Crispy on the outside, and rich on the inside—these Oreo churros are everything you love about churros, but with a chocolatey cookies-and-cream twist.
Whether you’re serving them for dessert, a party treat, or a fun weekend indulgence, these churros are guaranteed to impress.
Oreo churros take the classic deep-fried dough and give it a bold, nostalgic upgrade. With crushed Oreo biscuits as the base, this recipe is ultra-simple and brings that familiar flavor in a totally new texture.
Instead of a traditional choux dough, we’re blending Oreos straight into the mix—no butter, no boiling, just blend, mix, pipe, and fry. It’s a fast, fuss-free dessert that’s perfect for Oreo lovers.
We also have a traditional recipe for churros in our website.
Grab These Ingredients
- Oreo Biscuits (biscuit)– These form the base of our churros. They bring in that signature deep cocoa flavor and sweetness.
- All-Purpose Flour – Helps give structure and hold to the batter.
- Egg – Binds everything together and gives the churros a soft, chewy inside.
- Milk – Helps loosen the batter to the right piping consistency.
- Granulated Sugar – To coat the churros after frying for a sweet, crunchy finish.
- Sunflower or Vegetable Oil – For deep frying; neutral in flavor and high in smoke point.
Special Tools You’ll Need
- Mixing Bowl – To bring your batter together
- Whisk – For blending your wet ingredients and ensuring a smooth batter.
- Sieve – Crucial for sifting the flour and Oreo crumbs to remove lumps.
- Piping Bag + Star Tip (Size 15) – To shape those classic churro ridges that fry up crisp and beautiful.
- Parchment Paper – Helps pipe out perfect shapes before frying.
- Deep Frying Pan or Pot – Wide enough to fry multiple churros evenly and safely.
OREO CHURROS
How to Prepare Oreo Churros
Carefully twist each Oreo cookie apart. Use a butter knife or spoon to scrape off the cream filling from the center and place it in a small bowl—we’ll use this later for our luscious dipping sauce.
Place only the plain Oreo biscuits (no cream) into a blender or food processor and blitz until they become a fine, dry crumb—similar to flour in texture. This will form the flavorful base of your churro dough.
The finer you crush the biscuits, the smoother your batter will be. Coarse crumbs can clog the piping tip and lead to uneven churros.
prepare the dough
In a large mixing bowl, combine your finely crushed Oreo crumbs with the sifted flour. Use a fine mesh sieve to ensure both are completely lump-free and evenly mixed.
Add the egg and milk and mix with a whisk until the mixture is fully combined and smooth.
If your dough feels too stiff to pipe, add a teaspoon of milk at a time until it loosens just enough. If it’s too wet, it may need a tiny dusting of flour.
Fit a piping bag with a star tip (Size 15) and fill it with the Oreo churro dough. Pipe long strips (about 4 inches) onto parchment paper, freeze for 30 minutes.
frying
Pour sunflower oil into a deep pan or frying pot until it’s about 2–3 inches deep. Heat to 170–180°C (340–355°F).
Carefully drop the parchment paper pieces (with churros) into the hot oil. After a few seconds, the paper will naturally detach—remove it with metal tongs.
Fry each churro for 3–4 minutes, turning occasionally, until they’re deep brown, crisp, and puffed slightly.
decorate
As soon as the churros come out of the oil, place them on a paper towel briefly to blot excess oil, then roll them in granulated sugar while still warm. The sugar sticks best when they’re hot.
Place the reserved Oreo cream in a small microwave-safe bowl. Add a splash of milk (about 1 tablespoon) and microwave in 10-second intervals, stirring between bursts, until fully melted and smooth.
You’ll end up with a rich, warm dip that pairs perfectly with the crunchy churros.
Suggested Serving
Serve your Oreo Churros hot, tossed in sugar, and dunked into the warm Oreo cream sauce. For an extra treat, sprinkle crushed Oreos or serve with whipped cream or vanilla ice cream.
Best Tips for Perfect Oreo Churros
- Always separate the cream first and only crush the biscuit part for the batter.
- Make sure the oil is hot enough (but not smoking) before frying.
- Sift the flour and crushed biscuits to avoid clogs in your piping tip.
- Use parchment strips for cleaner frying and less mess.
- Enjoy immediately while they’re crisp and warm!
FAQ Oreo Churros
Traditional frying works best, but you can try air frying at 200°C (390°F) for 8–10 minutes. Spray lightly with oil for crispiness.
You can prep and pipe them onto parchment ahead of time, freeze and then, fry when ready. Frying fresh gives the best texture.
You can still make these with a round tip but it will look a little suspicious or even cut a piping bag, but the ridged star tip gives the crispiest result.
Easy Oreo Churros Only 4 ingredients !
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 8 1x
Description
This recipe for Oreo churros will make you fall in love with easy desserts again. They’re flavorful, easy to make and need only 4 ingredients.
Ingredients
Churro dough
- 150 grams Oreo biscuits
- 60 grams all purpose flour
- 1 egg
- 50 grams milk
Frying
- Sunflower oil to deep fry
coating
- 50 grams sugar
Instructions
- Twist open the Oreos, remove the cream, and set it aside. Blend the biscuits into fine crumbs.
- Sift the Oreo crumbs and flour into a bowl. Add the egg and milk. Mix everything together until a thick, pipeable dough forms.
- Transfer the dough to a piping bag fitted with a star tip (size 15). Pipe strips onto parchment paper.
- Heat sunflower oil in a deep pan to 170–180°C (340–355°F).
- Fry for 3–4 minutes until crisp and dark. Remove and drain briefly.
- While hot, roll the churros in granulated sugar.
- Melt the reserved Oreo cream with a splash of milk in the microwave, stirring until smooth.
- Enjoy immediately with the warm Oreo cream dip.
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