Oreo donuts

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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!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 255kcal

Author: Alison

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.

Nutrition