Cookies and Cream Donuts. So good with a cup of coffee! Today we have a fresh batch of fluffy chocolate donuts topped with creamy vanilla frosting and plenty of crushed Oreo cookies. In a large mixing bowl, whisk together flour, oreo cookie crumbs, baking powder, baking soda, cinnamon, nutmeg and salt; make a well in the center and set aside.
Poke a hole in the side of each doughnut with a knife, and then pipe the cookies and cream filling into each doughnut.
Be careful not to pipe too much or the doughnut may split.
You will need to use a fairly wide round nozzle on your piping bag, otherwise the Oreo crumbs may block the nozzle.
You can cook Cookies and Cream Donuts using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Cookies and Cream Donuts
- It's 4 tbsp of Vegan Margarine, melted.
- Prepare 2/3 cup of Plant-Based Milk.
- You need 1/3 cup of Organic Granulated Sugar.
- Prepare 1 tsp of Vanilla Extract.
- It's 1 1/2 tsp of Baking Powder.
- You need Pinch of Salt.
- It's 2 tbsp of Raw Nutritional Vegan Pro Cookies N' Cream.
- You need 2 tbsp of Raw Nutritional Cacao Powder.
- You need 1 cup of All-Purpose Flour.
- You need of Vanilla Icing.
- You need 1 tbsp of Softened Vegan Margarine.
- Prepare 1/2 cup of + 2 tbsp Icing Sugar.
- You need 1 tsp of Vanilla Extract.
Once all the doughnuts are full, make the glaze. In a medium bowl add your cake mix, buttermilk, melted butter, and eggs. Mix with a whisk until just combined. Fold in your Oreo crumbs until evenly distributed - your batter will be thick.
Cookies and Cream Donuts step by step
- Start by preheating your oven to 350 F (180 C) and butter a donut pan..
- Soften the vegan margarine in the microwave for about twenty seconds, then add to it, whisking well, the sugar, plant-based milk and vanilla extract..
- In a small bowl, mix the rest of the ingredients, which are the dry ingredients. Add these to the wet ingredients and mix just enough to incorporate..
- Divide the dough into 8 donut imprints, filling them 3/4 full. Bake for 15 minutes..
- Remove from the oven and leave.
- Vanilla icing 1. Soften your vegan margarine for 10 seconds in the microwave. Then add the vanilla extract and gradually 1/4 cup at a time the icing sugar, mixing well between each addition until a smooth icing is obtained. 2. Lightly glaze each donut and decorate with Oreo cookie crumbs..
- Store at room temperature in an airtight container for up to 3 days..
Pour your batter into a large Ziplock bag and cut a small corner to pipe. Pour the cookies into a ziplock bag, fasten, and bash into crumbs using a rolling pin. Pour half of the cookie crumbs into a bowl and mix with the cream cheese. Our OREO ® Cookies and Kreme Doughnut is a fan favorite! Filled with OREO Cookies and Kreme filling, dipped in dark chocolate icing and topped with OREO cookie pieces.