These cookie dough Oreo brownies are the ultimate treat for anyone who can’t decide between cookies and brownies. With a chewy chocolate chip cookie base, a layer of Oreo cookies, and rich fudgy brownies on top, every bite is pure chocolate heaven. They’re completely made from scratch and easier than you’d think!
If you love chocolate desserts, you’ll want to try these fudgy chewy brookies next – they’re another amazing cookie-brownie combo.
Table of Contents
Ingredients
Here’s what you’ll need to make these triple-layer brownies:
Cookie Dough Layer:
- 3/4 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup chocolate chips
Oreo Layer:
- 28 Oreo cookies
Brownie Layer:
- 1/2 cup unsalted butter (cubed)
- 6 oz dark chocolate or semi-sweet chocolate (chopped)
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon salt
How to Make Cookie Dough Oreo Brownies
These layered brownies come together in easy steps – just make each layer, stack them up, and bake!
- Prep your pan. Preheat your oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper, leaving some overhang on the sides for easy lifting later.
- Make the cookie dough. Beat the softened butter with both sugars until light and fluffy. Add the whole egg, egg yolk, and vanilla, and mix until combined. Mix in the flour and salt on low speed, then stir in the chocolate chips. Spread this dough evenly across the bottom of your prepared pan.
- Add the Oreos. Press the Oreo cookies gently into the cookie dough layer, arranging them in rows to cover the entire surface. You’ll fit about 28 cookies – 7 rows of 4 works perfectly.
- Make the brownie batter. Place the chopped chocolate and cubed butter in a microwave-safe bowl. Heat in 45-second bursts on medium power, stirring between each one, until smooth and melted. Let it cool for 5 minutes, then whisk in the eggs and sugar. Add the flour, cocoa powder, and salt, whisking until just combined.
- Layer the brownie batter. Spoon the brownie batter over the Oreo layer in small dollops across the pan, then gently spread it into an even layer. This method makes it easier to cover all the cookies without disturbing them.
- Bake until set. Bake for 37-45 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The exact time depends on how fudgy you like your brownies.
- Cool completely. This is the hardest part! Let the brownies cool completely in the pan for at least 4 hours before slicing. Use the parchment paper overhang to lift them out, then cut into squares on a cutting board.
Tips for Perfect Layered Brownies
Use room temperature butter for the cookie layer. Softened butter creams better with the sugar and gives you that perfectly chewy cookie base.
Don’t skip the cooling time. These brownies need several hours to set up properly. If you cut them too soon, the layers won’t hold together nicely.
Use medium power when melting chocolate. High heat can make chocolate grainy or burnt. Patience pays off with smooth, silky brownie batter.
Store at room temperature. Keep leftover brownies in an airtight container for up to 4 days. They’re just as delicious on day three as they are fresh from the oven.
What to Serve With Cookie Dough Oreo Brownies
These brownies are rich and decadent on their own, but here are a few ways to make them even better:
Serve them warm with a scoop of vanilla ice cream melting on top. Add a dollop of whipped cream and a drizzle of chocolate sauce for an extra-special dessert. They’re also perfect alongside a cold glass of milk or your favorite hot coffee. For a fun dessert spread, pair them with easy dirt cake or cream cheese chocolate chip cookies.
Cookie Dough Oreo Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment paper, leaving overhang on the sides.
- In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
- Add the whole egg, egg yolk, and vanilla extract. Beat until well combined.
- Mix in the flour and salt on low speed until just combined. Stir in the chocolate chips.
- Spread the cookie dough evenly across the bottom of your prepared pan.
- Press the Oreo cookies gently into the cookie dough layer, arranging them in rows to cover the entire surface.
- In a microwave-safe bowl, combine the cubed butter and chopped chocolate. Microwave in 45-second intervals on medium power, stirring between each, until smooth and melted.
- Let the chocolate mixture cool for 5 minutes, then whisk in the eggs and sugar until smooth.
- Add the flour, cocoa powder, and salt, whisking until just combined.
- Spoon the brownie batter over the Oreo layer in small dollops, then gently spread into an even layer.
- Bake for 37-45 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely in the pan for at least 4 hours. Use the parchment paper to lift the brownies out, then cut into squares on a cutting board.
Notes
Frequently Asked Questions
Can I use a different pan size?
Yes! You can halve this recipe and bake it in an 8×8-inch pan. The bake time will be slightly shorter, around 32-37 minutes. Just use one whole egg for the cookie layer instead of an egg plus yolk.
Why do my brownies fall apart when I cut them?
The key is patience! These brownies need at least 4 hours to cool completely before slicing. If you cut them while they’re still warm, the layers won’t hold together well.
Can I use regular Oreos or do I need double-stuffed?
Regular Oreos work perfectly! You can also use double-stuffed if you prefer, but regular Oreos are what the recipe is designed for.
How do I store leftover brownies?
Keep them in an airtight container at room temperature for up to 4 days. They stay moist and delicious the entire time.
Can I freeze these brownies?
Absolutely! Wrap individual brownies tightly in plastic wrap, then store them in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.
