Oreo Dirt Cake Cookies
What Makes These Irresistible?
These Dirt Cake Cookies are truly irresistible because they bring together the rich, fudgy texture of an Oreo cookie base with a smooth and creamy chocolate mousse frosting. The playful "dirt cake" topping of crushed Oreos and gummy worms not only adds flavor and texture but brings back sweet memories of making dirt cake in school as a kid. It's a nostalgic treat that feels fun and familiar with every bite. Plus, with no complicated steps or chilling required, you can easily bake and assemble these in under an hour!
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Ingredients
For the Oreo Cookie Base:
½ cup butter, softened (113g)
1 cup granulated sugar (200g)
1 large egg, room temperature
1 egg yolk, room temperature
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour, spooned and leveled (190g)
½ cup Dutch-processed cocoa powder (40g)
½ teaspoon baking soda
½ teaspoon salt
1 cup Oreo crumbs (about 1 sleeve), divided (crush entire Oreo, including filling)
For the Chocolate Pudding Frosting:
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
For the Toppings:
Yield: 12 large cookies or 18 medium cookies | Prep Time: 15 minutes | Bake Time: 8-9 minutes | Total Time: 24 minutes
Instructions
For the Cookies
Make the cookie dough: In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs: Scrape down the sides of the bowl. Add the egg and mix on medium speed for 20 seconds, then add the egg yolk and mix until combined.
Mix in vanilla: Add the vanilla extract and mix on low speed.
Combine dry ingredients: Sift in the flour, cocoa powder, baking soda, salt, and ¾ cup of Oreo crumbs (reserving the remaining ¼ cup for topping). Mix until just combined—do not overmix.
Scoop and bake: Use a 3-tablespoon cookie scoop to form dough balls and place them on a lined baking sheet. Gently flatten them to about ½ inch thickness. Bake at 350°F (175°C) for 8-9 minutes. Cookies should look slightly underbaked in the center.
Cool the cookies: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting
Make the frosting: In a large bowl (or stand mixer fitted with the whisk attachment), add the dry chocolate pudding mix, cold heavy cream, milk, powdered sugar, cocoa powder, and vanilla extract. Whip until smooth and thickened, about 1 minute.
Assemble the cookies: Transfer the chocolate mousse to a piping bag (or a ziplock bag with the corner snipped off). Pipe the mousse onto each cooled cookie.
Top with crushed Oreo crumbs and a gummy worm for the full "dirt cake" effect.
Chill or serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Notes:
No chilling required—these cookies are meant to be baked immediately for the perfect texture.
Crushing Oreos with the cream filling is key to that classic dirt cake flavor — skipping it would be a crime against childhood nostalgia. Trust me, the filling adds richness and moisture to the dough!
For the ultimate dirt cake experience, serve these cookies chilled. The cold, creamy mousse paired with the fudgy cookie base is next level. But if you're impatient (like I always was as a kid), room temperature works too!
"And let us not grow weary of doing good, for in due season we will reap, if we do not give up." — Galatians 6:9
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