Description
These Crumbl chocolate dirt cake cookies are indulgent, fudgey chocolate cookies coated in crushed Oreo crumbs and topped with a rich chocolate buttercream frosting and gummy worms for a playful twist. Perfect for dessert lovers who enjoy a combination of crunchy textures and creamy frosting, these cookies are baked to soft perfection with a hint of coffee enhancing the chocolate flavor.
Ingredients
Cookie Dough
- 1 tsp instant coffee
- 2 tsp hot water
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 2 tbsp granulated sugar
- 1 large egg
- 1 & 1/4 cup all-purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 5 Oreos (filling removed, crushed)
Chocolate Buttercream
- 1/2 cup unsalted butter, softened
- 3/4 cup powdered sugar, sifted
- 2 tbsp Dutch processed cocoa powder
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips (melted and cooled slightly)
- Additional Oreo cookie crumbs for garnish
- 8 gummy worms for decoration
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Coffee Mixture: Combine the instant coffee and hot water in a small bowl, stirring until dissolved; set aside to cool completely.
- Cream Butter and Sugars: In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Then add the egg and cooled coffee mixture and blend until fully incorporated.
- Add Dry Ingredients: Sift together the flour, Dutch processed cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until no flour streaks remain.
- Shape Cookies: Using a large cookie scooper (approximately 1/4 cup), portion out 7 equal balls. Roll each ball between your palms, then roll them in the crushed Oreo crumbs to coat fully.
- Bake Cookies: Place the coated dough balls on the prepared sheet and gently flatten to about 1 inch thickness. Bake in the preheated oven for 12-13 minutes. Once baked, gently swirl each cookie within a large cookie cutter to maintain roundness and thickness. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- Prepare Chocolate Buttercream: Melt the semi-sweet chocolate chips in the microwave in 30-second intervals until smooth and set aside to cool slightly.
- Cream Buttercream Ingredients: In a stand mixer fitted with a paddle attachment, beat softened butter, sifted powdered sugar, cocoa powder, and vanilla extract on medium speed for about 3 minutes, scraping down the sides occasionally.
- Finish Frosting: Add the melted chocolate to the buttercream and mix on high speed for 2-3 minutes until the frosting is smooth, fluffy, and well combined, scraping the bowl as needed.
- Assemble Cookies: Place the frosting in a piping bag fitted with a Wilton 2A tip and pipe the chocolate buttercream generously on the cooled cookies. Sprinkle with additional Oreo crumbs and decorate with gummy worms for a fun “dirt cake” effect.
Notes
- Make sure the coffee mixture is fully cooled before adding to the dough to avoid cooking the egg.
- Cooling the cookies on the baking sheet helps them set and maintain their shape.
- The crushed Oreo coating adds a great texture and chocolate flavor contrast.
- Use a stand mixer with a paddle attachment for best buttercream results, but a hand mixer will work as well.
- These cookies should be stored in an airtight container and are best enjoyed within 3-4 days.
- For a stronger coffee flavor, increase the instant coffee to 1.5 tsp but reduce water slightly to maintain dough texture.
