Oreo Churro Bites Recipe With Nutella Dip
Calories: 120kcal
Ingredients
- 12 Oreo cookies – broken into halves or quarters
- 1/2 cup all-purpose flour – for that churro batter structure
- 1/4 cup granulated sugar – to sweeten the dough
- 1 tsp baking powder – for a little puff
- 1/2 tsp salt – balance is key
- 1/2 cup milk – whole milk works best for richness
- 1 tsp vanilla extract – for that bakery smell
- 1/4 cup butter melted – keeps the churro dough soft
- 1/2 cup sugar + 1 tsp cinnamon – for coating the fried bites
- Nutella or your favorite chocolate-hazelnut spread – for dipping
- Vegetable oil – for frying enough to fill a small saucepan to 2 inches
Instructions
- Prep the dough
- In a bowl, mix flour, sugar, baking powder, and salt. Add milk, vanilla, and melted butter. Stir until smooth—you’re aiming for a slightly sticky batter.
- Prepare the Oreos
- Roughly break the Oreos into halves or quarters. Don’t pulverize—tiny chunks inside the dough are the best part.
- Combine dough and Oreos
- Gently fold Oreo pieces into the batter. Keep some chunks larger; they’ll give you that gooey center we all love.
- Heat the oil
- In a small saucepan, heat vegetable oil to 350°F (175°C). Use a thermometer if you have one—too hot and you’ll burn the outside before the center cooks.
- Shape and fry
- Scoop tablespoon-sized balls of the batter and gently drop them into the hot oil. Fry in batches to avoid overcrowding. Cook for 2–3 minutes per side until golden brown.
- Drain and coat
- Remove with a slotted spoon and drain on paper towels. While warm, toss in cinnamon sugar mixture until fully coated.
- Prepare the Nutella dip
- Slightly warm Nutella in the microwave for 15–20 seconds. Pour into a small bowl for dipping.
- Serve immediately
- Arrange the churro bites on a platter with the Nutella dip in the center. Bonus points for sprinkling extra cinnamon sugar on top.