If you’re anything like me, the mention of Oreo Donuts might just make your day a little brighter. These aren’t your ordinary donuts tossed together in a flash—they’re rich, tender, and absolutely packed with that unmistakable Oreo flavor we all know and love. The secret? Black cocoa and finely crushed Oreos worked right into the batter, giving each bite a deep, chocolatey punch that’s just dreamy. I’ve made these more times than I’d like to admit, and honestly, sometimes my kitchen ends up looking like a chocolate bomb went off. But it’s totally worth it. Lightly sweetened and moist as can be, with a smooth Oreo glaze on top, these donuts are a perfect treat for whenever the Oreo craving strikes.
Detailed Ingredients with measures
1 cup all purpose flour 1/4 cup black cocoa powder 1/4 cup Oreo crumbs – finely crushed (more for topping, if you’re feeling extra) 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/8 teaspoon salt 1 large egg 1 egg yolk 1 teaspoon vanilla extract 3/4 cup brown sugar – packed (I usually add a little more, because why not?) 1/2 cup sour cream (gives them that gorgeous moist texture) 6 tablespoons butter – melted (just melted, not hot) For the frosting/glaze: 3 tablespoons butter – melted 2 tablespoons milk 1 1/2 cups powdered sugar 1 teaspoon vanilla extract 2 Oreos – crushed, for sprinkling on top
Prep Time
About 15 minutes, but if you count the inevitable Oreo crumbs all over your countertop, maybe add 5 more!
Method
First up, preheat your oven to 350°F (175°C). Get your donut pan ready by spraying it lightly with a nonstick cooking spray that has flour mixed in—trust me, this helps keep the donuts from sticking, especially since the batter’s a bit thick. Combine your dry ingredients in a medium bowl: flour, black cocoa powder, Oreo crumbs, baking soda, baking powder, and salt. Whisk together until everything’s evenly mixed. At this point, I usually sneak a taste of the dry crumbs—not gonna lie, it’s kind of my guilty pleasure. In your stand mixer or with a trusty hand mixer, mix the egg, egg yolk, vanilla extract, brown sugar, sour cream, and melted butter. This gets the batter nice and smooth. Then, slowly add the dry ingredients on low speed—don’t overmix! The batter will be thick, kind of like cookie dough, which is just what you want. Now, grab a piping bag or just a zip-top bag with the corner snipped off. Pipe the batter into the donut cavities, filling them about halfway so they have room to rise. Here’s where the fun begins (and where I’ve had my messiest moments): it’s easy to get batter everywhere, so keep a damp cloth nearby. Bake for 7-8 minutes, until a toothpick comes out with a few moist crumbs. Let the donuts cool in the pan for a few minutes, then gently pop them out onto a wire rack to cool completely—this part is key if you want the glaze to look good and not just slide right off. For the glaze, whisk melted butter, milk, powdered sugar, and vanilla extract until smooth and thick but still pourable. You can either dunk the tops of the donuts or drizzle the glaze over them with a spoon. I like to be a little fancy and do both sometimes. Finally, sprinkle crushed Oreos on top for that perfect crunchy contrast. I won’t lie, these donuts don’t last long around my kitchen. Between sharing with friends and secretly snatching a couple myself, they’re always gone faster than I expect. If you love Oreos, give these a try—you might find yourself addicted just like me. Plus, the messy spills and crumbs on the counter are just proof of a good baking day.
Detailed Directions and Instructions
Preheat and Prep
Preheat your oven to 350°F (175°C).
Lightly spray a donut pan with a nonstick cooking spray containing flour.
Mix Dry Ingredients
In a medium bowl, whisk together flour, black cocoa powder, finely crushed Oreo crumbs, baking soda, baking powder, and salt.
Set aside.
Mix Wet Ingredients
In a stand mixer fitted with the paddle attachment, combine the egg, egg yolk, vanilla extract, brown sugar, sour cream, and melted butter.
