Topped with Oreo cookie crumbs and gummy worms, these dirt cookies are just like the pudding cups you had as a kid! They taste incredible and are easy to make with no chilling required.

Recipe: https://sugarspunrun.com/dirtcookies/

Ingredients
1 cup unsalted butter, softened (226g)
1 cup granulated sugar (200g)
¾ cup light brown sugar, firmly packed (150g)
1 large egg + 1 large egg yolk, room temperature preferred
1 teaspoon vanilla extract
2 ¼ cups allpurpose flour (280g)
½ cup natural cocoa powder (50g)
1 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
Frosting
6 oz cream cheese (170g)
6 Tablespoons unsalted butter, softened (85g)
¾ teaspoon vanilla extract
⅛ teaspoon salt
2 ⅔ cups powdered sugar (333g)
½ cup natural cocoa powder (50g)
6 oreo cookies, pulverized to fine crumbs
Gummy worms, for decorating

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Instructions
00:00 Introduction
00:17 Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
00:24 In a large mixing bowl, use an electric mixer to cream butter and sugars together until creamy and well combined.
01:25 Add egg, egg yolk, and vanilla extract and stir until combined.
03:00 In a separate, mediumsized bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.
04:19 Gradually add dry ingredients to wet ingredients, stirring until completely combined.
04:57 Scoop cookie dough by 2 Tablespoonsized scoops and roll between your palms to make a smooth ball. Place on baking sheet, spacing cookies at least 2” (5cm) apart and bake in 350F (175C) oven for 1011 minutes.
05:33 Within one minute of removing cookies from the oven, gently flatten the surface of the cookie using a 1cup measuring cup (this will give you a smooth surface for decorating the cookie). While cookies are cooling, prepare your frosting.
For the frosting
06:12 Combine cream cheese and butter in a large mixing bowl and use an electric mixer to beat until smooth and creamy.
07:10 With mixer on low speed, gradually add powdered sugar until completely combined.
07:57 Add cocoa powder and stir until completely incorporated and frosting is uniform.
08:15 Add vanilla extract and salt, stir until combined.
Assembly
08:55 Spread or pipe frosting onto cooled cookies (I like to use a piping bag fitted with an open tip to pipe the frosting then smooth it with an offset spatula).
10:19 Sprinkle cookie crumbs evenly over the frosting then gently nestle 12 gummy worms on top of the frosting. Enjoy!

Notes
Cream cheese
Use a fullfat, “brickstyle” cream cheese, not the spreadable kind sold in tubs.
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 days.

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