Indulge your sweet tooth with a delightful twist on a classic favorite—Cookies and Cream Donuts with Chocolate Ganache! These fluffy, baked donuts are bursting with crushed Oreo cookies, drizzled in a luscious chocolate ganache that will make you swoon. Perfect for breakfast, dessert, or a midday treat, these donuts are not only easy to make but also guaranteed to impress your family and friends. Get ready to elevate your baking game and discover the ultimate way to satisfy your cravings!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 donuts
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup crushed Oreo cookies
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cavity donut pan with non-stick cooking spray or butter to ensure easy removal.
- In a large mixing bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, and salt. This helps eliminate any lumps and ensures even distribution of dry ingredients.
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, and egg until well combined and smooth. The buttermilk will help create a tender, moist donut texture.
- Gently fold the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as this can lead to tough donuts.
- Fold in 3/4 cup of the crushed Oreo cookies, reserving the remaining 1/4 cup for topping. The cookie pieces will create delightful texture and flavor throughout the donuts.
- Transfer the batter to a piping bag or a ziplock bag with the corner cut off. Carefully pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean and the tops are lightly golden brown.
- Remove from the oven and let the donuts cool in the pan for 5 minutes. Then carefully transfer to a wire rack to cool completely.
- For the chocolate ganache, place the semi-sweet chocolate chips in a heat-safe bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chocolate chips and let sit for 2-3 minutes. Then whisk until smooth and glossy, creating a rich chocolate ganache.
- Once the donuts are completely cool, dip the top of each donut into the chocolate ganache, allowing excess to drip off.
- Immediately sprinkle the reserved crushed Oreo cookies over the wet ganache to ensure they stick. Let the ganache set for about 10 minutes before serving.
- Serve and enjoy your homemade Cookies and Cream Donuts with Chocolate Ganache! Store any leftovers in an airtight container at room temperature for up to 2 days.
Tips
- Measure Ingredients Accurately: Baking is a science, so be sure to measure your ingredients accurately for the best results. Use a kitchen scale if possible for precision!
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense and tough donuts, so be gentle!
- Piping the Batter: For a neat and easy way to fill the donut pan, use a piping bag or a ziplock bag with the corner snipped off. This helps to control the amount of batter and prevents spills.
- Check for Doneness: Keep an eye on your donuts while baking. They should be lightly golden and a toothpick inserted in the center should come out clean.
- Let Ganache Cool Slightly: Allow the chocolate ganache to cool for a few minutes before dipping the donuts. This ensures a thicker coating and prevents the ganache from running off.
- Storage Tips: Store any leftover donuts in an airtight container at room temperature for up to 2 days to keep them fresh and delicious.
- Customize Your Toppings: Feel free to get creative with toppings! Add sprinkles, crushed nuts, or even a drizzle of white chocolate for an extra touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 35mg
