Why You’ll Love This Recipe
I like that these cookies combine the chewy texture of an Oreo-based cookie with a smooth and chocolatey pudding topping. They’re playful, indulgent, and always a crowd-pleaser. Decorating them with Oreo crumbs and gummy worms makes them extra fun for kids’ parties or themed gatherings, but I also enjoy making them just because they’re delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Oreo Cookie Base
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 (I used regular, not double stuf)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
Chocolate Pudding Frosting
3.9 oz INSTANT chocolate pudding
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
Directions
Oreo Cookie Base
I preheat the oven to 365°F and line a baking sheet with parchment.
In a stand mixer, I cream the butter, brown sugar, and granulated sugar on medium speed for 2 minutes. I add the eggs and vanilla and mix until combined, scraping down the sides of the bowl.
Next, I add the flour, black cocoa powder, 2 ½ cups Oreo crumbs, baking soda, baking powder, and salt. I mix everything until combined.
I portion the dough into 1/4 cup balls, roll them in the remaining ¾ cup Oreo crumbs, and place 6 balls per baking sheet. Using my palm, I gently flatten each ball slightly.
I bake for 10–12 minutes, until the edges are set but the centers look soft. If some cookies come out uneven, I use a large round cookie cutter to gently shape them into uniform circles right after removing from the oven.
I let the cookies cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Chocolate Pudding Frosting
In a large bowl, I whisk together the instant pudding mix, heavy cream, milk, powdered sugar, Dutch cocoa, and vanilla until smooth and thickened, about 1 minute. This mousse can be made up to 3 days in advance and kept in the fridge.
Assembly
Once the cookies are completely cooled, I transfer the frosting to a piping bag (or zip-top bag with the corner snipped off) and pipe it on top of each cookie. I sprinkle Oreo crumbs over the frosting and finish with a gummy worm. I enjoy these chilled or at room temperature.
Servings and Timing
This recipe makes about 20 cookies. The prep time takes around 40 minutes, the bake time is 10 minutes, and the total time is about 50 minutes.
Variations
Sometimes I swap the gummy worms for chocolate shavings or candy rocks for a different look. I also like using different pudding flavors—like vanilla or cookies and cream—for the frosting. For an extra indulgent version, I drizzle chocolate ganache over the top before adding the Oreo crumbs.
Storage/Reheating
I keep cookies with frosting in an airtight container in the refrigerator for up to 4 days. The plain Oreo cookies (without frosting) can be stored at room temperature for 3–4 days. The frosting itself can be stored in the fridge for up to 4 days and piped fresh when I’m ready to assemble.
FAQs
Can I make the cookies ahead of time?
Yes, I often bake the cookies a day in advance and add the frosting and toppings before serving.
Can I freeze the cookie dough?
Yes, I portion the dough into balls and freeze them. When I’m ready, I bake directly from frozen, adding a couple of extra minutes.
Do I need black cocoa powder?
I prefer it for the deep Oreo-like flavor, but regular Dutch cocoa works too, though the flavor will be slightly different.
Can I use double stuf Oreos for the crumbs?
Yes, but I like using regular Oreos so the extra filling doesn’t make the crumbs too sweet.
Can I make these cookies smaller?
Yes, I use a smaller scoop and reduce the baking time by a few minutes for bite-sized cookies.
Can I make the frosting without pudding mix?
Yes, I can use a stabilized whipped cream frosting instead, but the pudding mix gives it that rich, mousse-like texture.
How do I keep the cookies soft?
I avoid overbaking and store them in an airtight container. Adding a slice of bread to the container also helps keep them soft.
Can I use store-bought frosting?
Yes, but the homemade pudding frosting has a much richer flavor and texture.
Can I make these gluten-free?
Yes, I can use gluten-free Oreos and a gluten-free flour blend in place of the regular flour.
Do the gummy worms need to be added right away?
I usually add them just before serving so they stay fresh and chewy.
Conclusion
Dirt cake cookies are such a fun way to enjoy a classic childhood dessert in cookie form. I love the contrast of the rich, chocolatey base with the creamy frosting and playful toppings. They’re perfect for parties, holidays, or whenever I want a dessert that’s as fun as it is delicious.
