Easy Cookies and Cream Donuts with Chocolate Ganache

The first bite of a warm, fluffy donut filled with crushed Oreos and topped with rich chocolate ganache is pure heaven on earth. These aren’t just any donuts, we’re talking about cookies and cream donuts that taste exactly like your favorite childhood cookie but in the most indulgent donut form imaginable.

I’ve been perfecting this cookies and cream donuts recipe for months, testing different techniques until I got that perfect balance of fluffy cake-style donuts, creamy Oreo filling, and that glossy chocolate ganache that makes your mouth water just looking at it.

The best part? These Oreo cookies and cream donuts are baked, not fried, and ready in just 20 minutes with ingredients you probably already have in your pantry. No need to hunt down a cookies and cream donut Krispy Kreme or cookies and cream donut Dunkin when you can make these bakery-quality treats right at home.

How to Make Cookies and Cream Donuts – Quick Summary

This simple cookies and cream donuts recipe combines fluffy baked donuts base filled with crushed Oreos and topped with ultra thick sweet icing made from heavy whipping cream and high-quality chocolate chips. The secret to the best cookies and cream donuts lies in crushing the Oreos to the perfect texture and letting the chocolate ganache glaze set properly. This baked oreo donut recipe beats any cookies and cream donuts recipe fried version for ease and flavor.

What You Need to Know

Total Time: 30 minutes (15 min prep + 15 min cook)
Serves: 12 donuts
Skill Level: Easy
Key Secret: Perfect Oreo crushing technique for texture
Equipment: Donut pan (12-cup nonstick works best)
Storage: Room temperature up to 2 days

Why You’ll Love This Cookies and Cream Donuts with Chocolate Ganache Recipe

I’ll be honest, the first time I made these, I ate three before they even cooled down properly. There’s something about that combination of fluffy donut and crushed Oreos that just hits different than regular cookies. Maybe it’s because you get all that familiar Oreo flavor but in this completely unexpected form that makes your brain do a little happy dance.

The chocolate ganache situation is where things get really good though. I’m not talking about some sad, thin drizzle that barely covers anything. This rich chocolate ganache glaze is thick enough to coat the back of a spoon and shiny enough that you’ll want to take pictures before anyone eats them. When it’s still slightly warm and you dip that fresh donut in, it creates this perfect glossy shell that cracks just a little when you bite through it.

What really gets me about these cookies and cream donuts is how the crushed Oreos don’t just disappear into the batter. They stay chunky enough that you actually taste them in every bite, but they also kind of melt into the donut texture in this way that makes the whole thing taste richer. It’s like eating a cookie and a donut at the same time, which sounds weird but works so much better than it should.

This oreo donut recipe delivers the same satisfaction as hunting down cookies and cream donut calories at your local bakery, but with the pride of making something incredible from scratch. For more indulgent breakfast treats, try these red velvet cake donuts with cream cheese icing that complement these cookies and cream donuts perfectly.

Ingredients for Cookies and Cream Donuts with Chocolate Ganache

The beauty of these cookies and cream donuts is that you probably have most of these ingredients hanging around your kitchen already. Plus, we’re using actual Oreos instead of trying to recreate that flavor from scratch, which makes everything so much easier.

What You’ll Need

For the Donuts:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder (chemical leavener for perfect rise)
• 1 teaspoon salt
• 1/2 cup milk
• 2 large eggs
• 1/4 cup melted butter
• 1 teaspoon vanilla extract in batter
• 20 Oreo cookies, crushed (save some whole ones for topping)

For the Chocolate Ganache:

• 1/2 cup heavy whipping cream
• 8 oz high-quality chocolate chips (or chopped chocolate)
• 2 tablespoons butter
• Pinch of salt

Why These Ingredients Matter

The magic really happens with those crushed Oreos mixed right into the batter. I like to crush them up so some pieces are fine crumbs and others are chunky little nuggets that you actually bite into. The heavy whipping cream and high-quality chocolate chips create that ultra thick sweet icing that doesn’t just slide off the donuts like some glazes do. That little bit of butter in the ganache gives it this incredible shine and helps it set up just right. And here’s a tip Grandma taught me: always add a tiny pinch of salt to chocolate ganache. It makes the chocolate taste more chocolatey, if that makes sense.

