Description
Indulge in these irresistible Cookie Dough Cheesecake-Stuffed Churros, combining the crispy, golden exterior of classic churros with a rich, creamy filling made of luscious cheesecake and cookie dough. Perfectly fried and rolled in cinnamon sugar, these churros offer a delightful twist on a beloved treat that’s sure to impress at any dessert table.
Ingredients
Scale
Churro Dough
- 1 cup water
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 large eggs
- Oil for frying (vegetable or canola)
Cookie Dough Cheesecake Filling
- ¼ cup brown sugar, packed
- ½ cup cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chocolate chip cookie dough (store-bought or homemade)
Cinnamon Sugar Coating
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the Dough: In a medium saucepan, combine water, unsalted butter, granulated sugar, and vanilla extract. Bring to a boil over medium heat, then immediately add the flour and salt all at once. Stir vigorously until the mixture forms a dough that pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Add Eggs: Once the dough has cooled slightly, incorporate the eggs one at a time, mixing well after each addition until the dough is thick, smooth, and cohesive.
- Heat Oil: In a deep frying pan or pot, heat the oil to 350°F (175°C) for frying the churros.
- Make Filling: In a small bowl, mix brown sugar, softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the chocolate chip cookie dough until fully combined.
- Pipe Filling: Transfer the cheesecake-cookie dough mixture into a piping bag fitted with a small round tip for easy filling of the churros.
- Fry Churros: Using a separate piping bag or spoon, carefully pipe the churro dough into the hot oil in short strips. Fry in batches for 2-3 minutes or until golden brown and crispy. Remove churros from oil and drain on paper towels.
- Stuff Churros: Immediately after frying, fill each churro with the cookie dough cheesecake mixture by piping the filling inside while the churros are still warm.
- Coat with Cinnamon Sugar: In a shallow bowl, mix granulated sugar and ground cinnamon. Roll each filled churro in the cinnamon sugar mixture until fully coated.
- Serve: Serve the churros immediately while warm. Optionally, drizzle with extra caramel or chocolate sauce for an added decadent touch.
Notes
- Ensure the oil temperature remains steady at 350°F to achieve the perfect crispy texture without absorbing excess oil.
- Do not overfill the churros with the cheesecake mixture to prevent bursting during frying.
- Use a sturdy piping bag for both the churro dough and filling to maintain shape and ease of assembling.
- For a homemade cookie dough, avoid raw eggs to keep the filling safe to eat.
- Consume churros shortly after preparation for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-inspired
