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The first time I made these Oreo donuts I was genuinely excited by how easy they were to pull together. The cake donuts bake up with a rich chocolate flavor, and folding in Oreo crumbs adds sweet little surprises throughout. They taste indulgent yet simple enough to make at home in less than 30 minutes.
Oreos go well in so many different indulgent desserts. I’ve made an Oreo tart that we absolutely love, and now I am going to show how to make the best Oreo donuts. Once I bake these treats, I dip them in a cream cheese glaze with fragrant vanilla. Then I top each donut with a sweet and crispy Oreo crumble. The best part is they take less than 30 minutes to make. Yay!
Whether I’m trying to impress guests or just satisfy my own sweet tooth, these Oreo donuts hit the mark. I’ve never met anyone who didn’t want to dig in immediately. If dietary concerns come into play, I’ve got that covered too. I can make these donuts dairy-free or lower in carbs, and they still turn out amazing.
I love this Oreo donut recipe because it always gets noticed. The first time I made them, my husband brought a batch to the office, and his coworkers couldn’t stop talking about how good they were. He came home with requests for the recipe. Ha! These donuts are surprisingly easy to make at home, they take just 10 minutes of prep and 15 minutes of baking, and there’s no need for a deep fryer or worrying about hot oil.
What makes them work so well is the chocolate cake combined with crunchy Oreo pieces folded into the batter. I use simple ingredients I usually have on hand, and the cream cheese glaze with vanilla makes them extra delicious. Folding in the cookies carefully means every bite has a little chocolate surprise. The batter bakes evenly in a tray, and it’s forgiving enough that I can spoon or pipe it into the molds easily.
These donuts are versatile and unique, I serve them for weekend breakfasts, as a fun snack, or as a quick dessert for gatherings. Oreo donuts are hard to find anywhere else, so making them at home is definitely a great option. A few simple ingredients and a little time is all you need to create a treat that everyone will love! 🙂
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🥘 Ingredients
All it takes are some simple ingredients to whip up some drool-worthy chocolate Oreo donuts. Here’s what I need:
For The Donuts
All-Purpose Flour: I use flour to give the donuts the structure and texture they need.
Unsweetened Cocoa Powder: Cocoa adds a rich chocolatey flavor that complements the chocolate creme-filled cookies.
Brown Sugar: I use brown sugar for sweetness and moisture. Light brown sugar works best so it doesn’t overpower the other flavors.
Baking Powder: Baking powder helps the donuts rise and become light and fluffy.
Salt: I add a pinch of salt to enhance the sweetness and balance the flavors.
Eggs: Eggs act as a binding agent, giving the donuts structure while adding moisture.
Butter: Unsalted butter adds rich flavor and keeps the donuts tender.
Almond Milk: I use almond milk for subtle nuttiness and to help bring the batter together.
Vanilla Extract: Vanilla extract enhances the flavor of all the other ingredients.
Vinegar: Vinegar reacts with the baking powder to help the donuts rise and create a soft texture.
Crushed Oreo Cookies: I always add crushed Oreos for that signature flavor and a bit of crunchy texture in every bite.
For The Topping
Cream Cheese: Cream cheese helps is the base of our creamy vanilla frosting, lending its signature creaminess and tang.
Powdered Sugar: Confectioner’s sugar creates a silky smoothness as well as sweet flavor for your cream cheese icing.
Vanilla Extract: Vanilla balances the sweet glaze and adds more flavor that mimics the vanilla creme of an Oreo.
Almond Milk: This slightly nutty non-dairy milk gives the glaze its signature consistency.
Crushed Oreo Cookies: Oreo cookie crumbs is what makes these donuts a showstopper – don’t skimp on this!
🔪 How To Make
I love making this easy Oreo donuts recipe for my kids. Follow my step by step instructions below:
Combine Dry Ingredients: I sift the flour, cocoa powder, brown sugar, baking powder, and salt into a medium mixing bowl, or I whisk them together until combined.
Combine Wet Ingredients: I add the eggs, melted butter, almond milk, vanilla extract, and vinegar to a separate bowl and whisk until everything is completely combined.
Add Wet To Dry: I pour the wet ingredients into the dry ingredients and mix until all the dry ingredients are moistened. I usually do this by hand with a spoon or hand mixer, but sometimes I use an electric mixer or a stand mixer with the paddle attachment.
Add Oreos: I use a rubber spatula to gently fold the crushed cookies into the batter.
Prep For Baking: I use a pastry bag or a spoon to put the donut batter into the prepared pan that I’ve sprayed with nonstick cooking spray.
Bake: I place the baking sheet in the preheated oven and bake the donuts until they pass the toothpick test and turn golden brown.
Cooling: I let the chocolate donuts cool briefly before inverting them onto a wire rack.
