Description
Oreo Dirt Cake Cookies are decadent chocolate cookies coated in Oreo crumbs and topped with a rich chocolate frosting and gummy worms for a fun, whimsical twist. These cookies combine a soft, moist interior with a crackled top and Oreo crunch for a dessert that’s perfect for parties, Halloween, or any occasion calling for a playful yet indulgent treat.
Ingredients
Scale
For the Chocolate Cookies:
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2.5 cups all purpose flour
- 2/3 cup Special Dark cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup Oreo crumbs (filling removed, then crumbled)
For the Chocolate Frosting:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1/4 cup Special Dark cocoa powder
- 1/2 cup Instant Chocolate Pudding
- 1 teaspoon vanilla extract
For Topping:
- 1/4 cup Oreo crumbs
- 12 gummy worms
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone liner. In a stand mixer bowl or large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla extract, mixing just until combined. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft, cohesive dough forms. Scrape down the sides and bottom of the bowl as needed.
- Shape and Coat the Cookies: Scoop approximately 1/4 cup (about 70 grams) of dough and roll into a ball. Roll each ball in Oreo crumbs until fully coated. Place 6 cookie balls per baking sheet, spacing them evenly. Gently press the tops to slightly flatten the cookies.
- Bake the Cookies: Bake for 9 to 13 minutes or until the tops crack and centers look set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the Chocolate Frosting: In a large bowl, beat together the heavy cream, powdered sugar, cocoa powder, instant chocolate pudding mix, and vanilla extract with a hand mixer until the frosting is fluffy and thickened.
- Pipe the Frosting: Transfer the frosting to a ziplock bag and snip one corner to create a piping bag. Pipe a generous amount of frosting onto each cooled cookie.
- Add Toppings: Sprinkle additional Oreo crumbs over the frosted cookies and place one gummy worm on top of each cookie as a fun decoration.
- Serve or Chill: Enjoy immediately or refrigerate the cookies to chill and firm the frosting until ready to serve.
Notes
- Measure Flour Properly – Weigh the flour or spoon and level it into the measuring cup with a knife to avoid dry, dense cookies.
- Circular Cookies – If cookies are uneven after baking, use the back of spoons to gently push the edges into a nice circle while still warm and soft.
- Chill frosted cookies if you prefer a firmer frosting texture or for easier handling.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