This baked chocolate fudge doughnut recipe uses chemical leavener (baking powder + acidity) to create those perfectly fluffy cake-style donuts without any yeast. For more sweet treats that use similar techniques, these white chocolate raspberry cheesecake balls showcase how simple ingredients can create bakery-quality results.

Instructions for Making Cookies and Cream Donuts

Step-by-Step Directions

Step 1: Preheat your oven to 375°F and generously grease a 12-cup donut pan with butter or cooking spray. Don’t skip the greasing part, I learned this the hard way when half my first batch stuck to the pan like concrete.

Step 2: Crush your Oreos in a food processor until you have a mix of fine crumbs and chunky pieces. I like to pulse it rather than just letting it run, so you get some texture variety. Set aside about 1/4 cup of the crushed cookies for sprinkling on top later.

Step 3: In a large bowl, whisk together flour, sugar, baking powder, and salt. Make sure there are no lumps because nobody wants to bite into a pocket of baking powder.

Step 4: In a separate bowl, whisk together milk, eggs, melted butter, and vanilla extract until everything is well combined. The butter should be melted but not hot enough to scramble the eggs.

Step 5: Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will look a little lumpy, and that’s exactly what we want. Overmixing is the enemy of fluffy donuts.

Step 6: Gently fold in most of the crushed Oreos, leaving some for topping. Use a rubber spatula and fold from the bottom up to keep that batter light and airy.

Step 7: Spoon or pipe the batter into your donut pan, filling each cavity about 2/3 full. I use a large spoon and just dollop it in, but if you want them to look really professional, use a piping bag or even a zip-top bag with the corner cut off.

Step 8: Bake for 12-14 minutes until the tops spring back when lightly touched. They should be golden brown but not dark. Let them cool in the pan for 5 minutes before turning them out onto a wire rack.

Step 9: While the donuts cool, make your ganache. Heat the heavy cream in a small saucepan until it just starts to simmer (little bubbles around the edges). Pour it over the chocolate chips in a bowl, let it sit for 2 minutes, then stir until smooth. Add the butter and pinch of salt, stirring until glossy.

Step 10: Once the donuts are completely cool, dip each one face-down into the ganache, letting excess drip off. Place back on the wire rack and sprinkle with reserved crushed Oreos while the ganache is still wet.

Hint: Let the ganache cool for about 10 minutes before dipping if you want a thicker coating. If it gets too thick, just warm it up gently in the microwave for 10-15 seconds and stir. The perfect ganache should coat the donut but not be so thick it overwhelms the donut flavor.

Personal Anecdote

So picture this: I’m standing in my kitchen at 2 PM on a Sunday, covered head to toe in chocolate ganache like some kind of deranged pastry chef. What happened? Well, I thought I was being clever by making a double batch of ganache “just in case.” Turns out when you have too much ganache, your brain goes into overdrive trying to use it all up.

I started dipping donuts, then re-dipping them for “extra coverage,” then decided to drizzle more on top for “artistic flair.” Before I knew it, these poor donuts were drowning in chocolate. They looked like little chocolate hockey pucks instead of the pretty, bakery-style donuts I was going for. And the mess? Oh my goodness. I had chocolate fingerprints on every single cabinet door.

Grandma found me sitting on the floor eating one of my chocolate disasters straight off the cooling rack, defeated. “Having a moment, Jazzy?” she asked, trying not to laugh. I explained my ganache situation, and she just nodded knowingly. “You know what your problem is? You’re trying to love them to death with chocolate. Sometimes less is more, even with the good stuff.” She was right, of course. Now I make just enough ganache and trust that one perfect dip is better than three messy ones.

Substitutions for Cookies and Cream Donuts

Sometimes you need to work with what you’ve got in the pantry, and I’ve tested these swaps so you don’t have to guess if they’ll work in this oreo donuts recipe.

Oreos – Golden Oreos work great if you want a vanilla cookie flavor instead. Chocolate sandwich cookies from any brand will do the trick too, though the flavor might be slightly different.

Heavy cream – Half-and-half works for the ganache, but it won’t be quite as rich and thick. Whole milk in a pinch, but add an extra tablespoon of butter to make up for the missing fat.

