Description
Indulge in these irresistible Cookie Dough Cheesecake Stuffed Churros, a delicious Mexican-American fusion dessert that combines crispy fried churros with creamy cheesecake and decadent cookie dough fillings. Perfectly cinnamon-sugar coated and filled with rich, smooth textures, these churros are a fun and delightful treat for any occasion.
Ingredients
Scale
For the Churros:
- 1 cup water
- 1/4 cup unsalted butter
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- Vegetable oil for frying
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour (heat-treated)
- 1/4 cup mini chocolate chips
Instructions
- Prepare the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Chill in the refrigerator until firm enough to pipe.
- Make the Cookie Dough: In a bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and well combined. Mix in the milk and vanilla extract, then stir in the heat-treated flour and mini chocolate chips. Chill the dough until firm for easier piping.
- Prepare the Churro Dough: In a saucepan over medium heat, combine water, unsalted butter, granulated sugar, and salt. Bring the mixture to a boil, then remove from heat. Immediately stir in the all-purpose flour until a dough forms and pulls away from the sides of the pan. Let the dough cool slightly.
- Incorporate the Eggs: Beat in the eggs one at a time into the churro dough until the mixture is smooth, glossy, and well combined.
- Pipe and Fry Churros: Transfer the churro dough into a piping bag fitted with a large star tip. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Pipe 4–5 inch strips of dough into the hot oil, cutting them off with scissors. Fry each churro for 2-3 minutes per side until they are golden brown and crispy. Drain on paper towels.
- Coat Churros: While still warm, roll the churros in a mixture of granulated sugar and ground cinnamon to coat evenly.
- Fill the Churros: Once cooled enough to handle, use a skewer to carefully create a tunnel through the center of each churro. Transfer both the cheesecake filling and cookie dough to separate piping bags. Pipe the cheesecake filling first, then add a bit of cookie dough into the center of each churro for a delicious dual filling.
- Serve: Serve the stuffed churros immediately for the best texture and flavor experience.
Notes
- Heat-treat the flour for the cookie dough by microwaving it in a bowl for 1 minute, stirring every 15 seconds to ensure safety from raw flour bacteria.
- Churros are best enjoyed fresh and warm, but can be reheated in the oven at 350°F for 5 to 7 minutes if needed.
