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Cookies And Cream–stuffed Doughnuts

by Ellie Holland featured in 6 Delicious Doughnut Recipes


for 12 doughnuts

Cookies And Cream Filling

  • 10 chocolate cookies
  • ½ cup
    cream cheese (115 g)
  • 12 pieces chocolate

Doughnut Mixture

  • 2 cups
    plain flour (250 g)
  • ¼ cup
    caster sugar (50 g)
  • 1 ½ teaspoons
    baking powder
  • ½ teaspoon
  • ½ cup
    milk (120 mL)
  • 3 tablespoons
    butter, melted
  • 2 tablespoons
    sunflower oil
  • 4 cups
    sunflower oil, for frying (1 L)

Doughnut Topping

  • ⅓ cup
    white chocolate (50 g)
    Calories 765
    Fat 42g
    Carbs 85g
    Fiber 4g
    Sugar 59g
    Protein 11g

Estimated values based on one serving size.



  1. Pour the cookies into a ziplock bag, fasten, and bash into crumbs using a rolling pin.
  2. Pour half of the cookie crumbs into a bowl and mix with the cream cheese. Set aside.
  3. Prepare the doughnut mixture by combining the flour, sugar, baking powder, and salt in a bowl. Make a well in the middle of the dry ingredients.
  4. Add the milk, melted butter, and sunflower oil into the well of dry ingredients.
  5. Mix together with a fork until a dough is formed. Start rolling the dough into golf ball-size balls and then flatten using your thumb.
  6. Spoon in a teaspoon of the cream cheese mixture and a square of chocolate. Close the dough with your hands, pinching the seams if necessary, and roll into a ball.
  7. Heat up the liter of sunflower oil in a pan until it reaches 375°F (190.5°C).
  8. Deep-fry the doughnut balls for about 4-5 minutes, until golden brown. Then leave donuts to drain and cool on a wiring rack or paper towel.
  9. Drizzle over the melted white chocolate and remaining half of the cookie crumbs.
  10. Enjoy!