Mini Cake Donuts made with OREO Cookies

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.


32 Donuts or 16 servings, 2 donuts each

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

  • Cake Donuts
  • 5-1/4 oz. unsalted butter, softened
  • 4-1/2 oz. granulated sugar
  • 3 oz. whole large eggs, at room temperature
  • 9-1/2 oz. cake flour
  • 2 oz. OREO Small Cookie Pieces
  • 1-1/2 oz. black cocoa powder
  • 2-1/2 tsp. baking powder
  • 3/4 tsp. kosher salt
  • 6-3/4 oz. whole milk
  • 1 Tbsp. vanilla extract

  • Coating
  • 6 oz. unsalted butter, melted
  • 6 oz. granulated sugar

Nutrition per serving

  • Calories


  • Total fat

    20 g

  • Saturated fat

    11 g

  • Trans fat

    .5 g

  • Cholesterol

    65 mg

  • Sodium

    230 mg

  • Carbohydrate

    44 g

  • Dietary fiber

    0 g

  • Sugars

    25 g

  • Added sugars

    25 g

  • Protein

    4 g

  • Vitamin A

    15 %DV

  • Vitamin C

    0 %DV

  • Vitamin D

    0 %DV

  • Calcium

    6 %DV

  • Iron

    15 %DV

  • Potassium

    2 %DV


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. 


  • 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.