Name: Cookie Dough Stuffed Churros: The Ultimate Dessert Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 12-15 churros
Ingredients: 1 cup water; 1/2 cup (1 stick) unsalted butter; 1/4 teaspoon salt; 1 tablespoon granulated sugar; 1 cup all-purpose flour; 2 large eggs; Vegetable oil, for frying; 1/2 cup granulated sugar, for coating; 1 teaspoon ground cinnamon, for coating; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1 1/4 cups all-purpose flour, heat-treated (see instructions below); 1/2 cup mini chocolate chips; 2 tablespoons milk (if needed)

Cookie Dough Stuffed Churros: Prepare to experience a dessert revelation! Imagine biting into a warm, crispy churro, only to be greeted by a gooey, melt-in-your-mouth center of sweet, decadent cookie dough. It's a flavor explosion that will have you reaching for seconds (and thirds!).

While churros themselves boast a rich history, originating perhaps in Spain or Portugal and becoming a beloved street food staple throughout Latin America, the idea of stuffing them with cookie dough is a relatively modern, and undeniably genius, innovation. It's a playful fusion of textures and tastes that elevates the classic churro to a whole new level of indulgence.

What makes these Cookie Dough Stuffed Churros so irresistible? It's the perfect combination of textures: the satisfying crunch of the fried dough, followed by the soft, chewy cookie dough filling. The warm cinnamon-sugar coating complements the sweet cookie dough beautifully, creating a symphony of flavors that dance on your palate. Plus, let's be honest, who can resist the allure of cookie dough? This recipe takes that universally loved treat and combines it with another favorite, making it the ultimate comfort food. Get ready to impress your friends and family with this unforgettable dessert!

Ingredients:

For the Churros:

1 cup water
1/2 cup (1 stick) unsalted butter
1/4 teaspoon salt
1 tablespoon granulated sugar
1 cup all-purpose flour
2 large eggs
Vegetable oil, for frying
1/2 cup granulated sugar, for coating
1 teaspoon ground cinnamon, for coating

For the Cookie Dough Filling:

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups all-purpose flour, heat-treated (see instructions below)
1/2 cup mini chocolate chips
2 tablespoons milk (if needed)

Preparing the Cookie Dough Filling:

Okay, let's start with the cookie dough filling. This is the heart of our stuffed churros, and we want it to be perfect! The most important thing here is to heat-treat the flour. Raw flour can contain bacteria, so we want to make sure it's safe to eat. Don't worry, it's super easy!

Heat-Treating the Flour: Spread the flour in an even layer on a baking sheet. Bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until the flour reaches 165°F (74°C) in the center. You can use a food thermometer to check. Let the flour cool completely before using. This step is crucial for food safety, so don't skip it!
Creaming the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I like to use an electric mixer for this, but you can also do it by hand if you're feeling ambitious!
Adding the Vanilla and Salt: Beat in the vanilla extract and salt until well combined.
Mixing in the Flour: Gradually add the heat-treated flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cookie dough.
Adding the Chocolate Chips: Stir in the mini chocolate chips.
Adjusting the Consistency (if needed): If the cookie dough seems too dry, add milk, one tablespoon at a time, until it reaches a soft, pliable consistency. You want it to be easy to scoop and pipe.
Chilling the Cookie Dough: Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This will make it easier to handle when we stuff the churros.

Making the Churro Dough:

Now, let's move on to the churro dough. This is where the magic happens! Don't be intimidated; it's simpler than you might think.

Combining Water, Butter, Salt, and Sugar: In a medium saucepan, combine the water, butter, salt, and sugar. Bring to a boil over medium heat, stirring occasionally until the butter is melted.
Adding the Flour: Remove the saucepan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. This might take a minute or two, so keep stirring!
Cooling the Dough: Transfer the dough to a mixing bowl and let it cool slightly for about 5 minutes. This is important because we don't want to cook the eggs when we add them.
Adding the Eggs: Add the eggs one at a time, beating well after each addition. The dough will look a little curdled at first, but keep beating, and it will come together into a smooth, glossy dough.
Preparing the Piping Bag: Transfer the churro dough to a piping bag fitted with a large star tip. I prefer a closed star tip for that classic churro look.

Frying and Stuffing the Churros:

Alright, we're almost there! This is the fun part – frying and stuffing our churros with that delicious cookie dough.

