I made these donuts yesterday in my brand new Wilton donut pan. It was my first time using a donut pan, so I overfilled the donut cavities, causing the donuts to only have holes on the bottom, which were covered over on top. Now I know for next time: Don’t use all the batter in the donut pan! You can make some small muffins with the extra batter after filling the donut pan. I actually did make two muffins, but apparently I still could have used less of the batter on the donuts and more on the muffins.
Speaking of muffins, if you don’t have a donut pan you can still make this recipe entirely in a muffin tin and call them cupcakes. But donut pans aren’t that expensive: it’s like $ 8 – 12 for a pan.
Baked Peanut Butter Cookie Dough Donuts
Makes 6 Donuts in Wilton Donut Pan
This recipe is inspired by Baked Vanilla Donuts with Vanilla Glaze from averie cooks.
- 1 cup flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 3/4 cup milk
- 3/4 cup buttermilk (I used 3/4 cup milk and 3/4 tbsp vinegar as a substitute)
- 1 egg
- 1/2 tsp vanilla
- 1 tbsp Peanut Butter and Co. brand white chocolate peanut butter, melted
- about 6 tbsps Eat Pastry brand peanut butter chocolate chip cookie dough (found in refrigerated section of Whole Foods)
For the Frosting:
(I didn’t have powdered sugar to make a glaze, so I improvised this peanut butter frosting. I think it adds something to the overall donut.)
- 2 tbsps Peanut Butter and Co. white chocolate peanut butter
- about four spoonfuls granulated sugar
Preheat oven to 325 degrees Fahrenheit. Grease donut pan with cooking spray. (You only need a little.)
In a large bowl, mix the flour, sugar, baking powder, and cinnamon.
Pour in buttermilk (or buttermilk substitute), egg, vanilla, and melted peanut butter. (I just melted mine in the microwave for 35 – 45 seconds.) Stir ingredients to combine.
Use a spoon to put little chunks of the cookie dough into the batter. Stir a little, just to mix them in.
Spoon batter into donut pan and/or muffin tin. Batter will be watery.
Bake 8 to 11 minutes. (Mine took longer, but I guess that’s because I overfilled the donut pan.) Donuts will not be golden brown, but you can tell they’re done when a cake tester comes out clean and/or donuts spring back when touched.
Wait 5-10 minutes for donuts to cool before frosting.
To make the frosting, melt your two tablespoons of white chocolate peanut butter in the microwave for 35 – 40 seconds. Blend with the sugar until it’s all mixed in. Gently spoon on top of donuts, and spread lightly with a spoon or a butter knife.
Each donut has a sweet and salty cookie dough surprise baked into the dough. I totally recommend this for dessert or even breakfast. It isn’t the same thing at all as a fried donut, but it’s healthier and tastes great, especially served warm. Enjoy!