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Mini Chocolate Chip Cookie Doughnuts

Doughnuts and cookies together make the best sweet treat


Baked chocolate chip doughnuts, glazed and dipped in cookie crumbs are a totally irresistible, totally easy, homemade dessert.

This recipe is courtesy of Joy the Baker.


For the crumble:

  • 3 Tablespoons unsalted butter
  • 1/4 Cup light brown sugar
  • 1/2 Teaspoon ground cinnamon
  • Pinch of salt
  • 3/4 Cups all-purpose flour
  • 3 Tablespoons mini chocolate chips

For the doughnuts:

  • 1 Cup all-purpose flour
  • 3/4 Teaspoons baking powder
  • 1/4 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon freshly grated nutmeg
  • 1/3 Cup light brown sugar
  • 2 Tablespoons browned butter
  • 1 egg
  • 1/2 Cup whole milk
  • 1 Teaspoon vanilla extract
  • 1/3 Cup mini chocolate chips

For the glaze:

  • 1 1/2 Cup powdered sugar
  • Pinch of salt
  • 2 Tablespoons browned butter
  • 2 Tablespoons whole milk
  • Vanilla extract


For the crumble:

Melt butter in a small saucepan over medium-low heat. Stir in the brown sugar, cinnamon, and salt until just combined. Add the flour and quickly stir into the butter and sugar mixture. Continue to cook over low heat until the mixture is thoroughly combined and resembles wet sand. Cook over low heat for 3 minutes, before turning out onto a plate to cool. Once cooled, toss in the chocolate chips.

For the doughnuts:

Preheat the oven to 350 degrees F. Lightly grease two mini doughnut pans.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and sugar.

In a small saucepan over medium-low heat, melt the butter for the doughnuts and the glaze. Melt until the butter browns and smells nutty. Remove from the heat and transfer to a small bowl.

In a small bowl whisk together the egg, milk, and vanilla extract. Whisk in the browned butter.

Add the wet ingredients to the dry ingredients. Stir until no lumps of flour remain. Fold in the chocolate chips.

Dollop batter into the prepared pan using a small spoon. Smooth out and fill each doughnut in the pan ¾ full. Bake for 6-8 minutes. Remove from the oven and allow to cool in the pan before inverting onto a wire rack to cool completely.

For the glaze:

Whisk together the powdered sugar, salt, butter, milk, and vanilla extract until smooth and pourable. Add more milk or powdered sugar as necessary to adjust the consistency.

To assemble the doughnuts, dip them in the glaze, shake off any excess, and cover with crumb topping. Allow to set for 15 minutes before serving.