Preheat the oven to 350°F and position an oven rack in the center. Lightly coat the doughnut pans with nonstick cooking spray.
Make the doughnuts. Put the butter and the two sugars in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed for 2 to 3 minutes, until light and fluffy. Add the peanut butter and mix on low speed to combine. Scrape the sides of the bowl with a rubber spatula as needed.
With the mixer running on low speed, add the eggs one at a time, allowing each one to be incorporated before adding the next. Add the vanilla and mix to combine.
In a medium bowl, combine the flour, baking powder, and baking soda with a whisk. With the machine running on low speed, add half the flour mixture and mix until just combined. Add the sour cream, mix until incorporated, and add the rest of the flour mixture, mixing until just combined. Using a pastry bag fitted with a 1/2-inch round tip, divide the batter equally (using even pressure) between the pans, filling about halfway full. Alternatively, you can use a gallon-sized resealable plastic storage bag. Fill the bag and using scissors, remove 1/2 inch from one of the bottom corners and proceed filling the pans as described.
Bake for 12 to 14 minutes, until the doughnuts spring back when lightly touched. Remove from the oven, invert the doughnuts onto a rack, and allow to cool completely.
Make the glaze. Place the chocolate morsels in a medium heatproof bowl and place over a small pot of simmering water, being sure the bowl is not touching the water. Turn off the burner and allow the chocolate to melt completely, occasionally stirring with a heatproof rubber spatula. Stir in the butter until completely melted and combined. Remove the bowl from the pot and set aside.
Glaze the doughnuts. Dip the top of each doughnut into the glaze and lift, allowing the excess to drip back into the bowl. While the glaze is wet, evenly distribute the peanuts on top of the doughnuts. The glaze will harden slightly as it cools. Place the doughnuts on a platter and serve. These doughnuts are best served fresh.
Makes 12 large or 48 mini doughnuts
—From So Sweet by Sur La Table/Andrews McMeel Publishing read book review & get more recipes
A chocolate glaze enhances the subtle peanut flavor of the doughnuts and the chopped peanuts provide a welcome crunch. These are a healthier doughnut because they are baked instead of fried, but you will need either a standard-size doughnut pan or a standard-size mini doughnut pan for baking these.
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