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Preheat oven to 400 degrees and grease a 6-count donut pan.
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In a large bowl, mix flour, baking powder, salt, granulated sugar, and brown sugar together.
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Mix butter and peanut butter together in a separate bowl, and add to the dry ingredients.
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In a separate bowl, mix milk, International Delight® REESE’S Peanut Butter Cup Creamer, sour cream, egg, and vanilla extract together. Add to the dry ingredients, and mix until just combined.
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Add in peanut butter and melted butter, and mix until combined.
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Spoon (or pipe) donut mixture into the donut pan (you will probably have enough batter to make 8 donuts).
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Bake for 9-10 minutes, or until the donuts 'spring' back when touched.
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Allow to cool for at least 5 minutes before removing from the pan.
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For the glaze, mix cocoa powder and powdered sugar together. Add in heavy cream and International Delight® REESE’S Peanut Butter Cup Creamer, and stir until smooth (if the glaze is thicker than you prefer, add in more liquid; alternatively, if it's too thin, add in more powdered sugar).
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Dunk each donut halfway into the glaze. Top with chopped peanuts, if desired.
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Enjoy!