Chocolate Peanut Butter Zeppole

Chocolate Peanut Butter Zeppole

Growing up in New Jersey, zeppole (Italian fried dough balls) from the local pizza parlor were a favorite afternoon treat. My friends and I would often stop in on our way home from school and split a greasy brown paper bag full of the freshly fried dumplings dipped in powdery white sugar (the latter would inevitably get all over our school uniforms, much to our mothers’ dismay!). 

This recipe puts a chocolaty twist on the old favorite by replacing butter with Peanut Butter & Co. Dark Chocolatey Dreams. A dusting of cocoa sugar at the end will make them just as appealing to adults as they are to kids. 

  • Yield:12-16 zeppole
  • Prep Time:15 minutes
  • Cook Time:5 mintes
  • Total Time:20 minutes


1/2 cup Peanut Butter & Co. Dark Chocolatey Dreams

2 tbsp. unsalted butter 

1 rounded tsp. kosher salt 

1/4 cup granulated white sugar 

3/4 cup water 

1 cup all-purpose flour 

4 large eggs 

2 tbsp. unsweetened cocoa powder (not Dutch process) 

1/2 cup confectioner’s sugar 

3 tbsp. unsweetened cocoa powder 


  1. In a medium saucepan over medium heat combine the Peanut Butter & Co. Dark Chocolatey Dreams, unsalted butter, kosher salt, 1/4 cup granulated sugar, and water. Stir until all ingredients are melted and smooth. Immediately stir in flour with a wooden spoon and stir quickly over heat until mixture forms a ball. Remove from heat and transfer to a large bowl or the base of your mixer with the paddle attachment in place and set to low. Add the eggs one at a time, allowing each one to incorporate fully before adding the next. Once all the eggs are in, add the cocoa powder and continue to beat until a smooth, thick batter forms. 

  2. Pour enough oil into a heavy-bottomed pot to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer reads 350°F. (A deep fryer can also be used for this step.) 

  3. Use an ice cream scoop or spoon to drop 1/8th cup-sized scoops of batter into the hot oil in batches. Let fry about 2-4 minutes or until puffed and evenly crisp on all sides, turning as necessary. Use a slotted spoon to remove to a paper towel-lined tray and let drain and cool while you repeat with the rest of the batch.

  4. Combine the confectioner’s sugar and cocoa powder in a small bowl. Use a sifter or fine sieve to dust the sugar mixture over the zeppole. These are best when fresh so serve immediately while still hot. 

Tags: Breakfast Dark Chocolate Dreams Dessert Nuts About the Holidays Peanut butter Peanut Butter & Co. Snack Sweet Sweets Uncategorized