Oreo Donuts Recipe

Prep dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and unsweetened cocoa powder until evenly combined and free of lumps.

Prep wet ingredients

In a separate medium bowl, whisk the buttermilk, eggs, vegetable oil, and vanilla extract until smooth.

Stir the wet ingredients into the dry ingredients gently until just combined. Do not overmix; a few small lumps are fine. Fold in the crushed Oreo cookies (approx. 1 cup) so pieces are evenly distributed but not pulverized.

If baking (preferred for ease)

Preheat the oven to 350°F (175°C). Generously spray a 6- to 8-cavity donut pan with nonstick cooking spray. Spoon or pipe the batter into the donut cavities, filling each about 3/4 full. Bake for 10–12 minutes, or until a toothpick inserted into the donut body (not the hole) comes out with a few moist crumbs. Allow donuts to cool in the pan 5 minutes, then transfer to a cooling rack to cool completely before glazing.

If frying (optional)

Heat 3 cups of vegetable oil in a heavy pot or deep-fryer to 350°F (175°C). Use a thermometer to maintain temperature. Transfer batter to a piping bag fitted with a large round tip or a sturdy zip-top bag with a corner snipped. Pipe donuts onto a parchment-lined board (donut shapes). Carefully slide donuts into the hot oil, frying 1–1.5 minutes per side until puffed and cooked through. Remove with a slotted spoon to a wire rack set over a sheet tray lined with paper towels to drain. Let cool slightly before glazing.

Make Oreo cream filling

While donuts cool, make a quick Oreo-flavored cream: in a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and beat until combined. Add 1 tablespoon milk if mixture is too thick. Fold in 2–3 tablespoons of finely crushed Oreo crumbs (reserve some larger crumbs for garnish). Taste and adjust sweetness; chill briefly if needed. Place filling into a piping bag fitted with a small round tip for filling donuts (optional).

If you want filled donuts: use a small paring knife or a donut corer to remove a small plug from the side or bottom of each cooled donut and pipe 1–2 tablespoons of the Oreo cream into each donut. Replace plug if desired.

Make glaze

In a microwave-safe bowl or over a double boiler, combine the semi-sweet chocolate chips, unsalted butter, light corn syrup, and heavy cream. Heat in 20–30 second bursts if microwaving, stirring between intervals, until fully melted and glossy. If using a double boiler, stir until smooth. The glaze should be pourable but coat the back of a spoon; add a teaspoon of cream if too thick or a pinch of powdered sugar if too thin.

Dip each cooled (and filled, if applicable) donut into the chocolate glaze, allowing excess to drip off, and return to a wire rack. While glaze is still wet, press chopped or halved Oreo pieces on top for garnish. Allow glaze to set about 15–20 minutes at room temperature. For faster set, place donuts briefly in the refrigerator (5–10 minutes).