Craving a cookie that combines childhood nostalgia with irresistible chocolatey goodness? Look no further! Chocolate Dirt Cake Cookies with Gummy Worms are the ultimate treat to satisfy your sweet tooth and bring back memories of carefree days. This delicious twist on a classic recipe is a fun and gooey delight that will leave you and your little ones wanting more! These delicious Crumbl-inspired Chocolate Dirt Cake Cookies may be the BEST chocolate cookie of your life! A soft and chewy chocolate cookie base is swirled with Chocolate Pudding Frosting. For the full “dirt cake” effect, the tops are sprinkled with more Oreo crumbs and loaded with soft and colorful gummy worms! So fast and easy to make, it’s easy to see why these irresistible cookies are always a favorite of my little ones – and big ones too! Be adventurous and substitute gummy “centipedes” or other gummy bugs for a fun variety! Take it from this cookie lover - better than Crumbl? Without a doubt! RECIPE SECRETS FOR THE BEST CHOCOLATE DIRT CAKE COOKIES:WEIGH INGREDIENTS CAREFULLY FOR BEST RESULTS: If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE. You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking. Take this from someone that bakes A LOT! OREO SECRETS: You are going to need regular Oreo cookies (not double-stuf) for this recipe, and you’ll use the entire Oreo cookies (cookies AND filling). For reference, there are 11 regular Oreo cookie crumbs in a cup (136g per cup). I use my food processor to quickly and easily crush the cookies, but you can also place them in a gallon-sized ziploc bag and smash them with a rolling pin. INSTANT CHOCOLATE PUDDING: Make sure to use the dry packet of INSTANT chocolate pudding for the right texture and thickness. Cook & Serve pudding mix does NOT work for this Chocolate Pudding Frosting! HEAVY CREAM: Is sometimes called “Heavy Whipping Cream”. For best results, make sure it is icy cold – it will whip up better in the Chocolate Pudding Frosting and give you thick and fluffy creaminess! COCOA POWDER: Make sure to add cocoa powder to the Chocolate Pudding Frosting for a richer chocolate flavor. GUMMY WORMS: This wouldn’t be a traditional dirt dessert recipe without the gummy worms! Use colorful rainbow worms that are nice and soft for best results! Adding gummy worms (or gummy centipedes or other gummy bugs) to the top make these cookies look just like dirt cake with worms! Squishy, delicious and fun! DON’T OVERBAKE: For soft and chewy cookies, remove the cookies from the oven when the edges are set but the centers look slightly underdone. Don’t worry! They will continue to bake and set-up as they cool on the cookie sheets – giving you a perfectly soft and chewy texture! TO KEEP THESE COOKIES FRESH: Frosted cookies will stay soft, chewy and fresh for up to 3 days in an air-tight container kept in the refrigerator. Fully decorated cookies (with Chocolate Pudding Frosting) should be refrigerated until ready to serve. MAKE AHEAD TIP: You can bake these cookies and freeze UNFROSTED for up to 2 months – simply defrost and then top with Chocolate Pudding Frosting and add Oreo cookie crumbs and gummy worms before you plan on serving. The Chocolate Pudding Frosting can be made ahead of time and refrigerated in airtight containers for up to 2 days. CAN I MAKE GLUTEN-FREE CHOCOLATE DIRT CAKE COOKIES? You can easily make this recipe gluten-free by substituting your favorite 1:1 gluten free flour for the all-purpose flour - I use and recommend King Arthur, Measure for Measure Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. You will also need to replace the regular Oreo cookies with gluten-free Oreos). Traditional Oreos do contain wheat flour, but Gluten-Free Oreos use gluten free flour. Gluten-Free Oreos are available in original and double stuf. WHAT ARE THE DIFFERENT TYPES OF COCOA POWDER?Excellent quality cocoa powder is a baker’s secret weapon — a complex and powerful ingredient that should never be taken for granted! Even if you are an avid baker, you may not know that the cocoa powders available to home bakers are more varied and better than ever. You may be a little fuzzy on the difference between natural, Dutch-process, and black cocoas. You may be confused about which to use for what — or when you have a choice. Cocoa powder is essentially a concentrated, low-fat, powdered form of unsweetened chocolate. This means that a relatively small amount of cocoa contributes a great deal of flavor, without much fat. Cocoa powder is easier to use than chocolate because it does not require melting and will never "seize" if you don't handle it perfectly. Even more important than convenience, cocoa powder can do things for a recipe that chocolate - even the best chocolate - simply can't! NATURAL COCOA POWDER: Most bakers are familiar with traditional natural cocoa powder, which is commonly used for baking and creating hot cocoa beverages. Natural cocoa retains the acidity inherent in the cocoa bean. DUTCH COCOA POWDER: Dutch-process (alkalized) cocoa is cocoa powder made from cocoa nibs that have been alkalized to reduce acidity. Alkalizing deepens and sometimes reddens the color of the cocoa powder, making it appear more chocolatey. Reduced acidity produces a cocoa powder with more pronounced “base” chocolate flavor, sometimes described as dark chocolate flavor. BLACK COCOA POWDER: A slightly different method of alkalizing — which usually takes place later in processing — turns the cocoa dramatically black and significantly alters its flavor. Black cocoa is famously responsible for our beloved Oreo cookies! SPECIAL DARK COCOA POWDER: This Hershey brand cocoa is a mix of natural and Dutched cocoa powders. A GUIDE TO USING THE RIGHT COCOA POWDER:Many recipes require a specific type of cocoa to work properly — that is, to rise well and have a good taste and texture. The correct cocoa is the one that works in tandem with the type of leavening(s) in the recipe — whether it’s baking soda or baking powder or a combination of both, or buttermilk or sour cream.
