Cookies and cream—those words still make me smile. They instantly take me back to childhood: sitting at the dining room table with my brothers, a tall glass of milk, and a stack of Oreos while homework waited. These cookies and cream donuts are the grown-up version of that memory: tender sour cream cake donuts studded with Oreo crumbs, fried until golden, dipped in a thin vanilla glaze, and finished with cream cheese frosting and more Oreo crumble on top.
If you’ve been looking for an Oreo donut recipe that actually tastes homemade rather than like a sad store-bought imitation, this is the one I always return to.
Cookies and cream donuts are fried sour cream cake donuts folded with crushed Oreo cookies, dipped in a thin vanilla glaze, topped with cream cheese frosting, and finished with extra Oreo crumbs. Sour cream keeps the cake tender, the two-stage topping gives both shine and creaminess, and the crushed cookies show up in every layer for full cookies-and-cream flavor in every bite.
Table of Contents
Easy Cookies and Cream Donuts Recipe At-a-Glance
| Detail | Info |
|---|---|
| Prep time | 25 minutes |
| Cook time | 15 minutes |
| Total time | 40 minutes |
| Servings | 10 to 12 donuts |
| Difficulty | Intermediate |
| Approx. calories | 380 per donut |
| Cuisine | American |
What this guide gives you: the cake donut dough that produced a tender, non-greasy bite in testing, plus the glaze-then-frost finish that makes these look bakery-made without the price tag.
Why These Cookies and Cream Donuts Actually Work
Sour cream plays two roles: its fat tenderizes the crumb, and its acidity reacts with baking powder to give a light cake texture. That balance is what keeps these donuts soft rather than dense.
Oreo crumbs appear in three layers: folded into the dough, dusted over the glaze so they stick, and pressed into the cream cheese frosting. One layer tastes like a sprinkle; three layers make it unmistakably cookies and cream.
Ingredients for Homemade Oreo Donuts
For the donuts
- 2 ¾ cups (345 g) all-purpose flour, plus extra for rolling
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ tsp freshly grated nutmeg
- ½ cup (115 g) full-fat sour cream, room temperature
- ½ cup (100 g) granulated sugar
- 2 tbsp unsalted butter, softened
- 2 large egg yolks, room temperature
- 1 tsp pure vanilla extract
- 10 Oreo cookies, crushed into about ¾ cup crumbs
- Neutral oil for frying (canola, vegetable, or peanut)
For the vanilla glaze
- 2 cups (240 g) powdered sugar, sifted
- 3 to 4 tbsp whole milk
- 1 tsp pure vanilla extract
- Pinch of salt
For the cream cheese frosting
- 4 oz (115 g) full-fat cream cheese, softened
- 3 tbsp unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- ½ tsp vanilla extract
For topping
- 6 to 8 Oreo cookies, crushed to a mix of fine crumbs and chunkier pieces
Notes on substitutes: Full-fat Greek yogurt works well in place of sour cream. Low-fat sour cream will yield a slightly drier crumb. Generic sandwich cookies can substitute for Oreos—choose a filling that tastes like vanilla rather than artificial sweetness.
Equipment
- 3-inch round cutter and 1-inch cutter (or a 3-inch donut cutter)
- Heavy-bottomed pot or Dutch oven for frying; cast iron is ideal
- Candy or instant-read thermometer
- Wire cooling rack set over a sheet pan
- Slotted spoon or wire spider
How to Make Cookies and Cream Donuts: Step by Step
1. Whisk the dry ingredients
Combine flour, baking powder, baking soda, salt, and nutmeg in a medium bowl and set aside.
2. Cream the wet ingredients
In a stand mixer with the paddle or with a hand mixer, beat sour cream, sugar, and softened butter on medium for about 2 minutes until smooth and slightly paler. Add egg yolks one at a time, mixing after each, then mix in vanilla and scrape the bowl well.
3. Bring it together gently
Add the dry ingredients in three additions on low speed, mixing only until each addition disappears. Overmixing makes tough cake donuts. Fold in the crushed Oreos by hand with a spatula, about 8 to 10 folds.
4. Chill the dough. Seriously
Wrap the dough and refrigerate for at least one hour, preferably overnight. Cold dough holds shape in hot oil and absorbs less fat.
5. Roll and cut
Turn chilled dough onto a floured surface and roll to ½-inch thickness. Cut with a 3-inch cutter, then a 1-inch cutter for the holes. Re-roll scraps once; a second re-roll makes the donuts tougher. Expect 10–12 donuts plus holes.
6. Heat your oil
Pour about 2 inches of neutral oil into your pot and heat to 350°F. Keep the temperature steady: too cool makes greasy donuts, too hot burns the exterior before the center cooks. Use a thermometer—don’t guess.