Butter – Vegetable oil or melted coconut oil can replace the butter in the donuts. Use the same amount, but let coconut oil cool slightly so it doesn’t melt the other ingredients.

All-purpose flour – Cake flour makes them even more tender, but use 2 1/4 cups since cake flour is lighter. Gluten-free flour blend works too if you need these gluten-free.

Milk – Buttermilk adds a nice tang that plays well with the chocolate. Any non-dairy milk works fine, though almond or oat milk taste best with the Oreo flavor.

The one thing I don’t recommend substituting is the chocolate in the ganache. Cheap chocolate chips just don’t melt as smoothly, and you’ll end up with a grainy texture instead of that silky finish we’re after in this cookies and cream donut filling.

Variations on Cookies and Cream Donuts

Once you’ve got this basic cookies and cream donut recipe down, there are tons of fun ways to switch things up and keep everyone guessing what you’ll make next.

Double Chocolate – Use chocolate cake mix instead of flour and sugar (follow box directions but bake in donut pan). Add crushed Oreos and top with white chocolate ganache for a total flavor flip.

Birthday Cake Style – Swap Oreos for crushed vanilla wafers and add rainbow sprinkles to the batter. Top with vanilla glaze and more sprinkles because sometimes you need that party vibe.

Peanut Butter Twist – Keep the Oreos but add 2 tablespoons of peanut butter to the batter. Top with chocolate ganache and crushed peanut butter cookies for that classic combo.

Mint Chocolate – Crush mint Oreos instead of regular ones and add a drop of peppermint extract to the ganache. It’s like eating a Girl Scout cookie in donut form.

Coffee Shop Style – Add 1 tablespoon of instant coffee to the dry ingredients and top with espresso ganache (just add a shot of espresso to your regular ganache recipe).

Strawberry Surprise – Use strawberry sandwich cookies and top with pink-tinted white chocolate ganache. It looks fancy but tastes like childhood.

Each variation keeps that same fluffy texture but gives you completely different flavor adventures to explore. For more creative dessert ideas, try this no-bake classic Woolworth cheesecake that pairs beautifully with these chocolate chip cookies and cream donuts with chocolate ganache.

Equipment for Cookies and Cream Donuts

The right tools make all the difference between donuts that look homemade in a good way versus homemade in a “what happened here” way.

Donut pan – This is non-negotiable for this baked oreo donut recipe. I use a 12-cup nonstick donut pan, and it’s been a game changer. If you don’t have one, you can make donut holes in a mini muffin pan, but they won’t have that classic donut shape with the hole in the middle.

Food processor – For crushing those Oreos to the perfect consistency. You could put them in a bag and smash them with a rolling pin, but you’ll end up with either powder or huge chunks, no in-between. The food processor gives you control over the texture.

Wire cooling rack – Essential for letting the ganache drip off properly and set up clean. Cooling them on a plate just creates a puddle situation that’s not cute.

Small saucepan – For heating the cream for ganache. I tried microwaving it once and it got way too hot way too fast, which made the chocolate seize up into a grainy mess.

Rubber spatula – For folding in those Oreos without overmixing the batter. Metal spoons are too aggressive and will deflate all the air we worked to create.

If your donut pan is older or not nonstick, definitely use parchment paper or those little donut liners. Trust me, nothing ruins your day like beautiful donuts that refuse to come out of the pan.

Storage Tips for Cookies and Cream Donuts

Let’s be real, these donuts taste best the day you make them, but sometimes you need to plan ahead or you end up with leftovers (though that’s rare in my house with this simple cookies and cream donuts recipe).

Short-term storage: Keep them in an airtight container at room temperature for up to 2 days. Don’t stack them directly on top of each other or the ganache will stick and create a mess when you try to separate them. Use parchment paper between layers.

Freezing the donuts: You can freeze the plain donuts (before ganache) for up to 2 months. Wrap them individually in plastic wrap, then put them all in a freezer bag. Thaw completely before adding ganache.

Ganache storage: Leftover ganache keeps in the fridge for up to a week. Just warm it gently in the microwave, stirring every 15 seconds until it’s dippable again. Don’t overheat it or it’ll break and get grainy.

