There are certain recipes that feel like a hug in dessert form, and Oreo Brownie Cookies are one of them. These cookies aren’t just a mash-up of two beloved treats—they’re a celebration of memories, indulgence, and comfort. Every crackly-topped, gooey-centered bite carries the nostalgia of dunking Oreos after school and the deep satisfaction of a rich, fudgy brownie.
I remember making a version of these cookies during my first fall living away from home. The leaves were golden and the wind crisp, but the apartment felt cold and unfamiliar—until I turned on the oven. The scent of dark chocolate slowly melting into butter filled the space, blending with the sweet, vanilla aroma of crushed Oreo cookies. Just like that, home didn’t feel so far away.
These Oreo Brownie Cookies have since become a favorite tradition. Whether baked during the festive holiday season, wrapped up for loved ones, or made just because a chocolate craving hits hard—this recipe always delivers. Their charm lies in their texture: the crisp edges, that classic brownie crackle on top, and the chewy center that’s dotted with creamy cookie bits. It’s a little bit nostalgic, a little bit decadent, and a whole lot of delicious.
Why You’ll Love This Recipe
- A flavor-packed duo: Brownie richness meets the iconic crunch of Oreos.
- Easy to bake: No fancy equipment, just a bowl, a whisk, and a love for chocolate.
- Perfect texture: Fudgy inside, crisp edges, and cookie chunk surprises in every bite.
- Ideal for gifting: Stack them in a jar or wrap in parchment for the perfect homemade present.
- Versatile treat: Great for parties, holidays, bake sales, or midnight snacks.
Oreo Brownie Cookies
Description
There are certain recipes that feel like a hug in dessert form, and Oreo Brownie Cookies are one of them. These cookies aren’t just a mash-up of two beloved treats—they’re a celebration of memories, indulgence, and comfort. Every crackly-topped, gooey-centered bite carries the nostalgia of dunking Oreos after school and the deep satisfaction of a rich, fudgy brownie.
I remember making a version of these cookies during my first fall living away from home. The leaves were golden and the wind crisp, but the apartment felt cold and unfamiliar—until I turned on the oven. The scent of dark chocolate slowly melting into butter filled the space, blending with the sweet, vanilla aroma of crushed Oreo cookies. Just like that, home didn’t feel so far away.
These Oreo Brownie Cookies have since become a favorite tradition. Whether baked during the festive holiday season, wrapped up for loved ones, or made just because a chocolate craving hits hard—this recipe always delivers. Their charm lies in their texture: the crisp edges, that classic brownie crackle on top, and the chewy center that’s dotted with creamy cookie bits. It’s a little bit nostalgic, a little bit decadent, and a whole lot of delicious.
Ingredients
225 g baking chocolate (54–64% cocoa)
55 g unsalted butter
2 large eggs, room temperature
75 g granulated sugar
75 g dark brown sugar
1 tsp vanilla extract
75 g all-purpose flour
1 tsp baking powder
Pinch of salt
80 g semi-sweet chocolate chips
10–14 Oreo cookies, roughly chopped (plus a few extra for topping)
Instructions
Step 1: Prep Your Station
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. This step may seem simple, but it sets the stage for success—especially when the cookie dough comes together quickly.
Step 2: Melt the Chocolate and Butter
In a heatproof bowl, melt the baking chocolate and butter together over a saucepan of simmering water, or in short bursts in the microwave. Stir until smooth and glossy—this chocolatey base gives the cookies their rich flavor and brownie-like texture.
Step 3: Whip the Eggs and Sugars
In a large bowl, beat together the eggs, granulated sugar, and dark brown sugar. Use a mixer on medium-high speed to whip the mixture until it’s pale, thick, and fluffy—this should take about 2–3 minutes. Add the vanilla extract and stir to combine.
Step 4: Combine the Wet Ingredients
Slowly pour the slightly cooled chocolate mixture into the whipped eggs and sugar. Mix until just combined. This creates a velvety batter that smells absolutely divine.
Step 5: Fold in the Dry Ingredients
Gently sift in the flour, baking powder, and salt. Fold the mixture together until you no longer see streaks of flour. Add in the semi-sweet chocolate chips and the chopped Oreo cookies. The chunks of cookie cream and crunch speckled throughout the thick batter are a preview of the goodness to come.
Step 6: Scoop and Chill (Optional)
Use a cookie scoop or tablespoon to form balls of dough and place them on your prepared baking sheet. For extra thick cookies with a gooey center, pop the tray into the freezer for 10–15 minutes before baking.
Step 7: Top with Oreo Pieces
Gently press an extra Oreo chunk into the top of each cookie dough ball. This not only makes them look bakery-worthy but adds extra crunch and creaminess.
Step 8: Bake to Perfection
Bake the cookies for 12–14 minutes. You’ll know they’re ready when they develop that shiny, crackled brownie top and their edges are just set. Don’t overbake—these cookies are best with a gooey middle.
Step 9: Cool and Shape
Let them cool slightly on the baking tray. If you want uniform, perfectly round cookies, gently swirl a round cookie cutter around each one while still warm.
Notes
These Oreo Brownie Cookies are even better the next day. The flavors deepen and the texture becomes more chewy and rich. Serve with a glass of milk, or a scoop of vanilla ice cream for the ultimate dessert experience.
