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Delicious and easy cookienuts – cookie doughnuts made with the best cookie dough ever, a fun new way to enjoy cookies…

Say a big hello to this delicious new recipe! Packed with everything that’s delicious and guaranteed to become a favourite – I absolutely adore these treats! Combining these two together just had to be done!! HEAVEN!

Experimenting

So we all know how well the bronuts went down… they’re just not stopping. I don’t blame you though, combining one of my favourite treats into a new form is fun, and makes it different. Because of how good these are, I thought I’d hurry up and post these cookienuts for those of you who haven’t tried them yet.

Just like the brownie doughnuts, these are just cookies in doughnut shape – but I love that. It’s a fun and different way to create something delicious and I am obsessed. I tried a few different ideas, but this was by far my favourite…. 12 delicious cookie doughnuts = cookienuts.

Cookies

Cookies are probably one of the most adaptable bakes you can make. Yes, a cookie is a cookie, but once you baked it in different tins, or just have a bit of fun with it, it levels it up so much. Cookie dough is one of my favourite things to make.

I used the recipe from the new york city chocolate chip cookies as it’s so popular, and it’s delicious. There are some slightly differences where you don’t need to chill the cookie dough before baking, but there is no harm if you want to prep the doughnuts and bake at a later date.

These beauties are another form of messing around with cookie dough to create something new and exciting – and after the success of my brownie doughnuts, I couldn’t resist making a cookie version.

Cookie dough

The cookie dough is always something that doesn’t tend to change. I find once you find a recipe or formula for your cookies that work, then you should always stick to it. I adore a simple cookie dough, and it seemed best for this.

Butter – Whether it is baking spread, butter, or a margarine – they all work for these cookies. I use fridge cold baking spread, or room temp block butter.
Sugar – I used just light brown soft sugar to help the flavour – but you can use a mix or white granulated and light brown sugar.
Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of.
Vanilla – Optional, but adds a delicious flavour.
Flour – Always use plain flour in your cookies!! You don’t want self raising flour as it will create a cake like cookie.
Raising agents – For these, I use bicarbonate of soda and baking powder. Bicarb is a classic addition as the raising agent for cookies, and baking powder helps create the texture you are after in a New York style cookie
Salt – I always add sea salt to my cookies because it’s delicious, but you can definitely leave it out, or use salted butter

Doughnut moulds

When it comes to the doughnut moulds, I obviously used the same ones as my brownie doughnuts because it makes it easier to use the same moulds. Because of the insane popularity of the bronuts, I knew you would all adore these as well.

I found that you can easily get the cookie dough in and out of the mould, it just takes a bit more work compared to piping in brownie mixture.

I prep the mould by spraying it with the 1cal spray, and then I take a small handful of cookie dough, roll it slightly into a sausage shape and then press it firmly into the mould. As the moulds are silicone they may move about slightly, so just make sure they aren’t deformed once you have pushed in the cookie dough.

Once the cookie doughnuts have baked, I leave them to cool fully before remove – if you remove them when warm then they will likely disintegrate or squish and deform, and we don’t want that.

Decoration

As always, you can do what you want as decoration. I will admit, I did do quite similar to the brownie doughnuts (bronuts) but I wanted to show that the theory works the same for a cookie based doughnut.

I melted some white chocolate and some milk chocolate separately, and dunked a nicely chilled cookie doughnut into the chocolate. I usually wiggle them about a bit to knock off any excess chocolate.

I drizzle on the leftover of the opposite chocolate (so milk chocolate drizzles onto the white chocolate) and then I sprinkled on some bits and bobs. I used some small chocolate themed decorations as well as some biscuit crumbs because I thought it really suited the theme well! But as always, you do you.

Tips & Tricks

These will last for 3-4+ days at room temp or in the fridge
These can freeze for 3+ months
I use these doughnut moulds
If you want to make these as a cookie the recipe is here
I use this white chocolate
I use this milk chocolate
I use this dark chocolate