If you like all things “cookies and cream” then you will love these doughnuts!
These easy, delicious doughnuts use both the “cookie” and the “cream” so that the flavor of that classic sandwich cookie come through in every bite!
And since these doughnuts are baked, not fried, there’s no fuss and no mess!
Just don’t forget the milk!
Cookies and Cream Doughnuts:
- 12 cream-filled sandwich cookies
- 1 large egg, room temperature
- 1/2 cup sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup confectioner’s sugar
- 2 – 3 tablespoons heavy cream
Pre-heat oven to 350 degrees; grease and flour two standard sized doughnut pans.
Open the cookies and scrape the filling into a medium bowl; set aside. Place the cookies in a ziploc bag and use a rolling pin to crush into crumbs.
Whisk the egg in a large bowl. Add the sugar and whisk again. Add the milk and vanilla and whisk once more.
Add the cocoa powder, flour, baking soda, baking powder and salt and whisk till smooth. Fold in half the crushed cookies.
Use a spoon to divide the batter evenly among the doughnut pans; bake till a toothpick tests clean (8 – 10 minutes). Let cool in pans on a wire rack set over a piece of waxed paper for 5 minutes, then use a small knife to remove from pans. Invert doughnuts onto the wire rack to cool completely.
Melt the filling in the microwave or over a low heat. Whisk in the confectioner’s sugar. Add a tablespoon of heavy cream and whisk, gradually adding more until a thick yet pourable glaze is achieved.
Dip the top half of each doughnut into the glaze, allowing any excess to drip off. Sprinkle with reserved cookie crumbs and let set completely before serving.