Peanut Butter Donuts
5 simple ingredients are all it takes to make these decadent peanut butter donuts. A puff pastry donut that has a hidden Reese’s Peanut Butter Cup in the center. These frosted peanut butter donuts won’t disappoint.
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These puff pastry donuts are one of my favorite ways to throw together a donut. The chocolate sauce to make it even tastier.
Why I Love This Peanut Butter Filled Donuts Recipe
- 5 Ingredients
- Easy to Make
- Made with Puff Pastry
- Chocolate Lovers Recipe
Here is a red velvet donut recipe you might want to try out.
Ingredients
- puff pastry – I picked up a package of frozen puff pastry from the freezer department of my local grocery store.
- Reese’s cups – I used the mini cups, but you can also use the regular or snack size cups.
- Chocolate sauce – I used the Ghirardelli chocolate sauce that you can find in the coffee aisle or near the ice cream toppings.
Variations / Options / Add-Ins
Candy: Swap the Reese’s with a Milky Way candy bar.
Dough: You can use a biscuit dough instead of puff pastry.
Powdered Sugar: Swap the chocolate glaze powdered sugar or serve them plain for a less sweet donut.
How to Make Peanut Butter Donuts
Making these Reese’s Stuffed Donuts is so simple. Just follow the directions below and you will have some chocolatey peanut butter filled donuts without much effort at all.
Step 1: Prep Pan and Preheat Oven
Preheat the oven as directed and line the baking sheet with parchment paper.
Step 2: Thaw Pastry and Cookie Cut
You need to allow the puff pastry to thaw. Then unfold and use a round cookie cutter to make 18 circles out of the dough.
Step 3: Assemble
Place 9 circles down. Then place a Reese’s peanut butter cup in the center of an egg washed circle. Then top with the remaining puff pastry.
Step 4: Bake and Topping
Next you will bake the pastries as directed. As donuts cool you will make the chocolate sauce to spread on top, and then add sprinkles if you want.
Serving Suggestions
These donuts are a great breakfast item or even dessert. Feel free to pair with bacon, sausage or even a side of fruit.
Pro Tips
- If you do not have a cookie cutter you can use a cup to create the circles in the dough.
- Make sure that you allow the puff pastry dough to thaw completely before you start to make these donuts.
- If you are having trouble getting your puff pastry to seal you can use a small amount of egg wash to help seal them.
- I used the mini Reese’s peanut butter cup, but you could use a large one instead if you prefer.
- I also topped my donuts with some chopped mini peanut butter cups but you leave them off if you prefer.
Storage
These chocolate peanut butter donuts are best eaten fresh. But you can store them in an airtight container for 1-2 days at room temperature.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Puff pastry and phyllo dough are not the same. Puff pastry is laminated and phyllo dough is thin sheets stacked on top of each other.
You absolutely can double the recipe if you want. Just whip up as many donuts as you would like.
Donuts were originally called oily cakes. They were named this as a lady fried donuts in oil. Then overtime the name is now called donuts!
More Breakfast Recipes
If you like my donuts, give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can find it later.
Peanut Butter Donuts
Equipment
- round cookie cutter
- piping bag optional
- Baking Sheet
- small bowl
- pastry brush
Ingredients
- 2 frozen puff pastry sheets thawed
- 1 teaspoon water
- 1 egg
- 9 Reese cups or 3 mini Reese cups per donut
- 2 cups chocolate sauce
- Chocolate sprinkle
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 400 degrees.
- Unfold thawed pastry sheets on a floured surface and use a round cookie cutter to cut 18 circles of dough
- In a small bowl, mix the water and egg. Use a small pastry brush to brush the bottom circle of each puff pastry.
- Place Reese’s peanut butter cups in the center of each of the egg washed circles.
- Place the remaining 9 dough circles on top of the Reese’s cups and use a fork to pinch together both pastry circles.
- Bake pastries for 13 minutes or until tops are golden brown.
- Remove from the oven and allow the donuts to cool
- Smother the tops of the donuts in chocolate sauce and sprinkle the tops with chocolate sprinkles. Chop remaining Reese’s and sprinkle them on the tops of donuts.
- Enjoy!
Notes
- If you do not have a cookie cutter you can use a cup to create the circles in the dough.
- Make sure that you allow the puff pastry dough to thaw completely before you start to make these donuts.
- If you are having trouble getting your puff pastry to seal you can use a small amount of egg wash to help seal them.
- I used the mini Reese’s peanut butter cup, but you could use a large one instead if you prefer.
- I also topped my donuts with some chopped mini peanut butter cups but you leave them off if you prefer.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
