Chocolate Dirt Cake Cookies are soft chocolate cookies that are coated with Oreo cookie crumbs and topped with chocolate buttercream frosting. These delicious dirt cookies are quick and easy to make.
These chocolate dirt cake cookies were inspired by the uber-popular Crumbl dirt cake cookies. The cookies are rich cookies that are soft and a little cakey. They make the perfect base for a dirt cake cookie!
The cookies are coated with Oreo cookie crumbs and then topped with chocolate buttercream frosting. Each cookie is also topped with a gummy worm.
The cookies make a fun treat, and they’re also super tasty!
What you’ll need to make chocolate dirt cake cookies
- Unsalted butter: You can use salted butter. Just reduce the salt to 1/4 teaspoon or omit the salt.
- Granulated sugar
- Brown sugar: I use light brown sugar.
- Large eggs
- Vanilla extract
- Unsweetened cocoa powder: I haven’t used Dutch-processed cocoa powder in this recipe.
- All-purpose flour: To measure the flour either weigh it or sift/stir it to break it up. Lightly spoon into the measuring cup and level. Using too much flour will give you heavy or dry cookies.
- Salt
- Baking powder
- Oreo cookies: I use either regular Oreo cookies or dark chocolate Oreo cookies.
- Powdered sugar: If your powdered sugar is lumpy, sift it before using so that it easily incorporates into the frosting.
- Heavy cream: The cream works well to help give the frosting its creamy texture and taste.
- Gummy worms
How to make chocolate dirt cake cookies
Step 1: Preheat the oven to 350F. Line baking sheets with parchment paper or silicone baking mats.
Step 2: Beat butter and sugars together until well-combined, about 2-3 minutes.
Step 3: Mix in the eggs one at a time, scraping down the bowl as needed.
Step 4: Add vanilla extract, and mix to combine.
Step 5: Add the cocoa powder, flour, salt and baking powder; mix until just incorporated.
Step 6: Add the Oreo cookies to a food processor or blender and process until crumbs form. Pour the crumbs into a shallow dish.
Step 7: Scoop dough in 3 tablespoon scoops. Roll each scoop of dough into a ball and then roll the cookie dough into the Oreo cookie crumbs.
Step 8: Place on baking sheet about 2 inches apart.
Step 9: Bake about 12 minutes. The cookie should be done at the edges but should look soft and slightly underdone in the centers.
Step 10: Let cool on the baking sheets 5 minutes, and then transfer to a wire rack to cool completely.
Step 11: Once the cookies have finished cooling, frost with chocolate buttercream frosting.
Step 12: Top each cookie with a gummy worm.
Tips
- Cookie crumbs: If you want to top the cookies with additional cookie crumbs, I recommend pulsing extra cookies and setting some crumbs aside to avoid contamination from the raw dough.
- Smaller cookies: It’s possible to make smaller cookies. To make 1.5 tablespoon-sized cookies (medium cookie scoop), bake for about 8-12 minutes.
- Piping: I used a round tip (1A) to pipe on the frosting.
Storage
I recommend storing any leftover cookies in an airtight container in the refrigerator. The cookies will keep for up to 4 days when properly stored in the fridge.
More chocolate cookie recipes
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Chocolate Dirt Cake Cookies
Ingredients
Chocolate cookies
- 1 cup cold unsalted butter cut into small cubes
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- 2 ¼ cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 20 Oreo cookies
Chocolate buttercream frosting
- 1 cup butter
- 3 ½ cups powdered sugar
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
- 18 Gummy worms
Instructions
- Preheat the oven to 350F. Line baking sheets with parchment paper or silicone baking mats.
- Beat butter and sugars together until well-combined, about 2-3 minutes.
- Mix in the eggs one at a time, scraping down the bowl as needed.
- Add vanilla extract, and mix to combine.
- Add the cocoa powder, flour, salt and baking powder; mix until just incorporated.
- Add the Oreo cookies to a food processor or blender and process until crumbs form.
- Pour the crumbs into a shallow dish.
- Scoop dough in 3 tablespoon scoops.
- Roll each scoop of dough into a ball and then roll the cookie dough into the Oreo cookie crumbs.
- Place on baking sheet about 2 inches apart.
- Bake about 12 minutes. The cookie should be done at the edges but should look soft and slightly underdone in the centers.
- Let cool on the baking sheets 5 minutes, and then transfer to a wire rack to cool completely.
- Once the cookies have finished cooling, frost with chocolate buttercream frosting.
- Top each cookie with a gummy worm.
Notes
- Unsalted butter: You can use salted butter. Just reduce the salt to 1/4 teaspoon or omit the salt.
- Brown sugar: I use light brown sugar.
- All-purpose flour: To measure the flour either weigh it or sift/stir it to break it up. Lightly spoon into the measuring cup and level. Using too much flour will give you heavy or dry cookies.
- Oreo cookies: I use either regular Oreo cookies or dark chocolate Oreo cookies.
- Heavy cream: The cream works well to help give the frosting its creamy texture and taste.
- Nutrition values are estimates.
Nutrition
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