Dirt and Worms Cookies

Dirt and Worms Cookies are a fun treat cookie. A chocolate sugar cookie base topped with chocolate ganache, Oreo crumbs and a worm on top. Ewwww, is often heard when these cookies come out but I guarantee you will grab for a worm cookie as they get snacked up fast.

This giant soft sugar cookie is a favorite. In fact it's a copycat recipe from Swig Cookies. I love how soft and tender the cookie base is and found a chocolate sugar cookie is so delicious too.

Dirt Dessert is a nostalgic dessert treat, don't you think? Made with chocolate pudding, oreos and worms of course. Let's step it up a notch and put a fun twist on this recipe making it into a cookie with chocolate ganache.

Kids will often put dirt in their mouths, can you imagine eating mud? Well, now you can enjoy a good dirt dessert treat with these fun chocolately cookies.

I'll show you how easy it is to make ganache. Trust me here. SO SO Easy.

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Shopping List for Dirt with Worms Cookies

Oils and Fats. Butter. Vegetable Oil and Coconut Oil

Dry Ingredients. All Purpose Flour, Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Salt and Cocoa Powder

Additional Ingredients. Egg, milk, Oreo Cookies, Chocolate Chips, Whipping Cream and Gummy Worms

How to make Recipe for Dirt and Worms Cookies

In a large mixing bowl or a stand mixer cream together Butter and coconut oil scraping down sides of bowl as needed. Add granulated sugar and allow mixture to cream for 2 minutes.

Mixture will be a light yellow color and very fluffy. Add Egg and mix until egg is fully combined.

Gradually add vegetable oil and and powdered sugar. Continue to cream for an additional 2 minutes. Scrape sides of bowl making sure all ingredients are mixed together.

Add milk and cream for 1 more minute. This will help keep the sugar cookies light and airy.

In a separate bowl combine dry ingredients together of All Purpose Flour, Baking Soda, Cream of Tartar and Cocoa Powder. I prefer to use a Dutch Process Cocoa or even a Black Cocoa Powder.

Add dry ingredients a little at a time making sure all the ingredients are mixed together before adding more. Make sure to scrape down sides of bowl.

Use a medium cookie scoop and place cookies 2 inches apart on a well greased baking sheet or lined with sheets with parchment paper.

Using the bottom of a glass. Dip in sugar and press down on cookie dough to form cracked edges.

If you wish to make larger giant sized cookies. Place 2 scoops of cookie dough on top of each other before pressing with glass to flatten.

Preheat oven to 350 degrees. Allow cookies to cool on pan before moving to cooling racks to cool completely.

How to make Chocolate Ganache

Chocolate Ganache is creamy chocolately and delicious. It's a perfect topping for dirt cookies and also works beautifully to stick a gummy worm and Oreo crumbs to.

In a bowl mix chocolate chips and heavy cream. Heat in microwave for 30 seconds and stir. If additional time is needed to melt chocolate chips, add 10 seconds and then stir until smooth.

Ganache can be thinned down further by adding additional heavy cream.

Spoon 1-2 tablespoons Ganache on top of each cookie and spread with the back of a spoon. Top each cookie with crushed Oreo Cookie Crumbs and a Gummy Worm as garnish.

Storage and Freezing

Allow cookies and ganache to cool before storing. Ganache will set up and be tacky to the touch. Cookies are best stored laying flat. Place parchment paper between layers when stacking. Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week

Freezing. Cookies can be frozen and enjoyed at a later date. Store in an airtight container for up to 3 months. Allow cookies to thaw before eating.

Worms and Dirt Cookies

These cookies take me back to my childhood when a cup of chocolate pudding topped with whipping cream and Oreo Crumbs was so popular. I love the nostalgia of this simple cookie recipe.

I also love a new refreshed way to serve this fun dessert. Dirt n Worms Cookies is a fun twist and a little less messy too.

Baking Pro Tips

Measuring Ingredients. I will always default to weighing and measuring dry ingredients when possible. My cookies always turn out perfectly when properly measured.

Baking Sheet. I love to use parchment paper on baking sheets. It's an easy clean up. A well greased cookie sheet will also work fine.

Baking. Do not over bake. Of course that is a given. But what is the perfect timing to remove from oven? Cookies are done with cracked edges are set. On a chocolate cookie that can be difficult to determine, and you will not see any golden edges.

Room Temperature. Always use room temperature Ingredients. Allow Butter and Egg to sit on counter for 1 hour to soften. Do not over soften butter. It turns to mush and will not produce nice cookies.

Cookie Scoop. I use a medium cookie scoop size #24. this helps ensure each cookie is the same size and shape.