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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!


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 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.


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


Cookie Doughnuts - Cookienuts!

Delicious and easy cookienuts - cookie doughnuts made with the best cookie dough ever, a fun new way to enjoy cookies... 
Print Pin Rate
Category: Cookies
Type: Cookies, Doughnuts
Keyword: chocolate chip, Cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling/Decorating Time: 1 hour 30 minutes
Total Time: 2 hours 2 minutes
Servings: 12 Cookienuts
Author: Jane's Patisserie


Cookie Dough

  • 125 g unsalted butter
  • 100 g light brown sugar
  • 75 g white granulated sugar
  • 1 medium egg
  • 1 tsp vanilla (optional!)
  • 300 g plain flour
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 150 g dark chocolate chips/chunks
  • 150 g milk chocolate chips/chunks


  • 100 g milk chocolate
  • 100 g white chocolate
  • chocolate sprinkles/biscuit crumbs


  • Preheat the oven to 200ºc/180ºfan and grease the doughnut moulds (this recipe makes 12 cookienuts)
  • Add the butter and sugars to a bowl and beat until creamy
  • Add in the egg, and vanilla, and beat again
  • Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed
  • Add in the chocolate chips and beat until they are distributed well
  • Split the cookie dough equally into 12 and press into the doughnut mould. I get a scoop of cooking rough, slightly roll it into a sausage and press into the mould
  • Place the moulds onto a baking tray
  • Bake the cookienuts in the oven for 12-14 minutes and then cool for 15+ minutes
  • Once baked and slightly cooled I put them into the fridge/freeze to firm up and chill quicker to make decoration easier
  • Melt the milk chocolate and white chocolate separately into bowls
  • Dunk half of the cookienuts into the milk chocolate, and the other half into the white chocolate
  • Drizzle over the opposite flavour chocolate and add on some sprinkles. Set in the fridge and enjoy!




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  1. Harriet on May 10, 2024 at 11:28 am

    Hi, would it work if you just use white chocolate chips, in replacement of the milk/dark?

  2. Gosia on April 24, 2024 at 12:00 pm

    If I freeze the dough few days before baking how long I will bake them for extra 10min? Thanks

  3. Janette on October 29, 2023 at 7:47 am

    Hi, I love this recipe and so do all of my grandsons footie team. I want to make them chocolate cookie nuts but I am not sure how much flour to swap for cocoa powder.

  4. Benjamin on September 10, 2023 at 9:03 pm

    If I wanted to make 18 cookienuts how do I calculate the ingredient increase?

    • Leona on September 16, 2023 at 10:56 am

      Half the quantity of ingredients I would think 🙂

  5. Natalie Stimpson on September 9, 2023 at 7:50 am

    Hi Jane, I’ve made these a few times and they are simply delicious. Although sometimes mine have air pockets in and when I take them out they sometimes break. Any tips? Also when I melt white chocolate it seems see through any tips? Thanks again

    • Jane's Patisserie on September 26, 2023 at 8:46 am

      You need to make sure you press the cookie dough in well to prevent air pockets, and then chill them before removing to prevent breaking x

  6. Jess D on September 2, 2023 at 2:47 pm

    5 stars
    These are phenomenal! I made them yesterday and found the process almost as enjoyable as the tasting. So so delicious – thank you Jane!

  7. Sandra on September 1, 2023 at 9:36 am

    Could you do your brookie recipe in the donut moulds ?

  8. A on August 31, 2023 at 11:03 am

    Jane would these work as a chocolate cookie version too?

  9. Louise on August 30, 2023 at 3:27 pm

    5 stars
    So much fun to make (& easy). Absolutely scrumptious, gobbled up in seconds with rave reviews. I will be making these on repeat, thanks for the amazing recipe Jane!

  10. Carla Newby on August 30, 2023 at 7:44 am

    This looks fab can’t wait to try it.
    Interesting that there is no chill time, I always chill my cookie dough balls religiously. Will be handy to make these when time is tight!

    • Jane's Patisserie on August 31, 2023 at 8:41 am

      Hey! You don’t need to as you are using the dough in a mould, that’s all! For a normal cookie with this recipe, you’d need to chill the dough. x

  11. R on August 29, 2023 at 11:23 pm

    Can we make these with your Oreo cookie recipe?

  12. Danielle on August 29, 2023 at 5:06 pm

    Hiya Jane.. what a great recipe.
    Would you consider doing a recipe for blondnuts? Blondie donuts 🍩 i think this will be a huge hit 😋 same as the bronuts


    • James on September 4, 2023 at 3:10 pm

      I made blondnuts the other day for my wife’s birthday. I used the recipe for biscoff blondies and it worked perfectly!

  13. Mandy on August 27, 2023 at 6:05 am

    I see you can freeze these is that after baking

  14. Victoria Potts on August 26, 2023 at 4:03 pm

    When it says Vanilla is that Vanilla extract?

  15. AL on August 26, 2023 at 3:26 pm

    Hi Jane, would you be able use any of your NYC recipes and just place it in these moulds? Or would certain chocolates not work? I was wondering if Kinder and Oreo would work? Thank you x

    • Jane's Patisserie on August 31, 2023 at 8:46 am

      It would work, but the chunks of additional ingredients such as kinder chocolate/oreo need to be small to fit into the mould x

  16. Esmeralda Emmerson on August 26, 2023 at 10:22 am

    5 stars
    You literally read my mind! Moments before this recipe popped up in my email inbox I was taking the carrot cake cookies (from your 1st book!) our of the oven when I started wondering if you would soon create a recipe for doughnut shaped cookies! 😍 They look incredible, I can’t wait to make these for my nephew’s forthcoming birthday. Thank you Jane 🥰 xx

    • Kate Nicholas on November 7, 2023 at 2:55 pm

      Could you swap the butter for stork, ive done that with your bronuts and they came out perfectly?

    • Jane's Patisserie on November 8, 2023 at 8:32 am

      Yes, you can!

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