Soft and fluffy doughnut with a creamy center and a glossy chocolate glaze.
These Cookies and Cream Doughnuts are a nostalgic treat with a modern twist. Featuring a soft vanilla cream filling and a rich chocolate glaze, they're topped with crushed Oreos for the ultimate indulgence.
Why you'll want it now, The perfect blend of chocolate, vanilla, and cookie crunch makes these doughnuts an irresistible treat.
Why this recipe works
The combination of a fluffy baked doughnut, creamy vanilla filling, and rich chocolate glaze creates a harmonious blend of textures and flavors. The crushed Oreos add a delightful crunch and nostalgic appeal.
Equipment
Mixing bowls
Whisk
Doughnut pan
Piping bag
Small saucepan
Cooling rack
How to make it
Preheat oven to 350°F (175°C). Grease a doughnut pan.
In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
In another bowl, combine buttermilk, eggs, melted butter, and vanilla extract. Add to dry ingredients and mix until just combined.
Fill the doughnut pan with the batter, filling each cavity about 3/4 full.
Bake for 12 minutes or until the doughnuts spring back when lightly pressed.
While the doughnuts cool, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Transfer to a piping bag.
For the glaze, whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth.
Once doughnuts are cool, use a piping bag to fill each with vanilla cream.
Dip the tops of each doughnut into the chocolate glaze, then sprinkle with crushed Oreos.
Enjoy these Cookies and Cream Doughnuts with a cold glass of milk or a hot cup of coffee. They're sure to satisfy your sweet tooth!
How you'll know it's ready
Doughnuts are ready when they spring back when lightly pressed and are golden brown.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F and check the doughnuts a few minutes early, as they may bake faster with the fan.
Frosting, filling & glaze notes
The chocolate glaze should be smooth and fall in a slow ribbon from the spoon.
Troubleshooting
If doughnuts are dense, ensure baking powder is fresh and measure flour correctly.
For runny glaze, add more powdered sugar to thicken.
If filling is too soft, whip cream to stiffer peaks.
For uneven baking, ensure oven is fully preheated and doughnuts are spaced evenly.
Storage
Store in an airtight container at room temperature for up to 2 days. For best texture, enjoy fresh.
Make ahead
Doughnuts can be made a day ahead and filled and glazed before serving. The filling can be prepared up to 1 day in advance and stored in the fridge.
Variations
Swap Oreos for chocolate chip cookies for a twist.
Add a caramel drizzle on top for added flavor.
Use white chocolate in the glaze for a different taste.
Frequently asked questions
Can I use a different type of cookie for the topping?
Yes, you can substitute any crunchy cookie that you like.
How do I know when the doughnuts are baked?
They should spring back when lightly pressed and be golden brown.
Can these doughnuts be fried instead of baked?
This recipe is designed for baking, but you can try frying with adjustments to the dough consistency.
What's the best way to fill the doughnuts?
Use a piping bag with a narrow tip to fill the doughnuts evenly.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
