Chocolate Oreo flavored churros are shaped like cookies, baked until crunchy and then sandwiched with cream filling that tastes just like Oreo cookie filling.
I’m pretty excited to share this recipe with you guys today! Last year, J&J Snack Foods released Oreo churros. I still haven’t been able to find them, though I admit I stopped remembering to check in the freezer aisle after the first few months. Soon after they were released, my friend told me I should try making my own. Before I could get around to it, the creative geniuses at Buzzfeed made a version.
I haven’t yet tried their recipe, but I’m sure it is delicious and probably tastes just like the real ones, especially since they use a whole package of Oreos in their churro base and pipe the churros with the cream filling scraped from the Oreos! However, I was having a hard time parting with so many Oreos. Also, it turns out I lack the skill to quickly separate Oreos and scrape off filling. After about 6, I realized it would be far quicker for me to make a cream filling from scratch rather than continue to clumsily break my cookies while trying to separate them.
I found this Oreo cream filling recipe from Food Network which is pretty spot-on.
I also was dreading having to poke holes in all the churros and then pipe filling. So I started thinking of other ways to serve them. Perhaps just leave the cream as a dipping sauce?
And then I got the idea to shape the churros like Oreo cookies! Much like the churros cookies I made before.
My Oreo churro cookies start with a chocolate base. I used a black cocoa powder which better imitates the color of Oreos, but you can also use a dark brown cocoa powder and your churro cookies will just be a little lighter in color. I added a few crushed Oreos into the batter to give it more of that distinct Oreo cookie flavor.
I decided to bake rather than fry for a few reasons. It does make them slightly healthier. They also hold their cookie shape better when baked. I tried frying a few and they started to bend and a few of the spirals started to unravel. Also it’s easier to tell when they are done. The baked ones are done when they feel crisp to the touch. It was more of a guessing game with the fried ones, especially since the dough is black.
I piped them into small round cookies, baked them until crunchy, piped some cream on one half and ta-da! Homemade Oreo Churros. Mr. K was hovering over me the entire time hoping there would be messed up ones for him to eat. I had to keep swatting him away, but I let him enjoy them after I was done photographing. These were so fun to make and I’ll be making them again soon!
Baked Oreo Churros
Yield: 24 individual cookies (12 sandwich cookies)
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup minus 2 tbsp all-purpose flour
- 1/4 cup black onyx or very dark brown unsweetened cocoa powder
- 2 large eggs
- 5 Oreo cookies, finely crushed in a food processor until they are just crumbs (you do not need to separate out the cream filling)
- 1/2 cup granulated white sugar (for coating)
for the cream filling
- 1/2 cup unsalted butter
- 1/2 cup vegetable shortening
- 3 cups powdered sugar
- 1 tsp vanilla extract
1. In a small mixing bowl, sift together flour, cocoa powder and crushed Oreos. Set aside.
2. In a medium saucepan, add water and butter. Bring to a simmer and stir until butter is completed melted. Turn off heat, but leave saucepan on burner and add in flour mixture. Stir until everything is incorporated and becomes smooth dough ball that is uniform in color. The oreo cookie crumbs should melt into the dough completely from the heat of the butter. (Please note that the churro dough for this recipe is not sweet. It’s meant to get its sweetness from the sugar you will roll it in later and the cream. If you like your desserts very sweet, you may want to add about 1/4 cup of powdered sugar and mix into the dough until fully incorporated.) Add in eggs and stir into dough until fully mixed. Dough will lose its ball form and become slightly more sticky. Scoop dough into a pastry piping bag.
3. Preheat oven to 425F. Line two baking sheets with silicone baking mats. I used a Wilton #12 round piping tip, but if you don’t have one, you can also use other round piping tips about 1/2 inch in diameter at the end or you can snip a 1/2 inch off hole on the bottom of your bag. Pipe spiral cookie rounds onto your baking mats, starting in the middle and working your way out. I piped mine to be 2 1/4 inches in diameter. Slightly push in the tail end of your spiral so that it blends into the last outer spiral, making your cookies look more like circles. Space cookies two inches apart.
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