Oreo Cookies and Cream Donuts are baked, not fried, and ready in just 20 minutes! So good with a cup of coffee! Loved by kids and adults!
Baked Oreo Donuts
Hello, hello! Today we have a fresh batch of fluffy chocolate donuts topped with creamy vanilla frosting and plenty of crushed Oreo cookies. I think it goes without saying… these donuts are incredible! So let’s get down to business…
But first! Lemme take this bite ♥♥♥
Oreo Donuts Recipe
Alright, alright! So to make these chocolate donuts you’re going to need flour, brown sugar, salt, cocoa powder, baking powder, vanilla extract, an egg, butter, and milk. I used whole milk for these donuts, but almond, skim, reduced fat, or soy will all do the job.
The batter is super duper easy to make and comes together in just one bowl! The two most important things to keep in mind are:
- Not to over mix the batter, especially once the wet and dry ingredients have been combined.
- Not to over bake the donuts. They only need 9-10 minutes in the oven. They should be fluffy and lightly spring back when gently touched.
Here’s a little before and after action for ya ↓
While the donuts bake, you can make the cream cheese frosting! For this you will need softened cream cheese, softened butter, vanilla extract, confectioners’ sugar, milk (again, whole, almond, skim, whole, reduced fat, or soy work). You’ll also need to chop up some Oreo cookies for topping! Good luck not eating half of the package while you wait for the donuts to cool… 😉
These cookies and cream donuts are so simple to make and are ALWAYS a crowd-pleaser! Trust me – if you’re serving a crowd, make multiple batches. I’ve seen friends eat up to three of these donuts in one sitting 😉 Enjoy!
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥
More Oreo Recipes:
Oreo Cookies and Cream Donuts
For the Chocolate Donuts:
- 1 cup all purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1/4 cup cocoa powder, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 large egg, at room temperature
- 2 1/2 tablespoons unsalted butter, melted
- 1/2 cup milk (almond, skim, whole, reduced fat, or soy will all work)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, VERY soft
- 2 tablespoons unsalted butter, VERY soft
- 1/4 teaspoon vanilla extract
- 1 and 1/2 cups confectioners' sugar, sifted, more as needed
- 1-2 tablespoons milk (almond, skim, whole, reduced fat, or soy will all work)
- 1 cup Oreo cookies, chopped, for decorating
For the Chocolate Donuts:
- Preheat oven to 350 degrees (F). Generously grease a donut pan; set aside.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients, then gently pour them into the dry ones. Fold ingredients together until just combined.
- Spoon mixture into prepared doughnut pan, and bake for 9-10 minutes, or until the donuts spring back when lightly pressed. Be careful not to over bake here!
- Allow doughnuts to cool a few minutes in the pan before transferring to a wire rack to cool completely.
For the Cream Cheese Frosting:
- In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the milk. Once the milk is combined beat frosting on high-speed for 1-2 minutes.
- Spread the frosting on top of each cooled donut then sprinkle each with a few teaspoons of chopped Oreo cookies. Serve at once! Donuts are best eaten the day they are made.
Kayle (The Cooking Actress) says
Everytime you make donuts I think “This is it. Ashley has made the best donut ever.” and then you come out with another recipe that’s even better. YOU ARE A DONUT WIZARD!
Thank you, Kayle! You are the best <3
Sarah @Whole and Heavenly Oven says
Oh my goodness, these donuts look downright DREAMY! I am definitely onboard with the idea of eating cookies and cream for breakfast in baked donut form! 😉
Thank you, Sarah! Cookies and cream for life 😉 xo
Jessica @ A Kitchen Addiction says
Love everything about these donuts! They look perfect!
Thank you, Jessica! They’re definitely a new favorite 😉
These look to die for! I really need to buy a donut pan so I can make these beauties!
Yes! It’s the best 13 bucks I’ve ever spent 😉
Can i make the same recipe but with mini donut pan??
Hi Cristina. I think it should work, but you’ll need to adjust the baking time since mini donuts will bake much faster. I’d say start checking them around 5 minutes 😉
I made these today in a mini pan. They took about 7-8 minutes to bake and turned out great.
I tried making them and they came out a little dense is it because I over mixed?
I dont have a donut pan, what can be the alternative?tnx
Hi Tina. I’ve only made these in a donut pan and cannot think of any alternative ways of making them at this time.
Followed this recipe exactly and they came out really dense. Super disappointing. At least the photos look good, that’s really what draws people in anyway.
(P.S. you don’t want to “spoon” donut mixture into a donut pan, that’s just asking for trouble. Fill it into a piping bag and pipe it for better consistency) Even the author of this blog didn’t spoon it, just look at the picture.
I just made these with my grandson and they are awesome. So light and airy. I doubled the recipe but not the brown sugar snd they’re a perfect sweetness. I also got 18 doughnuts from the got left recipe. Thomas is going to take them camping to share this weekend.
I made these last week and everyone loved them. I’ve made many baked donuts and they typically do not taste like donuts but this recipe was the closest to tasting like a donut so far.
Do you have to store them in the fridge with the cream cheese frosting?
These donuts look amazing. Good recipe.
You are so kind sharing your recipe. It really looks delicious!! Huuummmm!!