Cookie Dough Cheesecake-Stuffed Churros

Indulge in these crispy, cinnamon-sugar-coated churros filled with a delicious cream cheese-infused cookie dough.

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Combine water, butter, sugar, and salt in a medium saucepan over medium heat. Stir until melted and boiling.
Add flour all at once, stirring vigorously until the dough forms a ball that pulls away from the sides.
Let the dough cool for about 5 minutes, then mix in eggs one at a time and fold in vanilla extract.
In a large bowl, beat together cream cheese and butter until smooth. Add sugars, vanilla, and mix well.
Gradually incorporate heat-treated flour and pinch of salt, then fold in mini chocolate chips. Refrigerate the filling.
Fill a piping bag with churro dough and pipe churros about 6 inches long onto parchment paper.
Heat vegetable oil to 350°F and fry churros until golden brown, about 2–3 minutes per side.
Remove churros and roll in cinnamon sugar mix immediately.
Once cooled slightly, fill each churro with the cookie dough cheesecake filling using a piping bag.

Heat-treat flour in the oven at 350°F for 5 minutes. If a piping bag isn’t available, use a ziplock bag with a corner cut off.