Oreo Cookies and Cream Donuts

For the Chocolate Donuts:
1 cup all purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon salt
1/4 cup cocoa powder, sifted
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1 large egg, at room temperature
2 1/2 tablespoons unsalted butter, melted
1/2 cup milk (almond, skim, whole, reduced fat, or soy will all work)
For the Cream Cheese Frosting:
4 ounces cream cheese, VERY soft
2 tablespoons unsalted butter, VERY soft
1/4 teaspoon vanilla extract
1 and 1/2 cups confectioners' sugar, sifted, more as needed
1-2 tablespoons milk (almond, skim, whole, reduced fat, or soy will all work)
1 cup Oreo cookies, chopped, for decorating

For the Chocolate Donuts:
  1. Preheat oven to 350 degrees (F). Generously grease a donut pan; set aside.
  2. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients, then gently pour them into the dry ones. Fold ingredients together until just combined.
  3. Spoon mixture into prepared doughnut pan, and bake for 9-10 minutes, or until the donuts spring back when lightly pressed. Be careful not to over bake here!
  4. Allow doughnuts to cool a few minutes in the pan before transferring to a wire rack to cool completely.

For the Cream Cheese Frosting:
  1. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla extract on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the milk. Once the milk is combined beat frosting on high-speed for 1-2 minutes.

  1. Spread the frosting on top of each cooled donut then sprinkle each with a few teaspoons of chopped Oreo cookies. Serve at once! Donuts are best eaten the day they are made.

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