These baked Oreo donuts are soft, chocolatey and so delicious! Easy to make and loaded with that classic cookies-and-cream flavor topped with melted white chocolate and crushed Oreos!
If you’re a fan of cookies and cream, you’re going to fall head over heels for these Oreo donuts. They’re soft, chocolatey, and topped with melted white chocolate and crushed Oreos. Not only are they absolutely delicious, but they’re also easy to make—no deep frying required!
Pair them with a glass of milk, a cup of coffee, or just enjoy them on their own—they’re irresistible either way.
Give these a try and watch them become your new go-to treat. Whether you’re a lifelong Oreo fan or just looking for a fun and easy baking project, these donuts are sure to impress.
And if you love delicious Oreo recipes, you should try out our Oreo waffles, Oreo ice cream and Oreo blondies!
Ingredients you’ll need for Oreo Donuts
How to make Oreo Donuts
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Preheat the oven to 350°F (180°C). Prepare two donut trays by spraying them with non-stick spray.
- Sift all purpose flour and cocoa powder into a mixing bowl and add brown sugar, baking powder and salt. Mix together until combined.
- Add milk, eggs, vanilla extract and melted butter and mix into a batter. Don’t overmix.
- Add the broken up Oreos and fold them into the batter.
- Place the donut batter into a piping bag or ziplock bag and cut off the end with plenty of space for the cookie pieces, and pipe it into the donut partitions evenly. You can also spoon it in but it does get messy.
- Bake for 15 minutes at 350°F (180°C) until lightly browned on top.
- Remove from the oven and let the donuts cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.
- When the donuts are completely cool, add white chocolate to a microwave safe bowl and microwave in 30-second increments bringing it out to stir every 30-seconds until melted.
- Dip each donut in the melted chocolate and then place them onto a parchment lined baking sheet.
- Sprinkle chopped Oreos on top.
- Place the donuts into the fridge for 10 minutes for the topping to set and then serve.
Oreo Donut Success Tips
Measure the flour properly. If you accidentally use too much flour then your donuts will be dry. For moist perfect donuts make sure you measure the flour properly. The best way is to weigh it out on a food scale. If you don’t have a food scale then use the ‘spoon and level’ method. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
Pipe the batter into the donut trays. The best way to get the donut batter into the donut trays is to use a piping bag. You don’t need a piping tip, you can just cut off the end of your piping bag and pipe the batter. If you don’t have any piping bags, a regular ziplock bag will work as well.
Use two donut trays. You do need donut trays for this recipe and we highly recommend these donut trays available from Amazon.
Storing and freezing
Keep your Oreo donuts stored in an airtight container at room temperature for 2-3 days.
They are also freezer friendly for up to 3 months. Let them thaw in the fridge and then come to room temperature on the countertop before serving.
More delicious dessert recipes
Did you make this recipe? Be sure to leave a comment and rating below.
Oreo donuts
Ingredients
For the Donuts:
- 1 cup All Purpose Flour (125g)
- ¼ cup Cocoa Powder Unsweetened (22g)
- ½ cup Light Brown Sugar (100g)
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- ¾ cup Milk (180ml)
- 2 Eggs
- 1 teaspoon Vanilla Extract
- ¼ cup Butter Melted (57g)
- 6 Oreos Broken up
For the Topping:
- 6 ounces White Chocolate (170g)
- 4 Oreos Broken up
Instructions
- Preheat the oven to 350°F (180°C). Prepare two donut trays by spraying them with non-stick spray.
- Sift all purpose flour and cocoa powder into a mixing bowl and add brown sugar, baking powder and salt. Mix together until combined.
- Add milk, eggs, vanilla extract and melted butter and mix into a batter. Don't overmix.
- Add the broken up Oreos and fold them into the batter.
- Place the donut batter into a piping bag or ziplock bag and cut off the end with plenty of space for the cookie pieces. Pipe the donut batter evenly into the donut partitions. You can also spoon it in but it does get messy.
- Bake for 15 minutes at 350°F (180°C) until lightly browned on top.
- Remove from the oven and let the donuts cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.
- When the donuts are completely cool, add white chocolate to a microwave safe bowl and microwave in 30-second increments bringing it out to stir every 30-seconds until melted.
- Dip each donut in the melted chocolate and then place them onto a parchment lined baking sheet.
- Sprinkle crushed Oreos on top.
- Place the donuts into the fridge for 10 minutes for the topping to set and then serve.
Notes
- Measure the flour properly. If you accidentally use too much flour then your donuts will be dry. For moist perfect donuts make sure you measure the flour properly. The best way is to weigh it out on a food scale. If you don’t have a food scale then use the ‘spoon and level’ method. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
- Pipe the batter into the donut trays. The best way to get the donut batter into the donut trays is to use a piping bag. You don’t need a piping tip, you can just cut off the end of your piping bag and pipe the batter. If you don’t have any piping bags, a regular ziplock bag will work as well.
- Storing and freezing: Keep your donuts stored in an airtight container at room temperature for 2-3 days. They are also freezer friendly for up to 3 months. Let them thaw in the fridge and then come to room temperature on the countertop before serving.
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