Chocolate Peanut Butter Sandwich Donuts

Chocolate Peanut Butter Sandwich Donuts
Chocolate Peanut Butter Sandwich Donuts

Do you want to impress your guests with some sensational donuts? These chocolate peanut butter sandwich donuts are just what you need! They look fancy, taste delectable, but are actually pretty easy to make. Here’s how:

Firstly you need to bake the chocolate donuts. There is no cocoa powder in this recipe because I didn’t want the donuts to come out dry. Instead I chose to incorporate both bitter-sweet chocolate and cream. This gives the donuts a nice, brownie-like texture.

If you’re in a rush, you can bake the donuts one day in advance. I recommend you store them at room temperature, covered with plastic wrap to prevent them from drying. Then you can assemble them right before serving.

Once you have baked your donuts, slice them lengthwise and spread your favorite jam. For the topping, you just need to melt some peanut butter chips, and pour it over the top of each donut. I chose to use peanut butter chips instead of regular peanut butter because they taste sweet and have a chocolatey consistency.

Aside from the peanut butter chips, there are no other nuts in this recipe. If anyone of your guests has a nut allergy, you could simply top their donut with melted chocolate instead.

If you have extras, you can freeze the donuts in ziplock bags for up to 3 months. Thaw them at room temperature for 15 minutes right before eating. Decorate them after thawing. If the donuts have already been decorated, I do not recommend freezing them.

To bake these donuts I used a standard 6-cavity donut pan, which resulted in 12 medium donuts.

See more donut recipes here.

And finally, here is the recipe for the chocolate peanut butter sandwich donuts:

Chocolate Peanut Butter Sandwich Donuts

Servings 12 donuts


For the batter:

  • 2 large eggs at room temperature
  • 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
  • ½ cup (100 g/ 3 ½ oz.) granulated sugar
  • ½ stick (60 g/ 2 oz.) unsalted butter at room temperature
  • ½ cup (120 ml/ 4 ¼ oz.) cream (35% fat content)
  • 50 g (1 ¾ oz.) bitter-sweet chocolate
  • 3 tbsp. milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tbsp. unsalted butter at room temperature for greasing the pan

For the glaze and filling:

  • ¾ cup (150 g/ 5 ¼ oz.) peanut butter chips
  • your favourite jam for filling


For the batter:

  • Pre-heat oven to 180 °C (350 °F).
  • In a bowl sift the flour, then add the baking powder. Mix them with a whisk and set aside.
  • Gently melt the butter over low temperature. Make sure the butter does not bubble. Once melted, set it aside and allow it to cool a little.
  • Place the milk and chocolate over low heat and mix until the chocolate melts, resulting in a creamy mixture. Set it aside and let it cool. Be cautious not to overheat as milk and chocolate fats burn quickly.
  • Crack the eggs into another bowl, add the sugar and beat at high speed with an electric mixer. The mixture is ready when almost triple in volume and light in color. Then add the cream, melted chocolate, vanilla extract, and salt and whisk until incorporated.
  • Using a spatula add the flour mix to the bowl with the eggs in three-four steps, mixing after each addition. Make sure the flour is well incorporated, but do not over mix. Add the melted, cooled butter in two steps and mix gently until incorporated. Allow the batter to sit for 5 minutes.
  • Grease the donut pan with butter. Pipe the batter into the pan filling ¾ of each cavity and bake for 10 minutes, or until donuts spring back when gently pressed.
  • Once baked, take the pan out of the oven and allow the donuts to cool in the donut pan 2-3 minutes at room temperature. Transfer them to a rack and let them sit until completely cooled.

For the glaze and filling:

  • Melt the peanut butter chips in a bain-marie. Cut the donuts in half lengthwise and spread jam in the middle. Replace the top half of the donut. Pour the melted peanut butter chips over the top of each donut.