I’m back with cookies and cream doughnuts, which are the fan favorite in our house right now! The perfect chocolate doughnut, with vanilla frosting and crumbled Oreo’s on top. What’s not to love?
These cookies and cream dreams come together super quick and will bake up in about 12-15 minutes. The hardest part of the recipe is waiting for the doughnuts to cool so you can get them frosted and topped with cookies.
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What Do I Need?
I adapted this cookies and cream recipe from Handle the Heat, and I will preface that hers has more sugar and butter than I would normally use, but that’s probably what makes them so good, right? I’ll continue to tweak it to get the sugar down, but not lose the balance and perfect cake texture.
You should have everything for these on hand, but in the event that you’re at the grocery store right now trying to remember what the hell you have in your pantry, here’s a quick rundown of what you’ll need!
- Unsweetened cocoa powder
- Butter
- Brown sugar
- Unbleached all-purpose flour
- Baking powder
- Baking soda
- Salt
- Eggs
- Milk
- Vanilla
- *Vinegar (I omit this)
- Powdered sugar
- Oreo’s (we have made them with both thin and regular Oreo’s, and naturally we would prefer double stuffed. Ha!)
Let’s Bring it Together!
Not gonna bore you with pics of all the steps. Just get yourself a big o’l bowl, mix all the ingredients for the doughnuts together, pipe, bake, frost and you’re good to go! (And yes, we say frost or frosting over ice and icing).
I will always recommend that you pipe the dough into the cavity of the pan to make them more even for baking. These bags are cheap and re-usable, but you can totally use a zip bag too. Just drop it down in a tall glass so it’s easy to fill.
Pipe them into the mega pan. If your oven is a bit on the smaller side, this 12-cavity pan is great too!
Time to Bake!
Truly, they cook up in a flash.
Frost and Top!
While they cool, whip up your frosting and crush the cookies in separate bowls. There are two methods you can go with. One is to dip in the frosting and then place the cookies on top, or the double dunk. I usually let the kids help at this point and “decorate” the doughnuts.
And there ya have it! These cookies and cream beauties are every bit as bomb as they look!
Snag the recipe, whip them up and see how many chores your kids will do to have two! If you happen to have a kiddo or husband who would prefer a sugar and spice doughnut instead, these are also divine.
xo, Tiff
Tiffany - adapted from Tess at Handle the Heat
Yields 20 doughnuts
Our family favorite chocolate doughnuts. Moist, with the perfect crunch on top from the crumbled Oreo's. For real, your kids will do chores all weekend for these!
15 minPrep Time
20 minCook Time
35 minTotal Time
Ingredients
- 2/3 cup cocoa powder, preferably Dutch-process
- 1 3/4 cups unbleached all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup milk (I used half/half)
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar (optional)
- 1 stick of butter, melted
- 2 cups powdered sugar
- 4 tablespoons milk or cream
- 1 teaspoon vanilla extract
- 8-15 Oreo cookies, crushed
Instructions
- Preheat the oven to 350°F. Lightly grease doughnut pan(s).
- In a large bowl, whisk together the cocoa powder, flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl whisk together the eggs, milk, vanilla, and vinegar (if using). Add wet ingredients to the dry ingredients with the melted butter and stir until combined.
- Scoop the batter into a piping or zip-top plastic bag (cut a hole in one corner if using the zip bag), and pipe the batter into the doughnut cavities, filling about 3/4 full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pans for 2 minutes before flipping the pans upside down over a wire rack to remove the doughnuts.
- Whisk together the sugar, milk, and vanilla until smooth and combined. The mixture will be very thick. Dip the tops of the doughnuts in the icing or use a spoon to spread a thick layer.
- Dip in the cookies or sprinkle the tops with crushed Oreo's before letting set (these don't set in our house for more than 2-5 minutes).
- Serve or store in an airtight container at room temperature for up to 2 days. You may microwave the doughnuts for 15 seconds before serving to refresh.