Oreo Churros

Total Time: 40 minutes
Yield: 6 churro sandwiches


  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup -- minus 2 tablespoons -- all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 5 Oreo cookies crushed into crumbs
  • 1/2 cup white sugar
  • 1 pastry bag
  • 1/2 cup unsalted butter
  • 1/2 cup vegetable shortening
  • 3 cups powdered sugar
  • 1 tsp vanilla extract


  • Sift the flour, cocoa powder, and pulverized Oreos together in a small bowl and set them aside
  • Put the water and ½ cup of butter in a saucepan, then simmer until the butter's melted. Kill the heat but keep it on the burner. Add the flour mixture and stir until you get a smooth ball o' dough full of melted cookie crumbs.
  • Add the eggs and stir until the dough's totally mixed and a little sticky.
  • Preheat the oven to 425F. While it's warming up, line a baking sheet with parchment (or a silicone baking mat if you roll with the Sur La Table crowd). Put the dough in a pastry bag with a round tip. Squirt the dough into spiral rounds starting in the middle and sprawling out to about 2 ¼ inches, and push the back tip into the spiral to complete the circle.
  • Bake for about 22 minutes, or until they're crispy.
  • While they're cooking, time to make the filling. To do that, mix the butter, vanilla, and shortening together with the paddle attachment, then slowly add the powdered sugar on low.
  • Dump 1/2 cup of sugar into Ziploc. When the churros are cooled, add them one at a time to the bag and shake those suckers up to coat them completely. Repeat while making Talladega Nights jokes until they're all extra sugary.
  • Flip half the churros so the flat side's up. Cover them with the filling, then top them with the remaining cookies.