We Need These Oreo Donuts In Our Lives!

Is there a more perfect mash-up imaginable? I didn’t think so. These Oreo Donuts are moist and flavorful — and the batter is filled with Oreos. The bright white icing is a nod to the cream filling and the donuts are showered with — you guessed it — more Oreos!

Because they’re baked instead of fried, these are an easy treat that can be whipped up on a moment’s notice — with no fuss or mess. They stay fresh for several days at room temperature, and my entire family agrees that these need to happen on a regular basis.

You DO have to break them in half to dunk in your glass of milk, but I don’t think you’ll mind.

Ingredients:

• 1 egg
• 1/3 cup buttermilk
• 4 tablespoons butter, melted and slightly cooled
• 1 teaspoon vanilla
• 3/4 cup flour
• 1/3 cup unsweetened cocoa powder (Dutch processed or natural)
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 Oreos, finely crushed

Icing Ingredients

• 1/4 cup butter, softened
• 1/4 cup shortening
• 2 cups confectioners’ sugar
• 2 teaspoons vanilla
• 4 tablespoons milk

Instructions:

1. Make the donuts: preheat oven to 350 F; grease two standard size donut pans.
2. Whisk egg, buttermilk, butter, and vanilla in a medium bowl. Add all dry ingredients except the Oreos, and whisk until well blended. Gently fold in half the crushed Oreos (reserve the rest).
3. Transfer the batter to a zip-top bag and snip an opening in the corner. Fill the wells of your donut pans about halfway. Bake for 10 minutes or until a toothpick tests clean; transfer donuts to a wire rack to cool completely.
4. Make the icing: beat the butter, shortening, confectioners’ sugar, and vanilla until smooth and well blended. Add milk, one tablespoon at a time, until icing is still thick but pourable. Dip cooled donuts into icing and place on a wire rack set over a baking sheet (to catch drips). Sprinkle with reserved Oreo crumbs and let set.