Preheat oven to 350˚F. Lightly grease 2-3 donut pans.
In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt,
In a small bowl, whisk together the buttermilk, eggs, butter, and vanilla extract. Mix into the
flour mixture just until incorporated with no lumps. Gently fold in the crushed cookies.
Transfer the batter to a piping bag or a large Ziploc bag with the corner snipped off. Pipe the
batter into the prepared donuts pan. Each cavity should be about 2/3 full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 10-12
minutes. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely to
In a large bowl, beat together the cream cheese and powdered sugar. Beat in the milk,
peppermint extract and vanilla extract to create a smooth glaze.
Place the finely crushed cookies into a wide bowl. Place half of the cream cheese glaze into a
separate bowl and the remaining half into a pastry bag with a thin tip or a Ziploc bag with a small
piece of the corner snipped off.
Dip the top of each donut into the cream cheese glaze. Allow any excess to drip off, then
dip the glaze-covered doughnut into the crushed cookies to fully coat. Place back on the wire
rack, cookie-side up.
Drizzle the remaining glaze in the pastry bag over each of the donuts. Serve immediately