Crush the Oreos: Add Oreo cookies to a food processor and pulse to a fine crumb. If you don’t have a processor, place them in a zip-top bag and crush with a rolling pin until very fine, cream and all.

Make the dry mix: In a medium bowl, whisk 1 cup Oreo crumbs with 1 cup all-purpose flour, 1 tablespoon cocoa powder, 2 tablespoons sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.

Combine the wet ingredients: In a small bowl, whisk 3/4 cup warm milk, 3 tablespoons melted butter, and 1 teaspoon vanilla extract.

Form the dough: Pour the wet mixture into the dry ingredients and stir with a spatula until a soft dough forms. It should be pliable and slightly sticky but not wet. If too dry, add a splash of milk; if too sticky, dust in a teaspoon of flour.

Chill briefly (optional but helpful): Pop the dough into the fridge for 10 minutes to firm up. This makes rolling easier and helps the bites hold shape when frying.

Shape the bites: Scoop tablespoon-sized portions and roll into balls, about 1 inch. Place on a parchment-lined tray.

Heat the oil: In a heavy pot or deep skillet, heat 1.5–2 inches of oil to 350°F (175°C). Use a thermometer for accuracy.

Mix the coating: In a shallow bowl, combine 1/2 cup sugar with 1–2 teaspoons cinnamon (optional) and 1 tablespoon cocoa powder. Stir to blend.

Fry in batches: Fry 6–8 bites at a time, turning occasionally, for 2–3 minutes or until puffed and deep brown. Don’t crowd the pan—temperature drops lead to greasy bites.

Drain and coat: Remove with a slotted spoon to a paper towel–lined plate for 15–20 seconds, then roll in the sugar-cocoa mixture while still warm so it sticks well.

Make the Nutella dip: Warm 3/4 cup Nutella in a small saucepan or microwave. If too thick, whisk in 1–2 tablespoons warm heavy cream or milk until silky and dippable.

Serve: Pile the warm Oreo Churro Bites on a platter and serve with the Nutella dip on the side. Best enjoyed immediately.