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Oreo Churros

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Oreo Churros

Published on January 16, 2021
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Cook Time: 45 minutes
Serving Size: 12 servings
    For the Oreo Churros:
    • 10 Oreos, cookie parts only
    • 1 cup all-purpose flour
    • 1/4 cup extra dark cocoa powder
    • 1 teaspoon salt
    • 1 cup water
    • 1/2 cup unsalted butter
    • 2 large eggs
    • 1/2 cup sugar, for dusting
    For the Filling:
    • 1/2 cup unsalted butter, softened
    • 1 teaspoon vanilla extract
    • 1/2 cup vegetable shortening
    • 3 cups powdered sugar, sifted
    • Cream filling from 10 Oreos
      For the Oreo Churros:
      • Preheat oven to 425 degrees, and line 2 baking sheets with silicone baking mats.
      • Separate Oreo insides from the cookies and place into 2 separate bowls.
      • In the bowl of a food processor, grind Oreo cookies until the texture resembles sand. Set aside.
      • In a small bowl, sift together flour, cocoa, salt and Oreo crumbs.
      • In a small saucepan, combine water and butter. Bring to a simmer until butter is melted. Turn off heat and add flour mixture, mixing until combined. Stir in eggs. Transfer to a pastry bag with a star tip.
      • On prepared baking sheets, pipe spiral cookies about 2 1/2 inches in diameter (approximately 12 cookies). Bake for 20 to 25 minutes until slightly crispy. Once slightly cooled, toss churros in sugar and set aside.
      • Turn half of the churro cookies over, and pipe cream filling onto them. Top with the other half of the churro cookies and serve!
      For the Filling:
      • In a stand mixer fitted with the paddle attachment, add butter, vanilla and shortening, and mix on high speed until fluffy and light.
      • Gradually add powdered sugar on low speed, then add the cream from Oreos.
      • Transfer to a pastry bag fitted with a round tip.


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