Cookies and Cream Baked Churros
Baked churros are such a fun treat! This version has crushed Oreo cookies running all throughout the batter, plus a thick crunchy crust of cookie crumbs on the outside too. Dunk them in this easy vanilla creme dip for the full cookies and cream experience!
You guys! I have the most incredible news.
😀 😀 😀 You can add chopped Oreos to pate a choux and it still works! 😀 😀 😀
Ok ok so maybe that’s not the most incredible news, but I’m still pretty psyched about it!
You see, a couple of weekends ago we took the kiddos to see the new SpongeBob movie. My boys are big SpongeBob fans.
Side note: don’t bother asking me anything about the movie because I slept through the whole thing. I had always hoped I’d be one of those fun moms who really gets into everything their kids like? I’m so not. How do those moms do it? I feel like that part of my brain that enjoys silly, asinine humor is just dead and gone. What is my problem??? I was annoyed and bored to tears and couldn’t bear the thought of putting up with almost 2 hours of nonsense so I just turned my head and caught some zzz’s. I know, I suck.
So besides my kids having a blast there was one other good thing that came out of that afternoon. As we’re walking out of the theater, I caught a glimpse of the concessions stand in my peripheral vision. What the…?
Oreo churros? Is that really a thing? Who is the evil genius/angel from heaven that came up with this idea?
I do not know but I owe them an eternal debt of gratitude.
Of course I scurried home as fast as my stubby little legs could carry me and worked out my own version of this killer creation. I was nervous that adding crushed cookies to the batter would mess with the chemistry of the pate a choux recipe, but it worked beautifully! Happy dance!
It all starts with this recipe for perfect pate a choux (check out the full tutorial with pics). I know it sounds French and therefore fancy, but trust me, it’s really no big deal. Butter and water, simmered in a pot, stir in some flour, and beat in a couple eggs. Pipe it out and bake it in a really hot oven and that’s all there is to it. That, and chopped up Oreos of course.
If you have ever had any trouble with cream puffs or eclairs collapsing I’m pretty sure I know what the problem was. You really need to bake them well done. They need to feel almost crisp before you take them out of the oven. You see, they are hollow inside, and full of steam, so they will soften up a lot as they cool. If they aren’t really well-set, firm-textured, and dry, they can deflate. I piped these with a 4B tip, so they were only about a half-inch in diameter, and they needed a full 16 minutes in a 425-degree oven. See what I mean?
Once your little lovelies are cool enough to handle, just brush them with melted butter, and then dredge them with chocolate cookie crumbs.
And don’t forget the vanilla creme dip!
My older son was jumping-out-of-his skin excited to try these. So maybe I do have a little bit of fun mom in me….?
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Baked Churros are such a fun treat! This version has crushed Oreo cookies running all throughout the batter, plus a thick crunchy crust of cookie crumbs on the outside too. Dunk them in this Easy Vanilla Creme dip for the full Cookies and Cream experience!
- 2 tablespoons melted butter
- 6 chocolate creme sandwich cookies, crushed or finely chopped
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract or vanilla bean paste
- Preheat the oven to 425 degrees F.
- Place the water, butter, sugar, and salt in a saucepan. Place over medium-high heat, until the butter is completely melted and the mixture is simmering.
- Add in the flour all at once, and continue to cook, stirring, for about 5 minutes, or until a film begins to form on the bottom of the pot.
- Transfer the mixture to a mixing bowl, and beat on medium speed.
- Drop in the eggs, one at a time. Allow each egg to become fully incorporated, before adding the next (about 30 seconds to a minute).
- Fold in the crushed cookies.
- Pipe the dough onto parchment-lined baking sheets, allowing about 3 inches in between each churro.
- Bake for 15-20 minutes, depending on size. Remove from the oven when they are puffed, golden brown, hollow, dry, and light.
- Brush each churro with melted butter and coat with cookie crumbs.
- Stir the powdered sugar, milk, and vanilla together.