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Creepy Crawly Cookies

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5 from 10 reviews


Units Scale

For the Cookies:

  • 175g unsalted butter, room temperature
  • 150g light brown sugar
  • 150g caster sugar
  • 2 large, free range eggs
  • 1tsp vanilla extract
  • 240g plain flour
  • 60g cocoa powder
  • 1/2tsp fine salt
  • 150g plain chocolate chips

For the frosting:

  • 175g unsalted butter, room temperature
  • 350g icing sugar
  • 23tbsp milk
  • 2tbsp cocoa powder
  • 10 Oreo cookies
  • gummy worms


For the Cookies:

  1. Preheat the oven to 175c and line 2 baking sheets with parchment paper. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment mix the butter and sugars until light and creamy. Around 5 minutes, scraping down the bowl from time to time.
  3. With the mixer on low add the vanilla extract and the eggs one at a time, making sure the first egg is fully incorporated before adding the second.
  4. Add the flour, cocoa and salt to the bowl and mix on low until just combined. Add the chocolate chips and mix until just combined.
  5. Line a large baking tray with parchment. Roll 2tbsp of dough into a ball and place on the prepared tray leaving 2 inches between each cookie to allow for spreading. Continue until you’ve used all of your dough. Press down on each cookie ball to flatten it slightly.
  6. Bake for 12-14 minutes, allow the cookies to cool on the tray for 5 minutes before placing them on a wire rack to cool completely.

For the Frosting:

  1. To make the ‘soil’ place the Oreo cookies in a food processor and pulse until they become crumbs. Alternatively place the cookies in a ziplock bag and bash with a rolling pin until pulverised. Pour into a shallow dish and set aside.
  2. To make the frosting mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, cocoa powder and 1tbsp of milk, mix on the lowest speed until the sugar is incorporated with the butter then turn the speed up to high. Add more milk if the frosting is a little stiff, you want a good piping consistency.
  3. Once the cookies are cool fill a piping bag with chocolate frosting. Snip off the end and pipe a flat swirl onto each cookie. Dip them, frosting side down, into the cookie crumbs. Press a gummy worm into the top of each cookie.


Un-iced cookies can be frozen for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: British