Mix on medium speed until smooth and fully combined.
Combine Batter
Add the dry ingredients to the wet ingredients.
Mix on low speed just until incorporated; batter will be thick.
Pipe Donuts
Transfer batter to a piping bag or zip-top bag with one corner snipped off.
Pipe batter into donut cavities, filling each about halfway to allow for rising.
Bake and Cool
Bake for 7-8 minutes or until a toothpick inserted comes out with a few moist crumbs.
Let donuts cool in the pan for 3-5 minutes.
Carefully remove donuts and transfer to a wire rack to cool completely before frosting.
Prepare Frosting
Whisk together melted butter, milk, powdered sugar, and vanilla extract until smooth and pourable.
Glaze and Decorate
Dip tops of cooled donuts into frosting or drizzle glaze over tops with a spoon.
Sprinkle crushed Oreos on top of each glazed donut.
Notes
Use black cocoa powder for the deep Oreo flavor.
Do not overfill donut cavities to prevent overflow during baking.
Cool donuts completely before glazing for best results.
Cook techniques
Using Black Cocoa and Oreo Crumbs in Batter
One of the coolest tricks here is stirring finely crushed Oreos right into the batter along with black cocoa powder. It’s like sneaking double Oreo power into every bite. Just make sure the crumbs are really fine—if they’re chunky, they won’t disperse evenly and you’ll get weird patches.
Mixing Wet and Dry Ingredients Separately
I can’t stress this enough—getting your wet and dry ingredients ready in separate bowls saves your sanity. Whisk everything dry together, then combine the wet stuff with the sugar and sour cream first until smooth. When you fold the dry ingredients in, do it gently and don’t overmix! Thick batter is good. It means your donuts will be tender, not tough.
Piping Batter Into Donut Pan
Piping bags are a lifesaver here. I’ve tried spooning in the batter before and it’s kinda messy, plus you end up with uneven donuts. Snip a corner off a zip-top bag if you don’t have a piping bag handy. Filling the donut molds only about halfway lets the batter rise nicely without overflowing or making a donut volcano in your oven.
Baking Time and Toothpick Test
Donuts bake quickly—about 7-8 minutes at 350°F. Don’t walk away with a timer off! I once left them in a few minutes too long and ended up with dry, crumbly donuts (yikes). Insert a toothpick in the donut center—it should come out with a few moist crumbs, not clean or wet batter.
Cooling Before Frosting
This is where patience really pays off. If you try frosting when warm, the glaze melts right off and turns into a sticky puddle. Let donuts cool completely on a wire rack. It’s boring waiting here but trust me, it’s better than a glaze disaster.
Making the Oreo Glaze
Whisk melted butter, milk, powdered sugar, and vanilla until thick but still pourable. It’s like magic how those simple ingredients turn into silky sweet goodness. Dip the tops in the glaze or drizzle with a spoon if you’re feeling artsy. Sprinkle crushed Oreos immediately so they stick before it hardens.
FAQ
Can I substitute regular cocoa powder for black cocoa powder?
You can! But black cocoa gives that deep, almost black color and stronger Oreo vibe. Regular cocoa will make them lighter and less intense in flavor. Totally doable but your donuts won’t look as dramatic.
How should I store leftover Oreo Donuts?
Keep them in an airtight container at room temp for up to 2 days. Donuts are best fresh but if you want to keep them longer, refrigerate to avoid spoilage—just know the texture might dry out a bit. I like popping them in the microwave for 10 seconds before eating to get some softness back.
Can I make these Oreo Donuts gluten-free?
I haven’t tried it yet, but swapping the all-purpose flour for a gluten-free blend might work. Just make sure your blend has xanthan gum or something similar to help structure. They may turn out a bit more crumbly but still tasty!
Is sour cream necessary in the recipe?
Sour cream keeps the donuts super moist and tender. If you don’t have it, Greek yogurt is a decent substitute, but plain yogurt might make the batter thinner. Skip it and your donuts could come out dryer. Worth hunting down some sour cream if you can!
