Chocolate Cookie Doughnuts Recipes

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CHOCOLATE DONUTS



Chocolate Donuts image

Provided by Shiran

Number Of Ingredients 14

1 cup (140g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/2 cup (100g) granulated sugar
1/3 cup (80 ml) milk
1/4 cup (60 ml) yogurt
2 tablespoons (30g) unsalted butter, melted
1/2 teaspoon vanilla extract
1/2 cup (85g) semi-sweet chocolate or chocolate chips
3 tablespoons heavy cream
2 tablespoons (30g) unsalted butter

Steps:

  • Preheat oven to 350°F/180°. Grease a donut pan with oil or butter. Set aside.
  • Make the donuts: Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
  • In a medium bowl whisk egg with sugar until well combined. Add milk, yogurt, melted butter and vanilla extract, and whisk until combined. Pour into the flour mixture and mix until just combined. The batter will be thick.
  • Fill donut cavities with batter ¾ way full using a spoon or a piping bag (much easier). Cut a corner off the bottom of the bag and pipe the batter into each donut cup.
  • Bake for 9-10 minutes or until a toothpick inserted into the center of the donuts comes out clean. Allow to cool for 5 minutes in pan, then remove donuts from pan and transfer to a wire rack. Allow to cool completely before glazing.
  • Make the chocolate glaze: Melt the chocolate, heavy cream, and butter gently in the microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip the tops of the donuts into the chocolate glaze, and place on a cooling rack to set.
  • Donuts are best eaten the same day or keep them for up to 3 days in the refrigerator.

CHOCOLATE OLD-FASHIONED DONUTS



Chocolate Old-Fashioned Donuts image

Soft, cakey, ridiculously chocolaty (and ridiculously easy) old-fashioned donuts with an irresistible sweet and simple glaze! Once you give these a try, you'll always want to make them homemade.

Provided by Stephanie

Categories     Breakfast

Time 1h40m

Number Of Ingredients 15

1 3/4 cup all-purpose flour
1/2 cup cocoa powder
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup granulated sugar
3 tablespoons butter, room temperature
2 egg yolks
1 cup sour cream, room temperature
2 quarts canola or vegetable oil, for frying
1/4 cup milk
2 1/2 cups powdered sugar
Pinch salt
1 teaspoon vanilla

Steps:

  • First, make the donuts: In a large bowl, whisk together flour, cocoa powder, cornstarch, baking powder, 1 teaspoon salt and nutmeg until well combined.
  • In a separate large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat granulated sugar and butter on medium speed just until mixture appears sandy, about 1 minute. Beat in egg yolks on medium speed until mixture is light and thickened, about 1 to 2 minutes. Add flour mixture in three additions, alternating with sour cream, beating after each addition until batter is well-combined.
  • Cover bowl with plastic wrap; refrigerate at least 1 hour, up to 4 hours, until batter is slightly firm.
  • Meanwhile, heat oil in a large pot or deep saucepan with a deep-fry thermometer attached. Heat oil to 325°F.* On a very well-floured surface using a well-floured rolling pin, roll dough out to 1/2-inch thickness. Use a well-floured donut cutter or two different-sized biscuit cutters to cut dough into approximately 16 to 18 donuts and donut holes (re-roll scraps once, if needed).
  • Fry donuts in batches, about three at a time, 2 minutes each side or until puffed and cooked through. Use a slotted spoon or deep fry skimmer to transfer cooked donuts to a paper bag or paper towel-lined baking sheet to drain excess oil. Repeat with remaining donuts and donut holes.
  • Next, make the glaze: In a small saucepan over low heat, heat milk to just below a simmer (when it begins to steam). Remove from heat; whisk in powdered sugar, pinch salt and vanilla until smooth. Use a fork to carefully dunk donuts one at a time into glaze, coating both sides. Lift to allow excess glaze to drip off donut, then transfer to a cooling rack with parchment or paper towel underneath to catch excess glaze. Allow donuts to sit until glaze is fully set, about 15 to 20 minutes.
  • Donuts are best served the day they're made, but will keep in an airtight container at room temperature for up to 2 days.

Nutrition Facts : ServingSize 1 donut, Calories 186 calories, Sugar 22.2 g, Sodium 160.7 mg, Fat 4.3 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 36 g, Fiber 1.1 g, Protein 2.6 g, Cholesterol 30.3 mg

CHOCOLATE-GLAZED DOUGHNUT COOKIES



Chocolate-Glazed Doughnut Cookies image

My little nieces love to help decorate these doughnut-shaped cookies. They top them with sprinkles, chopped pecans or crushed candy canes. -Jolie Stinson, Marion, Indiana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 14

1-1/2 cups butter, softened
1 cup sugar
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
GLAZE:
1/2 cup butter, cubed
1/4 cup half-and-half cream
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners' sugar
Sprinkles and chopped nuts, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 3-in. doughnut-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 12-14 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., For glaze, in a small saucepan, melt butter over medium heat. Stir in cream, corn syrup and vanilla. Reduce heat to low. Add chocolate; whisk until blended. Transfer to a large bowl. Gradually beat in confectioners' sugar until smooth. Dip tops of cookies into glaze. Decorate as desired with sprinkles and chopped nuts. Let stand 30 minutes or until set., Freeze option: Place wrapped disks in resealable plastic freezer bag; freeze. To use, thaw disks in refrigerator until soft enough to roll. Prepare, bake and decorate cookies as directed.

Nutrition Facts : Calories 411 calories, Fat 23g fat (15g saturated fat), Cholesterol 56mg cholesterol, Sodium 198mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE COOKIE 'DOUGHNUTS'



Chocolate Cookie 'Doughnuts' image

Enjoy the classic chocolate sandwich cookie dipped in doughnut batter with our Chocolate Cookie 'Doughnuts' recipe. You'll love the taste of this crisp and golden brown chocolate cookie doughnut, sprinkled with powdered sugar and served with a glass of milk.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield Makes 2 dozen or 24 servings, 1 doughnut each.

Number Of Ingredients 9

1-1/2 cups flour
1 Tbsp. granulated sugar
1 tsp. baking powder
1/4 tsp. salt
2 eggs
3/4 cup milk
24 vanilla creme-filled chocolate sandwich cookies
3 cups oil, for frying
2 Tbsp. powdered sugar

Steps:

  • Mix flour, granulated sugar, baking powder and salt in medium bowl; set aside.
  • Beat eggs and milk with wire whisk until well blended. Add to flour mixture; mix well. Let stand 10 min. Meanwhile, pour oil into deep fryer or large deep saucepan to 3-inch depth; heat to 375°F.
  • Dip cookies, 1 at a time, into batter, allowing excess to drip back into bowl. Gently add cookies to hot oil. Fry, 3 to 4 at a time, until golden brown on both sides, turning over halfway through the cooking time. Drain on paper towels; sprinkle with powdered sugar. Serve warm.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0.5443 g, Sugar 0 g, Protein 2 g

CHOCOLATE DOUGHNUTS



Chocolate Doughnuts image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 30 mini doughnuts, plus holes

Number Of Ingredients 16

1/2-ounce dry yeast (2 (1/4-ounce) packages)
1/3 cup warm water
1/4 cup sugar
3/4 cup all-purpose flour
1/2 cup cake flour
1/4 cup cocoa powder
3/4 teaspoon baking soda
1/4 cup hot water
3 ounces semisweet chocolate, melted
1/4 cup powdered sugar
1/2 teaspoon salt
6 ounce baking potato, like russets, cooked, peeled and riced
Chocolate glaze, recipe follows
Canola oil, for frying
4 ounces semisweet chocolate, chopped
1/2 cup cream

Steps:

