugar Baked Donuts - There's lemon juice baked right in these sugar-coated donuts.
- Blueberry Baked Donuts - Cake donuts filled with juicy blueberries and topped with smooth vanilla icing.
- Chocolate Baked Donuts - A rich chocolate donut dipped in sweet vanilla icing!
- Apple Cider Donuts - The perfect fall donut full of spiced apple flavor!
- Lemon Raspberry Baked Donuts - Soft cake donuts that are chock full of raspberries and topped off with a sweet lemon glaze.
- Cinnamon Sugar Baked Donuts - Fluffy cake donuts with a touch of nutmeg and a sweet cinnamon sugar coating.
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📖 Recipe Card
Peanut Butter Chocolate Chip Baked Donuts
Ingredients
Peanut Butter Baked Donut
- ¾ cup sugar
- ½ cup creamy peanut butter
- 1 large egg (beaten, at room temperature)
- 2 teaspoon baking powder
- 1 ½ tsp vanilla extract
- ¾ teaspoon salt
- 2 cups all-purpose flour
- 1 cup chocolate chips (I used mini semi-sweet chocolate chips)
- 1 cup milk (or buttermilk, at room temperature)
Peanut Butter Donut Icing
- 1 cup confectioners' sugar
- 1 tablespoon peanut butter (creamy, any brand)
- 1 tablespoon milk (up to 2 tablespoons, as needed)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Peanut Butter Chocolate Chip Baked Donuts
- Preheat your oven to 425°F (218°C) and lightly grease a donut pan or mini-donut pan.
- Cream together the sugar and peanut butter in a medium-sized mixing bowl (or the bowl of your stand mixer). Next, add the beaten eggs, baking powder, vanilla, and salt. Mix until all of the ingredients are thoroughly combined.
- Add the flour and milk into the mixed wet ingredients, slowly alternating between small amounts of each as you continue to mix. As soon as the ingredients are combined, stop mixing and gently fold in the mini chocolate chips (*see note).
- Transfer the batter to your prepared donut pans by spooning it, piping it, or pouring it. Each donut mold should be about ⅔ of the way full to leave room for rising.
- Transfer your donuts onto the middle of the center rack and bake at 425°F (218°C) for 8-10 minutes (*see note).
- Once done, remove them from the oven and allow them to sit in the pan and rest for 5 minutes before you flip them out onto a cooling rack to cool completely.
Peanut Butter Donut Icing
- Combine the peanut butter and the first tablespoon of milk and mix until smooth and creamy. Add more milk as needed. Stir the confectioners' sugar into the peanut butter mixture until smooth again. Taste and add optional salt if desired.
- Dip your donuts flat into the icing about halfway, then slowly pull them up and allow any excess icing to drip off. Place them on a wire rack frosting-side-up so they may set fully before serving.
Notes
- To prevent your doughnuts from becoming tough or chewy, stop mixing the batter as soon as all of the ingredients are combined. Over-mixing can ruin the texture of your donuts.
- The trick to telling when your donuts are ready to be removed from the oven is to watch the edges. They are ready when the donuts have risen and the edges are a light golden brown.
- Cake donuts, such as these, can easily become dry. Test their doneness by sticking a toothpick in the thickest part. Ideally, there will be a few moist crumbs stuck to the toothpick.
- To store: There's no need to refrigerate leftover donuts. Just place them in an airtight storage bag or container and keep them at room temperature for up to 2 days.
- To freeze: Before adding the icing, place cooled donuts in a freezer bag and freeze them for up to 6 months. To defrost them, pop them in the microwave at half power for 1 minute or until thawed.
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