Oreo brookies are the ultimate combination of a chewy cookie, a fudgy brownie, and an Oreo cookie! This brownie cookie fusion is the best of both worlds!
If you can’t tell already, Oreo desserts are my favorite to create. After creating chocolate Oreo cookies and Oreo cookie cake, I knew it was time for these Oreo brookies!
Half cookie, half brownie, and stuffed with tons of Oreo cookies, they are the best quick and easy dessert for chocolate lovers!
If you love brownies, try my super popular Espresso Brownies, Miso Brownies, and Cheesecake Marble Brownies.
Table of Contents
Why We Love Oreo Brookies
- They have a cookie dough layer and a brownie batter layer that gets swirled together into one.
- These brookies are stuffed with Oreo cookies!
- With the texture of a fudgy brownie and a chewy cookie, they are truly the best of both worlds.
- Even though there are two batters involved, they come together with just 8 ingredients in under one hour!
Ingredient Notes and Substitutions
Unsalted butter: Salted butter can be substituted if needed.
Unsweetened cocoa powder: I prefer using Dutch-processed cocoa powder for the richest color and flavor! I use this cocoa when I want a rich and fudgy texture, which is why I also use it in my chocolate brownie cookies!
Chocolate chips: The chocolate chips can be semi-sweet or dark chocolate. They are going to make the brownie extra fudgy!
Light brown sugar: The light brown sugar gives the brookies a soft and chewy texture.
Original Oreo cookies: This recipe is very versatile and you can easily substitute a different flavor of Oreo for any holiday or occasion!
Full ingredient measurements and instructions can be found in the recipe card below!
Recipe Instructions
Step 1: Make the cookie dough. In a stand mixing bowl or in a large bowl with a hand mixer, cream the room-temperature butter, granulated sugar, and light brown sugar for two minutes. Then mix in the egg and vanilla extract.
Finally, fold in the all-purpose flour, baking soda, salt, and Oreo pieces into the dough until just combined. Set the dough aside (image 1 below).
Step 2: Make the brownie batter. In a medium bowl, melt the unsalted butter and chocolate chips until smooth and combined. Set aside.
In a mixing bowl, whisk together the egg, granulated sugar, and vanilla extract until light and fluffy, about two minutes. Stream in the melted butter and chocolate and mix until just combined.
Then fold in the all-purpose flour, cocoa powder, and salt until just combined (image 2 above).
Step 3: Scoop the cookie dough. Scoop the cookie dough into the prepared baking pan with a standard cookie scoop, leaving some space in between each one (image 3 above).
Step 4: Scoop the brownie batter. Using the same-sized scoop, scoop the brownie batter in between the cookie dough (image 4 above).
STEP FIVE: Bake! Use your finger to gently press down the tops of the cookie dough balls so that they are the same height as the brownie batter. Sprinkle extra chopped Oreos over the top. Then bake in the preheated oven for 25-27 minutes.
After 20 minutes, place a piece of foil over the top of the pan to keep the cookie dough from browning too much while the brownie bakes. You’ll know it’s done when a toothpick inserted into the brownie batter comes out covered in a few moist crumbs (image 5 above).
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card.
- Cover the top with foil. After about 20 minutes, the cookie dough will start to brown. To keep it from getting too brown and crispy, loosely cover the top with foil!
- Cool them completely. Before trying to cut them into squares, let them cool completely!
Storage and Freezing
Store the Oreo brookies in an airtight container or ziplock bag at room temperature for 2-3 days.
You can extend the life of these brownies if you freeze them! After cutting, place them in an airtight container or freezer bag. Let them sit out at room temperature to thaw before eating. They will stay fresh in the freezer for 1 month!
FAQs
You can use regular Oreos, double-stuffed Oreos, or any other variety!
Definitely! I would follow the instructions on the box and add the chopped Oreos to them. Then, keep an eye on them while baking, as the baking time will differ.
Yes! You can warm them in the oven or microwave until warm and soft.
More Oreo Recipes
- Hi-Hat Oreo cupcakes
- Oreo cheesecake cookies
- Oreo topped brownies
- Cookies and cream rolls
- Coffee Oreo whoopie pies
If you tried this or any other recipe on my website, please let me know how it went in the comments below. I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Oreo Brookies Recipe
Equipment
Ingredients
For the Cookie Dough
- 6 tbsp unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/8 cup granulated sugar
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- ¾ cup + 2 tbsp all-purpose flour
- 1/2 tsp fine sea salt
- 1/2 tsp baking soda
- 4 oreos, chopped (plus more for the top)
For the Brownie Batter
- 4 tbsp unsalted butter
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup + 1/8 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp fine sea salt
Instructions
- Line a square 8×8 baking pan with parchment paper to hang over all four sides. Then preheat the oven to 350 F/180 C.
- Cream the butter, sugar, and light brown sugar for 2 minutes.6 tbsp (84 g) unsalted butter, 1/2 cup (100 g) light brown sugar, 1/8 cup (25 g) granulated sugar
- Mix in the egg yolk and vanilla extract until combined.1 (15 g) large egg yolk, 1 tsp vanilla extract
- Fold in the flour, salt, baking soda, and chopped Oreos until just combined. Set aside.¾ cup + 2 tbsp (107 g) all-purpose flour, 1/2 tsp fine sea salt, 1/2 tsp baking soda, 4 (44 g) oreos
- Melt the butter and chocolate chips together until smooth and combined. Set aside.4 tbsp (54 g) unsalted butter, 1/3 cup (75 g) semi-sweet chocolate chips
- Whisk the sugar, egg, and vanilla together until light and fluffy, about 2 minutes.1/4 cup + 1/8 cup (80 g) granulated sugar, 1 (50 g) large egg, 1 tsp vanilla extract
- Stream the melted butter and chocolate into the bowl and mix until just combined.
- Fold in the flour, cocoa, and salt until just combined.1/4 cup (35 g) all-purpose flour, 1/4 cup (20 g) unsweetened cocoa powder, 1/4 tsp fine sea salt
- Scoop two tablespoon sized portions of cookie dough into the prepared baking pan.
- Scoop the brownie batter into the alternate spots in between the cookie dough.
- Press down the top cookie dough balls so that they are the same height as the brownie batter.
- Sprinkle extra chopped Oreos on top.
- Then bake at 350 F/180 C for 25-27 minutes or until the cookie dough is golden brown and a toothpick inserted into the brownie batter comes out covered in a few moist crumbs. *(After 20 minutes, cover the top loosely with foil to keep the cookie from getting too brown.)*
Notes
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card.
- Cover the top with foil. After about 20 minutes, the cookie dough will start to brown. To keep it from getting too brown and crispy, loosely cover the top with foil!
- Storage: Store the brownie cookies in an airtight container or ziplock bag at room temperature for 2-3 days.
- Freezer: You can extend the life of these brownies if you freeze them! After cutting, place them in an airtight container or freezer bag. Let them sit out at room temperature to thaw before eating. They will stay fresh in the freezer for 1 month!
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
Made this for my class and they loved it
Hi – I tried making this, and my cookie dough came out super crumbly – it’s like there wasn’t enough liquid in the ingredients? Any idea why it did that?
Hi Krista, did you use a scale to measure the ingredients? It sounds like there was too much flour in the dough which is why it was crumbly.