Dirt Cake Cookies Recipe

Introduction

Dirt Cake Cookies combine rich chocolate flavor with crunchy Oreo pieces and a creamy chocolate frosting, creating a fun and delicious treat. Topped with gummy worms, these cookies are perfect for parties or as a playful dessert.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, melted and cooled
• 1 cup brown sugar (packed, light or dark)
• 1/2 cup white granulated sugar
• 1 tsp pure vanilla extract
• 2 large eggs, room temperature
• 3/4 cup Oreo pieces
• 1/2 cup Oreo crumbs, plus extra for topping
• 1 1/4 cup unsalted butter, room temperature (for frosting)
• 1 3/4 cup powdered sugar, sifted (for frosting)
• 1/4 cup unsweetened cocoa powder, sifted (for frosting)
• 1 tsp pure vanilla extract (for frosting)
• 1/4 tsp salt (for frosting)
• Oreo crumbs (for decoration)
• Gummy worms (for decoration)

Instructions

1. Prepare the Oreo pieces: Using a food processor, pulse Oreos until you have a mix of small and medium pieces, then process some more to create fine crumbs. Set aside separately.
2. Mix dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
3. Cream butter and sugars: In a large bowl, beat the melted and cooled butter, brown sugar, and granulated sugar on high speed for 2 minutes using a mixer.
4. Add vanilla and eggs: Mix in the vanilla extract and eggs on medium speed until fully combined.
5. Combine wet and dry: Add the dry ingredients to the wet mixture and mix on low speed until just combined.
6. Fold in Oreos: Gently mix in the Oreo pieces and Oreo crumbs until evenly distributed.
7. Prepare for baking: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes to prevent too much spreading.
8. Scoop dough: Using a large cookie scoop (about 2 tablespoons), place 6 dough balls evenly spaced on each cookie sheet.
9. Bake: Bake one cookie sheet at a time for 12 to 14 minutes.
10. Cool: Let the baked cookies rest on the hot cookie sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
11. Prepare frosting: Beat the room temperature butter on high speed for 3 minutes until fluffy. Gradually add the sifted powdered sugar and cocoa powder, mixing on low speed until combined. Add vanilla extract and salt, then beat on high until smooth and creamy.
12. Decorate cookies: Use a small cookie scoop to place a dollop of frosting on each cookie. Spread the frosting evenly with an offset spatula. Sprinkle extra Oreo crumbs on top and add gummy worms for a playful touch.

Tips & Variations

• For extra texture, mix in chopped nuts like walnuts or pecans with the Oreos.
• If you prefer a sweeter frosting, add a little more powdered sugar to taste.
• Room temperature ingredients ensure a smoother batter and better mixing.
• Use mini Oreos if you want smaller cookie pieces throughout.
• Gummy worms can be substituted with chocolate chips or sprinkles depending on preference.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, but let them come to room temperature before serving. Frosted cookies can also be frozen for up to 2 months—thaw in the refrigerator overnight and bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the cookie dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature slightly before scooping and baking to ensure even cooking.

What can I use if I don’t have a food processor for crushing Oreos?

You can place the Oreos in a sealed plastic bag and gently crush them using a rolling pin or the bottom of a heavy pan. Try to create both small pieces and crumbs for the best texture.

Dirt Cake Cookies Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

Dirt Cake Cookies combine the rich flavors of chocolate and Oreo cookies into soft, decadent cookies topped with a creamy chocolate frosting and playful gummy worms. These cookies have a perfect balance of fudgy texture, a hint of cocoa, and a delightful crunch from Oreo pieces, making them an irresistible treat for chocolate lovers and a fun dessert for any occasion.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Total Time: 45 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups All-purpose flour
• 1/2 cup Unsweetened cocoa powder
• 1 tsp Baking soda
• 1 tsp Salt

Cookie Dough Wet Ingredients

• 1 cup Unsalted butter (melted and cooled)
• 1 cup Brown sugar (packed, light or dark)
• 1/2 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 2 Large eggs (room temperature)

Cookie Mix-ins

• 3/4 cup Oreo pieces
• 1/2 cup Oreo crumbs (plus extra to top the cookies)

Chocolate Frosting

• 1 1/4 cup Unsalted butter (room temperature)
• 1 3/4 cup Powdered sugar (sifted)
• 1/4 cup Unsweetened cocoa powder (sifted)
• 1 tsp Pure vanilla extract
• 1/4 tsp Salt

Decoration

• Oreo crumbs (for decoration)
• Gummy worms

Instructions

1. Prepare Oreo Crumbs: Using a food processor, blend Oreo cookies into small and medium pieces. Then, process further until you have fine Oreo crumbs. Set these aside for later use.
2. Sift Dry Ingredients: In a medium mixing bowl, sift together all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution and remove any lumps.
3. Mix Wet Ingredients: In a separate large bowl, use a mixer to beat the melted and cooled butter, brown sugar, and white granulated sugar on high speed for 2 minutes until creamy and well combined.
4. Add Vanilla and Eggs: Mix in the pure vanilla extract and room temperature eggs. Beat on medium speed until everything is well incorporated.
5. Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet mixture while mixing on low speed. Mix just until combined to avoid overworking the dough.
6. Add Oreos: Fold in the Oreo pieces and Oreo crumbs gently until evenly distributed within the cookie dough.
7. Rest the Dough: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the cookie dough rest in the bowl for 10 minutes to reduce spreading during baking.
8. Scoop Dough: Using a large cookie scoop (about 2 tablespoons), scoop the cookie dough and place 6 dough balls per cookie sheet, spacing them evenly.
9. Bake Cookies: Bake one cookie sheet at a time in the preheated oven for 12-14 minutes until cookies are set but still soft in the center.
10. Cool Cookies: After baking, let the cookies sit on the hot pan for 5 minutes to firm up, then transfer them to a wire cooling rack. Allow them to cool completely before frosting.
11. Make Chocolate Frosting: In a mixing bowl, beat the room temperature butter on high speed for 3 minutes until light and fluffy.
12. Add Dry Ingredients to Frosting: Add sifted powdered sugar and cocoa powder. Mix on low speed until combined, then add vanilla extract and salt.
13. Beat Frosting Smooth: Increase the mixer speed to high and beat the frosting until smooth, creamy, and spreadable.
14. Decorate Cookies: Use a small cookie scoop to place dollops of chocolate frosting on each cooled cookie. Spread the frosting evenly with an offset icing spatula. Sprinkle additional Oreo crumbs on top and decorate with gummy worms as desired.

Notes

• Make sure the melted butter is completely cooled before mixing with sugars to prevent cooking the eggs.
• Resting the dough before baking helps prevent excessive spreading and creates thicker cookies.
• For best texture, bake cookies one sheet at a time to ensure even heat distribution.
• Cooled cookies are essential for the frosting to adhere properly without melting.
• You can substitute regular Oreos with gluten-free Oreos for a gluten-free variation, but note the recipe is not originally gluten-free.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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