Serves 12
45 min
Cookies and Cream Chocolate Doughnuts
Recipe GLPRcb2c6f1685678f
Soft, tender chocolate doughnuts studded with crushed Oreo cookie pieces, topped with a smooth vanilla icing and finished with more crumbled cookies. These baked doughnuts are perfect for breakfast or brunch and stay fresh for up to two days when stored in an airtight container.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 stick (4 ounces) butter, melted
2 large eggs
1 cup packed light brown sugar
4 tablespoons whole milk
8 Oreo cookies, crushed
3/4 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons white vinegar
1 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 cups powdered sugar for icing
3 tablespoons whole milk for icing
1 teaspoon vanilla extract for icing
Directions
Preheat your oven to 350°F. Lightly grease two standard 6-cavity doughnut pans with nonstick cooking spray or butter.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the eggs, milk, vanilla extract, and white vinegar until blended.
Pour the melted butter into the egg mixture and stir until combined. Then add this wet mixture to the dry ingredients and fold together until just combined—do not overmix.
Transfer the batter into a piping bag or zip-top plastic bag with a corner cut out. Pipe the batter into the prepared doughnut molds, filling each cavity about three-quarters full.
Bake for 12 to 15 minutes, until a toothpick inserted into the center of a doughnut comes out clean.
Remove the doughnuts from the oven and allow them to cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
While the doughnuts cool, prepare the icing by whisking together the powdered sugar, milk, and vanilla extract until smooth and thick.
Dip the top of each cooled doughnut into the icing or spread a thick layer using a spoon.
Immediately sprinkle the crushed Oreo cookies over the wet icing on each doughnut.
Allow the icing to set for about 20 minutes until it firms up slightly. Serve fresh or store in an airtight container at room temperature for up to 2 days. Microwave for 15 seconds before serving if you'd like to refresh them.
