Ingredients:

  • 1 1/2 cups All-Purpose Flour (Sifted)
  • 1/2 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 1 Large Egg, lightly beaten
  • 3/4 cup Whole Milk, room temperature
  • 2 tablespoons Unsalted Butter, melted and cooled slightly
  • 1 teaspoon Vanilla Extract
  • 10 Chocolate Sandwich Cookies, finely crushed (for batter)
  • 1 1/2 cups Powdered Sugar (Icing Sugar), sifted
  • 3–4 tablespoons Whole Milk (for glaze)
  • 1/2 teaspoon Vanilla Extract (for glaze)
  • 6 Chocolate Sandwich Cookies, coarsely crushed (for topping)

Instructions:

  1. Preheat the oven to 350°F (180°C). Lightly grease your doughnut pan cavities with cooking spray or butter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt. Set aside.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the egg, milk, melted butter (ensure it is not hot!), and vanilla extract until well combined.
  4. Combine: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold until the mixture is just combined. Stop mixing as soon as the last streaks of flour disappear (Do not overmix).
  5. Fold in Cookies: Gently fold in the 10 finely crushed chocolate sandwich cookies designated for the batter.
  6. Fill Pans: Transfer the batter to a piping bag (or a sturdy zip-top bag). Pipe the mixture into the prepared doughnut cavities, filling them approximately two-thirds full.
  7. Bake: Bake for 10–12 minutes. The doughnuts are done when they spring back lightly when touched. Let them cool in the pan for 5 minutes before turning them out onto a wire rack to cool completely. Repeat with remaining batter if necessary.
  8. Prepare Topping: Place the 6 coarsely crushed cookies for the topping into a shallow bowl or plate.
  9. Prepare Glaze: In a small bowl, whisk together the sifted powdered sugar, 1/2 teaspoon vanilla, and 3 tablespoons of milk until smooth. Adjust milk slowly until the glaze coats the back of a spoon thickly.
  10. Glaze and Dip: Once the Baked Cookies and Cream Doughnuts are fully cool, dip the top side of each doughnut into the glaze.
  11. Set: Immediately press the wet glazed side into the coarse cookie crumbs. Return the finished doughnuts to the wire rack and allow the glaze to fully set (about 15 minutes) before serving.