Get ready to experience the ultimate indulgence with our Oreo Churros recipe. Combining the beloved flavors of Oreo cookies with the classic Spanish treat, these churros are a delightful twist on a traditional favorite. Crispy on the outside, soft on the inside, and filled with a rich Oreo cream filling, these churros are sure to satisfy your sweet cravings and leave you craving more.
In our household, Oreo Churros have become a cherished treat reserved for special occasions and lazy weekend mornings. I still remember the first time I made them for my family – the anticipation in the air as the sweet aroma of chocolate filled the kitchen. My husband and kids gathered around eagerly, watching as I piped the churro dough onto the baking sheets, their mouths watering in anticipation. As the churros baked to golden perfection, we couldn’t resist sneaking a taste of the Oreo cream filling, its velvety texture and rich flavor melting in our mouths. When the churros emerged from the oven, crispy and coated in sugar, we knew we were in for a real treat. The combination of crunchy cookie crumbs and fluffy churro dough was simply irresistible, and we found ourselves reaching for seconds before we knew it. Since that day, Oreo Churros have become a beloved family favorite, a symbol of joy, indulgence, and the simple pleasures of homemade treats shared with loved ones.
Why This Oreo Churros Recipe Will Win Your Heart:
- A unique fusion of classic churros and everyone’s favorite Oreo cookies, offering a delightful twist on a beloved treat.
- Crispy, golden churros with a soft, fluffy interior, perfect for satisfying your sweet tooth.
- Decadently filled with a creamy Oreo filling, adding an extra layer of indulgence to every bite.
- Easy-to-follow instructions make this recipe accessible to both novice and experienced bakers alike.
Ingredients:
- 10 Oreo cookies (cookie parts only)
- 120 grams (1 cup) all-purpose flour
- 25 grams (1/4 cup) extra dark cocoa powder
- 1 teaspoon salt
- 240 milliliters (1 cup) water
- 113 grams (1/2 cup) unsalted butter
- 2 large eggs
- 100 grams (1/2 cup) sugar, for dusting
Filling:
- 113 grams (1/2 cup) unsalted butter, softened
- 1 teaspoon vanilla extract
- 113 grams (1/2 cup) vegetable shortening
- 360 grams (3 cups) powdered sugar, sifted
- Cream filling from 10 Oreo cookies
Directions:
- Preheat the oven to 220°C (425°F) and line 2 baking sheets with silicone baking mats.
- Separate the Oreo insides from the cookies and place them into 2 separate bowls.
- Using a food processor, grind the Oreo cookies until the texture resembles sand. Set aside.
- In a small bowl, sift together the flour, cocoa powder, salt, and ground Oreo crumbs.
- In a small saucepan, combine the water and butter. Bring to a simmer until the butter is melted. Turn off the heat and add the flour mixture, stirring until combined. Stir in the eggs. Transfer the mixture to a pastry bag fitted with a star tip.
- On the prepared baking sheets, pipe spiral churros about 2 1/2 inches in diameter (approximately 12 churros). Bake for 20 to 25 minutes until slightly crispy. Once slightly cooled, toss the churros in sugar and set aside.
- Turn half of the churro cookies over and pipe the cream filling onto them. Top with the other half of the churro cookies and serve immediately.
Filling:
- In a stand mixer fitted with the paddle attachment, add the softened butter, vanilla extract, and vegetable shortening. Mix on high speed until fluffy and light.
- Gradually add the powdered sugar on low speed, then add the cream from the Oreo cookies.
- Transfer the filling to a pastry bag fitted with a round tip for easy piping.
Notes:
- Be sure to use only the cookie parts of the Oreos for the churros, reserving the cream filling for the filling.
- These Oreo Churros are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven before serving for optimal crispiness.
