Cookies & Cream Donuts

Soft and fluffy baked donuts, stuffed with Oreo crumbs and topped with a thick cookies & cream glaze. Seriously, if none of my other donut recipes have convinced you that you need a donut pan – this will be the recipe that will change your mind! I used the same basic recipe as my Maple Cream Cheese Baked Donuts and my Funfetti Cake Batter Baked Donuts except these are sprinkle-less and instead, are jam packed with Oreo ‘s. These donuts start with cake mix – an easy start to any recipe! – buttermilk, eggs, butter and oreo’s. Most ingredients easily found somewhere in your cupboards. Dont have buttermilk? Pour 1 tablespoon of white vinegar into a liquid measuring cup, add milk to reach the 1 cup mark. Allow the mixture to stand for 5 minutes, then stir and then all you need to do is measure out 3/4 cup. Easy right?  These guys bake for about 7 minutes, leaving you a soft, cakey donut. This glaze is a little thicker than what I would normally dunk a donut in, but I didn’t want the cookie crumbs to full right off the donuts. I love these homemade donuts, and so does my boyfriend! They’re easy to make, and don’t require a mixer! Yes, less clean-up to do! Although topping your glazed donuts with extra cookie crumbs is optional, I think it makes the donuts look just a little bit prettier! Do you have a tall glass of milk ready for these cookies & cream donuts?!

What You’ll Need

  • Medium Bowl
  • Small Bowl
  • Whisk
  • Donut Pan
  • Wire Cooling Rack
  • Large Ziplock Bag

Cookies & Cream Donuts
Serves: 22 donuts
  • 2 & 3/4 cups cake mix - I like to use Duncan Hines Vanilla
  • 3/4 cup buttermilk
  • 2 tablespoons butter - melted
  • 2 eggs
  • 4 Oreos - in crumbs using a food processor
Oreo Glaze
  • 2 cups icing sugar
  • up to 1/4 cup heavy cream - depending on your desired consistency
  • 5 Oreos - in crumbs using a food processor - be sure to save some of these crumbs to top your donuts with after if desired.
  1. Pea heat your oven to 425 degrees and grease your donuts pan - set aside.
  2. In a medium bowl add your cake mix, buttermilk, melted butter, and eggs.
  3. Mix with a whisk until just combined.
  4. Fold in your Oreo crumbs until evenly distributed - your batter will be thick.
  5. Pour your batter into a large Ziplock bag and cut a small corner to pipe into your donut pan - I find this the easiest and the least messiest way to fill your pan.
  6. Fill your donut pan about 2/3 of the way full.
  7. Bake for 7 - 9 minutes - or until golden brown, mine only took 7 minutes.
  8. Let cool in pan for about 5 minutes before transferring to a wire rack.
  9. Be sure to let donuts completely cool before glazing.
Oreo Glaze
  1. In your small bowl mix your icing sugar, vanilla, and heavy cream using a whisk until you have your desired consistency - I made this glaze a little thicker so it would stay put on top of the donuts.
  2. Fold in half the oreo crumbs.
  3. Dunk each donut into the icing and return to the wire cooling rack.
  4. This is when I sprinkled a few extra cookie crumbs on top - this ia optional.
  5. Continue until all donuts are glazed.

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