Looking for a fun weekend treat to brighten up a snowy winter morning?
There is something so special about the smell of fresh baking on a cold day.
These Oreo and Chips Ahoy Doughnuts are the ultimate crowd-pleaser for your family.
You get two delicious cookie flavors in one easy, approachable batch.
Why You’ll Love This Recipe
This recipe is a total winner for busy families who love classic cookies.
It is completely kid-approved and perfect for a cozy snow day activity.
You do not need a messy deep fryer to make these treats at home.
Baking them in the oven keeps your kitchen clean and the process simple.
You get to enjoy the best of both worlds with chocolate and vanilla bases.
It feels like bringing a fancy boutique bakery right into your own kitchen.
Easy Cooking Steps
Making two types of doughnuts at once sounds hard, but it is quite simple.
You will whisk your dry and wet ingredients in separate bowls for each base.
Then, you just fold in your favorite crushed cookie pieces for that perfect crunch.
The batter is thick and easy to handle, even for beginner home cooks.
Even if you have never made doughnuts before, you can master this method today.
Ingredients You’ll Need
Most of these items are likely already sitting in your kitchen pantry right now.
- 4 cups all-purpose flour, divided
- 1/2 cup Dutch-process cocoa powder
- 1 1/4 cups granulated sugar, divided
- 1/2 cup light brown sugar, packed
- 4 tsp baking powder, divided
- 1/2 tsp baking soda
- 1 tsp salt, divided
- 3 large eggs, divided
- 3/4 cup whole milk
- 3/4 cup buttermilk
- 1/2 cup unsalted butter, melted and divided
- 2 tsp vanilla extract, divided
- 1.5 cups crushed Oreo cookies
- 1.5 cups crushed Chips Ahoy cookies
- 1/2 cup mini chocolate chips
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
Step-by-Step
- Preheat oven to 350°F (175°C) and grease two 12-count doughnut pans.
- Prepare Oreo Doughnut Base: Whisk 2 cups flour, cocoa powder, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt. In a separate bowl, whisk 2 eggs, whole milk, 1/4 cup melted butter, and 1 tsp vanilla. Combine wet and dry, then fold in 1 cup crushed Oreos.
- Prepare Chips Ahoy Doughnut Base: Whisk 2 cups flour, brown sugar, 1/2 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In a separate bowl, whisk 1 egg, buttermilk, 1/4 cup melted butter, and 1 tsp vanilla. Fold in mini chocolate chips and 1 cup crushed Chips Ahoy.
- Pipe Oreo batter into one pan and Chips Ahoy batter into the second pan, filling each cavity 3/4 full.
- Bake for 10-12 minutes or until a toothpick inserted comes out clean. Cool in pans for 5 minutes then transfer to wire racks.
- Create Vanilla Glaze for Oreo doughnuts by whisking powdered sugar with 3 tbsp milk. Create Chocolate Ganache for Chips Ahoy doughnuts by melting 1/2 cup chocolate chips into 1/4 cup warm heavy cream.
- Dip cooled Oreo doughnuts into vanilla glaze and top with remaining crushed Oreos.
- Dip cooled Chips Ahoy doughnuts into chocolate ganache and top with remaining crushed Chips Ahoy.
Best Ways to Enjoy It
Serve these doughnuts warm with a tall glass of cold milk for the kids.
They are perfect for a leisurely weekend brunch on a lazy Sunday morning.
Set them out on a big colorful platter for a fun birthday party treat.
Your guests will love having the choice between chocolate and vanilla cookie styles.
I like to pair mine with a hot cup of coffee for a treat.
Storage & Reheating
Keep your leftovers in an airtight container at room temperature for two days.
If you need them to last longer, the refrigerator is a great option.
You can freeze the unglazed doughnuts for up to three months very easily.
Just thaw them at room temperature when you are ready for a sweet snack.
Warm them in the microwave for five seconds to make them soft again.
Recipe Tips
- Grease your doughnut pans very well to ensure they pop out easily.
- Use a large piping bag to fill the pans without making a mess.
- Do not overmix the batter if you want a light and fluffy texture.
- Let the doughnuts cool completely before you start the dipping process.
- For a winter touch, serve these alongside some homemade peppermint hot cocoa.
- Crush your cookies into different sizes to get the best visual look.
- Always use a toothpick to check the center for a perfect bake.
- Double the batch if you are hosting a large holiday gathering.
Variations & Swaps
- Use gluten-free all-purpose flour to make these safe for everyone to enjoy.
- Swap Oreo cookies for golden sandwich cookies for a lighter vanilla flavor.
- Try using dairy-free milk and butter for a simple vegan-friendly version.
- Add a tiny pinch of cinnamon to the Chips Ahoy batter for warmth.
FAQs
Can I make these in a muffin tin?
Yes, you can certainly bake this batter in a standard muffin tin. Just be sure to adjust the baking time by a few extra minutes. They will be just as delicious as the doughnut shape.
Do I have to use buttermilk?
Buttermilk is the secret to a very tender and moist doughnut crumb. If you do not have any, you can make a quick substitute. Just add a teaspoon of lemon juice to regular milk.
Can I make the batter ahead of time?
It is best to bake the batter as soon as you mix it. The baking powder starts working right away when it touches the wet ingredients. This ensures your doughnuts rise perfectly in the oven.
I hope these cookie-filled doughnuts bring a big smile to your family. They are such a fun way to spend a winter morning together. Happy baking!
— Lidia
Oreo and Chips Ahoy Doughnut Collection
Ingredients
- 4 cups all -purpose flour, divided
- 1/2 cup Dutch -process cocoa powder
- 1 1/4 cups granulated sugar, divided
- 1/2 cup light brown sugar, packed
- 4 tsp baking powder, divided
- 1/2 tsp baking soda
- 1 tsp salt , divided
- 3 large eggs , divided
- 3/4 cup whole milk
- 3/4 cup buttermil k
- 1/2 cup unsalted butter, melted and divided
- 2 tsp vanilla extract, divided
- 1.5 cups crushed Oreo cookies
- 1.5 cups crushed Chips Ahoy cookies
- 1/2 cup mini chocolate chips
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1/2 cup semi -sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease two 12-count doughnut pans.
- Prepare Oreo Doughnut Base: Whisk 2 cups flour, cocoa powder, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt. In a separate bowl, whisk 2 eggs, whole milk, 1/4 cup melted butter, and 1 tsp vanilla. Combine wet and dry, then fold in 1 cup crushed Oreos.
- Prepare Chips Ahoy Doughnut Base: Whisk 2 cups flour, brown sugar, 1/2 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. In a separate bowl, whisk 1 egg, buttermilk, 1/4 cup melted butter, and 1 tsp vanilla. Fold in mini chocolate chips and 1 cup crushed Chips Ahoy.
- Pipe Oreo batter into one pan and Chips Ahoy batter into the second pan, filling each cavity 3/4 full.
- Bake for 10-12 minutes or until a toothpick inserted comes out clean. Cool in pans for 5 minutes then transfer to wire racks.
- Create Vanilla Glaze for Oreo doughnuts by whisking powdered sugar with 3 tbsp milk. Create Chocolate Ganache for Chips Ahoy doughnuts by melting 1/2 cup chocolate chips into 1/4 cup warm heavy cream.
- Dip cooled Oreo doughnuts into vanilla glaze and top with remaining crushed Oreos.
- Dip cooled Chips Ahoy doughnuts into chocolate ganache and top with remaining crushed Chips Ahoy.
