Cookie Dough Cheesecake-Stuffed Churros

These indulgent churros take the classic cinnamon-sugar treat to a whole new level by stuffing them with a creamy cookie dough cheesecake filling. Crispy on the outside, gooey on the inside, and drizzled with chocolate sauce, they’re the ultimate dessert mashup. Perfect for parties or indulgent cravings, these churros are sure to impress.

Why You’ll Love This Recipe:

• Crispy & Creamy : The contrast between the crunchy churro shell and the rich, cookie dough-filled cheesecake center is irresistible.
• Fun & Unique : A creative twist on traditional churros that’s sure to wow your guests.
• Customizable : Add your favorite cookie dough or toppings like sprinkles or caramel drizzle for extra flair.

📝 Ingredients (Serves 6–8):

For the Churros:

• 1 cup water 💧
• 1/4 cup butter 🧈
• 1 tablespoon sugar 🍬
• 1/4 teaspoon salt 🧂
• 1 cup flour 🫓
• 2 eggs 🥚

For the Cookie Dough Cheesecake Filling:

• 8 ounces cream cheese , softened 🧀
• 1/4 cup powdered sugar 🍰
• 1/2 cup edible cookie dough 🍪

For Frying and Coating:

• Oil for frying (vegetable or canola oil works well) 🛢️
• Cinnamon sugar (mix 1/2 cup sugar with 1 teaspoon cinnamon) 🌿

For Serving:

• Chocolate sauce for drizzling 🍫

👩‍🍳 Instructions:

Step 1: Make the Churro Dough 🫓

1. In a medium saucepan, bring the water, butter, sugar, and salt to a simmer over medium heat. Stir until the butter melts.
2. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth ball forms and pulls away from the sides of the pan.
3. Let the dough cool slightly, about 5 minutes.
4. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Step 2: Prepare the Cookie Dough Cheesecake Filling 🍪

1. In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
2. Fold in the edible cookie dough until evenly distributed. Chill the mixture in the refrigerator while you prepare the churros.

Step 3: Fry the Churros 🔥

1. Heat oil in a deep fryer or large pot to 350°F (175°C).
2. Transfer the churro dough to a piping bag fitted with a star tip.
3. Pipe strips of dough directly into the hot oil, using scissors or a knife to cut the dough as you pipe. Fry the churros in batches for 2–3 minutes per side, or until golden brown and crispy.
4. Remove the churros with a slotted spoon and drain briefly on paper towels.

Step 4: Fill and Coat the Churros 🎉

1. While the churros are still warm, use a small knife or skewer to make a small hole in one end of each churro.
2. Transfer the chilled cookie dough cheesecake filling to a piping bag and pipe the filling into the churros until they feel slightly firm.
3. Roll the filled churros in the cinnamon sugar mixture to coat evenly.

Step 5: Serve and Enjoy 🍫

1. Arrange the stuffed churros on a serving plate. Drizzle generously with chocolate sauce for an extra decadent touch.
2. Serve immediately for the best texture—crispy on the outside, creamy on the inside.

💡 Tips for Success:

• Edible Cookie Dough : Use store-bought edible cookie dough or make your own egg-free version to ensure it’s safe to eat raw.
• Piping Tip : If you don’t have a star tip, you can snip the end of the piping bag to create a simple round shape.
• Storage : These churros are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 4 hours. Reheat in the oven at 350°F for 5 minutes to restore crispiness.

⏰ Time Breakdown:

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

📊 Nutritional Information (Per Serving, Makes 8):

• Calories: 380 kcal
• Protein: 6g
• Carbohydrates: 40g
• Fat: 22g

These Cookie Dough Cheesecake-Stuffed Churros are the ultimate dessert experience—crispy, creamy, and utterly indulgent. Whether you’re hosting a party or treating yourself, this recipe is a showstopper. Whip up a batch, drizzle with chocolate, and savor every bite—it’s pure dessert magic!