Reese’s Puffs Doughnuts

Share it with the World...Pin on PinterestShare on Google+Share on StumbleUponShare on FacebookTweet about this on TwitterEmail this to someonePrint this page

So I just might be in love with my Mini Doughnut Pan (if you don’t have one, go get one, they’re awesome!), and I also seem to have developed a thing for chocolate doughnuts, maybe next time I’ll make something a little more out of the ordinary. This time I wanted to make something a little more simple than my Chocolate Stout Doughnuts with a Salted Caramel Whiskey Glaze.  So I went with something that just about everyone loves, peanut butter and chocolate. My husband even helped me make them, okay, he mostly just ate the frosting and crushed up the puffs, but hey they still came out better because we made them together. 

I’d been craving peanut butter and chocolate for a few days, so I figured it was time to finally break down and make something. I figured this would be a nice and simple recipe, nothing as crazy as trying to make caramel at 9:00 at night (and failing three times). Okay, while this was much simpler, I did screw up my first batch of batter. It’s funny, a reader just mentioned that she had never used Sugar in the Raw in baking, and I have always had great luck, until these doughnuts. The sugar didn’t break down enough and it left the doughnuts bland, and because it was getting late and I just didn’t have the energy… so I just used the doughnut recipe on the pan package.
Makes 24 Mini Doughnuts

Doughnut Ingredients:
(Recipe by Norpro)
  • 1 1/2 cup Flour
  • 1/3 cup Baking Cocoa
  • 1 tsp Baking Powder
  • 2 Eggs
  • 2/3 cup Sugar
  • 1 tsp Vanilla Extract
  • 1/2 cup Milk
  • 2 tbsp Butter (Melted)
  • Dash of Salt
Topping Ingredients:
  • 1 cup Creamy Peanut Butter
  • 4 cups Confectioner’s Sugar
  • 1/2 cup Milk
  • 1 tsp Vanilla Extract
  • 2 tbsp Butter (Melted)
  • 1 cup Reese’s Puffs
Just a side note, these are the amounts I use to make enough frosting for cupcakes, and the doughnuts were a lot smaller. So I had a ton of extra frosting. That’s okay though, Matt is going on a guys trip this weekend, so I’ll make some peanut butter frosted brownies for them for the road. If you don’t have additional plans for the frosting like I do, I would cut the recipe in half.

Doughnut Directions:
(I used a KitchenAid Stand Mixer)
  • Preheat oven to 325 F.
  • Combine flour, cocoa, baking powder, salt, sugar. Blend. 
  • Add eggs (crack in a separate bowl first to ensure there are no shells.)
  • Add milk and butter.
  • Mix on medium for about 1 minute, batter should be smooth.
  • Spray pan with cooking spray.
  • Transfer batter to a large Ziploc bag.
  • Cut off corner of Ziploc bag and squeeze into doughnut pan, filling each hole about 2/3.
  • Bake for 7-8 minutes.
  • Cool and transfer from pan to cooling rack. make sure to let cool in the pan for a few minutes first, if you put them on the rack when they are too hot, the rack can slice through them.
Topping Directions:
  • Add peanut butter and half of the confectioner’s sugar together and mix on low.
  • Slowly add in vanilla, milk, ad butter, and slowly add in remaining confectioner’s sugar and mix until smooth.
  • If you find that your frosting is clumpy and dry, add more milk, only a tbsp at a time, until frosting is smooth and creamy. The texture in the frosting can change very fast and a little can make a huge difference.
  • Frost doughnuts.
  • Crush Reese’s Puffs and sprinkle on the frosting.
You will definitely need a glass of milk for these, they are super rich and creamy, and because you can’t have sweets without milk… at least that’s my motto anyway! Okay and now there is just a bazillion pictures of these delicious doughnuts because I had a hard time picking out the ones I wanted to use in the post… but they’re pictures filled with deliciousness, so who the hell cares, right!?

Linked up at:

Savvy Southern Style


    • says

      Yeah, some days my frustration gets the best of me… but I was determined! Thanks for stopping by, I hope you get the chance to make these! Hope to see you here again soon!

  1. says

    Hi Rebecca,
    Your Reeses Puffs Doughnuts look awesome! Thank you so much for sharing with Full Plate Thursday and have a fabulous weekend.
    Come Back Soon!
    Miz Helen

  2. says

    Yum, these look so good! Stopping by from the Tasty Tuesdays link party! Glad it led me to this post, my kids will love these!
    Kristin from

    • says

      Hi Kristin,

      Thanks for stopping by, I hope you get the chance to make these for your kiddos! Be sure to follow me via GFC or facebook so you never miss another post! I’ll be sure to stop by your blog too!

    • says

      Definitely! Thanks for stopping by! I’ll be sure to check out your blog too! I hope you’ll follow me via GFC or Facebook so you never miss another delicious post!

  3. says

    Between the raspberry lemonade you shared and these doughnuts, I could happily go into a sugar coma! I’ve never made doughnuts – I might have to give these a try!! :-D Thanks for sharing! Zannie @ mymixingspoon

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge