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Cookies and Cream Baked Donuts


A soft, moist, deeply rich baked chocolate donut with vanilla glaze, and crushed Oreo cookies inside and out!


  • 3/4 cup all-purpose flour
  • 1/3 cup Dutch-processed cocoa powder
  • 1/3 cup light brown sugar, packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 egg, room temperature
  • 1/3 cup milk
  • 1/4 vegetable oil
  • 2 teaspoons vanilla, white
  • 1 teaspoon vanilla extract
  • 1 cup mini Oreos, some crushed and some whole

For the icing

  • 4 cups powdered sugar, sifted
  • 1/4 heavy cream or half-n-half
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1/2 cup mini Oreos, crushed


  1. Preheat oven to 350°F. Grease a standard size donut pan and set aside.
  2. Add 1 cup of Oreos to a large ziplock bag and crush using a rolling pin.
  3. In a large bowl, mix together the dry ingredients. Set aside.
  4. In a small bowl, whisk the eggs, milk, vegetable oil, vinegar, and vanilla extract. 
  5. Add the wet ingredients to the dry, mixing. Do not over mix. Gently fold in 1/2 cup crushed Oreos.
  6. You can transfer the batter to a large pastry bag with a circle tip or a large ziplock bag with a hole cut into the corner. Pipe batter into the donut molds, filling 2/3 of the way. Bake for 8 minutes. Longer if needed, or until a toothpick comes out clean.  Allow cooling before glazing. 
  7. While waiting for the donuts to cool, prepare your glaze. Simply mix the ingredients together, and dip the tops of each donut. Add more or less powdered sugar and heavy cream until you get a perfect consistency. Not too thick and not too runny. Placing them on a cooling rack. Sprinkle with crushed Oreo cookies while the icing is still wet. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 8-10 minutes
  • Category: Donuts
  • Method: Baking
  • Cuisine: Dessert

Keywords: baked donuts, chocolate, Oreo cookies