• Prep Time: 20 minutes
  • Cooking Time: 10 minutes
  • Serves: 6

Oreo Overload Donuts

  • Recipe Submitted by on

 Ingredients List

  • 1 cup all purpose flour
  • 3 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 6 tbsp milk
  • 1 egg
  • 1/2 tsp vanilla
  • 3 tbsp vegetable/canola oil
  • 9 Oreos, finely chopped that will go into the batter
  • Oreo crumbs to top the donuts, 5-6 oreos
  • 2-3 pieces of Caniquik White Chocolate


Preheat the oven to 325 degrees F. Spray a donut pan with cooking spray, use a paper towel to lightly spread/remove excess spray.
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, eggs, vanilla, and oil. Stir the dry ingredients into the wet ingredients, mix just until combined.
Finely chop the oreos or use a blender to chop them, making sure the pieces will be small enough to fit through the piping bag. Add the oreo pieces to the batter and mix to combine.
Transfer the batter to a large piping bag or use a ziploc bag with one corner cut off. Pipe the batter into the donut pan, filling each donut hole about 2/3 full.
Bake the donuts for 10 minutes, or until a toothpick comes out clean. Remove from the oven and let the donuts sit in the pan for 10 minutes before moving them to a wire rack.
While the donuts are baking, pulse the other oreos in the blender into crumbs, these will be used for the topping. Put the crumbs on a shallow plate, set aside.
Follow the instructions on the Candiquik package to melt the chocolate. After it is melted, let it sit for a few minutes to thicken up slightly, so it won't be too runny when you dip the donuts.
Dip each donut into the white chocolate, allowing the excess to fall off on a cooling rack. Let the chocolate harden for about 3 minutes, you want the chocolate to set just enough so it doesn't run off when dipping the donuts into the oreo crumbs.
Dip the donuts into the oreo crumbs, slightly pressing the donut into the crumbs so they completely cover the chocolate.

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