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–+ servings

Oreo Donuts

Karissa Parrish
These Oreo donuts have crushed Oreos in both the donut batter and vanilla glaze. Black cocoa powder is used to create a bold and deep chocolate flavor that compliments the Oreo cookie flavor so well!
5 from 5 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Cool Time 10 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 donuts

Equipment

  • Donut Pan
  • Mixing Bowls
  • Piping Bag

Ingredients:
 
 

Oreo Donuts

  • ¾ cup all-purpose flour
  • ⅓ cup black cocoa powder (see note below)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, room temperature
  • ½ cup sugar
  • ¼ cup milk, room temperature
  • ¼ cup yogurt (plain or vanilla), room temperature
  • 1 teaspoon vanilla extract
  • 3 Oreos, crushed

Glaze

  • 1 ¼ cup powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon unsalted butter, melted
  • ¼ teaspoon vanilla extract
  • 2 Oreos, crumbs

Instructions:
 

  • Preheat the oven to 350 degrees and spray a 6-count donut pan with non-stick spray. Set aside.

Oreo Donuts

  • In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In a large bowl, whisk together the melted butter, egg, sugar, milk, yogurt, and vanilla extract until combined. Add the dry ingredients into the wet and gently fold together using a rubber spatula just until combined. Then fold in the crushed Oreos.
  • Scoop the batter into a piping bag or a zipped-up sandwich bag. Simply cut a corner off of the bottom of the bag and pipe the donut batter into each donut cup, filling it up just barely to the top.
  • Bake the donuts for 10-12 minutes. Use a toothpick to check the center. If it comes out clean, then they're done. Allow the donuts to cool in the pan for 10 minutes before carefully removing them and setting them on a wire rack to finish cooling.

Glaze

  • In a small bowl, mix together the powdered sugar, milk, melted butter, and vanilla extract until combined.
  • Once the donuts have cooled, dip them into the glaze and place them back onto the wire rack (double dip for extra glaze!). Then sprinkle on the Oreo crumbs. Once set, serve immediately and enjoy!
  • Keep leftover donuts in an airtight container in the refrigerator or on the counter for up to 3 days.

Notes:

Baking Pan: You'll need a 6-count donut pan (silicone or nonstick). Generourly spray your pan with nonstick spray.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Black Cocoa Powder: If you don't have this, just substitute it with dutch or unsweetened cocoa powder (like Hershey's). It won't be the same, but it'll still taste good.
Donut Batter: I find it so much easier to scrape the donut batter into a piping bag or a large ziplock bag and pipe the batter into the donut molds.

Nutrition

Calories: 304kcalCarbohydrates: 64gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 10mgSodium: 214mgPotassium: 26mgFiber: 0.4gSugar: 45gVitamin A: 8IUCalcium: 48mgIron: 1mg
Keyword baked donuts, cookies and cream donuts, oreo chocolate donut, oreo donuts
US Customary - Metric
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