These baked Oreo Donuts are stuffed with oreo cookie crumbs and topped with a vanilla glaze and more oreo crumbs! The perfect cookies and cream donut!
Baked donuts are my current obsession and these Oreo Donuts do not disappoint! Vanilla donuts stuffed with crushed oreos are baked to perfection before being topped with vanilla glazed and sprinkled with more oreo crumbs!
These donuts are easy to make, can be made in under 30 minutes, and are healthier for you than a fried donut!
If you are looking for more donut inspiration, check out my Strawberry Glazed Donuts or my Crumb Cake Donuts.
If you are looking for more oreo goodness, my oreo chocolate chip cookies, red velvet oreo cookies, oreo overnight oats, and oreo cheesecake bars are all a hit!
Why You Should Make These Oreo Donuts
- These aren't just chocolate donuts with an oreo smacked on top- they are loaded with actual oreos inside the donut batter!
- You can taste the cookies and cream flavor through the donut and the icing on top.
- These Oreo donuts are so soft and fluffy, they’re almost like a cake or a muffin but in donut form!
- Minimal ingredients are needed and you can make your own buttermilk at home if needed.
- It takes just 30 minutes to make these easy oreo donuts.
- They are healthier for you than fried donuts!
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Oreos: You can use any oreos you like for this recipe! I actually used mini oreos, but full-size work as well.
- Buttermilk: You can make your own buttermilk by pouring ½ tablespoon of white vinegar or lemon juice into a liquid measuring cup. Fill the measuring cup to the ½-cup mark with milk. Allow the mixture to sit for 5-10 minutes (allows the mixture to curdle) and use in the recipe.
- Unsalted Butter: I always use unsalted butter in my recipes to control the amount of salt. If you only have salted butter, just omit the salt that the recipe calls for.
- Powdered Sugar: or confectioners sugar for the glaze! I don't typically sift it first but you can if yours is super lumpy.
- Flour: I’ve only tested this recipe with all-purpose flour!
Step-by-Step Instructions:
Step 1: Preheat the oven to 350° F. Spray the donut tray with nonstick spray and set aside.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
Step 3: In a separate bowl or measuring cup, whisk together the egg, buttermilk, melted butter, and vanilla. Pour this mixture into the dry ingredients, and mix until just combined. Add in the crushed oreos, mixing until combined.
Step 4: Scoop this mixture into the donut tray, or use a piping/ziploc bag to pipe into the donut pan. Fill each donut ½ full with batter. If you are using silicone donut molds, place them on a baking sheet before putting them into the oven.
Step 5: Bake for 9-12 minutes or until set on top. Transfer the donut pan to a wire rack and allow the donuts to cool for about 5 minutes. Carefully take the donuts out of the pan and allow them to cool completely on the wire cooling rack before icing.
Frequently Asked Questions
Regular donuts are fried and typically have a light/airy texture that is chewy. Baked donuts are exactly that, baked in the oven. They typically have more of a cake-like texture to them.
Yes! Since they are not fried, baked donuts are definitely a bit better for you than fried.
If you don't have a donut pan, you can make these into muffins! Just bake in a muffin pan and dip in the glaze.
Tips and Tricks
- To make homemade buttermilk, pour ½ tablespoon of white vinegar or lemon juice into a liquid measuring cup. Fill the measuring cup to the ½-cup mark with milk. Allow the mixture to sit for 5-10 minutes. This allows the mixture to curdle like buttermilk.
- Only fill the donut pan about halfway! This ensures it won't overflow while baking.
- Wait to dip the donuts in glaze once they’re completely cool, otherwise, the glaze will melt right off and not stick to the donut.
- When glazing donuts, put a sheet pan or parchment paper sheet under the wire rack to catch any dripping glaze.
Storing & Freezing
Store these oreo donuts in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. You can freeze these donuts for up to 1 month!
Want to try more donut recipes?
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below - I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
Want an exclusive first look at all my recipes? Join my email newsletter which sends Bake & Bacon recipes straight to your inbox as soon as they go live, so you never miss a recipe!
Want to keep up with Bake & Bacon outside of the blog? Follow me on Instagram, Facebook, Twitter, Pinterest, and Youtube. Tag me on any social media and use the hashtag #bakeandbacon so I can see what you are baking!
📖 Recipe
Oreo Donuts
Ingredients
- 1 cup all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- ½ cup buttermilk at room temperature
- 2 tablespoon unsalted butter melted and slightly cooled
- 1 large egg at room temperature
- 1½ teaspoon vanilla extract
- ½ cup crushed oreos plus extra for topping
Icing
- 2 cup powdered sugar
- 3½ tablespoon milk
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350° F. Spray donut tray with nonstick spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a seperate bowl or measuring cup, whisk together the egg, buttermilk, melted butter, and vanilla. Pour this mixture into the dry ingredients, and mix until just combined. Add in the crushed oreos, mixing until combined.
- Scoop this mixture into the donut tray, or use a piping/ziploc bag to pipe into the donut pan. Fill each donut ½ full with batter. If you are using silicone donut molds, place them on a baking sheet before putting them into the oven.
- Bake for 9-12 minutes or until set on top. Transfer the donut pan to a wire rack and allow the donuts to cool for about 5 minutes. Carefully take the donuts out of the pan and allow them to cool completely on the wire cooling rack before icing.
Vanilla Glaze
- Mix together the powdered sugar, milk, vanilla, and salt. If the icing is too thick, add in up to ½ tablespoon of milk. If it is too thin, add powdered sugar.
Notes
- To make homemade buttermilk, pour ½ tablespoon of white vinegar or lemon juice into a liquid measuring cup. Fill the measuring cup to the ½-cup mark with milk. Allow the mixture to sit for 5-10 minutes. This allows the mixture to curdle like buttermilk.
- Only fill the donut pan about halfway! This ensures it won't overflow while baking.
- Wait to dip the donuts in glaze once they’re completely cool, otherwise, the glaze will melt right off and not stick to the donut.
- When glazing donuts, put a sheet pan or parchment paper sheet under the wire rack to catch any dripping glaze.
Nutrition
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
Phil says
My favorite!