Heating the Oil: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Maintaining the correct oil temperature is crucial for perfectly cooked churros. If the oil is too hot, the churros will brown too quickly on the outside and be raw on the inside. If the oil is too cold, they'll absorb too much oil and be greasy.
Piping the Churros: Carefully pipe 4-5 inch lengths of churro dough directly into the hot oil. Use kitchen shears or a knife to cut the dough at the tip of the piping bag. Don't overcrowd the pot; fry in batches to maintain the oil temperature.
Frying the Churros: Fry the churros for 2-3 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.
Removing the Churros: Use a slotted spoon or tongs to remove the churros from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Coating the Churros: While the churros are still warm, toss them in a mixture of granulated sugar and ground cinnamon. Make sure they're evenly coated for that perfect sweet and spicy flavor.
Preparing the Cookie Dough for Stuffing: Remove the chilled cookie dough from the refrigerator. If it's too firm to pipe, let it sit at room temperature for a few minutes to soften slightly. Transfer the cookie dough to a piping bag fitted with a small round tip.
Stuffing the Churros: Use a small knife or skewer to make a small hole in one end of each churro. Insert the tip of the piping bag into the hole and pipe the cookie dough filling into the churro until it's filled to your liking. Be careful not to overfill them, or the cookie dough might burst out when you bite into them.

Serving and Enjoying:

Finally, the moment we've all been waiting for! It's time to serve and enjoy our delicious cookie dough stuffed churros. These are best served warm, so the cookie dough is nice and gooey.

Serving Suggestions:

Serve immediately for the best taste and texture.
Dust with extra cinnamon sugar, if desired.
Serve with a side of chocolate sauce or caramel sauce for dipping.
Enjoy with a scoop of vanilla ice cream for an extra decadent treat.

Storage:

Leftover churros can be stored in an airtight container at room temperature for up to 2 days. However, they are best enjoyed fresh.
The cookie dough filling can be stored in the refrigerator for up to 3 days.

Tips and Tricks:

Don't overcrowd the pot when frying. Frying in batches ensures that the oil temperature remains consistent, resulting in perfectly cooked churros.
Use a deep-fry thermometer to monitor the oil temperature. This is crucial for achieving the right texture and preventing the churros from being undercooked or overcooked.
Make sure the churros are completely cooled before stuffing them with cookie dough. This will prevent the cookie dough from melting.
If the cookie dough is too firm to pipe, let it sit at room temperature for a few minutes to soften slightly.
Get creative with your fillings! You can use other types of cookie dough, Nutella, or even dulce de leche.

I hope you enjoy making these cookie dough stuffed churros as much as I do! They're a fun and delicious treat that's perfect for any occasion. Happy baking!

Conclusion:

And there you have it! These Cookie Dough Stuffed Churros are truly a dessert game-changer. I know, I know, it sounds a little over the top, but trust me on this one. The warm, crispy, cinnamon-sugar coated exterior gives way to a gooey, melt-in-your-mouth cookie dough center that's simply irresistible. It's the perfect combination of textures and flavors, a delightful indulgence that will have everyone begging for more. But why is this recipe a must-try? Well, beyond the obvious deliciousness, it's surprisingly easy to make. Yes, there are a few steps involved, but each one is straightforward and manageable, even for beginner bakers. Plus, the wow factor is off the charts! Imagine serving these at your next gathering – you'll be the star of the show, guaranteed. Forget boring old cookies; these stuffed churros are where it's at! Now, let's talk serving suggestions and variations, because the possibilities are endless! For a truly decadent experience, serve these warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce. Or, if you're feeling adventurous, try dipping them in Nutella or dulce de leche. A sprinkle of sea salt can also elevate the flavors and add a touch of sophistication. If you want to switch things up, consider experimenting with different cookie dough flavors. Peanut butter cookie dough would be amazing, or maybe even a funfetti cookie dough for a festive touch. You could also try adding chopped nuts or chocolate chips to the cookie dough for extra texture and flavor. For a healthier twist, you could even try using a whole wheat flour in the churro dough and a lower-sugar cookie dough recipe. Another fun variation is to play with the churro coating. Instead of just cinnamon and sugar, try adding a pinch of nutmeg or cardamom for a warmer, spicier flavor. You could also use a flavored sugar, like vanilla sugar or brown sugar. And don't forget the dipping sauces! A simple chocolate ganache, a tangy raspberry sauce, or even a creamy caramel sauce would all be delicious. I'm so excited for you to try this recipe! I truly believe that these Cookie Dough Stuffed Churros are a crowd-pleaser that will become a new favorite in your household. They're perfect for parties, special occasions, or just a fun weekend treat. So, what are you waiting for? Gather your ingredients, preheat your oven (or get your fryer ready!), and get ready to embark on a culinary adventure. I promise you won't regret it. And most importantly, I want to hear about your experience! Did you try any of the variations I suggested? Did you come up with your own creative twists? Share your photos and stories in the comments below. I can't wait to see what you create! Happy baking (and stuffing)! Let me know if you have any questions, and I'll do my best to help. Enjoy!