Street food, meet the supermarket. Two of the greatest desserts collide for a treat nobody can resist: Oreo Churros. Crispy churros get an upgrade coated in the classic chocolatey Oreo crumb, but the creamy dip is the real winner here. It's sweet but slightly tangy from the cream cheese, and tastes a lot like the filling you'd find in an Oreo cookie. You can use any flavor Oreo you like here, which makes your flavor possibilities endless.


Credit: Antonis Achilleos; Styling: Rishon Hanners

Recipe Summary

30 mins
1 hr
Serves 18 (serving size: about 3 churros)


Ingredient Checklist


Instructions Checklist
  • Separate cookies, and scrape cream filling into a small bowl, reserving cookies in a separate medium bowl. Transfer cream filling to the bowl of a stand mixer fitted with paddle attachment. Add whipped topping, cream cheese, powdered sugar, 2 tablespoons of the butter, and 1/4 teaspoon of the salt, and beat on medium speed until creamy and smooth, about 2 minutes, stopping to scrape down sides as needed. Transfer to a medium bowl, and set Oreo Cream Dip aside.

  • Pulse reserved cookies in a food processor until cookies become fine crumbs. Reserve 2 tablespoons crumbs. Pour remaining crumbs into a medium bowl, and stir in granulated sugar and 1/4 teaspoon of the salt. Transfer to a shallow dish, and set Oreo crumb mixture aside.

  • Combine water, remaining 6 tablespoons butter, and remaining 1/2 teaspoon salt in a large saucepan over medium; bring to a simmer, stirring occasionally. As soon as the mixture begins to simmer, add flour all at once, and quickly stir with a wooden spoon until completely incorporated, about 30 seconds. 

  • Transfer mixture to the bowl of a stand mixer fitted with paddle attachment. Beat on medium speed until dough is smooth, about 3 minutes. Add egg, and beat until completely incorporated, about 20 seconds. Stir in reserved 2 tablespoons cookie crumbs. Transfer dough to a pastry bag fitted with a 1/3-inch open star tip. 

  • Pipe 4-inch-long ropes of batter onto parchment paper-lined baking sheets. Refrigerate churros until firm, about 30 minutes. 

  • Meanwhile, pour oil to a depth of 2 1/2 inches into a large Dutch oven; heat over medium-high to 350°F. Working in batches, fry chilled churros, turning once, until golden brown, about 1 1/2 to 2 minutes per side. Using a slotted spoon or spider, transfer churros to Oreo crumb mixture, allowing excess oil drip back into Dutch oven. Using a spoon, carefully roll churros in crumb mixture to fully coat. Serve immediately with Oreo Cream Dip.