Description
These Cookie Dough Cheesecake-Stuffed Churros are a decadent twist on the classic fried treat, featuring a rich and creamy cookie dough cheesecake filling encased in a crispy, golden churro shell. Coated in cinnamon sugar, they offer a perfect balance of crunchy exterior and luscious sweet interior, ideal for dessert lovers seeking an indulgent homemade delight.
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 Churro Dough: In a medium saucepan, combine water, butter, granulated sugar, and vanilla extract. Bring to a boil over medium heat. Once boiling, add the flour and salt all at once, stirring vigorously until a dough forms and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Add Eggs: Once cooled, add eggs one at a time, mixing thoroughly after each addition until the dough is thick, smooth, and cohesive.
- Heat Oil: Heat oil in a deep frying pan or pot to 350°F (175°C), ensuring sufficient oil depth for frying churros evenly.
- Prepare Filling: While oil heats, mix together brown sugar, softened cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth and creamy. Fold in the chocolate chip cookie dough until well combined.
- Fill Piping Bag: Transfer the churro dough into a piping bag fitted with a small round tip. Then, fill a separate piping bag or another container with the cookie dough cheesecake mixture for stuffing.
- Pipe and Fill Churros: Pipe churro dough directly into the hot oil carefully. As you pipe a length, use a spoon or piping technique to inject the cookie dough cheesecake filling inside the churro dough, ensuring each churro is stuffed.
- Fry Churros: Fry the stuffed churros in batches for 2-3 minutes, or until they are golden brown and crispy on the outside. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
- Coat with Cinnamon Sugar: In a shallow bowl, mix granulated sugar and ground cinnamon. Roll each warm churro in this mixture until fully coated and sticky for a sweet, textured finish.
- Serve: Serve the churros immediately while warm. Optionally drizzle with caramel or chocolate sauce for extra indulgence.
Notes
- Ensure the oil temperature remains steady at 350°F for crispy churros without absorbing excess oil.
- Do not overfill the churros with filling to avoid bursting while frying.
- Use fresh eggs to ensure proper dough consistency.
- The filled churros are best enjoyed fresh and warm for optimal texture and taste.
- Store leftover filling separately in the refrigerator and use within 2 days.
