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 cookies. You know how you can improve on Oreos? Throw them into these Cookies and Cream Baked Donuts.
These donuts have a fluffy donut base packed full of crushed Oreos. If that wasn’t enough I topped them with a cream glaze and more Oreos, because it is impossible to have too many!
You can find my other donut recipes here! You’re going to need a mold for these donuts. I HIGHLY recommend these silicone molds. They’re inexpensive and great quality. I prefer silicone over metal because it makes it so much easier to get the donuts out of the molds and they’re really easy to clean without worrying about them rusting.
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For in-depth “whys” and “howtos”, skip to the end of this post!
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Cookies and Cream Baked Donuts
Ingredients
For 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
For Glaze:
- 2 ounces cream cheese softened
- 1 cup (113 grams) powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk more as needed
- 3 Oreos crushed
Instructions
For Donuts:
- 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 together. Gently fold the wet ingredients into the dry ingredients.
- Fold in the crushed Oreos.
- Spoon the batter into the donut pan. Bake the donuts into the pre-heated oven and bake for 15-17 minutes or until they spring back when lightly pressed.
- 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.
For Glaze:
- 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.
Cookies and Cream Baked Donuts
- Preheat your oven to 350 degrees (F). Spray your donut mold (I use this one) 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.
- Next, you will spoon 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 the oven and let cool in the molds until cool enough to remove. Then cool completely before glazing
Glaze
- In a small bowl combine all of the ingredients, except for the crushed Oreos, and whisk until free of lumps.
- The glaze should be pretty thin and runny, so if it is too thick you can add more milk to thin it out.
- Dip the tops of the donuts in the glaze and sprinkle the crushed Oreos on top of the wet glaze.
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