Copycat Crumbl Dirt Cake Cookies
Delicious chocolate cookies with crushed Oreos and a creamy frosting, perfect for any occasion.
Ingredients
For the Cookies
- 1 tbsp vanilla adds aromatic flavor
- ½ cup softened butter provides moisture and richness
- 1 cup brown sugar adds sweetness and depth
- 1 large egg binds ingredients together
- ½ cup dutch cocoa powder contributes rich chocolate flavor
- ½ tsp salt enhances overall flavor
- ½ tsp baking soda helps with leavening
- 1¼ cup all-purpose flour provides structure
- 7 pieces crushed Oreos with the filling removed adds texture and chocolate flavor
For the Frosting
- ½ cup softened butter for frosting; adds creaminess
- 1 cup powdered sugar sweetens frosting and gives it a soft texture
- 2 tbsp dutch cocoa powder for frosting; matches the cookie flavor
- 1 tbsp vanilla for frosting; enhances overall flavor
- ½ cup semi-sweet chocolate chips adds chocolatey bites
- 2 tbsp heavy cream provides smoothness to the frosting
Instructions
Preparation
- In a mixing bowl, combine the softened butter and brown sugar. Beat them together until light and fluffy.
- Add the egg and vanilla to the bowl. Mix until fully incorporated.
- Sift in the dutch cocoa powder, salt, and baking soda. Mix until no dry flour remains.
- Slowly mix in the all-purpose flour, one cup at a time until fully combined.
- Fold in the crushed Oreos gently to distribute evenly.
Baking
- Preheat your oven and prepare the frosting while it heats.
- In a separate bowl, combine the softened butter, powdered sugar, cocoa powder, vanilla, and heavy cream. Beat until smooth and spreadable.
- Scoop the cookie dough onto a baking sheet lined with parchment paper, spacing each cookie apart.
- Bake the cookies until firm around the edges but soft in the center.
- Transfer the cookies to a wire rack to cool fully before frosting.
- Add chocolate chips to the warm cookies, swirling in icing on top.
Serving
- Serve the cookies slightly warm or at room temperature.
Notes
Store cookies at room temperature in an airtight container for up to 5 days. For longer storage, refrigerate for about a week or freeze for up to three months.