cookies & (irish) cream doughnuts


Let’s continue our St. Patrick’s Day theme with an unexpected twist on breakfast – cookies and Irish Cream doughnuts! Modeled after the classic cookies and cream pairing, I swapped in Baileys Irish Cream for the cream.

Cookies and (Irish) Cream Doughnuts | Tutti DolciCrushed chocolate wafers mixed into the batter and sprinkled over the Irish Cream glaze add a fun and festive feel. A spoonful of yeast and baking powder keep the texture nice and light. Since the cake doughnuts are baked instead of fried, I call them guilt-free!

Cookies and (Irish) Cream Doughnuts | Tutti DolciCookies and (Irish) Cream Doughnuts | Tutti Dolci

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Cookies & (Irish) Cream Doughnuts

  • Yield: 12 doughnuts



  • 2 tsp Red Star PLATINUM Yeast
  • 2 Tbsp very warm water (120-130°F)
  • 2 cups cake flour (see note below)
  • 1 oz chocolate wafer cookies, crushed
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup low-fat buttermilk
  • 2 Tbsp Baileys Irish Cream
  • 1/2 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 2 Tbsp unsalted butter, melted


  • 1 cup powdered sugar, sifted
  • 1/8 tsp salt
  • 1 Tbsp unsalted butter, melted
  • 2 Tbsp Baileys Irish Cream
  • 3 Tbsp milk


  • 1 oz chocolate wafer cookies, crushed


  1. Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray. Whisk together yeast and warm water in a small bowl; set aside. Whisk together cake flour, crushed chocolate wafers, sugar, baking powder, and salt in a large bowl. Combine buttermilk, Baileys Irish Cream, vanilla, eggs, butter, and yeast mixture in a medium bowl; add to flour mixture and stir just until combined.
  2. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 2/3 full. Bake 6 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, spraying pan with nonstick spray in between batches.
  3. For the glaze, whisk together powdered sugar, salt, melted butter, Baileys Irish Cream, and milk in a small bowl until smooth. Set rack with doughnuts over a piece of wax paper. Dip doughnut tops into glaze and sprinkle with crushed chocolate wafers; let set on rack. Doughnuts taste best the first day; if desired, store unglazed overnight in an airtight container at room temperature and glaze before serving.


To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.


  • Calories: 230
  • Carbohydrates: 44

  1. These look amazing. I absolutely love the way you photograph the food for your blog.

    This flavour combination sounds wonderful. Well done!

  2. I made these yesterday evening after seeing this in the morning! I decided to just add cocoa instead of the cookies & halved the recipe to make only 6 doughnuts. They turned out great! I had gotten a doughnut pan for Christmas but I hadn’t used it yet and was waiting for a recipe that inspired me! Now I will have to try one without yeast to compare the texture etc.

    1. Hi Becky, thanks so much for letting me know! Glad you liked the doughnuts, now you will be hooked on using the pan ;).

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