Cookies And Cream–Stuffed Doughnuts

Cookies And Cream–Stuffed Doughnuts

Cookies And Cream–Stuffed 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 salt
  • ½ cup milk (120 mL)
  • 3 tablespoons butter, melted
  • 2 tablespoons sunflower oil
  • 4 cups sunflower oil (1 L), for frying

Doughnut Topping

  • ⅓ cup white chocolate (50 g)


  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!

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