  • In a bowl, combine yeast, warm water and sugar to dissolve. Add 1/4 cup of the all-purpose flour and 1/4 cup of the cake flour. Stir and set in a warm place for 30 minutes to foam up. Combine cocoa powder and baking soda and add hot water to dissolve. Add the melted chocolate to the cocoa powder mixture then stir in the powdered sugar, salt, and potato. Add this to the foamed yeast along with another 1/4-cup of all-purpose flour and the remaining 1/4-cup of cake flour and mix on low to combine with a paddle.
  • Mix on high speed for 30 seconds to combine. Add the remaining 1/4-cup of all-purpose flour and mix on high speed. Flour the work surface heavily and knead the dough gently (it may be sticky). Turn into a greased bowl and proof until doubled in bulk, about 1 1/2 hours. Turn dough out onto a floured surface and punch down then proof for another 30 minutes.
  • Flour work surface heavily and pat out dough to about 1/2-inch thick. Cut out doughnuts and holes, flouring the cutter each time, and set on a floured sheet pan. Heat oil to 375 degrees and drop in doughnuts and holes. Cook doughnuts for 45 to 60 seconds and the holes for 30 seconds, flipping once. Drain on a paper towel-lined sheet pan.
  • Place the chopped chocolate in a bowl. Boil the cream and pour it over the chocolate and let sit, whisking to combine. Keep warm. Dip doughnuts in chocolate glaze when cooled.

CHOCOLATE DOUGHNUT HOLES



Chocolate Doughnut Holes image

Provided by Food Network Kitchen

Time 5h

Yield About 5 dozen

Number Of Ingredients 18

2 1/2 cups all-purpose flour, plus more for dusting
3/4 cup Dutch-process cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest
3/4 cup sour cream
Nonstick cooking spray
Vegetable oil or shortening, for frying
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon light corn syrup
1/2 teaspoon pure vanilla extract
Orange and black nonpareils, for decorating

Steps:

  • Make the doughnut holes: Whisk the flour, cocoa powder, baking powder, salt and cinnamon in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and orange zest until light and fluffy, about 2 more minutes. Reduce the speed to low and gradually beat in the flour mixture, alternating with the sour cream, until a sticky dough forms, about 2 minutes. Cover the dough with plastic wrap; refrigerate at least 3 hours or overnight.
  • Coat a baking sheet with cooking spray. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Meanwhile, roll out the dough until 1/2 inch thick on a floured surface. (The dough will be sticky.) Cut out rounds using a 1-inch-round cookie cutter, dipping the cutter in flour each time. Place the rounds on the prepared baking sheet.
  • Set a rack on another baking sheet. Working in batches, carefully fry the doughnut holes until puffed and browned, 30 seconds per side. Transfer to the rack using a slotted spoon or wire strainer.
  • Make the glaze: Line a baking sheet with parchment paper. Put the chocolate in a small heatproof bowl. Bring the heavy cream to a boil in a small saucepan and immediately pour over the chocolate; cover and let stand 5 minutes. Whisk until the chocolate is melted and smooth, then whisk in the corn syrup and vanilla. Set aside until cooled and thickened, about 5 minutes. Dip the doughnut holes in the glaze, transfer to the prepared baking sheet and sprinkle with nonpareils. Let sit at least 1 hour before serving.

BAKED CHOCOLATE DONUTS



Baked Chocolate Donuts image

Baked chocolate-glazed donuts. You can add a few chocolate chips to the donuts before baking, if desired.

Provided by Darkzule

Categories     Bread     Quick Bread Recipes

Time 40m

Yield 30

Number Of Ingredients 12

2 cups all-purpose flour
1 ½ cups white sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1 ¼ cups 2% milk
1 large egg, lightly beaten
2 tablespoons butter, melted
1 tablespoon vegetable oil
6 teaspoons vanilla extract, divided
6 cups confectioners' sugar
4 tablespoons hot water, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease donut pans well.
  • Sift flour, sugar, cocoa, baking powder, and salt together into a large bowl.
  • Whisk milk, egg, butter, oil, and 2 teaspoons vanilla extract together in a small bowl. Stir into flour mixture until just combined.
  • Spoon batter into the prepared donut pans, filling each well 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Remove from the oven and let cool for about 5 minutes; tap donuts out onto a sheet pan.
  • Combine confectioners' sugar, hot water, and remaining vanilla extract in a bowl to make the glaze.
  • Place parchment paper under a wire cooling rack. Transfer cooled donuts to the rack and coat in glaze, letting excess drip onto parchment paper; coat the donuts a second time if desired.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 42.4 g, Cholesterol 9 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 122.7 mg, Sugar 35.2 g

COOKIE DOUGHNUTS



Cookie Doughnuts image

Two all-time favorite foods come together in this one delicious cookie! Cookies shaped and decorated like doughnuts are super easy to make starting with Betty Crocker® cookie mix.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 5

1 pouch Betty Crocker™ chocolate chip cookie mix
1/2 cup butter, softened
1 egg
1 tablespoon Gold Medal™ all-purpose flour
1 cup chocolate chips or white vanilla baking chips (6 oz)

Steps:

  • Heat oven to 350°F.
  • In large bowl, stir cookie mix, softened butter, egg and flour until soft dough forms. Shape dough into about 24 (1 1/2-inch) balls. Place 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until edges begin to brown. Cool 3 minutes; use 1-inch round cookie cutter to cut out center of each cookie. Remove from cookie sheet. Cool completely, about 15 minutes.
  • In medium microwavable bowl, microwave chips uncovered on High about 2 minutes, stirring every 30 seconds, until chips can be stirred smooth. Dip top of each cookie doughnut and cookie center into melted chips. Decorate with candy sprinkles as desired. Place on cooling rack until set, about 20 minutes. Store tightly covered.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 7 g, TransFat 0 g

EASY HOMEMADE CHOCOLATE DOUGHNUTS RECIPE BY TASTY



Easy Homemade Chocolate Doughnuts Recipe by Tasty image

Here's what you need: dark chocolate, butter, cocoa powder, sugar, vanilla extract, eggs, chocolate, sprinkles

Provided by Ellie Holland

Categories     Desserts

Yield 12 doughnuts

Number Of Ingredients 8

½ cup dark chocolate
¾ cup butter
½ cup cocoa powder
¾ cup sugar
1 tablespoon vanilla extract
5 eggs
½ cup chocolate, melted
¼ cup sprinkles

Steps:

  • Melt the chocolate and butter together in a saucepan over a medium heat.
  • Stir in the cocoa powder, sugar, and vanilla extract.
  • Take off the heat and whisk in the eggs one at a time.
  • Tear off a piece of greaseproof paper and scrunch into a small ball.
  • Pre-heat the oven to 350°F (180°C).
  • Place the the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
  • Bake in the oven for 8-10 minutes.
  • Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
  • Dip in some melted chocolate, followed by some sprinkles.
  • Enjoy!

Nutrition Facts : Calories 272 calories, Carbohydrate 20 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 16 grams

COOKIES AND CREAM-STUFFED DOUGHNUTS RECIPE BY TASTY



Cookies And Cream-stuffed Doughnuts Recipe by Tasty image

Here's what you need: chocolate cookies, cream cheese, chocolate, plain flour, caster sugar, baking powder, salt, milk, butter, sunflower oil, sunflower oil, white chocolate

Provided by Ellie Holland

Categories     Desserts

Yield 12 doughnuts

Number Of Ingredients 12

10 chocolate cookies
½ cup cream cheese
12 pieces chocolate
2 cups plain flour
¼ cup caster sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup milk
3 tablespoons butter, melted
2 tablespoons sunflower oil
4 cups sunflower oil, for frying
⅓ cup white chocolate

Steps:

