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Baked Cookies and Cream Doughnuts

A recipe for Baked Cookies and Cream Doughnuts! These baked doughnuts are topped with a cream cheese glaze and crushed chocolate creme sandwich cookies.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 18 Doughnuts
Course: Breakfast
Cuisine: American

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

Instructions

To make the doughnuts:
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  1. Preheat oven to 350˚F. Lightly grease 2-3 doughnut pans.
  2. In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg.
  3. 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.
  4. 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.
  5. 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:
  1. 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:
  1. 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.
  2. 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.
  3. Drizzle the remaining glaze in the pastry bag over each of the doughnuts. Serve immediately.