Can I bake these Oreo Stuffed Donut Holes instead of frying?

While frying gives them their classic texture, you can bake them. Place them on a greased baking sheet and bake at 375°F (190°C) for 12-15 minutes, or until golden brown. They won't be quite the same, but still delicious!

What's the best way to ensure the Oreo stays inside?

The key is to completely enclose the Oreo with dough, making sure there are no seams or cracks. Gently but firmly press the dough around the cookie to create a smooth, sealed ball. This prevents the Oreo from escaping during frying.

How do I prevent my donut holes from becoming greasy?

The most important factor is maintaining the correct oil temperature of 350°F (175°C). If the oil is too cool, the donuts will absorb too much oil. Also, don't overcrowd the pot, as this will lower the temperature.

Can I prepare the dough ahead of time?

You can prepare the dough a few hours in advance and keep it covered in the refrigerator. Let it come to room temperature for about 15-20 minutes before shaping and frying for the best results.

What if I don't have a deep-fry thermometer?

While a thermometer is highly recommended, you can test the oil by dropping a small piece of dough in. If it sizzles and floats to the top within 30 seconds, the oil is ready. Adjust heat as needed.

Can I use different types of cookies for stuffing?

Absolutely! Feel free to experiment with other sturdy cookies like Nutter Butters or even small chocolate chip cookies. Just make sure they're not too large for the donut hole size.

Easy Oreo Stuffed Donut Holes Recipe

Name: Oreo Stuffed Donut Holes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 large egg (lightly beaten); 3/4 cup milk; 2 tablespoons melted unsalted butter; 1 teaspoon vanilla extract; 1 package Oreo cookies ((14.3 oz, about 24-36 cookies)); 4-6 cups Vegetable oil (for frying); 1 1/2 cups powdered sugar (for glaze); 2-3 tablespoons milk (for glaze); 1/2 teaspoon vanilla extract (for glaze)

Ingredients

Scale

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg (lightly beaten)
3/4 cup milk
2 tablespoons melted unsalted butter
1 teaspoon vanilla extract
1 package Oreo cookies ((14.3 oz, about 24-36 cookies))
4-6 cups Vegetable oil (for frying)
1 1/2 cups powdered sugar (for glaze)
2-3 tablespoons milk (for glaze)
1/2 teaspoon vanilla extract (for glaze)

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Instructions

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix.
Gently take an Oreo cookie and wrap a small amount of dough around it, ensuring the Oreo is completely enclosed. Form a ball about 1.5 to 2 inches in diameter.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat to 350°F (175°C). Use a thermometer to monitor the oil temperature.
Carefully drop 3-4 donut holes into the hot oil, avoiding overcrowding. Fry for 2-3 minutes per side, or until golden brown and cooked through.
Using a slotted spoon, remove the donut holes from the oil and place them on a wire rack lined with paper towels to drain excess oil.
While still warm, roll them in granulated sugar or drizzle with glaze. To make the glaze, whisk powdered sugar, milk, and vanilla extract until smooth.

Prep Time: 20
Cook Time: 15