Oreo Donuts

5 from 2 votes

These easy baked Oreo donuts are fluffy and moist like chocolate cake. They are topped with topped with cream cheese icing and crushed Oreos. They're perfect for breakfast, a snack or dessert!

Prep Time25

Cook Time10

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: donuts

Calories: 419kcal

Author: Natalie

Ingredients

Oreo Donuts

1 cup all purpose flour
¼ cup cocoa powder Dutch processed or black
4 Oreos finely crushed (about ½ cup crumbs)
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
⅓ cup granulated sugar
¼ cup brown sugar light or dark, packed
5 tablespoons unsalted butter melted
2 teaspoons vanilla extract
¼ cup whole milk room temperature
⅓ cup sour cream room temperature
1 large egg room temperature

Cream Cheese Icing

4 ounces cream cheese full fat, room temperature
4 tablespoons unsalted butter room temperature
2 cups powdered sugar
¾ teaspoon vanilla extract
2-4 teaspoons whole milk or heavy cream
pinch salt optional

For Topping

4 Oreos finely crushed or roughly chopped

US Customary - Metric

Instructions

Oreo Donuts

Preheat the oven to 375 F and grease donut pans well with butter or nonstick cooking spray that contains flour.
In a large bowl, whisk to combine the flour, sugars, cocoa, baking powder, baking soda, and salt.
In a medium sized bowl, whisk together the egg, vanilla, sour cream, milk and melted butter.
Stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing. Stir in the crushed Oreo crumbs.
Use a piping bag or zip lock bag or spoon to fill the dough into the donut molds ¾ full.
Bake 8-9 minutes. Place donut pans on a wire rack to cool for five minutes. Turn donuts out onto rack and allow to cool.

Cream Cheese Icing

In a large mixing bowl, beat the room temperature cream cheese and butter on medium speed until combined and smooth. Add the vanilla and salt.
Add the powdered sugar followed by 1/2 teaspoon of milk at a time. Add more if needed until icing is the consistency you like.
Line a baking sheet with parchment paper. Set a rack over the parchment paper. The parchment paper will catch any drips from the icing or cookies.
Dip the tops of the donuts in the icing. Next, press the tops in the Oreo crumbs or crushed Oreos to coat. Alternatively, you can sprinkle the crumbs or crushed Oreos on top of the donuts. Set donuts on a rack.

Notes

Donut pans: I have two donut pans so I can bake the entire batch at the same time. If you only have one donut pan, allow it to cool for a few minutes before making the second batch. Grease it again after using it.

Crushing Oreos: Use a food processor to crush the Oreos or place the Oreos in a large Ziplock bag. Use a rolling pin to crush the Oreos.

Filling donut pan: The easiest way to fill the donut pan is to use a piping bag or large Ziplock bag. Spoon the batter into the bag and snip off a corner.

Storage: Donuts are freshest and most flavorful the day they’re made. Store leftovers in an airtight container in the refrigerator for up to 3 days.

The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.

Nutrition