I am in love with these baked Cookies and Cream Donuts! They have crushed Oreo cookies in the batter that is baked instead of fried and then dipped in a decadent chocolate ganache. These fluffy Oreo doughnuts are filled with cookies and cream flavor and aren't greasy like a fried donut. If you love fluffy cake donuts and cookies and cream, you will love this Oreo baked donut recipe!
Everyone loves the flavor combination of cookies and cream - dark chocolate, crisp cookies and creamy vanilla filling. These baked Oreo donuts take that to the next level with a chocolate glazed cookies and cream donut.
This recipe is sponsored by Lifeway Kefir. Their organic kefir is full of healthy probiotics, protein, and calcium. Plus, it's lactose intolerance friendly! It helps make these baked cookies and cream donuts extra moist and delicious.
Why You'll Love This Recipe
- This baked donut recipe doesn't require frying, so not hot oil spraying in your kitchen!
- It has crushed Oreo cookies in the batter, just like my Cookies and Cream Edible Cookie Dough!
- These oven baked donuts are topped with a rich chocolate ganache glaze.
- It's really easy to make and is sure to impress!
- These homemade cake donuts get a double dose of vanilla from both vanilla extract and vanilla kefir. Kefir is a delicious fermented milk drink similar to yogurt. My favorite to use in this recipe is Lifeway Organic Vanilla Whole Milk Kefir!
- Baking powder combines with the acidity of the kefir to help the doughnuts rise in the oven.
- Neutral oil (you can use vegetable or canola oil) keeps the homemade baked donuts nice and moist.
- Oreos are the star in these cookies and cream donuts. Use the name brand or your favorite chocolate sandwich cookies and crush them into small pieces.
- Heavy whipping cream and high quality chocolate chips are used to make the chocolate ganache.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Add some crushed Oreo cookie pieces on top of the chocolate ganache for added crunch.
- Chop up a Hershey's Cookies 'N' Cream bar and mix some into the batter or sprinkle on top of the chocolate ganache for an extra sweet treat.
- If you can't find Lifeway's vanilla kefir, their plain whole milk kefir can be used instead.
- Can't get your hands on kefir at all? Replace it with buttermilk or slightly watered-down Greek yogurt.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Cookies and Cream Donuts
Step 1: In a large mixing bowl, whisk together the all purpose flour, granulated sugar, salt, and baking powder.
Step 2: In a medium bowl, lightly whisk the egg, then stir in the vanilla kefir, neutral oil, and vanilla extract.
Step 3: Fold the wet ingredients into the dry ingredients until just combined. Then fold in the crushed Oreos.
Step 4: Pipe or spoon the batter into a greased donut pan. Bake at 350°F until a gentle touch doesn't leave an indent in the doughnut and a toothpick comes out clean.
Step 5: To make the ganache, pour hot but not boiling cream over the chocolate chips. Let sit for a few minutes, then stir until smooth.
Step 6: Dip cooled donuts into the chocolate ganache. Sprinkle extra Oreo crumbs on top, if desired!
Expert Baking Tips
- To crush your Oreos without getting your hands dirty, place them in a Ziploc bag and seal it. Using a rolling pin, wine bottle, or something similar, lightly beat the Oreos until they are crushed into small pieces.
- Use a piping bag or make your own for the cleanest way to transfer the batter to the doughnut pan. To make your own piping bag, transfer the batter to a gallon Ziploc bag, twist the top, and snip the corner.
- Even if you have a non-stick donut pan, still grease it with butter or cooking spray before pouring in your batter. This guarantees a clean release and also helps the donuts get nice and brown.
No. Heavy whipping cream has a higher fat content which is needed to emulsify the ganache. If you use milk or even half-and-half, it will be too runny.
These donuts are best eaten the same day. However, you can freeze the cooled, unglazed donuts to heat and enjoy later.
This is likely from over-measuring the flour. It's important to use a food scale to weigh your dry ingredients in grams for accurate measurements (see "metric" tab below). Also,
This can be found at lifewaykefir.com or in the dairy section of most grocery stores.
The unfrosted cookies and cream donuts can be stored in an airtight container at room temperature for up to 3 days.
These glazed donuts are best eaten the same day, but they can be refrigerated up to 2 days. Make sure to place parchment or wax paper between the doughnuts so the ganache doesn't get all over the place.
Store donuts in a freezer-safe container for up to 1 month. Thaw at room temperature before enjoying.
Did you try this recipe?
Leave a ⭐️ review below and tag @brokenovenbaking & @lifewaykefir on Instagram!
Cookies and Cream Donuts with Chocolate Ganache
- Donut pan
- Mixing bowls
- Measuring spoons
- Wire cooling rack
Cookies and Cream Donuts
- 1 cup all-purpose flour weighed in grams or spooned and leveled
- ⅓ cup granulated sugar
- ⅛ teaspoon salt
- 1 teaspoon baking powder
- 1 large egg room temperature
- ½ cup Lifeway Organic Vanilla Whole Milk Kefir
- ¼ cup vegetable oil or other neutral oil
- ½ teaspoon vanilla extract
- 6 crushed Oreo cookies or other chocolate creme-filled sandwich cookies
- ⅓ cup heavy whipping cream
- ½ cup high quality chocolate chunks or chocolate chips or chopped baking chocolate, >60% cocoa
Cookies and Cream Donuts
- Preheat oven to 350°F and grease a donut pan.
- In a medium/large bowl, whisk together flour, sugar, salt, and baking powder.
- In a small/medium bowl, lightly whisk the egg. Mix in the kefir, vegetable oil, and vanilla extract.
- Fold the wet ingredients into the dry ingredients just until the flour streaks disappear. Then, fold in the crushed Oreos.
- Pipe or spoon donut batter into the greased donut pan (each one should be about ¾ full). Bake until the donuts spring back from a gentle poke (20-24 minutes). Remove from pan and transfer to wire rack once cool enough to touch.
- Place chocolate chunks evenly into the bottom of a small/medium bowl. Heat the heavy whipping cream in the microwave or stove until it's simmering. Pour hot cream over chocolate chunks, then cover the bowl for 5 minutes.
- After 5 minutes, remove the cover and stir the mixture in a circular motion with a rubber spatula until it's a smooth chocolate ganache.
- Dip cooled donut tops into the ganache and sprinkle with extra crushed Oreos if desired.