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Mini Cake Donuts made with OREO Cookies

Mini donuts are easy to share - either on-site, or to-go! And traditional OREO Cookie flavors are sure to satisfy consumers of all ages.

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Ingredients

32 Donuts or 16 servings, 2 donuts each

  • OREO Sugar

  • 6 oz. granulated sugar
  • 6 oz. OREO Small Cookie Pieces

  • Cake Donuts

  • 5¼ oz. unsalted butter, softened
  • 4½ oz. granulated sugar
  • 3 oz. whole large eggs, at room temperature
  • 9½ oz. cake flour
  • 2 oz. OREO Small Cookie Pieces
  • 1½ oz. black cocoa powder
  • 2½ tsp. baking powder
  • ¾ tsp. kosher salt
  • 6¾ oz. whole milk
  • 1 Tbsp. vanilla extract

  • Coating

  • 6 oz. unsalted butter, melted
  • 6 oz. granulated sugar
NUTRITION FACTS

Nutrition per serving

Calories370 Total fat20 gSaturated fat11 gTrans fat0.5 gCholesterol65 mgSodium230 mgCarbohydrate44 gDietary fiber0 gAdded sugars25 gProtein4 gVitamin A15 %DVVitamin C0 %DVVitamin D0 %DVCalcium6 %DVIron15 %DVPotassium2 %DV
DIRECTIONS
For OREO Sugar:  

Place sugar and OREO Cookies in food processor. Process until ingredients are finely ground. Place in bowl for coating baked donuts.

For Cake Donuts:  

Cream butter and granulated sugar in bowl of electric mixer fitted with paddle attachment until well blended. Add eggs in 2 additions, mixing well after each.

Combine dry and liquid ingredients separately. Add half the dry ingredients alternately with half the liquid ingredients, mixing just to combine after each addition.

Pipe or spoon 2 oz. of batter into each section of a lightly greased mini (3 to 3-1/4-inch) donut pans. Bake in a 350ºF conventional oven 9 to 11 min. until donuts are firm to the touch but barely browned, if at all. Cool in pans on wire rack 5 min. Carefully remove from pans.

For Coating:  

While donuts are still warm, dip in melted butter, then immediately into OREO Sugar. Plate 2 donuts per serving. 

Tips

Coat donuts with cinnamon sugar or powdered sugar, instead of dipping in melted butter and granulated sugar.

Donuts are best served the same day they are made, preferably a few hours after baking.

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