Cookies and Cream Doughnuts

Cookies and Cream. Does anybody else just light up inside when they hear that?

There is something about Oreos that brings me back to childhood in a very special way. For me, Oreos bring back memories of many after school homework sessions with brothers and I gathered around the dining room table. Each of us with our open notebooks, a cold glass of milk and a stack of Oreo cookies in front of us. We would all stare at our schoolwork, but of course absolutely no homework would get done until we had taken our sweet time enjoying our cookies and milk.

The funny thing was that we each had our own way of devouring our stacks. My older brother would savour his cookies slowly one by one, and finish with a long swig of milk. I would twist off the tops, lick off all the icing, and then dunk the leftover chocolate biscuits in my milk. While my little brother would go all in by dunking each of his Oreos into the milk, making sure to hold them under for a few seconds to soften them up before eating each of them in a single bite.

What can I say, there was just something about that simple flavour combo of sweet chocolate and creamy milk that made it impossible for us not to revel in those simple moments with our Oreo cookies and milk in our own special way.

Now you guys know, I will say that homemade cookies are the absolute best, but let’s be honest – Oreo cookies just frigen rock. They are a classic that just never gets old.

To this day cookies and cream is still one of my favourite flavours, and if I’m at an ice cream shop, you better believe one of my scoops is going to be just that. I mean Oreo cookies smashed up in ice cream? I will eat that all day long.

I was recently simultaneously craving both doughuts and cookies and ice cream. I thought to myself, “how delicious would it be if I had a sour cream glazed donut right now, and was eating it with a scoop of cookies and cream ice cream?” Because, umm hi, how effing amazing would that be?

That’s when I decided that making an Cookies and Cream Donut was essential to my existence… I don’t think I have to explain that it was a great decision.

Tender, sour cream cake doughnuts, swirled with Oreo cookie crumbs, deep fried, dunked in vanilla glaze, and topped with a cream cheese frosting and more Oreo cookie crumble…

Are they decadent? Yes. Are they delicious AF? YES.

So screw calories for today, and just stuff your face with an epic cookies and cream doughnut. We only live once, and we should all be able to say we crushed at least an Oreo Doughnut our lifetime… but preferably two or three or four because shit… it’s an Oreo Doughnut. It is kind of a dream come true.

So here is the recipe! As always I hope you guys enjoy it as much as we did.

Happy baking <3

KP xoxo

Cookies and Cream Doughnuts

Things you need…

Sour Cream Cake Donuts
3 1/2 cups all purpose flour
1/2 cup Oreo cookie crumbs
1 tbsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
pinch of nutmeg
1/2 tsp of salt
1 cup granulated sugar
2 eggs
1/3 cup butter, melted
2 tsp vanilla
1 cup sour cream {full fat, none of this low fat rubbish}

Canola oil for frying

Vanilla Glaze
2 cups powdered sugar
1 tsp vanilla
1/3 cup hot water + more if needed

Cream Cheese Icing
4 oz cream cheese, softened
5 oreo cookie icing centers
2 tbsp cream
1/2 tsp vanilla
2 cups powdered sugar

How to make…

Sour Cream Doughnuts

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.

In a medium mixing bowl using an electric mixer, cream together eggs, sugar and vanilla until pale and thick. Slowly add in melted butter and beat until combined. Add half of the sour cream in and beat to combine; add the remaining sour cream and beat until smooth and completely combined.

Pour wet ingredients into the well of the dry ingredients and use a spatula to gently fold the wet ingredients into the dry until just combined.

Spoon dough out onto a large piece of plastic wrap, and wrap up tight. Refrigerate the donut dough for at least one hour or over night.

When you are ready to cook your donuts, heat a heavy bottomed pot of at least 3 inches of oil over medium heat to 350 degrees, no hotter and no lower.

While your oil is heating up, lightly flour a cool work surface and turn your donut dough out. Dust the top with flour and roll your dough to about 1 inch thickness. Using a donut cutter {if you have one} cut out your donuts with a 2 inch donut cutter and set the donut holes aside. You should get about 18 doughnuts.

**Note: You will most likely have some scraps, I usually just cut these into more little donut holes rather than re-rolling them. 

Once your oil is heated, gently place 2 -3 donuts at a time into the oil to cook. Once your donuts float nicely to the top, allow them to cook for about 1 more minute before flipping and frying for an additional one minute on the other side. You can always look to see the colour before flipping to check that your donuts are a nice light golden brown before flipping them.

Once cooked, use a slotted spoon and allow the donuts to drip off any excess oil into the pot. Place the cooked donuts onto a wire rack with some paper towel underneath to cool and drip off anymore excess oil. They will be extremely hot, so please take care not to burn yourself.

Allow to cool for a few minutes before dunking into the simple vanilla glaze.

Vanilla Glaze
In a medium mixing bowl, whisk together powdered sugar, vanilla and water to form a fairly thin glaze. If your glaze is too thick to easily dunk the doughnuts in, add more water 1 tbsp at a time.

Set doughnuts back onto the cooling rack to set for 15-20 minutes before dipping in cream cheese glaze.

Cream Cheese Glaze
In a medium bowl, beat together cream cheese, oreo centers and vanilla with an electric mixer fitted with the whisk attachments; beat on high until smooth and creamy.

Add in powdered sugar 1 cup at a time, beating on low until combined. Turn mixer to high and beat for 2 minutes until pale and creamy. You want your glaze to be thick, but thin enough to spoon over the doughnuts.