Donuts, or Doughnuts, whatever you want to call them, are one of the best inventions of all time.There is just something so decadent about them, even when they are baked. Yes, even when they are baked. Listen, sometimes I am super in the mood for some donuts but maybe I already had 5 pizzas that day and maybe I feel like I need to lighten things up a bit and in that scenario baked donuts seriously save the day!
These cookies and cream donuts are so delicious and, since they are baked, they are practically healthy. The cake of these guys is super moist and chocolatey but not overwhelming in flavor and not too dense. When making a fancy flavored donut like these I usually aim for a milder donut base, that makes it easier for all the flavors to work together rather than compete for top billing.
I based this recipe off of one by Tessa at HandletheHeat.com – check her site out, it is top notch! I stuck to her recipe except for one thing, I wanted chocolate icing instead of vanilla.
Check out the recipe and try them yourself!
Cookies & Cream Baked Donuts
Equipment
- 2 – 6 Cavity Donut Pans (link below to the ones I like)
- Mixing Bowl
Ingredients
Donuts
- ⅔ cup Cocoa Powder preferably Dutch-process
- 1¾ cups All-Purpose Flour
- 1 cup Light Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ¾ tsp Salt
- 2 large Eggs
- ¾ cup Milk
- 2 tsp Vanilla Extract
- 2 tsp White Vinegar
- 1 stick Butter melted
Glaze
- 1¼ cup Powdered Sugar
- 3 tbsp Cocoa Powder
- 1 pinch Salt
- 3-4 tbsp Whole Milk
- 2 tsp Vanilla Extract
- 8 Oreo Cookies crushed
Instructions
Donuts
- Preheat the oven to 350°F and prepare two standard 6-cavity donut pans with cooking spray, I like these.
- In a large bowl, whisk together dry ingredients, cocoa, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl combine eggs, milk, vanilla, and vinegar with a whisk.
- Add the wet to the dry ingredients and also add the melted butter. Stir until just combined.
- Scoop the batter into a plastic bag (like a Ziploc or similar) or a piping bag. Cut a hole in one corner, and pipe the batter into the donut pans, fill 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 cooling rack to remove the doughnuts.
Glaze
- In a medium bowl whisk powdered sugar, cocoa powder, and salt.
- Add 2 tablespoons of milk and all of the vanilla.
- Whisk to combine.
- The mixture may be thick. Add milk, one tablespoon at a time, whisking in between each tablespoon, until the glaze is thick but still pourable.
- Dip each donut into the glaze and shake (lightly) to remove any excess glaze.
- Return the donut to the cooling rack and sprinkle with crushed oreos. I kind of pressed the crushed oreos into the glazed donuts, this seemed to keep them from sliding off.
- Allow the donuts to rest for a minute or two, this gives the glaze a chance to harden, and then enjoy!
- These are best when eaten right away, but if you do have leftovers they are still good the next day, as long as they are kept in an airtight container.
