Dirt Cake Cookies Recipe

Dirt Cake Cookies Recipe: The base of these cookies, called Dirt Cake Cookies, is made of soft, creamy Oreo and black cocoa cookies. A rich chocolate pudding frosting, accentuated with a bit of Dutch process cocoa powder, is topped with Oreo crumbs and a gummy worm! This recipe for dirt dessert looks just like the delectable Dirt Cake Cups!

Dirt Cake Cookies Recipe

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INGREDIENTS

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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

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• 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

INSTRUCTIONS

• Turn the oven on to 365°F. Place parchment on the baking sheet and set it aside.

• Cream the butter, brown sugar, and sugar in the bowl of a stand mixer on medium speed for two minutes. Mix in the vanilla and eggs after adding them. Apply a rubber spatula to the bowl’s sides and scrape them down.

• Mix in the baking powder, baking soda, salt, 2 ½ cups Oreo crumbs, flour, and black cocoa powder. Toss to blend.

• Divide the dough into balls the size of a quarter. Crush the remaining ¾ cup of Oreo crumbs and roll each ball in them. Six dough balls should be placed on the baking sheet. Press down a little bit on each ball of cookie dough with your palm. Bake for ten to twelve minutes; the centers will not seem set, but the borders will should appear soft.

• Take out of the oven; the edges of some cookies can be uneven. To remedy this, take a very big round biscuit or cookie cutter, and as soon as the cookies come out of the oven, carefully tuck in the corners of the cookies by moving the cutter in a circular motion around the cookies (imagine a hula hoop motion). We prefer not to break the cookie. All we want to do is shape the cookies into a consistent circle before they harden.

• Take it out of the oven, allow it to cool on the pan for ten minutes, and then move it to a wire rack to finish cooling.

Frosting for Chocolate Pudding

• Add the dry chocolate instant pudding mix, heavy cream, milk, powdered sugar, Dutch process cocoa powder, and vanilla extract to a large bowl or the bowl of a stand mixer with a whisk attachment. Mix for one minute, or until smooth and thickened, using a hand mixer. The mousse can be prepared ahead of time and kept for three days in the refrigerator in an airtight container.

Putting together

• When it’s time to put them together, transfer the icing to a pastry bag or a ziplock bag with the edge cut off, and use the bag to pipe the mousse onto each biscuit. Top the mousse with a gummy worm and some Oreo crumbs. Savour your biscuits cold or at room temperature. For up to four days, leftover cookies should be kept in the refrigerator in an airtight container.

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