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Oreo Doughnuts

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These baked Oreo doughnuts are soft, chocolatey, and packed with crushed Oreo cookies, then finished with a creamy Oreo glaze for the perfect sweet treat. They are easy to make and ideal for breakfast, dessert, or a coffee break.

Ingredients

8 Oreo cookies, divided

1/3 cup Dutch processed cocoa powder

3/4 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons unsalted butter

1/2 cup buttermilk, room temperature

1 large egg, room temperature

2 teaspoons vanilla extract, divided

2 cups powdered sugar

4 to 8 teaspoons heavy cream

Instructions

  1. Preheat the oven to 350°F and grease and flour two doughnut pans.
  2. Separate the Oreo cream filling into a small bowl and crush the cookie wafers, keeping them in a separate bowl.
  3. Whisk together the cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt until evenly combined.
  4. Melt the butter and allow it to cool to room temperature, then whisk in the buttermilk, egg, and 1 teaspoon vanilla extract until smooth.
  5. Add the wet ingredients to the dry ingredients and stir until just combined with only a few small lumps remaining.
  6. Fold in half of the crushed Oreo cookies.
  7. 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. Cool the doughnuts on a wire rack while crushing the remaining Oreo cookies.
  9. Microwave the reserved Oreo cream until melted, then whisk in the powdered sugar and remaining 1 teaspoon vanilla extract.
  10. Add the heavy cream 1 teaspoon at a time until the glaze reaches a thick, spreadable consistency.
  11. Spread the glaze over the cooled doughnuts and sprinkle with the remaining crushed Oreo cookies.
  12. Serve fresh or store in an airtight container for later.

Notes

Substitute Golden Oreos for a vanilla-flavored variation.

Add mini chocolate chips or a pinch of espresso powder for extra richness.

Drizzle melted white chocolate over the glaze for a decorative finish.

Store at room temperature for up to 2 days or refrigerate for up to 1 week.

Freeze unglazed doughnuts for up to 2 months and glaze after thawing.

If using a muffin tin instead of doughnut pans, adjust baking time as needed.

Nutrition

Find it online: https://chocolatecoveredamy.com/oreo-doughnuts/