Dirt Cake Cookies

If you’re a fan of the nostalgic dirt cake from childhood, you’re going to love these Dirt Cake Cookies!

Imagine everything you adore about that classic dessert—a rich chocolatey base, creamy pudding frosting, and of course, the crunchy Oreo “dirt”—all packed into a perfectly portioned cookie.

They’re deliciously indulgent, fun to make, and sure to be a hit with kids and adults alike.

Dirt Cake Cookies

What Makes These Cookies So Special?

These Dirt Cake Cookies start with a soft, dark chocolate Oreo-based cookie that bakes up rich and chewy.

The black cocoa powder and crushed Oreos add an intense chocolate flavor and a unique, deep color that really brings out the “dirt” look.

Once baked, these cookies are topped with a smooth and creamy chocolate pudding frosting, piped in a delightful swirl that’s both playful and luxurious.

Step-by-Step to Cookie Perfection

Start by mixing up a simple cookie dough, folding in Oreo crumbs to get that irresistible crunch in every bite.

As the cookies bake, they’ll fill your kitchen with the scent of rich chocolate—a promise of the delicious treat to come.

When they’re done baking, let them cool completely to set up the perfect base for the frosting.

The real magic happens with the frosting. Using an instant chocolate pudding mix, heavy cream, and a touch of cream cheese for tang, this frosting is whipped to smooth, airy perfection.

Piping the frosting onto each cookie not only makes them look impressive, but it also gives every bite that fluffy, creamy texture we all love in a dirt cake.

Time to Get Creative!

Once your cookies are frosted, it’s time to decorate!

A sprinkle of extra Oreo crumbs gives them that authentic “dirt” look, and a gummy worm on top brings a fun, whimsical touch.

Serve these cookies chilled for the ultimate dirt cake experience—they’re deliciously cool, rich, and chocolatey.

Tips for the Perfect Cookie Texture

Achieving the ideal texture for Dirt Cake Cookies requires a few simple tricks to make sure they’re soft, chewy, and deliciously chocolatey:

• Use Room-Temperature Ingredients: Make sure your butter, eggs, and cream cheese (for the frosting) are at room temperature before you start mixing. This allows for better incorporation, which leads to a smoother dough and a more even bake.
• Chill the Dough for Extra Softness: Chilling the dough for at least 30 minutes before baking helps the cookies hold their shape, prevents excessive spreading, and results in a slightly softer, chewier texture. This step is especially helpful if your kitchen is warm or if you prefer thicker cookies.
• Avoid Overmixing: Once you add the flour and Oreo crumbs, mix the dough just until combined. Overmixing can lead to dense cookies, as it activates the gluten in the flour. A quick mix will give you that soft, melt-in-your-mouth texture.
• Bake Until the Edges Are Set: Keep an eye on your cookies as they bake. For the perfect texture, bake until the edges are set, but the centers still look slightly soft. This will give you a cookie that’s crisp around the edges with a soft, chewy center.
• Cool Completely Before Frosting: Let the cookies cool completely on a wire rack before adding the chocolate pudding frosting. This will keep the frosting from melting and make sure it stays fluffy and picture-perfect on top of each cookie.

Frequently Asked Questions (FAQ)

• Can I make these gluten-free? Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum, and make sure to use gluten-free chocolate sandwich cookies instead of regular Oreos. This will keep the texture and flavor as close as possible to the original.
• Can I use regular cocoa powder instead of black cocoa powder? Black cocoa powder adds a deeper, almost “midnight” color to the cookies, enhancing the “dirt” look. If you can’t find black cocoa powder, you can use regular unsweetened cocoa powder, but the cookies may turn out a bit lighter in color.
• What’s the best way to store these cookies? If the cookies are frosted, store them in an airtight container in the fridge for up to 4 days. Unfrosted cookies can be stored at room temperature in an airtight container. For the freshest taste, enjoy them within a couple of days.
• Can I freeze the dough or baked cookies? Yes! You can freeze the unbaked cookie dough balls (before rolling in Oreo crumbs) on a baking sheet, then transfer them to a freezer bag. They can be baked straight from frozen with a couple of extra minutes of baking time. Baked (unfrosted) cookies can also be frozen and thawed at room temperature before frosting.
• Can I make the frosting ahead of time? Absolutely. You can make the chocolate pudding frosting up to 3 days in advance. Just store it in an airtight container in the fridge, and give it a quick stir before using it to pipe on the cookies.

Perfect for Parties or Anytime Treats

These Dirt Cake Cookies are perfect for parties, especially for kids who will love the gummy worm surprise.

They also make a great treat to bring out at gatherings for a playful, nostalgic dessert. Make a batch for yourself, and watch them disappear!

So, whether you’re baking these for a special event or simply want to enjoy a fun twist on a classic treat, these Dirt Cake Cookies are sure to bring smiles all around.

Dirt Cake Cookies

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

These Dirt Cake Cookies are a delicious twist on the classic dessert, featuring a soft, rich Oreo and black cocoa cookie base topped with a creamy chocolate cream cheese frosting. Each cookie is topped with Oreo crumbs and a gummy worm, making them as fun to look at as they are to eat. Perfect for parties or a special treat!

Print

Ingredients

• 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
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 cup black cocoa powder
• 3 cups crushed Oreos (with filling)
• 1 cup dark chocolate chunks (optional for extra depth)
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3.9 oz INSTANT chocolate pudding mix
• 1 1/2 cups heavy cream, cold
• 1/2 cup cream cheese, softened
• 1/3 cup milk, cold
• 2/3 cup powdered sugar
• 1/3 cup Dutch process cocoa powder
• 1 teaspoon vanilla extract
• Gummy worms

Instructions

Cookie Base

Preheat oven to 365°F and line a baking sheet with parchment paper.

In a stand mixer, cream the butter, brown sugar, and granulated sugar on medium speed until fluffy (about 2 minutes). Add the eggs and vanilla, then mix until combined.

In a separate bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt. Gradually add the dry mixture to the butter mixture, mixing on low speed until combined.

Fold in 2 1/2 cups of the crushed Oreos and the dark chocolate chunks if desired.

Roll the dough into 1/4-cup-sized balls and coat each in the remaining crushed Oreos. Place on a baking sheet, leaving space between each cookie, and gently flatten each one slightly.

Bake for 10-12 minutes or until the edges are set but the centers are still soft. Use a circular cookie cutter to gently shape the cookies immediately after removing them from the oven. Allow them to cool on the pan for 10 minutes before transferring to a wire rack.

Chocolate Cream Cheese Pudding Frosting

In a large mixing bowl, add the chocolate pudding mix, heavy cream, milk, powdered sugar, Dutch process cocoa powder, and vanilla extract. Whisk until smooth and thickened (about 1 minute).

Fold in the softened cream cheese until fully incorporated. Store in the fridge if making ahead (up to 3 days).

Assembly

Pipe the frosting on top of each cookie. Sprinkle with extra Oreo crumbs and top with a gummy worm.

Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 4 days.