What if I don’t have a donut pan?
I get it, not everyone owns one. You can use a muffin tin and fill each cup halfway, but your donuts won’t have holes and will be chunkier. Or try shaping the batter on a parchment-lined baking sheet with a spoon, but watch for even cooking. It’s messy but fun if you want a freeform Oreo treat!
How thick should the glaze be?
Thick enough to coat but thin enough to pour or dip easily. If it’s too thick, add a splash more milk. Too runny? Whisk in more powdered sugar a little at a time. Play around with the consistency so it clings perfectly to your donuts without sliding off.
More recipes suggestions and combination
Oreo Donut Ice Cream Sandwiches
Okay, so picture this: Those soft, rich Oreo donuts sliced in half and stuffed with a big scoop of your favorite vanilla or cookies-and-cream ice cream. I promise it’s a total game changer. The cold ice cream melts just a little on those cakey donuts, and the Oreo glaze? It gets all extra yummy and sticky. Perfect for an impromptu summer treat when you didn’t plan ahead but just really need something sweet.
Oreo Donut French Toast Bake
Here’s a little trick that saved me one hectic Sunday morning: cube those Oreo donuts, toss them into a baking dish, and pour a custardy mix of eggs, milk, and a splash of vanilla over them. Let it soak, then bake until golden and puffy. Each bite is like Oreo donuts times a thousand—a slightly messy but absolutely delicious brunch that’s sure to get a chorus of “wow”s around the table. Bonus: you can sneak in some extra crushed Oreos on top before baking for that extra crunch and chocolate burst.
Oreo Donut Milkshake Mashup
This one’s for all the shake lovers out there. Blend a couple of Oreo donuts with some cold milk and a scoop of vanilla ice cream until velvety smooth. It’s thick, rich, and tastes like an Oreo milkshake but way more indulgent. Warning: Don’t try to be too healthy with this one. Just dive in with a big straw and maybe a napkin or two ‘cause this can get delightfully messy.
Oreo Donuts and Coffee Trifle
Here’s a lazy day dessert that’s super forgiving if you mess it up. Cut Oreo donuts into chunks and layer them in a glass with whipped cream, a drizzle of coffee or espresso, and more crushed Oreos. Repeat layers till your glass is full. Let it chill for a few hours for the flavors to mingle and soften the donuts. It’s like eating a hug in dessert form. Also, perfect for impressing friends without breaking a sweat.
Double Oreo Donut Sandwich
When one Oreo donut just can’t satisfy, sandwich a generous dollop of cream cheese frosting between two donuts. I added extra crushed Oreos inside the filling one night on a whim, and holy moly, it felt like Christmas. Sweet, creamy, and a little bit crunchy all at once. It makes a great weekend indulgence when you want to treat yourself—and maybe share with your bestie if you’re feeling generous.
Oreo Donut Crumble Topping
If you’ve got leftover Oreo donuts that are just *this* side of stale (don’t ask how), crumble them up and sprinkle over your morning yogurt or smoothie bowl. Add some fresh berries and a drizzle of honey. It’s a crunchy little surprise that adds Oreo magic first thing in the day without stealing the show from your granola. Plus, it’s a sneaky way to avoid waste… which is always a win in my book.
Oreo Donut Bread Pudding
Last but definitely not least, and yes, it gets better every time you remake it, try an Oreo donut bread pudding. Cut the donuts into cubes, mix them with eggs, heavy cream, sugar, and a splash of vanilla, then bake until golden and wobbly. It’s delightfully rich and perfect for cozy nights when you want dessert that feels like a warm hug from your oven. A scoop of ice cream on top doesn’t hurt either—just sayin’. Alright, now go have some fun with those donuts! And hey, if you accidentally dunk more Oreos than the recipe calls for, don’t sweat it. Sometimes, the “oops” moves turn out to be the best ones.