Make-ahead tip: Bake the donuts the night before and store them covered. Make fresh ganache in the morning and dip them right before serving. The ganache sets up in about 30 minutes.

What doesn’t work: Don’t refrigerate glazed donuts. The ganache gets dull and loses that beautiful shine, plus the donuts can get a little tough. Room temperature is your friend here.

What to Serve With Cookies and Cream Donuts

These donuts are pretty indulgent on their own, but sometimes you want to create a whole experience around them that rivals any cookies and cream donut near me options.

Coffee pairings: A strong black coffee or espresso cuts through all that sweetness perfectly. Cold brew works great too, especially if you’re serving these for brunch. Hot chocolate sounds like overkill, but trust me, it’s amazing in the most ridiculous way possible.

Fresh fruit: Strawberries and raspberries add this nice tart contrast that keeps things from getting too heavy. I like to slice strawberries and let people dip them in any leftover ganache.

Ice cream situation: Vanilla ice cream is the obvious choice, but cookies and cream ice cream makes it like a double down on the flavor. For something different, try mint chip or even plain chocolate.

Breakfast spread: If you’re doing a weekend brunch thing, these pair surprisingly well with bacon. The salty-sweet combo is chef’s kiss. Add some scrambled eggs and fresh fruit, and you’ve got a meal that’ll make people remember your house as the good food house.

Milk options: Cold whole milk is classic, but try them with chocolate milk for maximum indulgence. Almond milk works if you’re trying to balance out some of the richness.

The key is having something that cuts through all that chocolate and cream richness so you can actually finish a whole donut without going into sugar shock. For more dessert ideas that complement these donuts, try this no-bake banana split cake for a complete indulgent spread.

Grandma’s Secret for Cookies and Cream Donuts

“Jazzy, the secret to perfect donuts isn’t in the recipe, it’s in the timing,” Grandma told me while watching me rush through my third attempt at these. Her biggest tip? Let that batter rest for exactly 5 minutes after you mix it up. Sounds weird, but it lets the flour fully hydrate and creates this incredibly tender texture that you just can’t get if you rush straight to the oven.

Grandma’s other trick is something she calls the “double crush” method for the Oreos. First, she crushes them rough in the food processor, then she takes about half of those pieces and crushes them again by hand in a bowl with the back of a spoon. “You want some pieces that crunch and some that melt into the donut,” she explains. “It’s like having a conversation in your mouth instead of just one voice.”

But here’s her real secret weapon: she adds a tiny pinch of espresso powder to the ganache, not enough to taste coffee, just enough to make the chocolate taste more chocolatey. “It’s like turning up the volume on flavor,” she says with that knowing smile she gets when she’s about to drop some kitchen wisdom on me.

These rich, chocolatey beauties with their perfect ganache coating and crushed Oreo surprises are what dessert dreams are made of.

FAQ about Cookies and Cream Donuts

Conclusion

There’s something magical about pulling a tray of these cookies and cream donuts out of your own oven and knowing you created something that looks and tastes like it came from a fancy bakery. The combination of fluffy baked donuts, crushed Oreos, and that glossy chocolate ganache creates this perfect storm of flavors that makes everyone stop mid-conversation when they take their first bite. Whether you’re making them for a special weekend breakfast or just because you’re craving something incredible, these cookies and cream donuts deliver every single time.

The best part about mastering this oreo donut recipe is watching people’s faces when they realize these aren’t store-bought. There’s always this moment of disbelief, then pure joy, then immediately asking for the recipe. Once you get comfortable with the basic technique, you’ll find yourself experimenting with different cookie combinations and ganache flavors, creating treats that rival any cookies and cream donut Publix or cookies and cream donut Dunkin location.

If you’re looking for another indulgent treat that pairs perfectly with these donuts for a dessert spread, I found this amazing fluffy cake donuts recipe that gives you even more donut options to play with. The vanilla base complements these chocolate ones beautifully when you’re hosting a crowd.

For more delicious baked treats that bring that same bakery-quality magic to your kitchen, don’t miss this red velvet cream cheese bundt cake that creates the perfect sweet ending to any meal alongside these incredible cookies and cream treats.