Dirt Cup Cookies
Dirt Cups are one of those nostalgic desserts that never fails to win the hearts of children. It’s no surprise that the combo of pudding, crunchy chocolate cookie crumbs, and chewy gummy worms makes for a whimsical treat that's hard for anyone to resist.
A delightful, handheld version of the classic dirt cup, these Dirt Cup Cookies are filled with a fudgy truffle center and topped with a fluffy, mousse-like whipped pudding frosting—plus the signature cookie crumbs and playful gummy worms. They would be perfect for any birthday spread or just to share with your friends for a sweet hit of childhood nostalgia.
Frequently Asked Questions
Dirt Cup Cookies
- Prep Time 30 min
- Total 1 hr 50 min
- Servings 12
- Ingredients 12
Ingredients
Cookies
- 1 pouch Betty Crocker™ Soft Baked Chocolate Caramel Cookie Mix
- 1/2 cup butter, softened
- 2 large eggs
- 1 tablespoon water
Filling
- 2/3 cup chopped dark chocolate or chocolate chips
- 1 cup heavy cream
Frosting
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- 1 cup cold whole milk
- 1 cup cold heavy whipping cream
- 1/2 cup powdered sugar
Toppings
- Gummy worm candies
- 6 creme-filled chocolate sandwich cookies, crushed (for the “dirt”)
Instructions
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Step1
Line a rimmed baking sheet with cooking parchment paper, and set aside.
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Step2
Mix the cookie mix, butter, eggs, and water according to the package instructions. Scoop the dough into 24 even-sized portions, and place on about 2/3 of the prepared baking sheet. Refrigerate while you prepare the filling.
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Step3
Meanwhile, combine the chocolate and 1 cup heavy cream in a microwave-safe bowl, and microwave for 1 minute. Remove and stir. The chocolate will probably not be melted yet, so microwave for another 30 seconds, and allow to sit for 3 to 5 minutes. Stir vigorously until smooth. Refrigerate for 1 hour or until firm enough to scoop.
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Step4
Once chilled, scoop 12 tablespoons of the truffle filling, and place on the remaining 1/3 of the baking sheet with the chilled cookie dough.
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Step5
When you are ready to bake, heat the oven to 350°F, and line two rimmed baking sheets with cooking parchment paper.
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Step6
To shape the cookies, flatten two scoops of the chilled dough. Place a chilled scoop of truffle filling in the center of one of the flattened cookie dough circles. Gently cup the filling with the dough; then, place the second dough circle on top, and seal the edges while gently rolling into a ball shape. Repeat with the remaining filling and dough. Divide the cookie dough balls between the two prepared baking sheets, making sure to leave room between cookies for spreading.
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Step7
Bake the cookies for 16 to 18 minutes. Cool for 10 minutes on the baking sheet before transferring to a cooling rack.
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Step8
Meanwhile, combine the pudding mix with the whole milk, and whisk to combine. Let the mixture sit for 5 to 10 minutes.
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Step9
Whip 1 cup heavy cream with powdered sugar until the cream just holds a peak. Vigorously whisk the pudding mixture (it will be thick) to loosen. Then, whisk in about 1/3 of the whipped cream. Fold in the remaining whipped cream (in batches if needed).
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Step10
Generously frost the cooled cookies with the pudding frosting.
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Step11
Top with gummy worms and cookie "dirt."
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