Dirt Cake Cookies - The Chaotic Table

Prep Time:25

Cook Time:12

Cool:30

Total Time:1 7

1 cup unsalted butter softened
1 cup light brown sugar packed
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ cup unsweetened cocoa powder
1 (3.9) ounce box instant chocolate pudding
Frosting Ingredients:
½ cup)unsalted butter room temperature
2 ½ cups powdered sugar
1 teaspoon vanilla extract
¼ cup cocoa powder
3 tablespoons sweet cream coffee creamer one made with REAL cream, such as Natural Bliss or chiboni
6 chocolate cream Oreo cookies pulsed into crumbs in a food processor
14-15 gummy worms if you want a dye-free option, these are great!

Preheat the oven to 350 degrees Fahrenheit. Line two sheet pans with parchment paper.
Add the flour, cocoa powder, baking powder, and pudding mix to a large mixing bowl and whisk to combine. Set aside.
In the bowl of your mixer, beat together the butter, eggs, brown sugar, and vanilla until smooth and slightly fluffy, about five minutes.
Using a 3-tablespoon-size cookie scoop, scoop out balls of dough and place them, evenly spaced on the sheetpans.
Bake the cookies in the preheated oven for about 12 minutes, or until the cookies are no longer gooey, then immediately press them down slightly with the back of a spatula to create more of a “disk” shape.
Carefully transfer the cookies to a wire cooling rack to cool completely.

Add the butter, vanilla, powdered sugar, cocoa powder, and coffee creamer to a large mixing bowl and beat with an electric mixer until smooth and fluffy.
Using a butter knife or small spatula, spread a generous amount of frosting on each cooled cookie.
Press each cookie, frosting-side down, into the Oreo crumbs until the frosting is fully coated with the crumbs. Press a gummy worm gently onto the top of each cookie.

Press the cookies down right after baking while they are still warm.
Chill the cookies if you want the frosting firmer.
Use a food processor for finer Oreo crumbs.
Leave space between cookies since they spread while baking.
Freeze unfrosted cookies for easy make-ahead desserts.
The sweet cream coffee creamer gives the frosting a smoother flavor than plain milk.