INGREDIENTS YOU’LL NEED
- 225 g baking chocolate (54–64% cocoa)
- 55 g unsalted butter
- 2 large eggs, room temperature
- 75 g granulated sugar
- 75 g dark brown sugar
- 1 tsp vanilla extract
- 75 g all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 80 g semi-sweet chocolate chips
- 10–14 Oreo cookies, roughly chopped (plus a few extra for topping)
HOW TO MAKE OREO BROWNIE COOKIES
Step-by-Step Instructions
Step 1: Prep Your Station
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. This step may seem simple, but it sets the stage for success—especially when the cookie dough comes together quickly.
Step 2: Melt the Chocolate and Butter
In a heatproof bowl, melt the baking chocolate and butter together over a saucepan of simmering water, or in short bursts in the microwave. Stir until smooth and glossy—this chocolatey base gives the cookies their rich flavor and brownie-like texture.
Step 3: Whip the Eggs and Sugars
In a large bowl, beat together the eggs, granulated sugar, and dark brown sugar. Use a mixer on medium-high speed to whip the mixture until it’s pale, thick, and fluffy—this should take about 2–3 minutes. Add the vanilla extract and stir to combine.
Step 4: Combine the Wet Ingredients
Slowly pour the slightly cooled chocolate mixture into the whipped eggs and sugar. Mix until just combined. This creates a velvety batter that smells absolutely divine.
Step 5: Fold in the Dry Ingredients
Gently sift in the flour, baking powder, and salt. Fold the mixture together until you no longer see streaks of flour. Add in the semi-sweet chocolate chips and the chopped Oreo cookies. The chunks of cookie cream and crunch speckled throughout the thick batter are a preview of the goodness to come.
Step 6: Scoop and Chill (Optional)
Use a cookie scoop or tablespoon to form balls of dough and place them on your prepared baking sheet. For extra thick cookies with a gooey center, pop the tray into the freezer for 10–15 minutes before baking.
Step 7: Top with Oreo Pieces
Gently press an extra Oreo chunk into the top of each cookie dough ball. This not only makes them look bakery-worthy but adds extra crunch and creaminess.
Step 8: Bake to Perfection
Bake the cookies for 12–14 minutes. You’ll know they’re ready when they develop that shiny, crackled brownie top and their edges are just set. Don’t overbake—these cookies are best with a gooey middle.
Step 9: Cool and Shape
Let them cool slightly on the baking tray. If you want uniform, perfectly round cookies, gently swirl a round cookie cutter around each one while still warm.
HELPFUL TIPS
- For a stronger Oreo flavor, use cookies and cream chocolate chips.
- Use room temperature eggs to help the batter emulsify smoothly.
- For even richer flavor, toast the Oreo crumbs in the oven for a few minutes before adding.
- Always cool the melted chocolate slightly before mixing into the eggs to prevent curdling.
- Don’t skip the chilling step if you want thicker, bakery-style cookies.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Total Time: 30 minutes
- Yield: 16 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American-inspired
- Diet: Vegetarian
NOTES
These Oreo Brownie Cookies are even better the next day. The flavors deepen and the texture becomes more chewy and rich. Serve with a glass of milk, or a scoop of vanilla ice cream for the ultimate dessert experience.
NUTRITIONAL INFORMATION (Approximate per cookie)
- Calories: 180
- Total Fat: 9g
- Carbohydrates: 22g
- Sugars: 14g
- Protein: 2g
FREQUENTLY ASKED QUESTIONS
1. What are Oreo brownie cookies?
Oreo brownie cookies are rich, fudgy treats that blend the chewy texture of brownies with the crisp edges of cookies. Packed with chocolate chips, crushed Oreos, and Oreo chunks, they deliver intense chocolate flavor in every bite. These cookies are perfect for anyone who loves brownies and cookies equally.
2. How do you make brownies with Oreos?
To make brownies with Oreos, layer crushed or halved Oreo cookies into your brownie batter before baking. You can also mix in chocolate chips, peanut butter chips, or toffee bits for extra flavor and texture. Bake as usual and enjoy a fudgy, Oreo-packed treat.
3. What do Oreo Brownies taste like?
Oreo brownies taste like a rich, chocolatey fusion of classic fudgy brownies and crunchy, creamy Oreo cookies. They’re dense and moist with bursts of cookies and cream flavor, often enhanced by dark chocolate and creamy white chocolate chips.
4. How do you make Oreo cookies with brownie batter?
To make Oreo cookies with brownie batter, sandwich crushed Oreos between two layers of brownie batter in a pan. Spread half the batter, top with Oreos, then cover with the remaining batter. Bake until set for a gooey, layered dessert.
STORAGE INSTRUCTIONS
- Room Temperature: Store in an airtight container for up to 7 days.
- Freezer: Store baked cookies in a zip-top bag for up to 3 months. Reheat slightly in the microwave for a just-baked feel.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other chocolatey, creamy delights:
- Decadent Oreo Brownies
- Double Chocolate S’mores Cookies
- No Bake Oreo Cheesecake
- Black Velvet Cheesecake Cookies
Conclusion
There’s something irresistibly comforting about baking a batch of Oreo Brownie Cookies. Whether it’s a rainy afternoon, a holiday treat, or just a regular Tuesday, these cookies bring joy, nostalgia, and chocolatey comfort in every bite. Once you try them, they’ll likely become a treasured part of your own baking traditions—just like they did for me.