Description
These Oreo Dirt Cake Cookies are a delightful treat combining rich chocolate cookies rolled in crushed Oreos, topped with a fluffy chocolate frosting and gummy worms for a fun, playful finish. Perfect for parties or any special occasion, they offer a chewy, fudgy texture with a creamy, sweet topping.
Ingredients
Scale
For the Chocolate Cookies:
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 TBS vanilla extract
- 2.5 cups all purpose flour
- 2/3 cup Special Dark cocoa powder
- 1 TBS cornstarch
- 1 tsp baking soda
- 1 tsp 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 tsp vanilla extract
For Topping:
- 1/4 cup Oreo crumbs
- 12 gummy worms
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or silicone liners to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a stand mixer bowl or large bowl with a hand mixer, cream together 1 cup unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Mix in 2 large eggs and 1 tablespoon vanilla extract until just combined, taking care not to overmix.
- Incorporate Dry Ingredients: Add 2.5 cups all-purpose flour, 2/3 cup Special Dark cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda, and 1 teaspoon salt into the wet mixture. Mix until a soft cookie dough forms, scraping down the sides as needed.
- Form Cookie Balls: Scoop about 1/4 cup (approx. 70 grams) of dough and roll it into a ball. Dip each ball into 1/4 cup Oreo crumbs ensuring they are evenly coated.
- Arrange and Flatten: Place 6 cookie balls per baking sheet and gently press each ball to slightly flatten the surface. This helps the cookies spread evenly while baking.
- Bake: Bake in the preheated oven for 9-13 minutes, or until cookie tops begin to crack and the centers look set but still soft.
- Cool Cookies: Remove the tray from the oven and let the cookies rest for 5 minutes on the baking sheet. Then transfer them onto a wire rack to cool completely.
- Make the Frosting: Combine 2 cups heavy cream, 1/2 cup powdered sugar, 1/4 cup Special Dark cocoa powder, 1/2 cup Instant Chocolate Pudding, and 1 teaspoon vanilla extract in a large bowl. Beat with a hand mixer until frosting is thick and fluffy.
- Pipe Frosting: Spoon the frosting into a ziplock bag and cut off a corner. Pipe decorative frosting onto each cooled cookie.
- Add Toppings: Sprinkle additional Oreo crumbs (1/4 cup) over the frosted cookies, then top each cookie with a gummy worm for a playful, dirt-cake effect.
- Chill and Serve: Enjoy immediately or refrigerate for at least one hour to allow the frosting to set and flavors to meld.
Notes
- Measure Flour Properly – Weigh the flour, or spoon and level it into the measuring cup to prevent cookies from being dry or not spreading properly.
- Circular Cookies – If cookies bake unevenly, gently push the edges back into shape using the back of a spoon while still warm and soft.
- Cookie Size – Rolling 1/4 cup portions ensures even baking and consistent cookie size around 70 grams each.
- Storage – Store in an airtight container in the refrigerator to maintain freshness and frosting texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
