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Tagalongs Peanut Butter Donuts!

Chocolate tagalongs peanut butter donuts. Pretty sure we’re going to be good friends.

tagalong donuts

Girl Scout Cookie Season is back once again, and these donuts are the perfect recipe for anyone who wishes they could eat Girl Scout cookies for breakfast.

I mean… of course you can technically eat actual Girl Scout cookies for breakfast too.

Now I’m imagining pouring an entire box of tagalongs cookies into a cereal bowl, covering it with almond milk, and calling it breakfast.

Because, adulthood Smile with tongue out

An overflowing bowl of peanut butter tagalong cookies for breakfast sounds spectacularly good in theory, until you remember the sugar rush likely to follow.

These peanut butter donuts give you all of that chocolatey peanut butter deliciousness and are a much healthier choice at the same time.

peanut butter donuts

With whole grains, fiber, and protein—and baked instead of fried—they’re basically muffins in donut form, and they won’t leave you with that crash-and-burn feeling from eating too much sugar.

Also, no one says you can’t then go and have the actual Girl Scout cookies for dinner…

Okay, I’m not helping.

Sorrynotsorry.

Samoas Girl Scout Cookie Donuts

P.S. There are also vegan Thin Mint Donuts and Samoas Donuts recipes in my new Hello Breakfast Cookbook.

I made them all a few months ago for a Girl Scout Cookie-themed brunch. And yes, a Girl Scout Cookie brunch was just as amazing as it sounds.

girl scout cookie donuts

The only issue was that people were having a hard time deciding which flavor donut to choose…

So we ended up cutting the donuts into bite-sized pieces to let everyone try all of the flavors.

When it comes to Girl Scout cookies, you should never have to choose.

(View The Video, Above)

 

Below is an inside shot of one of the peanut butter donuts with even more peanut butter spread on top, because I very much believe there is no such thing as too much peanut butter.

I buy my favorite peanut butter in bulk–12 jars at a time–and still am somehow always back at the store a few months later, buying more jars of peanut butter.

Peanut butter just goes so well with chocolate! tagalong donuts vegan

Oh and in case you do want to eat actual Girl Scout cookies for breakfast, be sure to try my Healthy Girl Scout Cookies – Tagalongs.

They are flourless and vegan, yet it’s scary how much they taste like the real thing!

Someone did also inform me that they do make Girl Scout cookie cereal already, but only in Thin Mints and Caramel Crunch flavors.

So you’re still on your own for the Tagalongs.

Super Healthy Peanut Butter Tagalong Girl Scout Cookie Donuts

Tagalongs Peanut Butter Donuts

Adapted from Almond Butter Donuts

Tagalongs Peanut Butter Donuts!

Total Time: 8m
Yield: 6 donuts
Print This Recipe 4.8/5
Tagalongs Peanut Butter Donuts!
4.8/55

Ingredients

  • 1/4 cup + 2 tbsp milk of choice
  • 1 1/2 tsp white or cider vinegar
  • 1/4 cup peanut butter – Here’s A Nut-Free Donut Recipe
  • 1/3 cup pure maple syrup, honey, or agave
  • 1/2 tsp pure vanilla extract
  • 1 cup spelt, white, or Bob’s gf flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • optional additional peanut butter
  • 4 oz chocolate chips or broken-up bars
  • 2 tbsp oil, OR increase chocolate to 6 oz

Instructions

Preheat the oven to 350 F. Grease a donut pan OR mini muffin pan. Whisk first 5 ingredients. Stir in flour, baking powder, and salt. Spread into the pan. Bake on the center rack 8 minutes. Let cool a few minutes before going around the sides with a knife and popping out. Donuts can be left out—loosely covered with a towel—overnight. If desired, spread peanut butter on top. Carefully melt the chocolate, and stir in the oil if using (it’s optional but will make a smoother sauce). Line a baking pan or a few large plates with parchment. Dip donuts in the coating, then put on the lined pan and refrigerate to set. The donuts are sweeter the day after they’re made, so it’s highly recommended to make them ahead of time.

View Nutrition Facts

 

More Healthy Breakfast Recipes:

Banana Bread Slice

Pineapple Bread

 

Peanut Butter Brownie Baked Oatmeal

Peanut Butter Brownie Baked Oatmeal

 

Flourless Pancakes

Flourless Pancakes – 3 Ingredients

 

peanut butter banana shake

Peanut Butter Banana Smoothie

 

Broccoli Cheddar Quinoa Bites

Broccoli Cheddar Quinoa Cups

4.8/5 (5)

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Published on February 22, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

45 Comments

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  1. Whitney says

    *Gasp!* *Jaw drop* *Shocked happy stare* I took one look at these before even reading the post, and this was basically my reaction. Yes. Yes, yes, yes, I will make these in due time! I might have to sub cashew butter for the peanut butter (some people in my family are sensitive), but I don’t care!
    Many thanks, Katie! (Now, I want an excuse to have a party and serve tons of glorious, homemade donuts…)

  2. Natasha @ Thoughts of Tradition says

    Wow, these look really good. I don’t have a donut pan, do you think I could make these into peanut butter-stuffed muffins instead?

