Peanut Butter Chocolate Donuts

Ingredients:

• 0.5 tbsp. semi-sweet chocolate granules
• 1/3 cup heavy cream
• 1 cup premium flour
• 3 tablespoons peanut butter powder
• 2 tbsp. granulated sugar
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 1 cup of sour milk or kefir
• 1 large egg, beaten
• 14 chocolate-covered peanut butter cookies, such as Tagalongs (1 box, 180 g), freeze
• 3 tablespoons powdered sugar
• Special equipment: deep fat thermometer

Preparation:

1. Fill a medium Dutch oven halfway with canola oil and heat to 190°C on a deep-fry thermometer.
2. Place the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until just barely simmering. Pour the cream over the chocolate and let it sit for 1 minute. Stir until smooth. Set the chocolate sauce aside; it will thicken while you fry the donuts.
3. In a medium bowl, combine flour, peanut butter powder, sugar, baking powder, and baking soda. Add the buttermilk and egg and mix until smooth.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
4. Add 7 cookies to the batter and use a fork to coat them completely. Drop the cookies, one at a time, into the hot oil until all 7 are added. Fry, turning occasionally with a slotted spoon, until the donuts are puffy and golden brown, 2-3 minutes. Using a slotted spoon, transfer the fried cookies to a wire rack set on a baking sheet to drain any excess oil. Fry the remaining cookies in the same manner.
5. Place the fried cookies on a serving platter and sprinkle with powdered sugar. Serve immediately with chocolate sauce for dipping.