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Cookies & Cream Baked Donuts

Baked donuts are the perfect way
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

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

Equipment

  • 2 - 6 Cavity Donut Pans (link below to the ones I like)
  • Mixing Bowl

Method
 

Donuts
  1. Preheat the oven to 350°F and prepare two standard 6-cavity donut pans with cooking spray, I like these.
  2. In a large bowl, whisk together dry ingredients, cocoa, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl combine eggs, milk, vanilla, and vinegar with a whisk.
  4. Add the wet to the dry ingredients and also add the melted butter. Stir until just combined.
  5. 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.
  6. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool in pans for 2 minutes before flipping the pans upside down over a cooling rack to remove the doughnuts.
Glaze
  1. In a medium bowl whisk powdered sugar, cocoa powder, and salt.
  2. Add 2 tablespoons of milk and all of the vanilla.
  3. Whisk to combine.
  4. 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.
  5. Dip each donut into the glaze and shake (lightly) to remove any excess glaze.
  6. 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.
  7. Allow the donuts to rest for a minute or two, this gives the glaze a chance to harden, and then enjoy!
  8. 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.

Notes

Donut recipe adapted from Handle the Heat
Glaze recipe from Joy the Baker