7. Fry in small batches
Fry two to three donuts at a time, about 60–75 seconds per side, until deep golden. Flip once and drain on a wire rack over a sheet pan; paper towels trap steam and make bottoms soggy. Fry holes about 90 seconds total, rolling them once.
8. Mix the glaze
Whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth and pourable. The right consistency coats the back of a spoon but still drips. Adjust with milk or powdered sugar as needed.
9. Dip while warm, not hot
When donuts are warm but cool enough to touch (about 5 minutes after frying), dip tops in the glaze and let excess run off. Allow glaze to set for 10 minutes until glossy and slightly tacky.
10. Whip the cream cheese frosting
Beat cream cheese and butter until smooth, about 2 minutes. Add powdered sugar and vanilla, then beat on medium-high until light and pipeable, about 2 more minutes.
11. Frost and top
Pipe or spoon a generous swirl of frosting onto each glazed donut and press crushed Oreo crumbs into the frosting while it’s still soft. Enjoy one warm.
Pro Tips From My Test Kitchen
Get the oil temperature right. A thermometer is the best inexpensive upgrade for frying—small differences in temperature show up in every donut.
- Do not skip the chill. Skipping it causes spreading, uneven browning, and excessive oil absorption. One hour minimum.
- Re-roll scraps once, not twice. Each re-roll develops more gluten and makes donuts tougher.
- Glaze warm, frost cool. Glaze adheres best to warm donuts; wait for the glaze to set before piping frosting.
- Crush your Oreos two ways. Use a mix of fine crumbs for even coverage and larger chunks for texture.
Variations to Try
- Baked cookies and cream donuts. Spoon batter into a greased donut pan and bake at 350°F for 10–12 minutes for a muffin-like texture.
- Cookies and cream filled donuts. Use a yeast donut base and pipe in a cream cheese–Oreo filling for a filled version.
- Mint cookies and cream. Add ¼ tsp peppermint extract to the glaze and use mint sandwich cookies.
- Cookies and cream donut sandwich. Halve a donut and fill with slightly softened cookies-and-cream ice cream for an indulgent treat.
Storage, Make-Ahead and Freezer Notes
- Same day: Best within about 4 hours of frying; keep covered at room temperature.
- Day two: Refrigerate because of the cream cheese frosting; bring to room temperature 15 minutes before serving.
- Make-ahead: Dough refrigerates up to 24 hours; fry the day you serve.
- Freezing fried donuts: Freeze unglazed donuts in a single layer, then bag for up to 1 month. Thaw and finish with fresh glaze and frosting before serving. Avoid freezing fully decorated donuts—frosting can separate and toppings soften.
What to Serve With Oreo Donuts
A tall glass of cold milk is classic. For a grown-up pairing, try cookies-and-cream ice cream or an iced coffee. These donuts also pair well with a sharp espresso, which balances the sweetness nicely.
Cookies and Cream Donuts FAQ
Can I bake these donuts instead of frying?
Yes. Spoon batter into a greased donut pan (no chill) and bake at 350°F for 10–12 minutes until tops spring back. Texture will be more muffin-like but still tasty.
Can you freeze cookies and cream donuts?
Freeze unglazed donuts in a single layer and store for up to one month. Thaw at room temperature and finish with fresh glaze and frosting before serving. Fully decorated donuts don’t freeze well.
What oil is best for frying donuts?
Use a neutral, high–smoke-point oil such as canola, vegetable, peanut, or refined sunflower. Avoid olive oil and unrefined coconut oil.
Why are my donuts greasy?
Common causes: oil temperature too low, dough not chilled long enough, or draining on paper towels instead of a wire rack. Temperature problems are the most frequent issue.
How long do homemade donuts stay fresh?
Best within 4 hours at room temperature; up to 2 days refrigerated because of the cream cheese frosting. The cake stays soft thanks to sour cream, but the glaze loses some shine after about 12 hours.
Can I make these without a donut cutter?
Yes. Use a 3-inch round cookie cutter or the rim of a glass for the outer circle and a piping tip or bottle cap for the hole.
Can I use Double Stuf Oreos in this recipe?
You can. The extra filling may make the dough slightly wetter—reduce to about 8 Double Stuf cookies and add a tablespoon of flour if the dough feels sticky.
Why is there nutmeg in the dough?
Nutmeg adds a subtle warm note that is a classic signature of old-fashioned cake donuts. It blends into the overall flavor so the donut tastes like a proper donut rather than a specific spice.
Cookies and cream is one of those combinations that never gets old. These cookies and cream donuts are the recipe I turn to when I want a nostalgic, indulgent afternoon in the kitchen. The warm cake, glossy glaze, creamy frosting, and crunchy Oreo pieces make them worth the time they take to prepare.
If you make this recipe, leave a rating and comment to share how yours turned out and which variation you tried. Happy baking ❤️