Description
Delicious churros filled with cookie dough cheesecake, offering a perfect blend of crispy and creamy textures.
Ingredients
Scale
- 1 cup water
- ¼ cup (½ stick) unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ cup edible cookie dough (either store-bought or homemade)
- Oil (vegetable or canola), for frying
- ½ cup granulated sugar mixed with 1 tablespoon cinnamon, for coating
Instructions
- In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium heat.
- Stir in for all-purpose flour until it forms a ball and then remove from heat.
- Add eggs one at a time and fully incorporate each before adding the next.
- For the filling, beat cream cheese until smooth, then mix in powdered sugar and cookie dough until creamy.
- Load churro dough into a piping bag and pipe 3-4 inch lengths onto a parchment-lined baking sheet.
- Fill each churro with the cookie dough cheesecake mixture using a separate piping bag.
- Heat oil in a deep fryer or pot to 375°F (190°C) and fry churros in batches for 2-3 minutes per side.
- Drain fried churros on paper towels.
- Roll warm churros in a mixture of granulated sugar and cinnamon to coat.
Notes
- Ensure the oil temperature is maintained for even frying.
- You can substitute homemade cookie dough if preferred.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 churro
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg