Cookie Dough Dirt Cake Cups

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Classic gummy worms are great and all, but HAVE YOU SEEN THE EASTER CANDY SELECTION AT CVS?? These cookie dough dirt cake cups are a smaller-and-easier-to-make-and-eat version of a recipe in my cookbook, Hello, Cookie Dough. They are topped with Easter candy and cute spring-y decor, personalized so you don’t have to share (and for a more covid-friendly serving style), and a crowd favorite… always.

COOKIE DOUGH DIRT CAKE CUPS

Time: 1.5 hours // Serving Size: 6-8 large cups

INGREDIENTS

For the crust and topping:

  • 3 cups semi-sweet chocolate chips (divided)

  • 1 1/8 sticks (9 tablespoons) unsalted butter, at room temperature

  • 1 2/3 cups Oreo crumbs

  • 1/4 cup + 2 tbsp cocoa powder

  • 2 teaspoons cornstarch

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/3 cup granulated sugar

  • 1 1/2 cups brown sugar

  • 3/4 cup pasteurized egg whites, at room temperature

  • 1 tablespoon vanilla extract

For the pudding:

  • 2 (5.9oz) boxes of chocolate pudding mix (I used Jell-O but any brand will work)

  • 4 cups milk

For the whipped topping:

  • 1 (8-ounce) package cream cheese, at room temperature

  • 1 (8-ounce) package whipped topping, like Cool Whip

  • 1 cup confectioners’ sugar

For the layers (you can use any of your favorite candies)?:

  • Jelly beans

  • Peeps

  • Frosting

  • Candy Carrots

  • Cadbury Mini Eggs

  • Gummy Worms

DIRECTIONS

  • Preheat the oven to 350°F.

  • Make the crust and topping: In a medium microwave-safe bowl, heat 1 1⁄2 cups of the semisweet chips and the butter in the microwave on 50% power in 30-second increments. Stir well between each increment until melted. Set aside.

  • In a medium bowl, whisk together the Oreo crumbs, cocoa powder, cornstarch, baking powder, and salt until well combined. Set aside.

  • Pour the melted chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment and mix until the mixture is smooth, about 30 seconds. Add the granulated and brown sugars and mix on medium until well combined, about 2 minutes. Use a rubber spatula to scrape the bowl. Add the egg whites and vanilla and mix just until well incorporated, about 2 minutes. The mixture will be runny.

  • Add the Oreo mixture and mix on low just until the powdery texture of the crumbs disappears, about 30 seconds. Scrape the bowl and mix a final 15 seconds. Remove the bowl from the mixer and use a rubber spatula to fold in the remaining semisweet chips. Reserve 2 cups of the unbaked crust and set aside to chill in the freezer.

  • Bake the crust: Pour the remaining crust dough into a greased 9”x13” pan. Bake for 15 to 20 minutes, until the top is set and the edges are just getting crispy. Cool in the refrigerator.

  • Make the pudding: In a medium bowl, whisk together the milk and pudding packets for two minutes. It will be soft set, place in the refrigerator to chill.

  • Make the whipped topping: In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese on high for 3 to 4 minutes, until smooth and creamy. Scrape the bowl and whip for an additional 1 minute. Add the whipped topping and beat on medium until fully combined. Scrape the bowl as needed to make sure the ingredients are thoroughly mixed.

  • Set the mixer to stir. Add the confectioners’ sugar in two 1⁄2-cup additions and stir until well combined.

  • Assemble the dirt cakes: Once cooled, break up the Oreo crust into small pieces. Distribute equally between the bottom of the cups.

  • Fill two large piping bags, one with pudding and the other with whipped topping. Cut a hole in each bag, about 1 1/2 inches from the tip. Pipe pudding into the cup in an even layer over crumbled Oreo crust. Scatter dime-size pieces of the reserved cookie dough evenly on top of the pudding. Pipe the whipped topping in an even layer over the cookie dough. Sprinkle the tops of each cup with Oreo baking crumbs. Top and decorate!

    Store the dirt cake covered in the refrigerator for up to 3 days.

Kristen Page