Oreo Churros With Oreo Cream Dip

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.