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A brown sugar cookie filled with white chocolate chips, Oreo bits, stuffed with a cookies and cream frosting and with a gummy worm thrown in for good measure. It might sound strange but this cookie is one not to be missed!
Fat and Weird Copycat Cookie
I have made tens of thousands of cookies in my life! Every kind of cookie, Brown Sugar Poptart cookies, Orange Creamsicle cookies. When it comes to unique cookie recipes, I am your source! So when Brad from Fat and Weird Cookies reached out to me, I knew I had to try their cookies and make a copycat.
Fat and Weird cookies have absolutely HUGE 1 pound cookies. But it isn’t just their size that makes them different from the pack! Fat and Weird lives up to their name with super wacky but somehow perfect cookie flavors. Like this Dirty Worm cookie! A brown sugar cookie Cookies and Cream cookie, stuffed with white chocolate chips, Oreo pieces and filled with a cookies and cream frosting and a gummy worm randomly stuffed in there, and topped with teal sprinkles…because everything is better with some sparkle!
Ingredients for Dirty Worm Cookies
For the Cookies
- Butter– I always use salted butter, if you only have unsalted on hand you’ll want to add an extra pinch of salt to your cookie dough.
- Brown Sugar– This cookie is mostly a brown sugar base, which gives the cookies a wonderful flavor and a soft, chewy texture.
- Sugar
- Egg
- Vanilla– I love to use either Lorann Oils or Watkins brand of Vanilla. This will be the main flavor of our cookie dough.
- Flour- Just plain old all purpose flour will do the trick for these cookies.
- Baking Powder– We use Baking powder instead of baking soda in these cookies because we want the cookie to have a lighter crumb that isn’t super dense.
- Salt
- Oreos- Chopped up into small pieces- just roughly chop each Oreo into 6-8 pieces.
- White Chocolate Chips
For the Cookies and Cream Filling
- Butter– Again, salted butter is what I use.
- Shortening- The combination of shortening and butter allows for you to stuff the cookies and bake them without the filling turning to liquid.
- Powdered Sugar– this will thicken the filling, making it a frosting consistency.
- Oreos- Make sure they are finely chopped.
- Vanilla
- Heavy Cream– just a tad, so we can make sure the feeling is both creamy but also very thick.
- Gummy Worms– Fat & Weird cookies puts one gummy worm into each cookies and cream filling so we will do the same.
- Teal Sprinkles– Okay, you could really use any color of sprinkles but I used teal because I had to make this look as close to the real deal as possible!
How to Make Dirty Worm Cookies
This recipe will make two 1lb cookies.
- Start by making the Cookies and Cream core, we will start here so that it has time to solidify in the freezer before we put it inside of the cookie and bake it.
- Cream together the butter and shortening until smooth and well combined with either a stand mixer or electric hand mixer.
- Add the vanilla, powdered sugar and heavy cream and continue to mix until everything is thick and creamy.
- Fold in the finely chopped Oreos, don’t over mix or else your core will just be grey with no specks of black Oreo.
- Divide the frosting into four equal parts. Place a gummy worm on the top of two portions and then stack the remaining portions on top, leaving you with two cookies and cream cores.
- Place the frosting cores into the freezer until needed.
- To make the cookie dough, cream together the butter and sugar until light and fluffy. Scrape the sides of the bowl.
- Add the eggs and vanilla extract and beat again until it is mixed well.
- Scrape the sides again and add the flour, baking powder and salt. Mix again until just combined.
- Add in the chopped Oreos and white chocolate chips and mix until the cookie dough forms. Split the dough into equal parts.
- Take one part of the cookie dough and flatten it out.
- Place a frozen mound of Cookies and Cream frosting on the flattened piece of dough and wrap the dough up around the filling. Repeat with the second dough ball.
- Dip and press the top of the unbaked cookie into teal sprinkles and place it on a prepared cookie sheet.
- Return the cookie dough to the freezer while the oven preheats.
- Preheat the oven to 350° F.
- Once the oven has reached temperature, pull the cookies out of the freezer and bake for 20-22 minutes.
- The cookie should keep the same shape pretty well, the bottom will expand just slightly, but the final cookie should look extremely round, fat & weird. 🙂
- Allow the cookie to cool on the pan for 30 minutes before cutting and serving.
Where can I order Fat & Weird Cookies?
You can order cookies to be delivered to your house right on the Fat & Weird Cookies Website. You can also use my affiliate code COOKINGWITHKARLI10 for 10% off your purchase!
How to Store Fat & Weird Cookies
This homemade version will store at room temperature for up to 3 days. If you’d like to store it longer than that, I would suggest freezing the cookie once it has baked and then completely cooled. It can be stored in the freezer for up to 3 months.
How to reheat Fat & Weird Cookies
My favorite way to reheat my giant cookies from either room temperature or frozen is to toss them into a 350° F oven for 5-7 minutes. You’ll be surprised, the taste like they were just made!
More Copycat Cookie Recipes
Fat & Weird Dirty Worm Cookie
Ingredients
Cookies and Cream Frosting Core
- 1 tbsp vegetable shortening
- 1 tbsp salted butter
- 3/4 cup powdered sugar
- 3 oreos, finely shopped
- 1/4 tsp vanilla extract
- 1 tbsp heavy cream
- 2 gummy worms
Cookie Base
- 1/2 cup butter
- 1/3 cup brown sugar
- 3 tbsp granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup white chocolate chips
- 6 oreos, roughly chopped
- teal sprinkles
Instructions
- Start by making the cookies and cream core. In a small bowl using an electric hand mixer cream together the shortening and butter until mixed thoroughly.
- Add the powdered sugar, vanilla and heavy cream. Mix until combined and thick. If you need, you can add a little bit more heavy cream to bring the frosting together. You want it really thick.
- Fold in the chopped oreos.
- Portion the frosting out into 4 equal sized mounds.
- Place a gummy worm on the top of two of the mounds and then take the remaining mounds and sandwich the gummy worm into the center of the frosting core.
- Place the frosting cores in the freezer until needed.
- For the cookie dough, using a stand mixer or electric hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the egg and vanilla. Mix until combined.
- Add the flour, baking powder and salt. Mix until the dough forms.
- Lastly, mix in the white chocolate chips and oreos until well combined.
- Split the dough into two halves.
- Flatten one half and then place a frozen frosting core in the center of the dough and then wrap the dough around the frosting core. Repeat with the second cookie.
- Dip and press the top part of the cookie dough into a bowl of teal sprinkles and place on your cookie sheet.
- Place the cookie dough in the freezer while you heat the oven.
- Heat the oven to 350° F.
- Once the oven has reached temperature, pull the cookies out of the freezer and bake for 20-22 minutes.
- The cookie should keep the same shape pretty well, the bottom will expand just slightly, but the final cookie should look extremely round and fat.
- Allow the cookie to cool on the pan for 30 minutes before cutting and serving.
Karli, I don’t know how you always do it, but these came out INCREDIBLE. I doubled the recipe to make 4 monstrous cookies and I skipped the worm because I’m not a fan of gummy candy in baked goods. These came together perfectly and I am in love with the chewy cookie base and delicious buttercream inner. I hope more people give this a try and hope to see more similar to this in the future!!