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Peanut Butter Chocolate Doughnuts

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Ingredients
  

For the Doughnuts:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup whole milk (room temperature)
  • 1/4 cup smooth peanut butter (not natural, if possible)
  • 1 large egg (room temperature)
  • 3 tablespoons neutral oil (vegetable or canola)
  • 1 teaspoon vanilla extract

For the Chocolate Glaze:

  • 1 cup powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 2–3 tablespoons milk
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Optional Toppings:

  • Chopped peanuts, mini chocolate chips, flaky sea salt, or a light peanut butter drizzle.

Instructions
 

  • Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease a 6-cavity doughnut pan or spray with nonstick spray.
  • Whisk the dry ingredients: In a medium bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined and lump-free.
  • Mix the wet ingredients: In another bowl, whisk milk, peanut butter, egg, oil, and vanilla until smooth. If the peanut butter is stiff, warm it slightly in the microwave for 10–15 seconds to help it blend.
  • Combine gently: Pour the wet mixture into the dry ingredients. Stir with a spatula just until no dry streaks remain. Do not overmix; a few small lumps are fine.
  • Fill the pan: Spoon the batter into a piping bag or zip-top bag and snip the corner. Pipe the batter into the doughnut cavities, filling each about 3/4 full for a nice rise.
  • Bake: Bake for 10–12 minutes, until the doughnuts spring back when lightly pressed and a toothpick comes out clean.
  • Cool: Let the doughnuts rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  • Make the glaze: In a small saucepan over low heat, whisk powdered sugar, cocoa, milk, butter, vanilla, and a pinch of salt. Warm just until smooth and pourable, 1–2 minutes. If it’s too thick, add milk a teaspoon at a time. If too thin, whisk in a bit more powdered sugar.
  • Glaze the doughnuts: Dip the tops of the cooled doughnuts into the glaze, let excess drip off, and place back on the rack. Add toppings while the glaze is still wet.
  • Set and serve: Let the glaze set for 10–15 minutes. Enjoy fresh or store as noted below.