Oreo Doughnuts

Why You’ll Love Oreo Doughnuts Recipe

I enjoy this recipe because it delivers all the classic Oreo flavors in a fluffy baked doughnut. I appreciate that it comes together quickly with simple pantry ingredients and bakes in just minutes. I also like that the glaze uses the reserved Oreo filling, reducing waste and adding even more cookie flavor. Every bite has bits of crushed cookies for extra texture, making these doughnuts both fun and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 Oreos divided

⅓ cup Dutch processed cocoa powder

¾ cup all-purpose flour

½ cup granulated sugar

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

4 tablespoons unsalted butter

½ cup buttermilk room temperature

1 large egg room temperature

2 teaspoons vanilla extract divided

2 cups powdered sugar

4 – 8 teaspoons heavy cream

Directions

1. I preheat the oven to 350°F and grease and flour two doughnut pans.
2. I open the Oreos and scrape the cream filling into a small bowl, then crush the cookie wafers and keep them in a separate bowl.
3. I whisk together the cocoa powder, all-purpose flour, granulated sugar, baking soda, baking powder, and salt until the mixture has an even color.
4. In another bowl, I melt the butter and let it cool to room temperature before mixing in the buttermilk, egg, and one teaspoon of vanilla extract until smooth.
5. I combine the wet ingredients with the dry ingredients, stirring until only a few small lumps remain.
6. I fold in half of the crushed Oreo cookies.
7. I divide the batter evenly among the prepared doughnut pans and bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
8. I let the doughnuts cool on a wire rack while crushing the remaining Oreo cookies.
9. For the glaze, I microwave the reserved Oreo cream until melted, then mix in the powdered sugar and remaining vanilla extract.
10. I slowly add the heavy cream one teaspoon at a time until the glaze reaches a thick, spreadable consistency.
11. I spread the glaze over the cooled doughnuts and top them with the remaining crushed Oreos.
12. I enjoy them fresh or store them in an airtight container for later.

Servings and Timing

I make approximately 10 doughnuts with this recipe.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 10 doughnuts

Variations

I sometimes use Golden Oreos instead of classic chocolate Oreos for a vanilla-inspired version. I like adding mini chocolate chips to the batter for extra richness or mixing espresso powder into the cocoa mixture to deepen the chocolate flavor. I occasionally drizzle melted white chocolate over the glaze for a bakery-style finish or add chopped cookies directly into the icing for more texture.

Storage/Reheating

I store leftover doughnuts in an airtight container at room temperature for up to 2 days or refrigerate them for up to 1 week. When I want to enjoy them warm, I microwave an unglazed doughnut for about 10 to 15 seconds. If already glazed, I warm them very briefly to avoid melting the topping too much. I also freeze unglazed doughnuts for up to 2 months and thaw them before adding fresh icing.

FAQs

Can I use regular cocoa powder instead of Dutch processed cocoa?

I can substitute regular unsweetened cocoa powder, although the flavor may be slightly more acidic and less rich.

Can I make these without a doughnut pan?

I can bake the batter in a muffin tin instead, though the shape and baking time may vary slightly.

Why should the buttermilk and egg be at room temperature?

I find that room temperature ingredients blend more smoothly and create a more even batter.

Can I make the glaze thicker?

I simply reduce the amount of heavy cream until the desired consistency is reached.

Can I make the glaze thinner?

I add additional heavy cream one teaspoon at a time until it spreads easily.

Can I prepare the batter ahead of time?

I prefer baking the batter immediately after mixing for the best rise and texture.

How do I know when the doughnuts are done?

I insert a toothpick into the center, and if it comes out clean or with a few moist crumbs, they are ready.

Can I freeze the finished doughnuts?

I can freeze them, but I get the best results by freezing them without the glaze and decorating after thawing.

What type of Oreos work best?

I usually use classic Oreo cookies, but flavored varieties can create fun variations.

Are these baked or fried?

I bake these doughnuts in the oven, which makes the process easier while still producing a soft and delicious texture.

Conclusion

I keep coming back to these Oreo doughnuts because they deliver chocolatey goodness, crunchy cookie pieces, and a creamy glaze in every bite. The recipe is simple enough for everyday baking yet special enough for celebrations or sharing with friends and family. Whenever I want an easy homemade treat packed with Oreo flavor, this recipe never disappoints.