Frosting: While the donuts come to room temperature, I make the vanilla glaze. I add cream cheese, powdered sugar, and vanilla to the large mixing bowl of my stand mixer with the paddle attachment and beat until silky smooth. I add milk as needed. Once the donuts are cooled, I dip them into the frosting and sprinkle crushed Oreos on top.
Serve: I either serve the donuts immediately or store them for later.
My #1 Secret Tip for this recipe is to crush the cookies into small pieces before folding them into the batter. Larger pieces can make the batter difficult to pipe.
Other Tips To Keep In Mind:
- Cooking Spray: I always spray the donut molds with a light coating of nonstick spray. It’s the easiest way to keep the donuts from sticking.
- Avoid Overmixing: I only mix until the batter is just moistened. Overmixing can change the texture, and I want fluffy Oreo donuts every time.
- Keep Things Clean: I use a piping bag or spoon the batter into the trays to distribute the Oreo donut batter evenly and cleanly.
- Temperature: For the best results, I make sure all the ingredients are at room temperature. It makes the prep process much easier.
- Piping Bag: I don’t always have a pastry bag, so I use a ziplock bag instead. I just snip off the tip and use it to pipe the batter or frosting.
📖 Variations
These donuts are fabulous just as they are, but I like to make them my own with a few easy changes.
Oreo Cupcakes: While I think these are the best baked donuts, I know not everyone is a donut fan. When that’s the case, I make the batter in muffin tins for a cupcake-style version.
Oreo Cake: I pour the batter into a bundt pan before baking to make one giant donut. This is great when I have my family over, it saves so much time!
Different Cookies: I can make this recipe using any of my favorite cookies. Sometimes, I swap in lemon-filled cookies, chocolate chip cookies, or even vanilla wafers for more of a chocolate-and-vanilla donut vibe.
🍽 Serving Suggestions
With Oreo glazed donuts like these, I don’t need much to enjoy them. When I want something extra, I pair them with coffee for an easy upgrade to my morning or snack break. I especially like serving them with a biscoff latte or mocha latte since both balance the rich chocolate flavor well.
Another option I use is dunking the donuts, just like classic Oreos. I dip them into vegan whipped cream or add a small dollop on top, and they’re also great with vegan Nutella. When I serve them as dessert, I add a scoop of tofu ice cream.
🧊 Storage Directions
Refrigerating: I store these Oreo baked donuts in an airtight container in the refrigerator for up to 4 days.
Freezing: I freeze these cookies and cream donuts by wrapping them tightly in plastic wrap. They will keep for up to 3 months. To keep from sticking, place pieces of parchment paper in between.
Reheating: When I want to enjoy a donut after storing, I usually let it sit at room temperature for a few minutes or give it a quick 10–15 second zap in the microwave. This makes it soft and almost like it was freshly baked. If it’s glazed, I make sure the glaze is set before microwaving to avoid a mess.
❓Recipe FAQs
If my donuts didn’t rise, I usually check the baking powder first. Old leavening can prevent the batter from puffing up. I also mix the wet and dry ingredients until just combined to keep the donuts light and fluffy.
Why are my Oreo crumbs sinking to the bottom?
To keep the Oreo pieces from sinking, I gently fold them in at the very end. I also sometimes coat the crumbs lightly in flour before adding them, which helps them stay evenly distributed.
When this happens, I add a little more powdered sugar to thicken it. I also make sure the cream cheese isn’t too warm when mixing. Whisking until smooth but still firm helps the glaze hold the crushed Oreos on top.
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📋 Recipe Card
Oreo Donuts
The first time I made these Oreo donuts I was genuinely excited by how easy they were to pull together. The cake donuts bake up with a rich chocolate flavor, and folding in Oreo crumbs adds sweet little surprises throughout. They taste indulgent yet simple enough to make at home in less than 30 minutes.
Servings: 12
Calories: 326kcal
- My #1 Secret Tip for this recipe is to crush the cookies into small pieces before folding them into the batter. Larger pieces can make the batter difficult to pipe.
- Cooking Spray: I always spray the donut molds with a light coating of nonstick spray. It’s the easiest way to keep the donuts from sticking.
- Avoid Overmixing: I only mix until the batter is just moistened. Overmixing can change the texture, and I want fluffy Oreo donuts every time.
- Keep Things Clean: I use a piping bag or spoon the batter into the trays to distribute the Oreo donut batter evenly and cleanly.
- Temperature: For the best results, I make sure all the ingredients are at room temperature. It makes the prep process much easier.
- Piping Bag: I don’t always have a pastry bag, so I use a ziplock bag instead. I just snip off the tip and use it to pipe the batter or frosting.
Serving: 1donut | Calories: 326kcal | Carbohydrates: 53g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 201mg | Potassium: 184mg | Fiber: 3g | Sugar: 32g