For these Chocolate Dirt Cake Cookies, I use and recommend either Dutch cocoa or Special Dark cocoa powder.
INGREDIENTS:
CHOCOLATE OREO COOKIE BASE: 2 large eggs (room temperature) 1-½ cups (3 sticks) unsalted butter (softened) 3 cups (375g) all -purpose flour 2-½ cups (340g) Oreo crumbs (plus 1 cup (136g) for rolling) 1 cup (109g) dark cocoa powder - sifted (special dark, Dutch or black) 1 Tablespoon cornstarch 1 Tablespoon milk powder 1-1/2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1-½ cups (345g) light or dark brown sugar 1 cup (200g) granulated sugar 1 Tablespoon pure vanilla extract 1 Tablespoon light corn syrup CHOCOLATE PUDDING FROSTING: 1 can (14 oz.) sweetened condensed milk 1 pkg (3.9 oz.) instant chocolate pudding mix (NOT cook & serve) 1/3 cup (36g) Dutch process cocoa powder (sifted) 2 cups heavy cream (icy cold) 1 teaspoon pure vanilla extract TOPPINGS: Oreo crumbs (leftover from rolling cookie dough balls) 30 rainbow gummy worms HOW I MAKE THESE:
YIELD: Makes 30 (three-inch) cookies RECIPE NOTES: WEIGH INGREDIENTS CAREFULLY FOR BEST RESULTS: If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE. You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking. Take this from someone that bakes A LOT! OREO SECRETS: You are going to need regular Oreo cookies (not double-stuf) for this recipe, and you’ll use the entire Oreo cookies (cookies AND filling). For reference, there are 11 regular Oreo cookie crumbs in a cup (136g per cup). I use my food processor to quickly and easily crush the cookies, but you can also place them in a gallon Ziploc bag and smash them with a rolling pin. INSTANT CHOCOLATE PUDDING: Make sure to use the dry packet of INSTANT chocolate pudding for the right texture and thickness. Cook & Serve pudding mix does NOT work for this Chocolate Pudding Frosting! HEAVY CREAM: Is sometimes called “Heavy Whipping Cream”. For best results, make sure it is icy cold – it will whip up better in the Chocolate Pudding Frosting and give you thick and fluffy creaminess! COCOA POWDER: Make sure to add cocoa powder to the Chocolate Pudding Frosting for a richer chocolate flavor. GUMMY WORMS: This wouldn’t be a traditional dirt dessert recipe without the gummy worms! Use colorful rainbow worms that are nice and soft for best results! Adding gummy worms (or gummy centipedes or other gummy bugs) to the top make these cookies look just like dirt cake with worms! Squishy, delicious and fun! DON’T OVERBAKE: For soft and chewy cookies, remove the cookies from the oven when the edges are set but the centers look slightly underdone. Don’t worry! They will continue to bake and set-up as they cool on the cookie sheets – giving you a perfectly soft and chewy texture! TO KEEP THESE COOKIES FRESH: Frosted cookies will stay soft, chewy and fresh for up to 3 days in an air-tight container kept in the refrigerator. Fully decorated cookies (with Chocolate Pudding Frosting) should be refrigerated until ready to serve. MAKE AHEAD TIP: You can bake these cookies and freeze UNFROSTED for up to 2 months – simply defrost and then top with Chocolate Pudding Frosting and add Oreo cookie crumbs and gummy worms before you plan on serving. The Chocolate Pudding Frosting can be made ahead of time and refrigerated in airtight containers for up to 2 days. CAN I MAKE GLUTEN-FREE CHOCOLATE DIRT CAKE COOKIES? You can easily make this recipe gluten-free by substituting your favorite 1:1 gluten free flour for the all-purpose flour - I use and recommend King Arthur, Measure for Measure Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour. You will also need to replace the regular Oreo cookies with gluten-free Oreos). Traditional Oreos do contain wheat flour, but Gluten-Free Oreos use gluten free flour. Gluten-Free Oreos are available in original and double stuf. Original recipe created by Snowflakes & Coffeecakes; published July 2023.
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