Baked Cookies and Cream Doughnuts
User Reviews
5.0
6 reviews
Excellent
Baked Cookies and Cream Doughnuts
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A recipe for Baked Cookies and Cream Doughnuts! These baked doughnuts are topped with a cream cheese glaze and crushed chocolate creme sandwich cookies.
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Ingredients
Baked Cookies and Cream Doughnuts:
- 1 1/2 cups all-purpose flour
- 2/3 cups granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- Pinch freshly ground nutmeg
- 2/3 cup buttermilk
- 2 eggs
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 cup crushed chocolate creme sandwich cookies
Cream Cheese Glaze:
- 4 ounces cream cheese softened at room temperature
- 4 cups powdered sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 cup Finely crushed chocolate creme sandwich cookies for topping
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Instructions
To make the doughnuts:
- Preheat oven to 350˚F. Lightly grease 2-3 doughnut pans.
- In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg.
- In a small bowl, whisk together the buttermilk, eggs, butter, and vanilla extract. Mix into the flour mixture just until incorporated with no lumps. Gently fold in the crushed cookies.
- Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 2/3 full.
- Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes. Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.
To make the glaze:
- In a large bowl, beat together the cream cheese and powdered sugar. Beat in the milk and vanilla extract to create a smooth glaze.
To assemble the doughnuts:
- Place the finely crushed cookies into a wide bowl. Place half of the cream cheese glaze into a separate bowl and the remaining half into a pastry bag with a thin tip or a ziploc bag with a small piece of the corner snipped off.
- Dip the top of each doughnut into the cream cheese glaze. Allow any excess to drip off, then dip the glaze-covered doughnut into the crushed cookies to fully coat. Place back on the wire rack, cookie-side up.
- Drizzle the remaining glaze in the pastry bag over each of the doughnuts. Serve immediately.
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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