Chocolate Cookies and Cream Doughnuts

It's been a while since I shared a doughnut recipe with you, hasn't it? I've gotten kind of caught up with birthdays and spring, and I just haven't been thinking breakfast these days. Also, I'm kind of on a smoothies-for-breakfast kick right now, which means I haven't had to bake anything for breakfast lately. Smoothies are great and all, but I'll admit I've kind of started to miss a filling breakfast. You know, the kind that you're still in a slight food coma from 3 hours after eating it. Or the kind that makes you think, "I just included Oreos in my breakfast in a socially acceptable way... This is going to be an awesome day!!" (Oreos on doughnuts=socially acceptable breakfast. Pack of Oreos for breakfast=not a socially acceptable breakfast)

Chocolate Cookies and Cream Doughnuts
Makes 6-8 baked doughnuts

For the doughnuts:
2 tbsp. (30 grams) unsalted butter, melted
1 egg
⅔ cup milk
⅓ cup granulated sugar
4 tbsp. baking cocoa
1 tsp. baking powder
¼ tsp. baking soda
1 cup all purpose flour

For the glaze:
2 ½ cups powdered sugar + 2-3 tbsp.
¼ cup milk
1 tsp. vanilla extract
5-8 Oreos, crushed

Start by preheating your oven to 350*F (175*C) and greasing your doughnut pan(s). In a bowl, whisk together your dry ingredients (baking powder, baking soda, granulated sugar, baking cocoa, and flour). In a large bowl, whisk together your wet ingredients (melted butter, egg, and milk) until just combined. Add the dry ingredients and continue whisking until the batter is completely lump free. Spoon or pipe your batter into your greased doughnut pan(s) and bake for 9-10 minutes, or until a toothpick inserted into the doughnuts comes out clean. Once the pan is cool enough to handle (about 5 minutes after coming out of the oven), turn the doughnuts out onto a wire cooling rack to continue cooling.

To make the glaze, whisk together your 2 ½ cups powdered sugar, milk, and vanilla extract in a small saucepan over medium heat. Once the mixture becomes hot (but not boiling), removing the pan from the heat and add the 2-3 tbsp. of extra powdered sugar to thicken up the glaze. For those of you wondering why we’re heating the glaze and not just whisking together milk and powdered sugar, it’s because heating it will make the glaze harden once it cools.