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Preheat oven to 325F.
Get out a muffin pan. Roll aluminum foil into little cylinders the size you would like the middle of your donuts to be. Place one in each muffin cup and grease with cooking spray.
Use a hand mixer to combine cookie and sugar until incorporated.
Add milk, oil, vanilla, and egg; mix.
Slowly add flour, baking powder, and salt over top of cookie butter mixture. Mix until just combined.
Transfer to a ziploc bag, cut a small hole in one corner and pipe into muffin pan around the tin foil balls.
Bake 8 - 10 minutes, until donuts are golden brown. Allow to cool for a few minutes before removing them from the pan. Once you remove them, let them cool fully while you make the glaze. Push tin foil out right before glazing.
Whisk together melted butter and cookie butter. Once incorporated, add milk, water, vanilla, and powdered sugar; whisk. If the glaze is too thin, add more powdered sugar. If it's too thick, add more milk.
Dip donuts into the glaze and allow to set for 15 minutes before serving