Oreo Donut Recipe (Cookies And Cream)

This cookies and cream donut is just like an Oreo cookie. So delicious and the soft donut, vanilla frosting, and crunched up Oreos is simply stupendous!

Both my husband and I have a huge soft spot for donuts and coffee. The combo reminds me of my younger days when I could eat a few donuts without any guilt and I really loved my donuts back then.

And considering cookies and cream is another all time favorite dessert flavor, this pairing is one of my go to special occasion donut recipes.

I make these for family road trips and when the kiddos have a birthday party. The flavors go so well together and they are always well received.

It also doesn’t take too long to prepare so they are just an awesome recipe for the baker without a lot of time to spare.

How To Make Cookies And Cream Donuts

You will start out by preparing a soft and delicious traditional style donut and then make a homemade vanilla glaze to tie the donut and Oreo cookies crumbles together. You can skip ahead to the quick recipe below or read on for the more detailed instructions.

Donut Ingredients

• 15 Chopped Oreo Cookies
• 1/4 Cup Granulated Sugar
• 3 1/2 Cups Flour
• 1/2 tsp. Salt
• 1 Cup Milk
• 2 tsp. Active Dry Yeast
• 2 Tbs. Unsalted Butter
• 1/2 tsp. Pure Vanilla Extract
• 1 Egg
• 6 Cups Canola Oil

Start by adding three cups all purpose flour, salt, yeast, and granulated sugar to a bowl. Whisk together by hand until well blended.

Take a second mixing bowl and add your pure vanilla extract, melted butter, and warm milk. Mix together by hand.

Add it to your yeast mixture and add your egg. Stir until well blended. Your mixture should be a dough now.

Cover the bowl and allow to rest for about five minutes.

Knead Your Dough

Dust your dough working area with remaining flour. Put your dough on your floured area.

Knead your dough until it is elastic and smooth. Add flour while kneading whenever it becomes sticky. Only use enough flour to keep dough from becoming too sticky to work with.

Stretch dough by hand to test. It should make a semi-translucent window when stretched.

Roll your donut dough into a large ball and coat lightly with oil. Place your dough back in the bowl and cover. Allow it to sit and rise for about two hours.

When done rising your dough should be double it’s original size.

Fry Your Donuts

Roll out your dough to about 1/4″ thick with a rolling pin. Cut out your donuts. I use a round donut cutter that is about two and a half inches.

Line your baking sheet with parchment paper and place donuts on parchment paper in a single layer. If you cut out donut holes, add them as well.

Cover with paper towel and allow to rise for another half an hour.

Heat up about six cups of oil in a skillet or saucepan to 350 degrees. Ensure you reach temp by using a thermometer.

Gently add as many donuts to your oil as fit your skillet and fry them until golden brown. Flip and fry the second side. It should only take about two minutes per side.

For your donut holes, they will only need to fry for one to two minutes each.

Remove donuts from heat and place on paper towel lined baking sheet.

Vanilla Glaze Preparation

Vanilla Glaze Ingredients

• 6 Tbs. Milk
• 1/2 tsp. Pure Vanilla Extract
• 2 Cups Confectioners Sugar
• 1/8 tsp. Salt

Add confectioners sugar to a mixing bowl. Whisk by hand while gradually adding your milk. Whisk until smooth.

Add in your pure vanilla extract and salt while whisking until well blended.

You can thicken your glaze by adding more sugar and thin your glaze by adding more milk.

Tip: Your donut holes will not be used for your cookies and cream recipe so save them for a quick snack. Cover them in confectioners sugar, glaze, or cinnamon.

Once your glaze is done dip the top half of each donut in your vanilla glaze and roll in chopped Oreo cookies. Let them cool and enjoy!