Description
Dirt Cake Cookies are a fun and decadent dessert combining rich chocolatey cookies coated in Oreo crumbs with a luscious chocolate pudding frosting topped with gummy worms, perfect for parties or kid-friendly treats.
Ingredients
Scale
Cookie Dough
- 1 1/2 cups unsalted butter (softened to room temperature)
- 1 1/2 cups light brown sugar (packed)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups + 2 tablespoons all-purpose flour (about 450 grams)
- 1 cup black cocoa powder
- 3 1/4 cups Oreo crumbs (divided, don’t remove the white filling, crush the entire Oreo)
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Chocolate Pudding Frosting
- 3.9 oz INSTANT chocolate pudding mix
- 2 cups heavy cream (cold)
- 1/3 cup 2% milk (cold)
- 2/3 cup powdered sugar
- 1/3 cup Dutch process cocoa powder
- 1 teaspoon vanilla extract
Toppings
- Gummy worms
- Oreo crumbs
Instructions
- Oreo Cookie Base Preparation: Preheat your oven to 365°F (185°C) and line a baking sheet with parchment paper. This sets the stage for baking your cookies evenly.
- Make the Dough: In the bowl of a stand mixer, cream together softened butter, light brown sugar, and granulated sugar at medium speed for about 2 minutes until smooth and fluffy. Then add the eggs and vanilla extract and mix until combined. Scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Dry Ingredients: Add all-purpose flour, black cocoa powder, 2 ½ cups of crushed Oreo crumbs, baking soda, baking powder, and salt to the mixer. Mix until just combined to form a thick cookie dough.
- Shape and Coat Dough Balls: Portion the dough into 1/4 cup sized balls. Roll each ball thoroughly in the remaining ¾ cup of crushed Oreo crumbs to coat completely. Place 6 dough balls on the prepared baking sheet and gently press down each ball with the palm of your hand just slightly to flatten.
- Bake the Cookies: Bake the cookies for 10 to 12 minutes. The edges will look set while the centers remain soft. Watch closely to avoid overbaking.
- Fix Uneven Edges: Immediately after removing the cookies from the oven, if edges appear uneven, use a large round biscuit or cookie cutter and gently move it in a circular hula hoop motion around each cookie to tuck in edges and create a uniform round shape without cutting the cookie.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Prepare Chocolate Pudding Frosting: In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, combine the instant chocolate pudding mix, cold heavy cream, cold 2% milk, powdered sugar, Dutch process cocoa powder, and vanilla extract. Mix with a hand mixer on medium-high speed until the frosting is smooth, thickened, and mousse-like, about 1 minute. This frosting can be made up to 3 days ahead and stored refrigerated.
- Assemble the Cookies: Transfer the chocolate pudding frosting into a pastry bag or a ziplock bag with a corner snipped off. Pipe a generous swirl of frosting onto each cooled cookie.
- Add Toppings: Sprinkle additional Oreo crumbs on top of the frosting and place a gummy worm on each cookie for a playful finish.
- Serve and Store: Enjoy the Dirt Cake Cookies chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Do not remove the white filling from Oreos when making crumbs for authentic texture and flavor.
- Press the cookie dough balls gently instead of flattening too much to retain soft centers.
- Use a large round cutter immediately after baking to ensure round, neat cookies.
- The pudding frosting can be made in advance and refrigerated for up to 3 days.
- Cookies are best served chilled or at room temperature but should be refrigerated if stored.
- For extra gooeyness, the edges of the cookies should be just set, avoiding overbaking.
