Cookies and Cream Oreo Donuts are basically a dream donut. A fluffy baked donuts base filled with crushed Oreos, dipped in a sweet cream cheese glaze and topped with more crushed Oreos.
Do you think Oreos are the best cookie of all time? I’m not sure where I stand on that, but I can tell you they are dang good. Oreo knew what they were doing when they sandwiched cream between those two chocolate cookies. Do you know how you can improve on Oreos? Throw them into a baked donut recipe.
Ingredients for Cookies and Cream Oreo Donuts
Ingredients for oreo donuts:
- All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Light brown sugar. Brown sugar adds flavor and a softer texture to the final product.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Baking powder. Baking powder will help the baked donuts to rise.
- Full-fat sour cream. Sour cream will make the donuts extra moist and fluffy,
- Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Egg. It will be easier to incorporate the eggs into the batter if they are room temperature.
- Oreos. You will want to crush the Oreos pretty finely.
Ingredients for cream cheese glaze:
- Cream cheese. Allow the cream cheese to soften to room temperature before mixing the glaze.
- Powdered sugar. This will give our glaze the sweetness we are looking for while also giving us a smooth texture.
- Vanilla extract. Pure vanilla extract is better than imitation, but either will work.
- Milk. You can replace this with non-dairy milk or water, we really just need a liquid to thin out the glaze.
- Oreos. You can crush these as finely as you’d like. I left mine a little larger.
How to make Cookies and Cream Oreo Donuts
Step 1: Preheat your oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
Step 3: In a separate bowl mix the wet ingredients. Gently fold the wet ingredients into the dry ingredients until they are well combined.
Step 4: Fold in the crushed Oreos.
Step 5: Spoon or pipe the batter into your molds and fill them up to the top.
Step 6: Place your donuts in the pre-heated oven. They usually take about 15-17 minutes to bake, but I started checking them around 10 minutes to see if the pan needs to be turned. You’ll know they are finished when you lightly press on a donut and it springs back.
Step 7: Remove from the oven and let cool in the molds until cool enough to remove. Then cool completely before glazing
Step 2: The glaze should be pretty thin and runny, so if it is too thick you can add more milk to thin it out.
Step 3: Dip the tops of the donuts in the glaze and sprinkle the crushed Oreos on top of the wet glaze.
Can I make oreo donuts ahead of time?
I wouldn’t recommend it. Donuts are best eaten the same day that they are made.
You can, however, make the batter ahead of time, refrigerate it or freeze it (depending on how far ahead of time you are making the donut batter) and then bake the donuts when you are ready to eat them.
More donut recipes
- Coffee Baked Donuts– These donuts have a fluffy baked coffee donut base and are topped with a coffee glaze.
- Brown Butter Baked Donuts– These donuts have a fluffy brown butter baked donut base and a sweet maple glaze.
- Homemade Glazed Donuts– Classic fried donuts with a sweet vanilla glaze.
- Jelly Donuts– Yeasted and fried donuts filled with jelly.
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Cookies and Cream Oreo Donuts
- 1 cup (120 grams) all-purpose flour
- 1/2 cup (107 grams) light brown sugar packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup (114 grams) full-fat sour cream
- 2 1/2 tablespoons unsalted butter melted
- 1 large egg
- 6 Oreos crushed
- 2 ounces cream cheese softened
- 1 cup (113 grams) powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk more as needed
- 3 Oreos crushed
- Preheat oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
- In a medium-sized bowl whisk together the flour, light brown sugar, salt, and baking powder.
- In a separate bowl mix the wet ingredients, make sure the melted butter has cooled or it will curdle the sour cream and cook the egg. Gently fold the wet ingredients into the dry ingredients until they are well combined. The dough will be much thicker than you think it will be, so don’t be alarmed. Also, be sure not to overmix your dough or your donuts will be tough.
- Fold in the crushed Oreos.
- Spoon or pipe the batter into your molds and fill them up to the top. If you’re using a silicone mold, place it on a cookie sheet before you put them in the oven, this will make it easier to get them in and out of the oven
- Place your donuts in the pre-heated oven. They usually take about 15-17 minutes to bake, but I started checking them around 10 minutes to see if the pan needs to be turned. You’ll know they are finished when you lightly press on a donut and it springs back.
- Remove from oven and allow to cool in the pan for 10 minutes and then remove from pan and allow to cool completely before glazing.
- In a small bowl combine all of the ingredients, except for the crushed Oreos, and whisk until free of lumps.
- Add more milk if the glaze is too thick.
- Dip the tops of the donuts into the glaze and sprinkle with the crushed Oreos.