Cookie Butter Filled Donuts Recipe

Make the dough

Warm the milk until slightly warm (not hot) and stir in the warm water. In a large mixing bowl or stand mixer fitted with a dough hook, combine 1/2 cup of the flour, granulated sugar, instant yeast and salt. Add the warmed milk-water mixture, softened butter and egg. Mix on low until combined, then gradually add remaining flour (about 2 cups) until a soft, slightly tacky dough forms.

Knead and proof

Knead the dough by mixer for 4–6 minutes (or by hand 8–10 minutes) until smooth and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled in size, about 60–75 minutes.

Shape donuts

Turn risen dough onto a lightly floured surface and roll to about 1/2 inch (1.2 cm) thickness. Cut rounds with a 3-inch cookie cutter for filled donuts (or 2.75–3 inch), re-rolling scraps once. You should get 8–10 rounds. Place rounds on a parchment-lined baking sheet, cover lightly, and let rise 20–30 minutes until puffed.

Heat oil and fry

While dough rests, heat vegetable oil in a heavy pot to 350°F (175°C). Fry donuts in batches, carefully lowering 3–4 at a time so they don't overcrowd. Fry about 60–75 seconds per side, until golden brown and puffed. Use a slotted spoon to transfer donuts to a wire rack set over a sheet pan lined with paper towels. If desired, lightly brush warm donuts with 1 tsp melted butter to help glaze adhere.

If cookie butter is very runny, stir in powdered sugar 1 tablespoon at a time until it reaches a pipeable but still soft consistency. Transfer cookie butter to a piping bag fitted with a small round tip (or use a squeeze bottle).

Whisk powdered sugar, milk, vanilla and salt in a medium bowl until smooth. Adjust thickness: add a teaspoon more milk for thinner glaze or a tablespoon more powdered sugar for thicker glaze. Keep warm donuts nearby to dip immediately after glazing.

Place crushed cookies in a shallow bowl or plate for topping. Break up any large pieces so topping is fine-crumble to medium texture for best adherence.

Glaze donuts

Dip the tops of warm donuts into the vanilla glaze, letting excess drip back into the bowl. Immediately sprinkle tops with cookie crumble while glaze is still wet, pressing lightly to adhere.

Fill with cookie butter

Using a paring knife, make a small hole in the side of each donut (or two small holes). Insert the piping tip into the hole and squeeze about 2 tablespoons of cookie butter into each donut until slightly resistant. Alternatively, slice donuts in half horizontally, spread cookie butter on the cut side, and reassemble.

Plate and serve warm

Place two filled, glazed donuts on a plate, add two scoops of vanilla ice cream alongside. Optionally warm briefly (10–15 seconds) in a microwave-safe area or serve immediately so donuts are warm and cookie butter remains soft. Serve immediately.