  3. Gabby says

    This is LITERALLY fate. I was supposed to order some Tagalongs from a coworker for my mom…and I forgot. I’ve been getting the side eye from her for DAYS. These will be my sorry-I-still-love-you-but-these-are-also-much-healthier donuts to make up for it! Thank you so much!!

  4. Chloe says

    Do you think it would work to use xylitol instead of the liquid sweetener, and then increasing the milk? …for those of us with sugar-related issues?

  5. LCP says

    So I got your Hello Breakfast Cookbook as a gift from my parents – they gave me the file. How do I get the extra recipes that weren’t in the original file that go with the book? (Cause I’d really like to make Thin Mint Doughnuts and Samoa Doughnuts!) I love the book by the way – had gotten in a breakfast rut and it totally got me out of it. Thanks!

    • Jason Sanford says

      Hi! Sorry for the trouble, some of the recipes (depending on which version of the book you have) will be in the bonus pack that ships out automatically but sometimes gets lost in spam. What version of the book do you have (in other words, what recipe do you see on page 11 when the recipes start?) so I can know what version of the bonus pack to send you!

      Jason (media relations)

        • Jason Sanford says

          Sending now! The samoas donuts should be in your actual cookbook, but the thin mints are coming in the bonus pack I am sending now. Let me know if you don’t see it tonight!

  6. NM says

    Hi Katie, I’m a long-time fan of your recipes. Absolutely love them! I had a question about the cocoa powder you use. How do you make it look so black like the store-bought ones? What brand of cocoa powder do you recommend?

    • Natasha @ Thoughts of Tradition says

      I think Katie used Dutch cocoa powder. It’s darker in color than regular cacao or cocoa.
      I’m not Katie, though. so you’ll have to ask her to know for sure!

    • Jason Sanford says

      For the thin mints, she did indeed use dark cocoa powder. Hershey’s Special Dark would probably be the easiest brand to find. But just look at your local store and check the ingredients of the cocoa powders they have to find one that says “processed with alkali” in the ingredients, because that would mean it is dutch cocoa, which is what she used for the thin mint donuts.

  7. JB says

    These turned out great! They are sweet and very moist even with reduced honey. I added the pb on top before dipping in chocolate – and can’t believe I’m saying this -but for me it made it sticky to chew, so next time I will omit the extra pb on top.

  8. Kathryn says

    These are the best thing I’ve made from your blog so far–and that’s saying something! Absolutely love them. Even my chocolate-hating partner somehow likes these! I made them in mini-muffin pan, so they’re more like doughnut holes.

  9. Julie H says

    I bought a donut pan so I could make these because they looked so good (and it was a great excuse to buy the pan), and they’re delicious! I really need to figure out how to dip them in the chocolate so they look pretty, but they tasted great. I can’t wait to try them tomorrow when they’re supposed to be even sweeter. The plain peanut butter donut is delicious by itself. I did have to cook mine about 5 minutes longer, possibly due to my altitude or different shaped pan. I just cooked them until a toothpick wasn’t sticky, just like a cake.

    • Jason Sanford says

      They should definitely be fully baked after the baking time. Is your oven calibrated? Also what flour/sugar are you using?

      • Lauren says

        I used honey and all purpose flour. I cooked them for an extra few minutes and they came out perfectly! So I’ll need to check my oven 🙂

    • Jason Sanford says

      They’d probably be a little dense, but they will technically still work with oat flour. I’ve done baked donuts with oat flour, and as long as you don’t mind the gummy/chewy texture, they’re still good.

  10. Angelique says

    Hi Katie,

    Please help me I am sure I saw and made a lemon bar recipe from your site and I cannt find it, please help me it was so Devine, sure it was yours.

    Regards

    Angelique

  11. CeCi Bacca says

    It says “milk of choice” but I guess with the exception of cow’s milk right? I worry it will curdle with the vinegar…

    • Jason Sanford says

      You actually want it to curdle. You’re essentially making buttermilk by mixing vinegar and milk 🙂

  12. Tracy says

    Hi Katie!
    I’d love to know how you calculated the nutritional info for these! I entered the recipe after making them (and eating one) and the numbers I got were vastly different than yours. Thanks!

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