Cookies and Cream Chocolate Doughnuts

Name: Cookies and Cream Chocolate Doughnuts
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 12 doughnuts
Ingredients: 2/3 cup (2.3 ounces or 65 grams) cocoa powder, preferably Dutch-process; 1 3/4 cups (7.88 ounces or 223 grams) all-purpose flour; 1 cup packed light brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 2 large eggs; 3/4 cup milk; 2 teaspoons vanilla extract; 2 teaspoons white vinegar; 1 stick (4 ounces) butter, melted; 2 cups (8.8 ounces or 250 grams) powdered sugar, sifted; 4 tablespoons milk; 1 teaspoon vanilla extract; 8 Oreo cookies, crushed

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
45 mins
Servings
12 doughnuts
Course
Dessert
Cuisine
American

Cookies and Cream Chocolate Doughnuts

Joshua Davis

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Cookies and Cream Chocolate Doughnuts have a baked chocolate fudge doughnut, an ultra thick sweet icing, and a generous sprinkling of crushed Oreos.

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Ingredients

Servings

For the doughnuts:

2/3 cup (2.3 ounces or 65 grams) cocoa powder, preferably Dutch-process
1 3/4 cups (7.88 ounces or 223 grams) all-purpose flour
1 cup packed light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2 teaspoons white vinegar
1 stick (4 ounces) butter, melted

For the icing:

2 cups (8.8 ounces or 250 grams) powdered sugar, sifted
4 tablespoons milk
1 teaspoon vanilla extract
8 Oreo cookies, crushed

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Instructions

Make the doughnuts:

Preheat the oven to 350°F. Lightly greasy two standard 6-cavity doughnut pans. In a large bowl, whisk together the cocoa powder, flour, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together the eggs, milk, vanilla, and vinegar. Add to the dry ingredients with the melted butter and stir until combined. Scoop the batter into a zip-top plastic bag or piping bag, cut a hole in one corner, and pipe the batter into the doughnut molds, filling about 3/4 full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 2 minutes before flipping the pans upside down over a rack to remove the doughnuts.

Make the icing:

Whisk together the sugar, milk, and vanilla until smooth and combined. The mixture will be very thick. Dip the tops of the doughnuts in the icing or use a spoon to spread a thick layer. Sprinkle with crushed Oreo cookies before letting set for about 20 minutes, or until the icing is slightly hardened. Serve or store in an airtight container at room temperature for up to 2 days. You may microwave the doughnuts for 15 seconds before serving to refresh.