Baked Mini Cookies and Cream Donuts

baked cookies and cream donuts on OvertimeCook

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I have to admit, my feelings about baked donuts used to be very mixed.

If you look doughnut up in the dictionary (and I sure did) you’ll see that the definition reads:


noun -(ˌ)nət

: a piece of sweet fried dough that is often shaped like a ring

Notice the part where it says…fried? And notice how it totally doesn’t say “baked”? Yeah, me too. And being a bit of a stickler for things like this, I really didn’t like the idea of calling a baked dessert a donut. Or a doughnut.

Then I went and did something that irreversibly changed my feelings about this issue. I created these donuts. They may be baked, but they’re awesome on a whole new level. A level that kind of demands that these achieve the coveted status of “doughnut”.

So go ahead and make these gorgeous little treats. Then come back here soon for some honest to goodness fried stuff. Either way, you’re guaranteed to love it!

baked cookies and cream donuts 3

Baked Mini Cookies and Cream Donuts:

By Miriam Pascal, OvertimeCook.Com

Based on a recipe from Glorious Treats

Special Equipment: Mini Donut Pan


1 1/4 cups flour

1/2 cup sugar

1 1/4 teaspoon baking powder

1/2 cup buttermilk*

1 egg, lightly beaten with a fork

2 Tablespoons butter or margarine, melted and slightly cooled

1/2 cup oreo crumbs

*to make buttermilk, place a teaspoon of white vinegar in a 1/2 cup measuring cup, then top off with milk or soy milk. Let it sit for a couple of minutes until it curdles.


Preheat oven to 425. Spray a mini donut pan well with non stick cooking spray and set aside.

In a large mixing bowl, whisk together the dry ingredients – flour, sugar and baking powder – until combined.

Add the wet ingredients – buttermilk, egg and butter – and stir until just combined. The batter will be very thick. Stir in the oreo crumbs until just combined.

Place the batter in a zip lock bag, or a piping bag with a whole cut out of the end. Pipe the batter into the prepared pan, filling the cavities about halfway. Do not over-fill.

Bake the donuts at 425 for about 5 minutes, until the donut springs back when you touch it.

Remove donuts from oven and set aside to cool for about 2 minutes before removing the donuts from the pan. Spray the pan again and repeat with remaining batter.

Note: do not let the word “piping” scare you. This is really the simplest and easiest way to get your donut pan filled evenly!

Cream Cheese Glaze:

By Miriam Pascal,


1 1/2 cups confectioners sugar

3 Tablespoons cream cheese

1 Tablespoon water

1 Tablespoon light corn syrup

extra oreo crumbs, optional, for decorating


Combine all glaze ingredients except for oreo crumbs until smooth.

Dip cooled donuts into glaze, then immediately sprinkle with oreo crumbs. Set aside to let the glaze harden for about 30 minutes.

baked cookies and cream donuts


PS: if you like these, you might want to try these fabulous baked donuts that I posted last year!

Thanks friends for stopping by! I hope you’ll give these lovely little treats a try! And of course, make sure to enter my cookbook giveaway and stop by soon for another one! -Miriam



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