Why You’ll Love Oreo Donuts Recipe

Baked instead of fried, making them easier to prepare.
Rich chocolate flavor that tastes just like Oreo cookies.
Soft, moist cake-like texture.
Finished with a thick vanilla buttercream frosting.
Perfect for birthdays, brunches, or weekend baking.
No yeast required, so they’re quick to make.
Easy to customize with different toppings and fillings.
Great for both kids and adults.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Donuts

Black cocoa powder
All-purpose flour
Brown sugar
Baking powder
Baking soda
Salt
Cold salted butter, diced
Chocolate chips
Egg
Milk
Vanilla extract
Vinegar

For the Vanilla Buttercream

Salted butter, softened
Powdered sugar
Heavy whipping cream
Vanilla extract
Chopped Oreo cookies for topping

Directions

Preheat your oven to 350°F (175°C) and grease a donut pan with nonstick spray.
In a large mixing bowl, whisk together the black cocoa, flour, brown sugar, baking powder, baking soda, and salt.
Melt the chocolate chips in the microwave in short intervals, stirring until smooth.
Stir the cold diced butter into the melted chocolate until fully incorporated.
Add the chocolate mixture, egg, milk, vanilla extract, and vinegar to the dry ingredients. Mix until a smooth batter forms.
Transfer the batter into a piping bag or a zip-top bag with one corner snipped off.
Pipe the batter evenly into each donut cavity, filling each about three-quarters full.
Bake for about 10 minutes, or until the donuts spring back lightly when touched.
Let the donuts cool in the pan for 5–10 minutes before transferring them to a wire rack.

Make the Frosting

Beat the softened butter until smooth.
Gradually mix in the powdered sugar, alternating with small amounts of heavy cream.
Stir in the vanilla extract until creamy.
Warm the frosting for about 15 seconds in the microwave so it pipes smoothly.
Pipe a generous layer of frosting over each cooled donut.
Sprinkle chopped Oreo cookies on top and serve.

Servings and Timing

Servings: 6 donuts
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 10 minutes
Total Time: 35 minutes

Variations

Replace black cocoa with regular unsweetened cocoa powder for a lighter chocolate flavor.
Mix crushed Oreo cookies directly into the batter for extra cookies-and-cream texture.
Add a cream cheese frosting instead of vanilla buttercream.
Drizzle melted white chocolate over the frosted donuts.
Sprinkle mini chocolate chips on top for extra richness.
Fill the centers with marshmallow cream or chocolate ganache.
Use golden Oreos as a topping for a different twist.
Add festive sprinkles for birthdays or holidays.

Storage/Reheating

Store the donuts in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate them for up to 1 week. Allow refrigerated donuts to come to room temperature before serving for the best texture.

To freeze, let the donuts cool completely before frosting. Wrap each donut individually in plastic wrap and place them in a freezer-safe bag or container for up to 2 months. Thaw completely before frosting and serving.

If you’d like a freshly baked feel, microwave an unfrosted donut for about 10–15 seconds before adding the frosting.

FAQs

Can I use regular cocoa powder instead of black cocoa?

Yes. The donuts will still be delicious, though they’ll have a lighter color and a more traditional chocolate flavor.

Do I need a donut pan?

Yes. A donut pan gives the batter its classic donut shape while helping it bake evenly.

Are these donuts fried?

No. They are baked, making them quicker and less messy than traditional fried donuts.

Can I make these ahead of time?

Yes. Bake the donuts a day ahead and frost them just before serving for the freshest taste.

Can I freeze frosted donuts?

You can, but freezing unfrosted donuts is recommended for the best texture and appearance.

What can I use instead of heavy cream in the frosting?

Milk works well, although you’ll likely need a little less than the amount of heavy cream.

Why is vinegar added to the batter?

The vinegar reacts with the baking soda to create a lighter, fluffier donut texture.

Can I use store-brand chocolate sandwich cookies instead of Oreos?

Absolutely. Any similar chocolate sandwich cookie will work as a topping.

How do I know when the donuts are done?

The tops should spring back gently when touched, and a toothpick inserted into the thickest part should come out clean.

Can I double the recipe?

Yes. The recipe doubles easily if you’re making donuts for a larger group.

Conclusion

These Oreo Donuts deliver everything you love about cookies and cream in a soft, chocolatey baked donut. With a rich cocoa base, creamy vanilla buttercream, and crunchy Oreo topping, they’re an easy homemade dessert that’s perfect for breakfast treats, celebrations, or satisfying your sweet tooth any day of the week. Once you try them fresh from the oven, they’re sure to become a favorite recipe you’ll make again and again.

Oreo Donuts

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These baked Oreo donuts have a rich chocolate flavor, a soft cake-like texture, and are topped with a thick vanilla buttercream and crunchy Oreo pieces. They’re quick to make with no yeast required and perfect for breakfast treats, brunches, or dessert.

Author: Emily
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 6 donuts
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and grease a donut pan with nonstick spray.
Whisk together the black cocoa powder, all-purpose flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl.
Melt the chocolate chips in the microwave in short intervals, stirring until smooth.
Stir the cold diced butter into the melted chocolate until fully incorporated.
Add the chocolate mixture, egg, milk, vanilla extract, and vinegar to the dry ingredients. Mix until a smooth batter forms.
Transfer the batter to a piping bag or zip-top bag with one corner snipped off.
Pipe the batter into the prepared donut cavities, filling each about three-quarters full.
Bake for about 10 minutes, or until the donuts spring back lightly when touched.
Cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the softened butter until smooth. Gradually mix in the powdered sugar, alternating with small amounts of heavy whipping cream. Stir in the vanilla extract until creamy.
Warm the frosting for about 15 seconds in the microwave if needed for easier piping.
Pipe the frosting onto the cooled donuts and sprinkle with chopped Oreo cookies before serving.

Notes

Substitute regular unsweetened cocoa powder for black cocoa for a lighter chocolate flavor.
Mix crushed Oreo cookies into the batter for extra cookies-and-cream texture.
Cream cheese frosting can be used instead of vanilla buttercream.
Drizzle with melted white chocolate or top with mini chocolate chips for extra richness.
Fill the donuts with marshmallow cream or chocolate ganache for a fun variation.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze unfrosted donuts for up to 2 months and thaw before frosting.
Warm unfrosted donuts in the microwave for 10 to 15 seconds before serving if desired.

Nutrition

Serving Size: 1 donut
Calories: 520 kcal
Sugar: 38 g
Sodium: 340 mg
Fat: 27 g
Saturated Fat: 16 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 66 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 75 mg