Dirt Cake Cookies

Total Time Prep: 20 min. + chilling Bake: 10 min. + cooling
Yield 24 cookies
Test Kitchen Approved
Dirt cake cookies are the hand-held, portable version of everyone's favorite nostalgic dessert from childhood.

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 tablespoon vanilla extract
  • 1/3 cup black or special dark baking cocoa
  • 2-2/3 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon instant espresso powder
  • 1 teaspoon salt
  • 1 cup Oreo cookie crumbs
  • TOPPING:
  • 2 packages (3.4 ounces each) instant chocolate pudding mix
  • 1 cup cold whole milk
  • 1-1/2 cups heavy whipping cream
  • 2 cups confectioners' sugar
  • 1/2 cup Oreo cookie crumbs
  • 24 gummy worms

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars together until smooth and fluffy, 3-5 minutes. Add the eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla and baking cocoa.
  2. In a large mixing bowl, combine flour, cornstarch, baking soda, espresso powder and salt.
  3. With the mixer on low, gradually add dry ingredients to the mixture, mixing until just combined, being careful not to overmix. Cover; chill at least 1 hour or overnight.
  4. Preheat oven to 350°. Line four 15x10x1-in. baking sheets with parchment paper. Portion chilled dough into 2 tablespoonfuls. Roll each dough ball through the Oreo crumbs to coat on all sides. Chill 15 minutes.
  5. Arrange cookie dough balls 2 in. apart on the prepared baking sheets (about 6 cookies per sheet). Working in batches, bake 10-12 minutes or until the centers and edges are set. Let cool at least 10 minutes; remove to wire racks to cool completely.
  6. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, whisk pudding mix, milk, heavy cream and confectioners’ sugar on low speed until evenly blended; increase speed to medium-high until thickened, 2-3 minutes.
  7. Transfer to a piping bag fitted with a large star tip. Pipe a generous swirl on top of each cooled cookie. Sprinkle with Oreo crumbs and garnish with a gummy worm.

Nutrition Facts

1 cookie: 401 calories, 16g fat (9g saturated fat), 62mg cholesterol, 286mg sodium, 61g carbohydrate (39g sugars, 1g fiber), 4g protein.

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