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Dirt Cup Cookies

These Dirt Cookies are a fun take on the classic dirt cups we all grew up loving!
Prep Time40 minutes
Cook Time9 minutes
Course: Dessert
Servings: 20 cookies
Author: Emily - My Messy Kitchen

Ingredients

For the cookies:

  • 1 cup salted butter melted
  • 1 ¾ cups granulated sugar
  • ¾ cup light brown sugar
  • 2 tsp vanilla extract
  • 2 eggs room temperature
  • 1 ⅔ cup all-purpose flour
  • 2 tsp corn starch
  • 1 cup cocoa powder I prefer to use Hershey's Special Dark for an extra deep chocolate flavor, but you can use any natural cocoa powder
  • 1 tsp baking soda
  • ½ tsp kosher salt

For the frosting:

  • 6 tbsp salted butter room temperature
  • ⅓ cup cocoa powder Use the same you used on the cookies!
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 3-4 tbsp milk or heavy cream room temperature

For the toppings:

  • 12 Oreos
  • candy pumpkins
  • gummy worms

Instructions

For the cookies:

  • In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Mix on medium for 1 minute. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
  • Line a baking sheet with parchment paper (you can also use wax paper, but do not bake with the wax paper) Use a medium sized cookie dough scoop, about 2-2.5 tablespoons of dough per ball, to scoop 20 even cookies and place on the prepared baking sheet. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading. Preheat the oven to 350°. **If you leave them in the fridge longer than 45 minutes, allow the dough to sit on the counter for 5 minutes before going in the oven! If you go into the oven too cold, you will end up with thick cookies.
  • Once the cookie dough has chilled, space each about 2 inches apart on a cookie sheet lined with parchment paper and bake for 9-10 minutes, or until the edges are just set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cookie rack to cool completely.

For the frosting:

  • Add the butter, vanilla, and cocoa powder to the bowl of a stand mixer and beat for 30 seconds until combined. With the mixer on low, add in the powdered sugar. Add in milk, starting at 2 tbsp and increasing until you reach desired consistency.

For assembly:

  • Crush the Oreos either in a food processor or place them in a zip lock bag and crush with a rolling pin or another kitchen tool. Frost the top of each cookie, leaving at ¼ inch around the edge without frosting.
  • Once frosted, place the cookies frosting side down into the crushed Oreos and gently press down. Flip right side up and top with gummy worms and candy pumpkins!