Dirt and Worms Cookies
Dirt and Worms Cookies, a giant soft chocolate sugar cookie topped with chocolate ganache, Oreo crumbs and a gummy worm. So fun, so good.
Servings: 24
Ingredients
- ½ Cup Butter softened
- 2 tablespoons Coconut Oil
- ¼ Cup Vegetable Oil
- ½ Cup Granulated Sugar 100g Plus 2 Tablespoons
- 6 tablespoons Powdered Sugar
- 2 Eggs Large
- 1 tablespoon Milk
- 2 ¼ Cups All Purpose Flour 270g
- 6 Tablespoon Cocoa Powder Dutch Process or Black Cocoa
- ¼ teaspoon Baking Soda
- ¼ teaspoon Cream of Tartar
- ¼ teaspoon Salt
Chocolate Ganache
- 1 Cup Semi Sweet Chocolate Chips
- ½ Cup Heavy Whipping Cream
Additional Ingredients
- 8-10 Oreos Crushed/crumbled
- Gummy Worms
Instructions
- 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 bake for 7-9 minutes. Cookies are done with edges are set and centers are no longer glossy.
- Allow cookies to cool on pan before moving to cooling racks to cool completely.
How to make Chocolate Ganache
- 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.
Notes
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.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. Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!