4 Ingredient Oreo Churros | Easy Cookies and Cream Churros Recipe
145kcal
Ingredients
- 24 finely crushed Oreos
- 1/2 cup all purpose flour
- 2 whole eggs
- 4 tbsp milk
- (optional) condensed milk for dipping
Method
1. Finely crush the Oreos.
- Add all 24 Oreo cookies to a food processor and process until they become very fine crumbs. You want the cookies finely ground so the finished Oreo churro dough can be easily piped.
2. Make the Oreo churro dough.
- Transfer the crushed Oreos to a mixing bowl. Add the all-purpose flour, eggs, and milk. Mix thoroughly until all four ingredients are completely incorporated and a thick, pipeable dough forms.
3. Chill the dough.
- Transfer the 4 Ingredient Oreo Churros mixture into a piping bag fitted with a churro or large star tip. Refrigerate the dough to allow it to firm up. Chilling makes the mixture easier to pipe and helps the churros maintain their shape while frying.
4. Pipe the mini churros.
- Cut parchment paper into individual strips or squares. Pipe the chilled Oreo churro dough directly onto each piece of parchment paper, creating churros in your desired length.
5. Heat the frying oil.
6. Fry until crispy.
- Carefully transfer the churros into the hot oil and fry for approximately 2–3 minutes, turning as necessary so they cook evenly. Work in small batches and watch them closely to prevent the Oreo coating from burning.
7. Drain and serve.
- Carefully remove the crispy Oreo churros from the oil and allow the excess oil to drain. Let them cool just enough to safely eat, then serve warm and enjoy!
Notes
• Finely crush the Oreos into a very fine crumb so they combine smoothly with the flour, eggs, and milk and can pass easily through the piping tip.
• For the best 4 Ingredient Oreo Churros, refrigerate the prepared dough before piping. Chilling helps firm the mixture and allows the churros to hold their ridged shape better during frying.
• Pipe the Oreo churro dough onto individual strips of parchment paper. This makes it easier to transfer the delicate churros into the hot oil without losing their shape.
• Keep the frying oil around 340°F (171°C). Oreo crumbs are dark and can burn more quickly than traditional churro dough, so avoid using excessively hot oil.
• Fry the Oreo churros for approximately 2–3 minutes, watching them carefully and turning as necessary for even cooking.
• Avoid overcrowding your frying pot. Frying in small batches helps maintain a consistent oil temperature and creates crispier churros.
• These homemade Oreo churros are best served fresh and warm. You can serve them on their own or pair them with melted chocolate, vanilla glaze, or a cookies-and-cream dipping sauce.
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