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With crushed Oreos in the batter and a white chocolate glazed topped with more crushed Oreos, there isn't much better than these Oreo donuts.
I'm a huge donut lover - from baked apple cider donuts to baked blueberry donuts to fried chocolate frosted donuts.
And I mean who doesn't love donuts? I don't know anyone. I also don't know anyone who doesn't love Oreos. There is something just nostalgic about them. I mean they are the best-selling cookie in the world for a reason.
So I decided to combine the two. And not just by making a chocolate donut and putting some crushed Oreos on top. No, I actually used my vanilla donut based and added Oreos to the batter. So you get that lovely Oreo taste with every bite.
So if you're a fan, these Oreo donuts are for you. Another breakfast option would be some Oreo biscotti.
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Recipe Ingredients
- All-purpose flour - has the right amount of gluten for these baked donuts.
- Granulated sugar and powdered sugar - sweetens both the donuts and glaze.
- Baking powder - acts as a leavening agent.
- Salt - enhances the flavor.
- Greek yogurt - keeps the donut moist.
- Milk - whole milk is best.
- Unsalted butter - thins out the batter and adds flavor.
- Egg - helps bind everything together.
- Vanilla extract - adds flavor.
- Oreos - the star of the show.
- White chocolate - main flavor for the glaze.
Step-by-Step Instructions
- Preheat oven to 400°F. In a large bowl, combine flour, baking powder, sugar and salt.
- Add the remaining ingredients and stir until just combined.
- Place batter in ziploc bag and squeeze out air. Cut corner of bag. Spray donut pan with non-stick spray. Pipe the batter evenly in the donut pan. You can also just spoon the batter in. It should make 6.
- Bake for 10-11 minutes or until stick comes clean. Remove from oven and remove from pan and cool on a cooling rack.
- In small bowl, melt white chocolate in microwave in 15 second intervals. Whisk in the sugar, milk and vanilla extract to make a smooth glaze.
- Dip each donut in the glaze and sprinkle some crushed Oreos over the top. Allow glaze to set for 30 minutes before serving the Oreo donuts.
FAQs
So I guess the real way to spell it is doughnuts but Dunkin’ Donuts popularized the spelling of donuts back in the 1950’s. For me, I go with donut.
I wouldn’t go as far as to say they are healthy, but they are healthier than fried donuts. Like anything, eat in moderation. You won’t regret eating these baked Oreo donuts!
Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
Leftover Oreo donuts will store well in at room temperature for 1-2 days in an air-tight container.
Pro Tips/Recipe Notes
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
- Finely crush the Oreos so you can pipe into the pan.
- You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
- Let the baked donuts cool completely before you dip them in the glaze.
Other Donut Recipes
- Baked Pumpkin Donuts with Chocolate Glaze
- Eggnog Donuts
- Chocolate Guinness Donuts with Baileys Glaze
- Baked Chocolate Frosted Donuts
- Almond Butter Donuts with Mocha Almond Streusel
If you’ve tried these Oreo donuts or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Oreo Donuts
Ingredients
Donuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup granulated sugar
- ¼ cup greek yogurt
- ¼ cup milk
- 2 tablespoon unsalted butter, melted
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 8 Oreos, crushed
White Chocolate Glaze
- ¼ cup white chocolate
- ¼ cup powdered sugar
- 1 tablespoon whole milk
- ½ teaspoon vanilla extract
- 4 Oreos, crushed
Instructions
Donuts
- Preheat oven to 400°F. In a large bowl, combine flour, baking powder, sugar and salt. Add greek yogurt, egg, milk, butter, vanilla extract crushed Oreos and stir until just combined. (Over-stirring will make donut tough)
- Place batter in ziploc bag and squeeze out air. Cut corner of bag. Spray donut pan with non-stick spray. Pipe the batter evenly in the donut pan. You can also just spoon the batter in. It should make 6. Bake for 10-11 minutes or until stick comes clean. Remove from oven and remove from pan and cool on a cooling rack.
White Chocolate Glaze
- In small bowl, melt white chocolate in microwave in 15 second intervals. Whisk in the sugar, milk and vanilla extract to make a smooth glaze. Dip each donut in the glaze and sprinkle some crushed Oreos over the top. Allow glaze to set for 30 minutes before serving.
Notes
- Even though they say non-stick, spray your donut pans with non-stick cooking spray to make sure the donuts come out.
- When measuring the flour, lightly spoon it into a measuring cup and then level it off with the back of a knife to get the right amount.
- Finely crush the Oreos so you can pipe into the pan.
- You can spoon the batter into the donut pans, but the easiest way to get the batter in the pan is by using a pastry bag or Ziploc bag with the corner cut off.
- Just like with any cake type batter that you make, you’ll know the donuts are done when a toothpick comes out clean.
- Let the baked donuts cool completely before you dip them in the glaze.
- Leftovers will store well in at room temperature for 1-2 days in an air-tight container.
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