Description
Dirt cake cookies are a playful twist on the nostalgic dirt cake dessert. With a rich Oreo and black cocoa cookie base, topped with creamy chocolate pudding frosting, Oreo crumbs, and gummy worms, they’re fun, indulgent, and perfect for parties or themed celebrations.
Ingredients
1 1/2 cups unsalted butter, softened
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 g)
1 cup black cocoa powder
3 1/4 cups Oreo crumbs, divided (crush whole Oreos with filling)
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3.9 oz instant chocolate pudding mix
2 cups cold heavy cream
1/3 cup cold 2% milk
2/3 cup powdered sugar
1/3 cup Dutch process cocoa powder
1 teaspoon vanilla extract
Gummy worms, for topping
Extra Oreo crumbs, for topping
Instructions
- Preheat oven to 365°F (185°C) and line baking sheets with parchment paper.
- Cream butter, brown sugar, and granulated sugar in a stand mixer on medium speed for 2 minutes.
- Add eggs and vanilla, mixing until combined and scraping down the bowl.
- Add flour, black cocoa, 2 1/2 cups Oreo crumbs, baking soda, baking powder, and salt. Mix until combined.
- Portion dough into 1/4 cup balls, roll in remaining 3/4 cup Oreo crumbs, and place 6 per baking sheet. Gently flatten with your palm.
- Bake 10–12 minutes until edges are set but centers look soft. Use a large round cookie cutter to shape if needed. Cool 10 minutes on the pan, then transfer to a wire rack.
- For frosting: whisk together pudding mix, heavy cream, milk, powdered sugar, Dutch cocoa, and vanilla until smooth and thick, about 1 minute. Chill if making ahead.
- Once cookies are fully cooled, pipe frosting on top. Sprinkle Oreo crumbs and top with gummy worms. Serve chilled or at room temperature.
Notes
Substitute black cocoa with Dutch cocoa for a lighter flavor.
Swap gummy worms with candy rocks or chocolate shavings for variety.
Use different pudding flavors like vanilla or cookies and cream for the frosting.
Cookie dough can be frozen and baked later (add a couple extra minutes bake time).
Plain cookies store at room temperature for 3–4 days; frosted cookies last up to 4 days in the fridge.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 310
- Sugar: 26g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
