Cookies and Cream Doughnuts


These are probably some of the most beautifully flavoured doughnuts I’ve made thus far in my doughnut quest.  When I threw them together yesterday, I knew I had to whip up another batch to share with you all (which was very hard to do, I assure you).




The inspiration for these fellas came from the fact that the only ice cream we’ve been eating of late has been cookies and cream.  So, this also coinciding with my possessing a (amaaazing) doughnut pan, I was quickly inspired to try and bake a version of one of my favourite ice cream flavours.  Taking my go-to basic doughnut batter and adding some extra vanilla extract, I proceeded to fold in crushed chocolate sandwich cookies (TJ’s Joe-Joe’s are definitely recommended).  Upon baking them up and icing them, I was shocked at how tasty they actually turned out.  They genuinely taste like a cakey, baked form of cookies and cream ice cream.




But enough talk.


Go to the grocer’s.  Buy some chocolate sandwich cookies.  Make these doughnuts.




Base doughnut recipe loosely inspired by Joy Wilson’s recipe.


  • 145 grams / 1 cup unbleached all purpose flour
  • 80 grams / 1/3 cup unrefined cane sugar
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • heaping 1/4 teaspoon kosher salt
  • 1 large egg
  • 30 grams / 2 tablespoons unsalted butter, melted
  • 100 milliliters / scant 1/2 cup plain yoghurt
  • 50 milliliters / scant 1/4 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 100 grams / about 8 chocolate sandwich cookies


  • 120 grams / 1 1/2 cups confectioners sugar
  • 15 grams / 1 tablespoon unsalted butter, melted
  • a pinch of kosher salt
  • 2-3 tablespoons whole milk
  • about 50 grams / 4 sandwich cookies

Begin by preheating your oven to 350 degrees F with the rack in the upper third of your oven.  Grease a six-cup doughnut tin and set aside.

In a medium bowl combine the flour, sugar, baking soda, baking powder, and salt.  Set aside.  In a smaller bowl, whisk together the egg, yoghurt, milk, and vanilla; then add in the melted butter slowly.  Set aside.  Place the 100 grams of sandwich cookies into a sealable plastic bag and crush the cookies by rolling a rolling pin over them.  You want them to be moderately crushed with some crumbs and some larger bits.  Set aside.

Pour your wet ingredients into the flour mixture and mix until just combined.  Dump in your sandwich cookie crumbs and fold in until just combined.  Spoon the batter into the doughnut tins until they are a little less than level with the edges.  While these doughnuts rise considerably, I do like to let them be pretty full for nice, large doughnuts.

Pop in the oven and back for 8-10 minutes, or until a toothpick inserted near the center comes out clean.  They will brown slightly.  Immediately flip them out onto a cooling rack to cool completely.  They will have likely risen a little over the hole, so with a sharp knife, trim them slightly as necessary.

Once the doughnuts have cooled completely, prepare the glaze by whisking together the confectioners sugar, salt, melted butter, and milk until smooth.  Crush the remaining sandwich cookies until they are quite fine and place them in a shallow dish.  Dip the top of a doughnut into the glaze and then place the glazed portion in the cookie crumbs to coat.  Flip over and place on the cooling rack to let the glaze set completely.  Repeat with the remaining doughnuts.

Doughnuts will stay fresh in an airtight container kept in a cool place for up to two days.

Makes 6-8 doughnuts




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