Baked Oreo Donuts are awesome! These fluffy Oreo-inspired donuts include a chocolate donut filled with chocolate extract and Oreo Cookie Crumbs. The cream cheese icing is topped with more Oreo Cookie Crumbs. These donuts just burst with flavor. Plus, they're the perfect brunch or breakfast idea for your holiday or company menus.
1cuppowdered sugar(I would increase to 1 1/2 cups, or more if desired)
2tbsp.half-and-half
6Oreo cookiescrushed
Instructions
DONUTS:
Combine cocoa, flour, sugar, baking powder, baking soda and salt in a large mixing bowl with a wooden spoon.
In a separate bowl, whisk eggs, half-and-half, sour cream, chocolate extract and melted butter.
Place Oreos in a zip lock bag WITHOUT the "stand and fill" bottom and crush with a rolling pin; set aside.
Combine dry mixture with wet mixture and crushed Oreos, just until mixed.
Do not over-mix the batter.
This is a very thick batter.
Spoon mixture into another Ziplock bag (WITHOUT the "stand and fill" bottom") and cut off the corner.
Pipe the donut mixture into greased donut pans.
Bake at 350 degrees for about 8-10 minutes.
Check with a toothpick for doneness.
Do not over-bake or donuts will become tough.
Remove from oven.
Cool in donut pan about 5 minutes before removing to wire racks to ice donuts.
CREAM CHEESE ICING:
Combine cream cheese, butter, vanilla, powdered sugar and half-and-half in a mixing bowl.
See my note above about increasing the powdered sugar.
Mix with an electric mixer until smooth.
Spread frosting over top of donuts.
Sprinkle crushed Oreo cookies over top of donuts.
Notes
NOTE:This is a very thick batter. You may find it easier to spoon the donut dough into prepared donut tins.NOTE: You cannot use the "stand and fill" expandable bottom Zip Lock bags for this recipe. You will end up with a mess on your hands.NOTE: This is a thin icing. If you want the icing to set up better and harden, add about ½ cup powdered sugar to the mixing bowl when mixing.NOTE: Refrigerate leftovers.