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Cookie Dough Cheesecake-Stuffed Churros Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 76 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12 churros
  • Category: Dessert
  • Method: Frying
  • Cuisine: Spanish

Description

Delight in these Cookie Dough Cheesecake-Stuffed Churros, a decadent twist on the classic Spanish treat. Crispy fried churros are filled with a creamy, sweet cheesecake and chocolate chip cookie dough mixture, then rolled in cinnamon sugar for an irresistible finish. Perfect for a festive dessert or an indulgent snack.

Ingredients

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)

Filling

  • ½ cup cream cheese, softened
  • ¼ cup brown sugar, packed
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chip cookie dough (store-bought or homemade)

Coating

  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Prepare the dough base: In a medium saucepan, combine water, butter, granulated sugar, and vanilla extract. Bring to a boil over medium heat to melt the butter and dissolve the sugar.
  2. Make the churro dough: Once boiling, add the flour and salt all at once, stirring vigorously until the mixture forms a thick dough that pulls away from the pan sides. Remove from heat and let it cool for 5 minutes to avoid cooking the eggs instantly.
  3. Add eggs to dough: Stir in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and thick, ready for piping.
  4. Heat the oil: Heat oil in a deep frying pan or pot to 350°F (175°C), ensuring it’s hot enough for frying but not smoking.
  5. Prepare the filling: In a small bowl, blend together the softened cream cheese, brown sugar, powdered sugar, and vanilla extract until creamy. Fold in the chocolate chip cookie dough until fully incorporated.
  6. Fill the piping bag: Transfer the churro dough into a piping bag fitted with a small round tip. Also, fill a separate piping bag or use a spoon to fill the churros with the cookie dough cheesecake mixture.
  7. Pipe and fry churros: Carefully pipe the churro dough directly into the hot oil in 4-6 inch lengths, then fill the churros with the cheesecake cookie dough mixture. Fry the churros in batches for 2-3 minutes or until golden brown and crispy, turning as needed for even cooking.
  8. Drain and coat churros: Remove cooked churros from oil with a slotted spoon and drain on paper towels briefly. While still warm, roll each churro in the cinnamon and granulated sugar mixture until fully coated.
  9. Serve and enjoy: Serve the churros immediately while warm, optionally drizzled with extra caramel or chocolate sauce for an added indulgence.

Notes

  • Ensure the oil temperature remains steady at 350°F to achieve crispy churros without absorbing excess oil.
  • For easier filling, use a piping bag with a narrow tip for both the dough and the cheesecake filling.
  • Store leftover churros in an airtight container and reheat in the oven to preserve crispiness.
  • Cookie dough can be homemade or purchased; if using store-bought, ensure it’s safe to eat raw or use edible cookie dough recipes.
  • Handle hot oil carefully to avoid burns and fry churros in small batches to maintain oil temperature.

Find it online: https://slsrecipes.com/cookie-dough-cheesecake-stuffed-churros-recipe-2/