  • Pour the cookies into a ziplock bag, fasten, and bash into crumbs using a rolling pin.
  • Pour half of the cookie crumbs into a bowl and mix with the cream cheese. Set aside.
  • Prepare the doughnut mixture by combining the flour, sugar, baking powder, and salt in a bowl. Make a well in the middle of the dry ingredients.
  • Add the milk, melted butter, and sunflower oil into the well of dry ingredients.
  • Mix together with a fork until a dough is formed. Start rolling the dough into golf ball-size balls and then flatten using your thumb.
  • Spoon in a teaspoon of the cream cheese mixture and a square of chocolate. Close the dough with your hands, pinching the seams if necessary, and roll into a ball.
  • Heat up the liter of sunflower oil in a pan until it reaches 375°F (190.5°C).
  • Deep-fry the doughnut balls for about 4-5 minutes, until golden brown. Then leave donuts to drain and cool on a wiring rack or paper towel.
  • Drizzle over the melted white chocolate and remaining half of the cookie crumbs.
  • Enjoy!

EASY BAKED CHOCOLATE GLAZED DOUGHNUTS



Easy Baked Chocolate Glazed Doughnuts image

Ready in an hour, dip our chocolate cake batter doughnuts in a chocolaty glaze for double the chocolate goodness.

Provided by Inspired Taste

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 8

3/4 cup Betty Crocker™ Super Moist™ devil's food cake mix (from 15.25-oz box)
1 cup Original Bisquick™ mix
1/4 cup sugar
1/2 teaspoon salt
3/4 cup milk
2 eggs, beaten
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
1 tablespoon plus 1 teaspoon water

Steps:

  • Heat oven to 325°F. Lightly spray 2 doughnut pans with cooking spray.
  • In large bowl, mix cake mix, Bisquick mix, sugar and salt. Stir in milk and eggs. Mix until well combined. Fill each doughnut cup three-fourths full.
  • Bake 8 to 10 minutes or until doughnuts spring back when touched. Cool in pans 10 minutes; remove to cooling rack. Cool completely.
  • Meanwhile, in small bowl, stir frosting and water with spoon until smooth. Dip one side of each doughnut into glaze.

Nutrition Facts : ServingSize 1 Serving

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From yummly.com


CHOCOLATE CHIP COOKIE DOUGH DOUGHNUTS - THE BRUNETTE BAKER
2013-06-24 To make the doughnuts: Preheat oven to 375ºF. Spray doughnut pans with a non-stick cooking spray. I found this spray to be amazing when making doughnuts. In a mixing bowl, whisk together flour, baking powder, salt, and sugar. In a separate mixing bowl, whisk together egg, buttermilk, butter and vanilla until blended.
From thebrunettebaker.com


CHOCOLATE CAKE DOUGHNUTS RECIPE - SERIOUS EATS
2020-06-02 1 1/2 cups granulated sugar. 1/3 cup buttermilk. 5 tablespoons butter, melted and cooled. 2 quarts fat (lard, crisco, or neutral oil) for frying. 1/4 cup milk. 2 1/2 cups confectioners' sugar. 1 teaspoon vanilla. Pinch of salt. Nutrition Facts (per serving)
From seriouseats.com


COOKIES AND CREAM CHOCOLATE OREO DONUTS - A SASSY SPOON
2021-02-25 Stir until well combined. To the same bowl, add the cocoa powder, flour, sugar, baking powder, baking soda, and salt. Mix until just combined. Set aside. Transfer the batter into a ziplock plastic bag or piping bag, cut a hole in one corner, and pipe the batter into the donut molds, filling each one about 3/4 full.
From asassyspoon.com


MINI CHOCOLATE CHIP COOKIE BAKED DONUTS - JOY THE BAKER
2016-04-26 Once mixture is cooled, toss in the chocolate chips. To make the doughnuts, place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly grease two mini doughnut pans and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and sugar. Set aside.
From joythebaker.com


