Chocolate Chip Cookie Dough Custard Doughnuts

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Chocolate Chip Cookie Dough Doughnuts


I hope I am not the only one who gets excited about doughnuts.

I LOVE doughnuts.

Like really seriously love them.

Chocolate Chip Cookie Dough Doughnuts


I know it’s not cool to love sugary, fried dough, but I do, and I cannot help it. The fact that I will be spending a week at the beach, supposedly in a swimsuit, in front of other people, in just a few short weeks should have kept me away.

Should, but it didn’t.


Cookie Dough Doughnuts


And if that is not enough, I went ahead and filled the sugary fried dough balls with custard. Chocolate Chip Cookie Dough Custard, and then frosted them with Nutella.  I may as well just strap myself to the treadmill for the next 30 days.



Wanna know something…it would be totally worth it.


Cookie Dough Doughnuts


Chocolate Chip Cookie Dough Custard Doughnuts

Yield: 15 doughnts


  • Custard:
  • 1/2 cup of dark brown sugar
  • 1/2 tsp salt
  • 2 Tbsp cornstarch
  • 1 cup of milk
  • 1/2 cup of heavy cream
  • 1 Tbsp butter
  • 1 tsp vanilla
  • 1/4 cup mini chocolate chips
  • For the doughnuts:
  • 1 Cup of milk
  • 2 Tbsp sugar
  • 1 Envelope of active dry yeast {I use Red Star platinum}
  • 3 1/2 Cups of flour {I use King Arthur}
  • 1 tsp salt
  • 2 Tbsp butter {melted}
  • 2 eggs {lightly beaten}
  • oil for frying and nutella for frosting


  • Custard:
  • whisk together the sugar, salt, and cornstarch
  • stir in the milk and cream
  • bring to a boil over med - heat
  • stirring constantly, reduce the heat and allow to thicken {custard is ready when it will coat the back of a wooden spoon}
  • stir in the butter and vanilla
  • cover and chill until ready to use {at least 30 minutes}
  • the custard will thicken as it cools
  • stir in the chocolate chips when you are ready to fill doughnuts
  • Doughnuts:
  • heat the milk and sugar - to about 120 degrees
  • whisk together the yeast, 2 cups of the flour, and the salt
  • stir in the milk, butter, and eggs
  • add enough remaining flour to keep the dough from being too sticky
  • knead until you have a smooth ball
  • cover and let rise until doubles {about an hour}
  • roll the dough to 1/2 inch thickness
  • cut using a 2 inch round cookie cutter
  • stretch each circle to about 2 1/2 inches
  • place 1 tsp of custard in the center
  • top with another round
  • FIRMLY press the edges together {I actually went back and cut each filled doughnut again with my cookie cutter to ensure the edges were sealed well}
  • cover the doughnuts and let rise for about 30 minutes
  • heat your oil {at least 3 inches} to about 375
  • once the oil is ready,fry no more than two at a time
  • drain on a brown paper bag
  • once cooled, frost
  • these doughnuts are best eaten the first day, but leftover should be kept in the refrigerator


recipesource | French Press


Cookie Dough Doughnuts


If for some CRAZY reason you have leftovers,  {ours lasted a whole 2 hours} make sure you keep them in the fridge- they are custard filled.

And I really am sorry about the extra cardio these will no doubt require.


Cookie Dough Doughnuts




a few other goodies

Pumpkin Apple Cider Doughnuts



Baked Buttermilk Doughnuts

Glazed Doughnuts


Skinny Cider Doughnuts