Oreo Donuts

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These Oreo Donuts are flavored with black cocoa powder and filled with Oreo crumbs! They’re soft, fluffy and taste exactly like Oreos!

One Reader, Diana, commented: “Wonderful recipe! The donuts are so soft and airy! They have a delicious Oreo flavor, especially topped with the glaze and Oreo pieces. Thanks for a great recipe! ★★★★★”

Oreo Donuts with vanilla glaze

These Oreo Donuts taste exactly like Oreo cookies because they’re made with both crushed Oreo cookies and black cocoa powder! They’re soft, fluffy and covered in a simple vanilla glaze. Plus they’re so easy to make because they’re baked, not fried!

If you like these Oreo Donuts, you have to try my Oreo Chocolate Chip Cookies, Oreo Cinnamon Rolls or Oreo Brownie Cookies!

Ingredient Breakdown

All-purpose flour – this gives the donuts structure.

Baking powder/baking soda – unlike traditional donuts this recipe doesn’t use yeast so it relies on chemical leaveners to rise and get fluffy.

Buttermilk – adds flavor and moisture! Whole milk also works if that’s all you have on hand.

Granulated sugar – sweetens and softens donuts.

Vegetable oil – adds moisture.

Egg – helps bind the ingredients.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Oreos and black cocoa powder – gives the donuts their Oreo flavor. For this recipe I used classic Oreos and black cocoa powder from Wincrest. If you don’t have black cocoa powder you can substitute it will regular cocoa powder but the Oreo flavor won’t be as strong.

What Is Black Cocoa Powder?

Black cocoa powder is cocoa powder that has been super Dutch processed which just means that it has been treated with an alkaline solution to reduce its acidity. This results in a mellower flavor and darker color. It’s actually the ingredient in Oreos that give them their unique flavor and color!

My go to black cocoa powder is made by Wincrest but any brand should work fine!

Stack of Oreo Donuts with vanilla glaze

How To Make Oreo Donuts

1. Make the Oreo Donut Batter: in a small bowl combine the all-purpose flour, black cocoa powder, baking powder, baking soda and salt.

2. In a medium bowl whisk the buttermilk, vegetable oil, granulated sugar, brown sugar, egg and vanilla extract until well combined.

3. Gently fold the dry ingredients into the wet mixture until almost combined, leaving a few streaks of flour then add the Oreo crumbs and fold until just combined.

4. Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.

5. Bake the donuts at 350°F for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.

Oreo Donuts in a cake donut pan

6. Make the Vanilla Glaze: In a small bowl whisk the confectioners’ sugar, milk and vanilla extract until smooth. Immediately dip cooled donuts and top with Oreo crumbs. These Oreo Donuts are best enjoyed the day that they’re made but can be stored in an airtight container for up to 2 days at room temperature or up to a week in the fridge.

Pro Tips For Oreo Donuts

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Do not over mix the batter after adding the dry ingredients otherwise the donuts will be tough.
  • Don’t over fill the pan! Only fill each donut ring 2/3 full.
  • If your donut holes closed up while baking you can use a small round cookie cutter to cut out the middle. The smallest ring from this set fits perfectly.
  • Wait until the cake donuts are COMPLETELY COOLED before dipping in the glaze otherwise it will melt.

More Cake Donut Recipes You’ll Love

Oreo Donuts with vanilla glaze on a plate

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 2 votes

Oreo Donuts

These Oreo Donuts are flavored with black cocoa powder and filled with Oreo crumbs! They're soft, fluffy and taste exactly like Oreos!
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 donuts
Calories 210kcal
Author Maria Azzarelli

Equipment

  • Donut pan
  • Piping bag or zip-top bag

Ingredients

Oreo Donuts

  • 135 g (1 cup + 2 tbsp) all-purpose flour
  • 20 g (1/4 cup) black cocoa powder
  • ¾ tsp baking powder
  • ¼ tsp salt
  • tsp baking soda
  • 120 g (1/2 cup) buttermilk
  • 60 g (1/2 cup) vegetable oil
  • 50 g (1/4 cup) granulated sugar
  • 25 g (2 tbsp) brown sugar
  • 1 egg
  • ¼ tsp vanilla extract
  • 2 Oreos, crushed

Vanilla Glaze

  • 150 g (1 1/4 cups) confectioners' sugar
  • 30 g (2 tbsp) milk
  • ½ tsp vanilla extract
  • extra Oreo pieces for topping

Instructions

Oreo Donuts

  • Preheat oven to 350°F and lightly grease donut pans.
  • In a small bowl combine the all-purpose flour, black cocoa powder, baking powder, baking soda and salt.
  • In a medium bowl whisk the buttermilk, vegetable oil, granulated sugar, brown sugar, egg and vanilla extract until well combined.
  • Gently fold the dry ingredients into the wet mixture until almost combined, leaving a few streaks of flour then add the Oreo crumbs and fold until just combined.
  • Use a piping bag or a zip-top bag to pipe each donut ring 2/3 full. Do not fill to the top, the donuts will rise as they bake.
  • Bake the donuts for 10 minutes. Allow to cool in donut pans for 5 minutes then unmold and finish cooling on a wire rack.

Vanilla Glaze

  • In a small bowl whisk the confectioners' sugar, milk and vanilla extract until smooth. Immediately dip cooled donuts and top with Oreo crumbs.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Buttermilk: Whole milk also works if that’s all you have on hand.
  • These Oreo Donuts are best enjoyed the day that they’re made but can be stored in an airtight container for up to 2 days at room temperature or up to a week in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 210kcal | Carbohydrates: 33g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 135mg | Potassium: 81mg | Fiber: 1g | Sugar: 21g | Vitamin A: 49IU | Calcium: 45mg | Iron: 1mg

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6 Comments

  1. 5 stars
    Wonderful recipe! The donuts are so soft and airy! They have a delicious Oreo flavor, especially topped with the glaze and Oreo pieces. Thanks for a great recipe!

  2. I’d love to make these, but first I have a question. In the recipe notes you recommend using unsalted butter but state salted butter can be used, just be sure to omit the 1/4 tsp salt, however I don’t see anywhere in the ingredients nor instructions where the butter is used. Am I missing something?

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