GLAZED DONUT COOKIES - FAMILY COOKIE RECIPES
2019-01-08 How to make Chocolate & Vanilla Glazed Donut Cookies. Cream together butter and sugars for 1 minute. Add in egg, buttermilk and vanilla and mix again until smooth. Combine dry ingredients and add 1/2 to the mixing bowl. Mix, then add the other half. Dough will be softer and stickier than normal cookie dough.
From familycookierecipes.com


COOKIES AND CREAM DOUGHNUTS | WHAT CHARLOTTE BAKED
2017-05-01 2 teaspoons water. 2 Oreo cookies, crumbled. For the cookies & cream filling. Put the cream, milk, 50g (¼ cup) of sugar, vanilla extract and salt in to a medium saucepan, and heat on medium until it starts to bubble. Remove from the heat. In a bowl, whisk the egg yolks, cornflour, and the remaining 50g (¼ cup) of sugar.
From whatcharlottebaked.com


CHOCOLATE BAKED DONUTS - FOOD WITH FEELING
2020-05-15 Pre-heat oven to 350 degrees F. Grease a 6 cavity donut pan (these can also be made as muffins if desired but might need 5 extra minutes in the oven!). In a large bowl, mash your banana until few lumps remain. Stir in the milk, nut butter, maple syrup, and vanilla extract. Stir until well combined.
From foodwithfeeling.com


EASY BAKED CHOCOLATE DONUTS - BAKING WITH MOM
2019-04-09 Instructions. Mix together all the flour, sugar, baking powder and salt. Stir in the eggs, milk, vegetable oil and mix well. Stir in the pudding mix. Place in a greased donut pan filling each cup about ½-3/4 full. Bake in a 375* oven for 12-15 minutes or until donuts are firm.
From bakingwithmom.com


YEASTED DOUGHNUTS WITH CHOCOLATE FROSTING | COOK'S ILLUSTRATED
4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops. 12 tbsp butter.
From cooksillustrated.com


DOUBLE CHOCOLATE DOUGHNUTS - JUST SO TASTY
2015-08-06 Spray a 6 cavity doughnut pan with non-stick cooking spray. In a medium bowl whisk together the flour, cocoa, baking soda and salt. In a separate medium bowl whisk together the melted butter, egg, sugars, vanilla & buttermilk. …
From justsotasty.com


BAKED CHOCOLATE COCONUT DONUTS - THE COUNTRY COOK
2021-05-15 Instructions. Preheat the oven to 350F degrees. Spary a donut pan with non-stick cooking spray. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a medium bowl, using a hand or stand mixer, beat together the brown sugar and butter until light and fluffy.
From thecountrycook.net


10 BEST CHOCOLATE CHIP DOUGHNUTS RECIPES | YUMMLY
2022-05-31 Baked Oatmeal Chocolate Chip Doughnuts Crazy Adventures in Parenting. vanilla, eggs, cereal, almond flour, vanilla, Gerber Applesauce and 7 more. Guided.
From yummly.com


KETO TRIPLE CHOCOLATE DOUGHNUTS - CLEAN KETO LIFESTYLE
2020-11-17 For the Doughnuts: Heat your oven to 350°F. In a large mixing bowl, whisk together the cocoa powder, almond flour, brown sugar substitute, xanthan gum, baking powder, baking soda, salt, and chocolate chips. In a medium-sized mixing bowl, whisk together the eggs, milk, vanilla extract, and apple cider vinegar.
From cleanketolifestyle.com


CHOCOLATE MINI DONUTS - COOKIE DOUGH DIARIES
2021-06-11 Bake for 7-10 minutes. STEP FIVE: While the donuts cool, melt butter, chocolate chips, and milk over a small pan on the stove. Remove from heat then whisk in the powdered sugar. STEP SIX: Transfer the icing to a small bowl. Dip the donuts upside down into the glaze, covering the top of each donut.
From thecookiedoughdiaries.com


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