Cookies & Cream Recipe

Prepare dry ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and unsweetened cocoa powder until evenly combined and no lumps of cocoa remain.

Combine wet ingredients

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

Make the batter: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Do not overmix — the batter should be thick but spoonable. Fold in 3/4 cup of the coarsely chopped chocolate sandwich cookies, reserving the rest for topping.

Rest batter: Let the batter rest for 5 minutes to hydrate the flour and cocoa; it will thicken slightly which helps keep the donuts tender.

If frying

Heat 3–4 cups of neutral oil in a heavy-bottomed pot to 350°F (175°C). Use a candy thermometer to keep temperature steady. Using two spoons or a piping bag with a large round tip, drop about 1/4 cup portions of batter into the oil to form ring-shaped or round donuts (or use a donut cutter on a lightly floured surface if shaping and frying discs). Fry in batches, turning once, until puffed and cooked through, about 2–3 minutes per side. Donuts should register 200°F (93°C) internally or spring back when lightly pressed. Transfer to a wire rack over a sheet tray lined with paper towels to drain.

If baking

Preheat oven to 350°F (175°C). Grease a 6- to 12-cavity donut pan with nonstick spray or oil. Fill each cavity about 3/4 full with batter (use a piping bag or zip-top bag with corner snipped for control). Bake for 10–12 minutes, until donuts spring back and a toothpick inserted into the cake part comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.

Cool completely before glazing or filling: For best results, allow donuts to cool to room temperature so the glaze sets properly and cream filling doesn’t melt.

Make cookies-and-cream filling

In a medium bowl, beat the softened unsalted butter and softened cream cheese together until smooth and well combined (about 1–2 minutes). Gradually add the confectioners' sugar and vanilla extract and beat until fluffy, scraping the bowl as needed. Add 2 tablespoons of milk or heavy cream to reach a spreadable but pipeable consistency. Fold in the remaining 1/4 cup chopped cookies (reserve a couple of halved cookies for garnish). Transfer filling to a piping bag fitted with a small round tip or to a zip-top bag with the corner snipped.

Prepare white chocolate coating

In a microwave-safe bowl, place white chocolate melts and optional shortening. Microwave in 20–30 second bursts, stirring between bursts, until melted and smooth. If necessary, add 1 teaspoon of milk to reach a dip-ready consistency. Keep glaze warm but not hot — about 95–100°F (35–38°C) is ideal.

Dip and assemble: If making filled donuts, use the piping bag to inject 1–2 tablespoons of cream filling into each donut through the side or bottom. For glazed donuts, dip the top of each cooled donut into the white chocolate glaze, letting excess drip back into the bowl. Immediately sprinkle the glazed tops with the reserved chopped cookies for crunch and visual contrast. If using halved cookies for garnish, press gently into the glaze so they adhere.

Optional finishing: For a subtle cocoa accent, lightly dust the glazed donut tops with a small pinch of cocoa powder (use a fine sieve) while glaze is tacky.

Set and serve: Place finished donuts on a wire rack and allow glaze to set, about 15–20 minutes at room temperature. If stored, keep in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving for best texture.

Prepare the cookie pieces: Coarsely chop 1 cup of chocolate sandwich cookies. Reserve about 2 tablespoons of the chopped cookies for mixing into the cream filling and another 1/4 cup for sprinkling on top of the glaze. If using halved cookies for garnish, set aside 6 halves.

Incorporate into components: Fold 3/4 cup of the chopped cookies into the donut batter before cooking. Fold about 2 tablespoons into the cream filling. Use the remaining chopped cookies as an immediate garnish after glazing so they stick to the warm glaze.