Adam's Dirt Cookies

Adam's Dirt Cookies

121 Reviews 14 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 h 30 m
Adam Mitchell
Recipe by  Adam Mitchell

“Why smash perfectly good cookies just to make another batch of cookies? 'Cause they're YUMMY! Made with crushed sandwich cookies, the small pieces of broken cookie dust make the dough speckled - I've been told they look like they're made with dirt!”

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Adjust Servings

Original recipe yields 4 dozen



  1. Sift together the flour, baking soda, and salt. Set aside. In a medium bowl, cream the white sugar, brown sugar, and the butter together until smooth. Stir in the eggs and vanilla. Add the flour mixture, and stir until just combined. Stir the crushed cookies into the dough. Cover, and chill the dough for 1/2 hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  3. Drop dough by rounded spoonfuls onto prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven. Remove to cool on wire racks.

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Reviews (121)

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These cookies are very good! I am an avid baker, but I am also an oreo lover. So a from-scratch cookie recipe that uses oreos is right up my alley. I put the cookies in a bag and broke them with my hands. I left the pieces pretty large -- I broke each cookie into about 4 or 5 pieces. I like oreos to be really big and recognizable when I use them in recipes (like homemade ice cream brownies and cakes). I made the cookies pretty large. Ended up with about 28 or 30. When you make them large, flatten out the dough a bit rather than making them into round balls. You don't want them to be too flat, just not round. The refrigeration step is important since the dough it kind of sticky. The cookie dough isn't the same as a chocolate chip cookie dough. it is a cross between a sugar cookie and a chocolate chip cookie. My cookies didn't come out hard at all. they were fairly soft.



This turned out to be one of those happy surprise kind of recipes. You expected it would be good or you wouldn't have made it, but it turns out even better than you expected! I made the recipe as written, no changes. However, as I do with all cookie doughs made with butter, I let the dough chill for an hour or so until somewhat firm. I used a medium sized cookie scoop (about 1/4 c.), flattened them slightly, and baked on UNgreased cookie sheets for 12 minutes. Buttery, Oreo-y delicious. Crispy on the edges, soft and chewy in the middle. When I make these again I will fold even more Oreos in at the last, left in chunkier pieces. I can't wait to share these!



These actually tasted pretty good... For those of you who are hesitant to make these because of appearance, I would suggest dipping them in chocolate. It not only makes them look nicer, it adds an extra kick of flavor to a sugar-cookie-like recipe. Depending on how much chocolate coating you want, mix a tablespoon of shortening with every 9 ounces of semisweet chocolate you use, melt in a double boiler, dip cookies, and place on a cooling rack over aluminum foil to catch drips. Let the chocolate harden completely!! Yum!

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Amount Per Serving (48 total)

  • Calories
  • 95 cal
  • 5%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 12.7 g
  • 4%
  • Protein
  • 1 g
  • 2%
  • Cholesterol
  • 19 mg
  • 6%
  • Sodium
  • 118 mg
  • 5%

Based on a 2,000 calorie diet



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Cowboy Cookies (Dunkin' Platters)


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World's Greatest Chewy Chocolate Chip Cookies