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Baked Oreo Donuts | Can't Stay Out of the Kitchen | these fantastic homemade #donuts are absolutely irresistible. They're filled with #OreoCookies & #chocolate extract. The donuts are glazed with a #CreamCheese icing plus more #OreoCookieCrumbs. Perfect for a #holiday #breakfast or #brunch like #Thanksgiving, #Christmas or #NewYearsDay. #HolidayBreakfast #BakedOreoDonuts

Baked Oreo Donuts

Teresa Ambra
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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 17
Calories 262 kcal

Equipment

  • 1 20-tin donut pan
  • 2 large mixing bowls
  • 1 whisk
  • 1 medium mixing bowl
  • 1 electric mixer
  • 1 Rolling Pin
  • measuring spoons
  • measuring cups
  • 1 wooden spoon
  • 2 gallon size zip lock bags WITHOUT the "stand and fill" bottom
  • 2 large wire cooling racks

Ingredients
  

DONUTS:

  • 1/2 cup dark chocolate cocoa
  • 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1 cup granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. sea salt
  • 2 large eggs beaten
  • 3/4 cup half-and-half
  • 1/4 cup sour cream
  • 2 tsp. chocolate extract
  • 3 tbsp. melted butter
  • 12 Oreo cookies crushed

CREAM CHEESE ICING:

  • 4 oz. cream cheese softened
  • 2 tbsp. salted butter softened
  • 2 tsp. pure vanilla extract
  • 1 cup powdered sugar (I would increase to 1 1/2 cups, or more if desired)
  • 2 tbsp. half-and-half
  • 6 Oreo cookies crushed

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.
 
Recipe adapted from The Baking ChocolaTess.
 
© Can’t Stay Out of the Kitchen
 
 

Nutrition

Calories: 262kcalCarbohydrates: 42gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 38mgSodium: 280mgPotassium: 134mgFiber: 2gSugar: 25gVitamin A: 210IUVitamin C: 0.1mgCalcium: 70mgIron: 3mg
Keyword baked oreo donuts, breakfast, brunch, donuts, food, holiday breakfast, Oreos, recipe
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