I dare you to make these Cookies and Cream Chocolate Doughnuts without anyone in the house noticing. Just the sight of these over-the-top doughnuts is bound to get your mouth watering. If you do manage to whip up a batch of these doughnuts (they take less than an hour!) be sure to enjoy one on the couch while watching some trash TV with a glass of cold milk nearby. It’s really the only way they can truly be savored. You’re going to love this recipe because not only are the doughnuts baked instead of fried, seriously cutting down on your time in the kitchen and on the indulgence factor, but they just taste like heaven mixed in with a sprinkle of childhood memories. I mean, who didn’t love Oreos growing up? I used my beloved 
Ingredients
For the doughnuts:
- 2/3 cup (2.3 ounces or 65 grams) cocoa powder, preferably Dutch-process
- 1 3/4 cups (7.88 ounces or 223 grams) all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- 1 stick (4 ounces) butter, melted
For the icing:
- 2 cups (8.8 ounces or 250 grams) powdered sugar, sifted
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 8 Oreo cookies, crushed
Directions
Make the doughnuts:
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Preheat the oven to 350°F. Lightly greasy two standard 6-cavity doughnut pans. In a large bowl, whisk together the cocoa powder, flour, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together the eggs, milk, vanilla, and vinegar. Add to the dry ingredients with the melted butter and stir until combined. Scoop the batter into a zip-top plastic bag or piping bag, cut a hole in one corner, and pipe the batter into the doughnut molds, filling about 3/4 full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 2 minutes before flipping the pans upside down over a rack to remove the doughnuts.
Make the icing:
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Whisk together the sugar, milk, and vanilla until smooth and combined. The mixture will be very thick. Dip the tops of the doughnuts in the icing or use a spoon to spread a thick layer. Sprinkle with crushed Oreo cookies before letting set for about 20 minutes, or until the icing is slightly hardened. Serve or store in an airtight container at room temperature for up to 2 days. You may microwave the doughnuts for 15 seconds before serving to refresh.
Recipe Notes
Adapted from this recipe
I chose to make this recipe for a family bake-off. It was so easy to make and tasted really well. The best part of making this recipe was the Oreos. Hope I win the back-off!!
These are AMAZING. I have made them 3x now. Perfect. I sub flax meal for eggs because of egg allergy and still the bimb
Can you use a silicone doughnut mould instead of the steel pan? Would there be any kind of differences?
These turned out AMAZING. My little dude has an egg allergy so I subbed 2 Flax eggs and they held together perfectly. I was worried about how thick the batter was but they were perfect.
I made this for a College and career retreat and they loved them!! Will be making over and over again. I wish I could post pics they look this good as they tasted!
Only thing is that regular fried donuts take literally TWO MINUTES to fry and two minutes to either glaze or dip in icing. It doesn’t take 20 minutes for one batch. I was trying to find new ideas for the donut shop but this would take too long.
Tessa,
Would you recommend using sweetened or unsweetened cocoa powder?
I am SO excited to try this recipe out! I just bought a doughnut pan and have been exploring the endless possibilities of making these little guys! So many options! Thanks so much for the post! 🙂
Looks amazing!
I made these last week, and then I finally blogged about them today [Here, if you’re interested: http://www.darciebakes.com/2014/10/baked-cookies-n-cream-chocolate-donuts/%5D! They were amazing. 🙂 Thanks for the recipe.
Why 2-6 pans and not one 12?
I’ve never seen a 12-cavity full-sized doughnut pan, and I used to work in a kitchenware store!
What an easy recipe! We also like them with smarties and it’s delicious. Donuts are generally favorite in our family so I’m very thankful for a smart way to do them. Very simple and tasty!
Ohhh I just saw a picture of doughnuts with smarties and it looked perfect. I’ll have to give that a go the next I get my hand on smarties.
My gosh. I think I need these in my life immediately! These are beautiful and I can’t wait to try them.
Over the top amazing, I need these this weekend!
Oh I’m ready to eat one (three?) of these while watching Bachelor in Paradise (my current guilty TV pleasure!).
Donuts!!! I could eat these for breakfast, lunch and dinner! Pinned!
Tessa, your donuts always look so amazing! Love these!
This is my kind of breakfast Tessa!! You make the best doughnuts. Hope you have a great weekend!
This recipe looks so easy and delicious! One thing, though.
The ingredients are not displaying as a list, rather, they appear as a paragraph, making it much harder to read. In other recipes you’ve posted, the ingredients are in list form, so I’m wondering if there was a formatting snafu during the final step of posting. I tried opening the link in both Chrome and Internet Explorer, and it appears that way in both browsers. It also doesn’t change when I click on the print button.
Hi Amy! It looks like it was exactly a formatting snafu, the ingredients definitely didn’t look like a paragraph when I scheduled this post. I’m not sure what happened but it’s been fixed now 🙂
Oh. my. goodness. Those look iNCREDIBLE! I’m typically not a huuuge fan of donuts (it’s weird, I know), but I love anything with oreos, and I’d love to have one of those for breakfast right now!