These cookies and cream donuts are made with Pillsbury Grands Buttermilk Biscuits for an easy, bakery-style treat you can make at home anytime.
Lately I’ve been on a donut kick — if I’m frying I might as well make it worth it. I’ve shared other donut recipes before and I have more coming, including a peanut butter and chocolate version. For now, these cookies and cream donuts are a favorite: classic Oreo flavor paired with a tangy cream cheese frosting and a sweet glaze.
What makes these donuts special is how easy they are to prepare while still feeling gourmet. A Pillsbury Grands Homestyle Buttermilk Biscuit becomes a light, pillowy donut when fried, then finished with glaze, pipeable cream cheese frosting, and crushed Oreos. They’re decadent, satisfying, and simple enough to make any day of the week.
These donuts are both glazed and frosted, which gives them a glossy finish and rich, creamy flavor. The texture contrast — crisp exterior from frying, soft interior from the biscuit dough, smooth glaze, and crunchy Oreo topping — makes every bite interesting. They look like something from a specialty shop, yet they’re quick to make at home.
I especially love that these use ready-made Pillsbury Grands Homestyle Buttermilk Biscuits — no yeast dough or long rise times. Kids and adults alike will ask for seconds, and they’re a fun, simple project for baking at home.
Cookies and Cream Donuts
Pin
Rate
Ingredients
- 8 ct Pillsbury Grands Homestyle Buttermilk Biscuits (not flaky layers)
- oil, for frying
- 2 cups (240 g) powdered sugar
- ¼ cup (59 ml) milk
- 1 recipe The BEST Cream Cheese Frosting
- 8 to 10 Oreos, roughly crushed
Instructions
-
Fill a large stockpot or Dutch oven with oil to a depth of 2 to 3 inches and heat over medium until hot enough for frying.
-
Open the biscuit can and separate each biscuit. Gently flatten each biscuit and cut out the centers with a small biscuit cutter to create donut shapes.
-
Make the glaze by whisking the powdered sugar and milk together in a bowl until smooth. Adjust milk a little at a time if needed to reach a glossy, dip-able consistency.
-
Fry 3 or 4 donuts at a time until golden brown on both sides, turning carefully with a skewer or spatula. Transfer to a paper-towel-lined baking sheet to cool slightly.
-
Dip each warm donut into the glaze, turning to coat. Use a spoon to help coat evenly. Thread a skewer through the donut hole and rest the skewer across the bowl so excess glaze can drip off, then place the donut on a wire rack to finish drying.
-
Repeat frying and glazing with the remaining donuts.
-
Prepare the cream cheese frosting and transfer it to a zip-top bag with a small corner snipped off. Pipe the frosting in a circle on each glazed donut and finish with a generous sprinkle of crushed Oreos. Store leftovers in an airtight container for a day or two.
Notes
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and follow for more recipes and ideas.