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Cookies and Cream Donuts

Yield 8 servings


  • 1 (8ct) Pillsbury Grands Homestyle Buttermilk Biscuits (not flakey layers)
  • oil, for frying
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 recipe The BEST Cream Cheese Frosting (link in instructions below)
  • 8 to 10 roughly crushed Oreos


  1. Fill a large stock pot or dutch oven with oil 2 to 3 inches high from the bottom. Heat oil on medium heat.
  2. Open the can of biscuits and separate each one. Flatten each biscuit slightly with your hand and cut out the centers with a small biscuit cutter.
  3. Prepare glaze by combining the powdered sugar and milk in a bowl.
  4. Once the oil is hot, fry donuts 3 or 4 at a time until golden brown on each side, using a wooden skewer or metal spatula to turn them over. Remove the donuts and place them on a paper towel lined baking sheet, until they are slightly cooled down.
  5. Drop donuts into the bowl with the glaze and turn the donut over until it's coated with glaze; I use a spoon to help pour glaze over the donut. Using a skewer, thread it through the middle of the donut and hang both ends of the skewer across the bowl until the extra glaze drips off. Set donut on a wire rack to finish drying.
  6. Repeat frying and glazing steps with remaining donuts.
  7. Prepare Cream Cheese Frosting and put it in a zip-top bag that has the corner cut off. Pipe the frosting in a circular motion on top of the donut. Sprinkle with crushed Oreos. Store any extra donuts in a container with a lid for a day or two.

Recipe Notes

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