It’s been some time since I last shared a doughnut recipe. Spring celebrations and a busy calendar pushed baking to the back burner, and lately I’ve been in a smoothies-for-breakfast phase. Smoothies are convenient, but I started missing a more substantial morning meal — the kind that keeps you pleasantly full for hours. I also missed the playful indulgence of sneaking a treat into breakfast: turning Oreos into a morning-worthy ingredient feels a little rebellious and a lot delicious. Oreos on doughnuts? Totally acceptable. A whole pack for breakfast? Maybe not.
Chocolate Cookies and Cream Doughnuts
Makes 6–8 baked doughnuts
For the doughnuts:
2 tbsp (30 g) unsalted butter, melted
1 egg
2/3 cup milk
1/3 cup granulated sugar
4 tbsp unsweetened cocoa
1 tsp baking powder
1/4 tsp baking soda
1 cup all-purpose flour
For the glaze:
2 1/2 cups powdered sugar, plus 2–3 tbsp more if needed
1/4 cup milk
1 tsp vanilla extract
5–8 Oreos, crushed
Preheat the oven to 350°F (175°C) and grease your doughnut pan. In a bowl, whisk together the dry ingredients: flour, cocoa, sugar, baking powder, and baking soda. In a separate large bowl, whisk the melted butter, egg, and milk until combined. Add the dry ingredients to the wet and whisk until the batter is smooth and lump-free. Spoon or pipe the batter into the prepared pan, filling each cavity most of the way, and bake for 9–10 minutes, or until a toothpick inserted comes out clean. Let the pan cool for about 5 minutes, then transfer the doughnuts to a wire rack to finish cooling.
To make the glaze, combine 2 1/2 cups powdered sugar, 1/4 cup milk, and vanilla in a small saucepan. Warm the mixture over medium heat until it’s hot but not boiling, stirring until smooth. Remove from heat and, if the glaze seems too thin, whisk in 2–3 tablespoons more powdered sugar to thicken. Heating the glaze helps it set and become slightly firm once cooled, so this step improves the final texture.
Dip each cooled doughnut into the warm glaze, letting the excess drip off, then immediately sprinkle or press the crushed Oreos onto the top so they adhere. Work quickly—the glaze sets as it cools. Place finished doughnuts back on the wire rack to allow the glaze to firm.
These baked chocolate cookies-and-cream doughnuts are a quick treat that balances rich cocoa flavor with a sweet, slightly crunchy Oreo topping. They make a fun breakfast option or an indulgent snack—perfect for when you want something comforting and a little bit playful.