Homemade cookies and cream donuts, aka Oreo donuts are cake-like and delicious with a cup of coffee. These baked donuts are made without yeast and are full of cookies and cream flavor.
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Homemade donuts are a favorite at my house! My family adores the cookies and cream flavor that Oreo cookies have, so combining the two was bound to happen.
As a busy mama, I love that start to finish is 30 minutes with this donut recipe. I am always trying to find ways to add nutrition to donuts, so I use whole wheat flour and Greek yogurt, like I do in my lemon donuts, sprinkle donuts, blueberry donuts to bring a wee bit more protein.
Making donuts at home is much cheaper than a trip to Krispy Kreme or Dunkin Donuts! So grab your coffee or iced coffee and let's make donuts using Oreos.
💗 why you will love these baked donuts
- Quick and easy to make!
- The cookies and cream donuts are baked, not fried.
- Moist, soft and fluffy cake-like texture.
- Stuffed with Oreo cookie pieces and garnished with more crushed cookies over the simple glaze.
🍰🍩 what is a cake donut?
Cake donuts use baking powder or soda instead of yeast. This results in a denser donut texture, which is similar to cake. These Oreo donuts have a moist and fluffy texture.
🍩 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- White whole wheat flour ~ tends to have more protein than refined white flour. You can substitute all-purpose flour, if needed. If you aren't used to baking with whole wheat flour, I would suggest using half all-purpose flour. See the recipe card for amounts. I haven't tested it, but suspect a 1 to 1 all-purpose gluten free flour should work too.
- Baking powder ~ gives the homemade donuts a little lift.
- Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
- Granulated sugar ~ to add a little sweetness.
- Egg ~ one large at room temperature.
- Vanilla ~ adds extra flavor to both the Oreo donuts and the vanilla glaze.
- Greek yogurt ~ adds moisture and a little protein. Ideally it should be at room temperature. You can substitute with sour cream if you don't have Greek yogurt.
- Milk ~use your favorite milk. I usually use almond milk or 1%. It's also ideal to have at room temperature.
- Coconut oil ~ adds moisture. Melt the oil and allow it to cool slightly. Butter can be substituted for the oil, also melt and let cool slightly.
- Chocolate sandwich cookies ~ Oreo cookies are the classic here, but I usually use Trader Joe's Jo-Jo's or Back to Nature chocolate sandwich cookies. This is what brings the cookies and cream flavor.
- Confectioners' sugar ~ also known as powdered sugar or icing sugar, used for the donut glaze.
- Butter ~ just a tablespoon that you melt for the glaze, I use unsalted butter.
- Cocoa powder {optional} ~ unsweetened cocoa powder can be added to the donut glaze if you prefer a chocolate donut topping. See the recipe card notes below.
🥣 how to make cookies and cream donuts
Preheat oven to 350°F. Prepare a donut pan with butter or non-stick spray and set aside.
In a medium size bowl, whisk together the white whole wheat flour, baking powder and kosher salt.
In another bowl, whisk the egg, granulated sugar, vanilla and Greek yogurt until combined.
Then add the milk and whisk until combined. Finally add the coconut oil and whisk until fully combined.
Pour the dry ingredients into the wet ingredients and mix until just combined. The batter will be fairly thick.
Lightly fold in the chopped/crushed Oreo cookies.
Spoon the batter into each donut well, filling about ¾ of the way full. Then bake.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
how to make the donut glaze
While the cookies and cream donuts cool, make the quick and easy donut glaze. I'm always looking for less dishes to wash, so I just mix the glaze in the saucepan I melt the butter in.
In a bowl or saucepan combine the melted butter with the confectioners' sugar and vanilla.
The glaze is very dry and clumpy before the milk is added.
Then add the milk or half and half until you reach a thick glaze consistency.
💬 frequently asked questions
how do you fill a donut pan?
There are two schools of thought here and there is no "right" answer. Many people recommend putting the donut batter into a piping bag or zip-top bag with a corner snipped off; then you pipe the batter into each donut well.
I simply spoon my donut batter into each well. It's quick and easy to do.
can I make ahead?
Yes, you can bake the donuts a day or two before you need them. Store in an airtight container at room temperature. I would wait to glaze them until you are ready to serve as the glaze does get a little sticky when stored.
can I make mini donuts or donut holes?
Yes! Use a mini donut pan or mini muffin pan for the donut holes. The smaller versions of Oreo donuts will likely bake more quickly, so reduce the bake time by a few minutes.
