Cookies + Cream Baked Donuts

I must admit that I am a little partial to yeasted donuts (which these are not). But one thing that baked donuts have going for them is they are SO much faster to make. These can be ready to solve your donut craving in about thirty minutes…unless you’re the type of baker who listens to podcasts, browses the Internet, and then distractedly starts cleaning or organizing your kitchen while mixing up the batter. Then it might be more like 45 minutes to an hour. 🙂

These are cake-like in that the crumb bakes up soft and spongey. They are not overly dense like some cake donuts tend to be. And then they get topped with a silky (but not overly sweet) cream cheese glaze. Honestly the hardest thing about making these is trying not to eat too many Oreos in the process. 🙂

Cookies + Cream Baked Donuts, makes six (double if you’d like a dozen).

3/4 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa
1/2 cup buttermilk
2 tablespoons canola or vegetable oil
1/2 tablespoon vinegar (I used apple cider, but distilled white is good too)
1 teaspoon vanilla extract

Glaze:
3 oz softened cream cheese
2 tablespoons heavy cream
2 tablespoons powdered sugar
4-5 centers from Oreo cookies (use the cookies for the top!)

Whisk together the flour, sugar, baking soda, salt, and cocoa so no clumps remain. In a separate bowl stir together the buttermilk, oil, vinegar, and vanilla extract. Combine the wet ingredients in with the dry and stir until combined. 

Slightly spray a donut pan with nonstick cooking spray. Fill with the batter. Bake at 350°F for 14-15 minutes. Allow to cool in the pan for a few minutes before removing to a cooling rack.

For the glaze, simply whisk together all the glaze ingredients. You want your cream cheese to be very soft so that your glaze will be smooth without big clumps of cream cheese. Taste and add more powdered sugar if you like. Chop up the remaining cookies for the tops of the donuts.

Once the donuts have mostly cooled (they can still be a little warm, but not hot as that will melt the glaze), pour the glaze over the tops and sprinkle with cookie crumbs. Serve along side a tall glass of milk. That’s an order. 🙂 Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

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Ingredients

1x2x3x

• ▢ ¾ cup flour
• ▢ ½ cup sugar
• ▢ ½ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ⅓ cup cocoa
• ▢ ½ cup buttermilk
• ▢ 2 tablespoons canola or vegetable oil
• ▢ ½ tablespoon vinegar (I used apple cider, but distilled white is good too)
• ▢ 1 teaspoon vanilla extract

Glaze:

• ▢ 3 oz softened cream cheese
• ▢ 2 tablespoons heavy cream
• ▢ 2 tablespoons powdered sugar
• ▢ 4-5 centers from Oreo cookies (use the cookies for the top!)

Instructions

• Whisk together the flour, sugar, baking soda, salt, and cocoa so no clumps remain. In a separate bowl stir together the buttermilk, oil, vinegar, and vanilla extract. Combine the wet ingredients in with the dry and stir until combined.
• Slightly spray a donut pan with nonstick cooking spray. Fill with the batter. Bake at 350°F for 14-15 minutes. Allow to cool in the pan for a few minutes before removing to a cooling rack.
• For the glaze, simply whisk together all the glaze ingredients. You want your cream cheese to be very soft so that your glaze will be smooth without big clumps of cream cheese. Taste and add more powdered sugar if you like. Chop up the remaining cookies for the tops of the donuts. Once the donuts have mostly cooled (they can still be a little warm, but not hot as that will melt the glaze), pour the glaze over the tops and sprinkle with cookie crumbs.