These Dirt Cake Cookies are a rich, fudgy Crumbl copycat made from a dark chocolate cookie topped with chocolate buttercream, crushed Oreo crumbs, and gummy worms.
The Copycat Crumbl Cookie Experience
If you crave a giant, decadent Crumbl-style cookie, these Dirt Cake Cookies hit that same nostalgic note. They combine the deep, Oreo-like flavor of black cocoa with a tender, fudgy cookie base and an indulgent layer of chocolate frosting, finished with crunchy Oreo crumbs and playful gummy worms.
Most ingredients are pantry staples, so you can easily make this gourmet-style cookie at home without the bakery price tag.
Rebecca’s Recipe Review
Taste: Deep chocolate cookie base topped with rich buttercream, Oreo crumbs, and sweet gummy worms.
Texture: Soft and slightly firm cookies with silky frosting, crunchy crumbs, and chewy gummies.
Ease: 4/10 — a few steps but straightforward.
Pros: Same mouthwatering flavor as the Crumbl favorite, made at home.
Cons: Requires chilling time for best texture.
Would I Make This Again? Yes — kids love them!
Ingredients For Dirt Cake Cookies
- Granulated sugar
- Black cocoa powder (or unsweetened cocoa)
- Salted butter (melted)
- Vegetable oil
- Large egg
- Vanilla extract
- All-purpose flour
- Instant vanilla pudding mix (dry)
- Baking powder
- Salt
- Mini chocolate chips
- Chocolate frosting (store-bought or homemade)
- Oreos (for crushing)
- Gummy worms
What Is Black Cocoa Powder?
Black cocoa powder is heavily alkalized cocoa that delivers a very dark color and an intense, smooth chocolate flavor. It creates the cookie’s “dirt” appearance and an Oreo-like taste. If you prefer a milder flavor or can’t find black cocoa, use regular unsweetened cocoa powder as a one-for-one substitute.
Dirt Cake Cookies – Step-by-Step Instructions
1. Preheat oven to 350°F and line a cookie sheet with foil or parchment.
2. In a large mixing bowl or stand mixer with the paddle attachment, beat together granulated sugar, black cocoa powder, melted salted butter, vegetable oil, egg, and vanilla until smooth and combined.
3. Add all-purpose flour, instant vanilla pudding mix (dry), baking powder, and salt. Mix until a thick dough forms.
4. Stir in mini chocolate chips.
5. Portion dough into six large balls (about 5 ounces each) and place on the prepared sheet. Chill the sheet in the refrigerator for 30 minutes for puffier cookies, or bake immediately for firmer, denser cookies.
6. Bake 10–12 minutes, just until the cookies are set. Allow to cool on a rack.
7. Once cooled, spread chocolate frosting on each cookie in a swirl. You’ll need about 16 ounces of frosting (store-bought or a half batch of homemade chocolate buttercream).
8. Crush Oreos in a bag and sprinkle crumbs over the frosting, pressing gently so crumbs sink slightly. Top each cookie with one or two gummy worms.
Rebecca’s Tips
- Unsweetened cocoa works in place of black cocoa without other changes.
- This recipe yields six large cookies; divide into 12 (about 2.5 oz each) for regular-size cookies or make mini cookies if desired.
- Chill portioned dough for 30 minutes for puffier cookies; bake immediately for firmer cookies.
- Any chocolate frosting will work if you don’t want to make buttercream.
- Use instant (not cook & serve) vanilla pudding mix for best results.
How To Serve Dirt Cake Cookies
These cookies are perfect for parties, school events, or a fun family treat. They’re especially popular with kids, but adults enjoy them too—great for teacher gifts or potlucks.
Substitutions & Variations
- Butter: Swap salted butter for unsalted and add ¼ teaspoon salt to the dough.
- Chocolate chips: Use regular chips or chocolate chunks instead of minis.
- Cocoa powder: Unsweetened cocoa substitutes for black cocoa one-for-one.
- Cookie crumbs: Any chocolate cookie works for the crumb topping; pre-crushed options are convenient.
- Gummies: Use regular or sour gummy worms, or any gummy bug candy.
- Holidays: Dress them up for Halloween with mini pumpkins or for Easter with Peeps and candy eggs.
Storage Instructions
Store cookies in a single layer in an airtight container so toppings don’t get squashed. Keep at room temperature and enjoy within 3–5 days. They taste best the same day or the next day.
How To Freeze This Cookie Dough
Prepare the dough through mixing and portioning. Place dough balls on a baking sheet and flash-freeze for 1 hour. Transfer frozen balls to a resealable bag or airtight container, remove excess air, and freeze up to 3 months. Bake from frozen, adding a minute or two if needed.
More Delicious Chocolate Cookie Recipes:
- Buckeye Cookies – made with boxed brownie mix for a quick treat.
- Rocky Road Pudding Cookies – loaded with chocolate chips, almonds, and mini marshmallows.
- Chocolate Milkshake Cookies – thick, gourmet cookies topped with Whoppers.
- Texas Sheet Cake Cookies – dense, fudgy cookies with glossy chocolate icing.
- Double Chocolate Cookies – rich, fudgy cookies for chocolate lovers.
Dirt Cake Cookies
Ingredients
Cookie Dough
- 1 cup granulated sugar (230g)
- ½ cup black cocoa powder (55g) — unsweetened cocoa may be used
- ½ cup salted butter, melted (113g)
- 3 tablespoons vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1⅓ cups all-purpose flour (160g)
- 1 (3.4 oz.) box instant vanilla pudding mix (dry)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup mini chocolate chips (92g)
- 16 ounces chocolate frosting (store-bought or homemade)
- 9 Oreos, crushed
- 12 gummy worms
Instructions
- Preheat the oven to 350°F and line a cookie sheet with foil or parchment.
- In a large bowl or stand mixer, beat together sugar, black cocoa, melted butter, vegetable oil, egg, and vanilla until combined.
- Mix in flour, instant vanilla pudding mix (dry), baking powder, and salt until a thick dough forms.
- Fold in mini chocolate chips.
- Divide dough into six 5-ounce balls and place on the prepared sheet. Chill 30 minutes for puffier cookies or bake right away for firmer cookies.
- Bake 10–12 minutes, just until set so the cookies remain soft. Cool on a wire rack.
- Frost cooled cookies with chocolate frosting.
- Crush Oreos and sprinkle crumbs over the frosting, pressing gently. Top each cookie with one or two gummy worms.
Notes
- Store in an airtight container for 3–5 days. For chewier cookies, refrigerate the portioned dough before baking; bake immediately for a slightly firmer texture.
- This recipe makes six large cookies. For 12 regular cookies, divide dough into 2.5-ounce portions.
- Black cocoa can be swapped for unsweetened cocoa one-for-one.
Nutrition
Calories: 924 kcal | Carbohydrates: 145 g | Protein: 10 g | Fat: 38 g | Saturated Fat: 18 g | Sugar: 103 g