Cookies and Cream Oreo Donuts

Fluffy baked donuts filled with crushed Oreos, topped with a cream icing and extra Oreos!

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 17

Total Time 27

Servings Donuts

Calories 351kcal

Cost $7

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.