Okay, if you’re a fan of churros and Biscoff, this is your moment.
These Biscoff Churro Bites are crispy, sugary, golden on the outside, soft and gooey on the inside, and loaded with a creamy Biscoff center.
It’s like if your favorite fair snack and cookie butter had a dessert baby—and you can make them at home in under 30 minutes.
Super simple, no fancy gear, and a serious crowd-pleaser.
Why I Love This Recipe
This one’s always a hit when I bring it to get-togethers or make it for a weekend treat. I started making these when I had leftover Biscoff spread from a cheesecake recipe, and wow—these little guys disappeared in minutes. Everyone always thinks they’re harder to make than they really are.
- You don’t need a deep fryer—just a pan!
- The filling stays creamy even after frying.
- Great make-ahead dessert for parties or casual snacks.
- You can freeze them and reheat whenever.
What You’ll Need
- 1 cup water
- 2 ½ tablespoons granulated sugar
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup Biscoff spread, chilled and scooped into small balls
- Oil for frying (vegetable or canola)
- ½ cup granulated sugar (for coating)
- 1 tablespoon cinnamon
Pro Tips
- Chill the Biscoff into small scoopable balls before stuffing—it makes them easier to work with.
- Use a piping bag with a star tip if you want that classic churro texture.
- Roll the bites in cinnamon sugar right after frying so it sticks best.
- If the dough feels too thick, beat it longer with the egg.
- Use a cookie scoop to portion the dough evenly.
Tools Required
- Medium saucepan
- Wooden spoon
- Mixing bowl
- Hand mixer or strong whisk
- Parchment paper
- Cookie scoop
- Slotted spoon
- Plate with paper towels
- Small bowl for cinnamon sugar
- Piping bag or ziplock (optional)
Substitutions and Variations
- No Biscoff? Use Nutella, peanut butter, or cookie dough centers.
- Bake Instead of Fry: Use an air fryer at 375°F for 8–10 mins.
- Spice Twist: Add pumpkin pie spice to the cinnamon sugar mix.
Make Ahead Tips
- Freeze un-fried, filled churro bites on a tray, then store in a freezer bag. Fry straight from frozen.
- Make dough up to 2 days ahead and keep it in the fridge.
- Roll cinnamon sugar the day before and store in a sealed container.
How Many Servings:
Makes about 20–24 bites
Time to Cook:
About 30 minutes total
Recipe + Instructions
Step 1: Heat the base
Add 1 cup water, 2 ½ tablespoons sugar, ½ teaspoon salt, and 2 tablespoons butter to a saucepan over medium heat. Stir until butter is melted and mixture starts to boil.
Step 2: Add the flour
Turn off the heat. Stir in 1 cup flour all at once and mix quickly with the wooden spoon until it forms a dough ball and pulls away from the pan sides.
Step 3: Add egg and vanilla
Let dough cool 5 minutes, then transfer to a mixing bowl. Add 1 teaspoon vanilla and 1 large egg. Beat until smooth and sticky.
Step 4: Scoop and fill
Scoop about 1 tablespoon of dough, flatten slightly, place one chilled Biscoff ball in the center, and wrap dough around it to seal. Repeat.
Step 5: Fry
Heat oil to 350°F. Carefully lower churro bites into oil, 4–5 at a time. Fry for 2–3 minutes, flipping once, until golden brown. Remove with slotted spoon.
Step 6: Roll in cinnamon sugar
While still warm, roll each bite in a mix of ½ cup sugar and 1 tablespoon cinnamon until fully coated.
Leftovers & Storage
- Store in an airtight container at room temp for 1–2 days.
- Reheat in an oven or air fryer at 350°F for 5 minutes.
- Freeze after frying: reheat from frozen in air fryer or oven.
Why This Recipe Works (Quick Science)
- Boiling water and butter cooks the flour, gelatinizing starch so the dough can puff when fried.
- Adding egg gives structure and that soft chewy inside.
- Chilling the Biscoff keeps it from melting too fast inside.
Common Mistakes
- Dough too hot when adding egg – it’ll scramble! Let it cool a few minutes first.
- Frying too many at once drops oil temp—fry in small batches.
- Biscoff not cold enough will leak out when frying. Keep it firm!
What to Serve With
- Extra melted Biscoff for dipping
- A scoop of vanilla or cinnamon ice cream
- Drizzle of caramel or chocolate sauce
- Cold milk or a creamy latte
FAQ
Can I bake these instead?
Yes! Try 375°F in the oven or air fryer for 8–10 minutes, but they won’t be as crispy.
What’s the best oil for frying?
Use vegetable or canola—they have high smoke points and no flavor.
Can I double the recipe?
Yep! Just fry in batches so they stay crispy.
Can I freeze them?
Yes! Freeze before or after frying—both work great.
Final Thoughts
These Biscoff Churro Bites are totally crave-worthy. Once you make them, you’ll see why they disappear in seconds. Whether you’re making them for a party or just because, they’re the perfect blend of crispy, gooey, and sweet. Give them a try, and let me know how they turned out for you in the comments!
