These Cookies & Cream Baked Doughnuts bring me back to my childhood. Also glazed with sweet and milky white chocolate for good measure!
JUMP TO RECIPE NOTES
I remember telling a story about my “relationship” with cookies and cream in my Cookies & Cream Cupcakes post so I won’t bore you with a retelling. Suffice it to say, despite me outgrowing this particular flavor for the most part, I still cannot help but be drawn to it when I encounter it. And so here we are, with a Cookies & Cream Baked Doughnuts recipe, made even more indulgent by a white chocolate glaze.
Now my doughnuts do not look like the typical cookies and cream just because I used red velvet Oreos when I made these. Of course you are free to use whatever flavor you like, but I must say, the original or classic Oreo is still the best for these kinds of applications.
The red velvet Oreos don’t taste as cookies and cream-esque as I am used to or expecting. The only reason why I decided to use them is because they were available (I think someone gifted us a big ole pack), and because I liked the idea of having a differently colored cookies and cream doughnut for a change.
These doughnuts are pretty tasty, but perhaps a bit sweet for me personally. I have no doubt in my mind that kids will love this flavor. They have that firm-yet-tender airy crumb that is the signature of a baked doughnuts, and if you use the good kind of white chocolate for the glaze, there’s an added layer of milky flavor to these doughnuts. See now why I say this recipe is perfect for kiddos?
Recipe notes
- You will need a doughnut pan for this recipe. When I was first starting my baking journey so many years ago, I had to buy my doughnut pans from the US and Taiwan. Luckily, these days doughnut pans are widely available online at different price ranges. I’ve seen them on Shopee, but you can also check Gourdo’s stores. (Last month I was there I saw a bunch of them.) The only thing I wish to advise is to not get a pan that is black in color as it will brown the bottom of your doughnuts faster. Get something in a lighter color, such as grey or blue-grey.
- Make sure to properly grease your doughnut pan. Even if the pan is labeled as “non-stick”, still make sure to grease your pans lightly but thoroughly with some oil or butter.
- Feel free to use any Oreo flavor you like. To be honest, I still think that the original Oreo is still the best flavor for baking applications, but you can always use your favorite! Make sure to chop them fairly finely before adding into the batter so that they’ll incorporate well into the doughnuts.
- Make sure not to over-mix the batter once you add the dry ingredients into the wet. Use a spatula and fairly large folding motions to incorporate the dry ingredients into the wet in as few strokes as possible. Separately you can whisk the two mixtures as much as you like, but once the flour is mixed in with the wet ingredients, avoid mixing the batter too much to discourage the formation of gluten in your finished product. Gluten will make your doughnuts tough, and we do not want that!
- You can use a ziplock bag if you don’t have piping bags available. Heck you can also just use a spoon to scoop your batter into your pan, but using a piping bag makes everything less messy and a lot easier. I realize probably not everyone will have a piping bag on hand but a ziplock bag works as a great substitute. Make sure to properly deflate and seal the ziplock bag before snipping off a corner and using it.
- Use good quality white chocolate for the glaze. I always Auro because it’s of of the only few white chocolate products that taste good for me. I seriously do not recommend using cheap white chocolate for this because you will taste it and probably regret it. (That and it will make the doughnuts very sweet!)
- You may use coarsely chopped cookies or ground cookie crumbs to top your doughnuts. Crushed cookies will most certainly make prettier doughnuts, but I wanted to get a bit of crunch on mine so I went with coarsely chopped.
Oreo Doughnuts with White Chocolate Glaze
Ingredients
For the doughnuts
- 1 cup (120 grams) all-purpose flour
- 3 Tablespoons (37.5 grams) sugar
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (2.5 grams) salt
- 6 Tablespoons (90 mL) milk
- 1 large egg, at room temperature
- ½ teaspoon (2.5 grams) vanilla extract
- 1 Tablespoon (15 grams) butter, melted and cooled
- 2 Tablespoons (27 grams) vegetable oil
- 9 Oreos, finely chopped
For the glaze
- ¼ to ⅓ cup (42.5 to 57 grams) white chocolate, roughly chopped
- 3 to 4 Tablespoons (44 to 88) mL milk
- 6 to 8 Oreo cookies, unevenly crushed (with or without the cream is up to you)
Instructions
Make the doughnuts
- Preheat the oven to 325°F (165°C). Lightly spray or grease a doughnuts pan, then use a paper towel to lightly spread/remove excess spray. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In another larger bowl, combine the milk, egg, vanilla, cooled butter, and oil, until well mixed.
- Fold the dry mixture into the wet mixture, mixing just until combined and a few streaks of flour remain. Fold in the Oreo pieces just until distributed. Do not over-mix! The batter will be quite thick.
- Transfer the batter to a large piping bag (or use a ziplock bag) and snip the corner off to a size that's big enough to pipe out the chopped Oreos. Pipe the batter evenly among the 6 doughnuts pan cavities. (I filled them nearly to the brim.)
- Bake the doughnuts for 10 minutes, or until a toothpick inserted comes out clean. Do not over-bake! Remove from the oven and let the doughnuts sit in the pan for 10 minutes before moving them to a wire rack to cool completely.
Make the glaze
- Place white chocolate and milk together in a microwave-safe cup or bowl. Use 1/3 cup of white chocolate if you like a thicker glaze and 1/4 cup if you want just a thin layer. Heat them in the microwave in 20-second intervals, mixing in between, until the chocolate is smooth. (Alternatively, melt using the double boiler method.)
- Place the crushed Oreo cookies on a flat plate. (I like to leave some bigger bits of cookies rather than crush them all finely.)
- Dip each cooled doughnut into the melted white chocolate glaze, allowing the excess to fall off before pressing the donuts against the cookie crumbs. They should stick to the glaze quite easily.
- Leave the doughnuts on a wire rack placed over a baking tray to allow any excess glaze and cookie crumbs to drip off. Once the glaze is set, enjoy with a cold glass of milk! These are best eaten on the day they are made.
Watch how it's made
Notes
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