👩🏻🍳 expert tips for the best homemade donuts
- Chop or break the chocolate sandwich cookies into small bite size pieces.
- Prepare the pan well. I typically use butter to grease each donut well, but a baking spray with flour, like Baker's Joy, also works.
- If you aren't used to baking with whole wheat flour; use half all-purpose flour and half whole wheat {see the recipe card notes}.
- Be careful not to over mix the batter.
- Don't overfill the donut pan, ¾ of the way is the ideal amount.
- Many people recommend filling a piping bag with the donut batter to pipe them into the donut pan. I actually find this method to be messier and wastes more of the batter, but use it if it works for you. I simply use a spoon.
- If you only have one donut pan, allow it to cool before baking the second batch. I usually give mine a quick rinse in cool water and it's ready to go again. You can use a mini muffin pan to make donut holes with the remaining batter.
- Allow the cookies and cream donuts to cool enough for you to handle before adding the donut glaze, otherwise it will just soak into the baked donuts.
- Place a baking sheet pan, parchment paper or aluminum foil under a wire cooling rack before putting the vanilla glaze on the donuts. This will collect any glaze drippings and Oreo cookie crumbs and make cleanup faster.
🫙 how to store
Baked cookies and cream donuts are best eaten when freshly baked. They can be covered and stored at room temperature for 1-2 days or refrigerated for up to one week. I do find the icing gets a little sticky when stored.
Donuts can be frozen for up to 2 months; I've frozen them both glazed and without glaze. Thaw overnight in the refrigerator, then allow to come to room temperature.
If you know you are going to freeze the Oreo donuts, I would add the donut icing after they have defrosted and come to room temperature.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these quick and easy Oreo Donuts recipe. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more oreo desserts
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Quick and Easy Oreo Donuts
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
cookies and cream donuts
- 1 cup white whole wheat flour* 120g
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar 67g
- 1 large egg room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup Greek yogurt room temperature (80g)
- ⅓ cup milk room temperature (80mL)
- 2 tablespoons coconut oil melted and slightly cooled (30mL)
- 5 Oreo cookies chopped into bite size pieces (67g)
donut glaze
- 1 tablespoon butter melted (14g)
- 1 cup confectioners' sugar 120g
- 1 teaspoon pure vanilla extract
- 2 - 3 tablespoons milk or half and half 30-45mL
- additional Oreo cookies for decorating
Instructions
- Preheat oven to 350°F. Prepare a donut pan with butter or non-stick spray and set aside.
- In a medium size bowl, whisk together the white whole wheat flour (1 cup/120g), baking powder (1 teaspoon) and kosher salt (½ teaspoon).
- In another bowl, whisk the egg (1 large), granulated sugar (⅓ cup/67g), vanilla (2 teaspoons) and Greek yogurt (¼ cup/65g) until combined. Then add the milk (⅓ cup/80mL) and whisk until combined. Finally add the coconut oil (2 tablespoons/30mL) and whisk until fully combined.
- Pour the dry ingredients into the wet ingredients and mix until just combined. The batter will be fairly thick. Lightly fold in the chopped Oreo cookies (5 cookies/67g). Spoon the batter into each donut well, filling about ¾ of the way full.
- Bake for 8-10 minutes, or until the edges are lightly browned. Allow to cool a few minutes in the pan and then transfer to a wire rack. If making four more donuts, allow the pan to cool and then bake the remaining batter. If you'd like to make "donut holes" with the remaining batter; grease or spray a mini muffin pan with non-stick spray and use it for the remaining batter. I typically get about 6 donut holes and bake them along side the donuts, they may finish baking a minute or two sooner.
- Allow the donuts to cool until you can pick them up before adding the glaze. They don't have to be completely cool.
for the donut glaze**
- In a bowl or saucepan combine the melted butter (1 tablespoon/14g) with the confectioners' sugar (1 cup/120g) and vanilla (1 teaspoon). Then add the milk or half and half (2 - 3 tablespoons/30-45mL) until you reach a thick glaze consistency. Start with 2 tablespoons milk and add more in ½ teaspoon increments until you reach your desired consistency.
- Dunk the top of each donut into the glaze and top with additional cookie pieces. If you like less icing, drizzle the glaze over the donuts instead of dunking.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Heidi @ TheFrugalGirls.com says
These look absolutely incredible, and would have me jumping out of bed in the morning! Homemade donuts + Oreos = the perfect combo!!
Tasia says
Thank you Heidi! I hope you get to try them.
Heidi says
Yummy!