Doughkies- Doughnut+Cookies

By • May 26, 2015 0 Comments

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Author Notes: Received a call from my mother one day wondering why there isn't a doughnut cookie combo. My first thought was no, no, no there doesn't need to be a doughnut cookie combo. But then my mind would not stop thinking about how this could actually work. Then this turned into me having to try two different doughnut cookie treats in one day. Here are the results of the raised doughnut with chocolate chip cookie in the middle. The raised doughnut recipe I found from
I accidentally added a little extra yeast and sugar to my recipe and it worked out well. I also changed the steps in how they combined the ingredients and changed the icing. The chocolate chip cookie is from the Nestle Toll House cookie recipe with a little less sugar and an egg substitutes as the cookie will be still be doughy after frying. The below cookie dough recipe is a half batch since you will not need the full batch to make the doughkies. Fill free to make a whole batch of your favorite chocolate chip cookie recipe so you will have some dough left over to make cookies later in the week.
Amitha's Expression of Creativity


Makes between 15 and 20

Chocolate Chip Cookie

  • 1 cup and 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, soften
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 cup chocolate chips
  1. Combine flour, baking soda and salt in a bowl.
  2. Beat butter, granulated sugar and brown sugar in large mixing bowl until creamed together.
  3. Add vanilla extract, cornstarch and water and beat well.
  4. Gradually add in flour mixture.
  5. Fold in chocolate chips.
  6. Scoop and ball the dough with a small dough/ice cream scoop and place on a tray.
  7. Place in the refrigerator until the doughnut dough is ready.

Doughnut and icing

  • 1/2 cup water, warm
  • 2 packets and 1/2 tespoon active dry yeast
  • 1/4 cup and 1 tablespoon sugar
  • 3/4 cup 2% milk, lukewarm
  • 1/3 cup shortening
  • 2 eggs
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • oil for frying
  • Icing recipe
  • 2 tablespoons heavy cream- might need a little more
  • 1 teaspoon vanillia
  • 1 cup confectioner's sugar
  1. In a large bowl place yeast, warm water (not hot) and sugar. Let it sit for 5 minutes. If you don't see the yeast start to froth then the water was too hot or the yeast was bad.
  2. In a small pot place milk and shortening until the shortening has melted and let cool until lukewarm.
  3. Add lukewarm milk to the yeast mixture and add one cup of flour, salt and eggs. Mix until smooth.
  4. Add the remaining 3 cups of flour to make a soft dough.
  5. When dough starts to leaves sides of bowl, turn out onto lightly floured board. Knead until dough for two to three minutes.
  6. Place dough back into a lightly greased bowl and cover. Let it rise in a warm place until it doubles. About 1 1/2 hours.
  7. Retrieve the chocolate chip cookie dough and with a medium dough/ice cream scoop, scoop out the doughnut dough. I didn't need to grease the scoop but if it starts to stick grease the scoop
  8. Lightly flour your hands and place the chocolate chip cookie dough in the center of the doughnut dough and ball the doughnut dough around the cookie dough.
  9. Place on a lightly greased cookie sheet about 1 to 2 inches apart. loosely cover and let rise another 40 to 60 minutes.
  10. Mix heavy cream, vanilla and confectioner's sugar in a small bowl and set aside
  11. Heat oil in a large pot or dutch oven to 340-350 degrees Fahrenheit. The oil should be about 3 inches deep maybe a little more.
  12. Drop in 4 to 5 doughnuts into the hot oil at a time. When golden brown on one side flip and remove when golden brown on other side.
  13. Place on paper towels and glaze when the doughkies are still warm.

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