Why You’ll Love This Recipe

Decadent Layers: Enjoy the perfect blend of a soft chocolate cookie, creamy chocolate pudding frosting, and crunchy Oreo topping.
Fun Presentation: The gummy worm on top adds a playful touch, making these cookies a hit at parties.
Easy to Make: With straightforward steps and simple ingredients, you can recreate this Crumbl classic at home.
Impressive Flavor: The combination of chocolate, Oreo, and pudding flavors creates a rich and satisfying taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Base:
- 1½ cups unsalted butter, softened
- 1½ 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
- 3¼ cups Oreo crumbs, divided
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- For the Chocolate Pudding Frosting:
- 1 package (3.9 oz) instant chocolate pudding mix (not cook & serve)
- 2 cups heavy cream (cold)
- ⅓ cup 2% milk (cold)
- ⅔ cup powdered sugar
- ⅓ cup Dutch-process cocoa powder
- 1 teaspoon vanilla extract
For Topping:
- Oreo crumbs (leftover from rolling cookie dough balls)
- 30 rainbow gummy worms

Directions

Prepare the Cookie Dough:
- In a medium bowl, whisk together the flour, black cocoa powder, 2½ cups Oreo crumbs, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed until creamy and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop out approximately 3 tablespoons of dough and roll into balls. Roll each ball in the remaining Oreo crumbs. Place the dough balls on a baking sheet lined with parchment paper.
- Refrigerate the dough for at least 2 hours.
Bake the Cookies:
- Preheat the oven to 350°F (175°C).
- Place six dough balls on each baking sheet, leaving room between each cookie.
- Flatten the dough balls slightly with your hand to about ¾-inch thickness.
- Bake for 12 minutes or until the edges are set and no longer glossy.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Chocolate Pudding Frosting:
- In a large bowl, whisk together the instant chocolate pudding mix, heavy cream, milk, powdered sugar, Dutch-process cocoa powder, and vanilla extract until smooth and thickened.
- Refrigerate the frosting until ready to use.
Assemble the Cookies:
- Once the cookies have cooled, spread a generous amount of the chocolate pudding frosting over each cookie.
- Sprinkle the Oreo crumbs over the frosting.
- Place a gummy worm on top of each cookie.
- Allow the frosting to set before serving.

Servings and Timing

Yield: Approximately 30 cookies
Prep Time: 40 minutes
Bake Time: 12 minutes
Total Time: Approximately 1 hour 30 minutes

Variations

Mini Cookies: For smaller treats, divide the dough into 60 portions and bake for 8-10 minutes.
Dark Chocolate: Substitute milk chocolate chips with dark chocolate chips for a richer flavor.
Homemade Caramel: Use homemade caramel sauce instead of caramel bits for a more personalized touch.

Storage / Reheating

Storage: Store cookies in an airtight container at room temperature for up to 4 days.
Refrigeration: For longer freshness, refrigerate the cookies for up to 7 days.
Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months. To reheat, bake from frozen at 300°F (149°C) for 5–7 minutes.

FAQs

Can I use margarine instead of butter?

While margarine can be used, butter provides a richer flavor and better texture.

Can I make the dough ahead of time?

Yes, you can prepare the dough, wrap it tightly, and refrigerate it for up to 24 hours before baking.

Can I use caramel sauce instead of caramel bits?

Caramel sauce is thinner and may not set properly on the cookies. It’s best to use caramel bits or homemade caramel.

How do I prevent the cookies from spreading too much?

Ensure your dough is chilled before baking and avoid overmixing the dough.

Can I add nuts to the cookie dough?

Yes, chopped nuts like pecans or walnuts can be added for extra crunch.

How do I know when the cookies are done?

The edges should be lightly golden, and the centers should be set but soft.

Can I use a different type of chocolate?

Yes, you can use dark chocolate or white chocolate, depending on your preference.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

How do I store leftover frosting?

Store leftover frosting in an airtight container in the refrigerator for up to 3 days.

Can I freeze the dough?

Yes, you can freeze the dough balls and bake them directly from frozen, adding a couple of extra minutes to the baking time.

Conclusion

These Crumbl-inspired Dirt Cake Cookies offer a delightful combination of flavors and textures, bringing the classic dirt cake dessert to life in a fun and delicious way. With their rich chocolate base, creamy frosting, and playful toppings, they’re sure to be a hit at any gathering. Enjoy every bite!

Dirt Cake Crumbl Cookie

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A fun twist on the classic dirt cake dessert, these Crumbl Dirt Cake Cookies feature a soft chocolate cookie base, creamy chocolate pudding frosting, crushed Oreos, and a gummy worm on top. A perfect indulgent treat with rich flavors and playful presentation.

Author: Laura
Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes
Yield: Approximately 30 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
In a separate bowl, whisk together flour, black cocoa powder, 2½ cups Oreo crumbs, baking soda, baking powder, and salt. Gradually add to the wet ingredients, mixing until just combined.
Scoop out approximately 3 tablespoons of dough, roll into balls, and roll in the remaining Oreo crumbs. Place the dough balls on the prepared baking sheet.
Refrigerate dough for 2 hours. Then, bake for 12 minutes or until edges are set. Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Prepare the frosting by whisking together instant chocolate pudding mix, heavy cream, milk, powdered sugar, cocoa powder, and vanilla extract until smooth and thickened. Refrigerate until ready to use.
Once cookies have cooled, spread chocolate pudding frosting over each cookie, sprinkle with Oreo crumbs, and top with a gummy worm.

Notes

Chill the dough for the best texture and to prevent excessive spreading during baking.
Use high-quality chocolate pudding mix for the best frosting consistency.
Feel free to experiment with different gummy worm colors or candy toppings for a fun twist.

Nutrition

Serving Size: 1 cookie
Calories: 230
Sugar: 19g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg