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 flavored desserts are my favorite to create. After creating Oreo chocolate chip cookies and Oreo cookie cake, I knew it was time for a brownie version.
These Oreo brookies are a combination of my chocolate chip cookie bars and marble brownies but they are stuffed with tons of Oreo cookies! They are perfect for chocolate lovers!
If you love brownies, try my super popular Espresso Brownies, Miso Brownies, and Cheesecake Marble Brownies.
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why these oreo brookies are the best
- 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 & 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 fudgy 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
Here's how to make this brookie recipe! Before you start, line a square 8x8 baking pan with parchment paper to hang off the sides. Preheat the oven to 350 F/180 C.
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 & 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!
recipe 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 be different.
Yes! You can warm them in the oven or microwave until warm and soft.
more recipes to try
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Recipe 📖
Oreo Brookies Recipe
Equipment
Ingredients
For the Cookie Dough
- 6 tablespoon unsalted butter room temperature
- ½ cup light brown sugar packed
- â…› cup granulated sugar
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- ¾ cup + 2 tbsp all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 4 oreos chopped (plus more for the top)
For the Brownie Batter
- 4 tablespoon unsalted butter
- â…“ cup semi-sweet chocolate chips
- ¼ cup + ⅛ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon fine sea salt
Instructions
- Line a square 8x8 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 tablespoon unsalted butter, ½ cup light brown sugar, ⅛ cup granulated sugar
- Mix in the egg yolk and vanilla extract until combined.1 large egg yolk, 1 teaspoon vanilla extract
- Fold in the flour, salt, baking soda, and chopped Oreos until just combined. Set aside.¾ cup + 2 tablespoon all-purpose flour, ½ teaspoon fine sea salt, ½ teaspoon baking soda, 4 oreos
- Melt the butter and chocolate chips together until smooth and combined. Set aside.4 tablespoon unsalted butter, â…“ cup semi-sweet chocolate chips
- Whisk the sugar, egg, and vanilla together until light and fluffy, about 2 minutes.¼ cup + ⅛ cup granulated sugar, 1 large egg, 1 teaspoon 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.¼ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ¼ teaspoon 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!
Janet says
Absolutely love this recipe. Not too chocolatey. Just right. My friends and family love it
Sidney says
Very easy and delicious, everyone loved it
J. Baker says
Just getting these out of the oven ... a bit more challenging than the Preppy Kitchen ones I did a couple months ago but I like this variation especially with the Oreos included. Decided to bake it covered for 20 (like old recipe) and uncovered for about 18 minutes. Added walnuts and 1 t. of Espresso. Smells amazing!!!
Cambrea Gordon says
I'm so glad you enjoyed it! Love the walnut and espresso additions!
Melinda says
These were delicious!
Shannon says
The picture shows baking powder, the recipe lists baking soda.
Cambrea Gordon says
Hi Shannon, the text on the photo is a typo. Follow the recipe card!
Samantha says
Pretty good. Ngl. Also very fun to make.
Zee says
These look scrumptious and decadent thank you for sharing with such detailed visuals cues .One question , I have the same baking tin as yours but it’s a
9x9 inch tin, please could you share the Recipe proportions for both the batters in Grams for a 9x9 inch tin . Thanks in advance. 😊
Cambrea Gordon says
Hi Zee, I would use the same measurements as the original recipe for a 9x9 pan. Just keep an eye on it while it is baking as it will bake quicker than the indicated baking time! For grams, click the "metric" button in the recipe card and it will convert the ingredients for you! 🙂
Zee says
Thanks for the response ...just made these over the weekend they were scrumptious as I thought they'd be and were relished by all. I doubled the recipe though and got some gorgeous chunky bars.Will be my go to recipe hereon thanks hun .
Ryan says
I made this over the weekend and they were killer! I added caramel to the cookie base portion and drizzled more on top after baking. I forgot I didn’t have a square pan so I baked them in a round springform and they turned out great!
Aylah says
This looks incredible - do you happen to know how I can adjust for high altitude?
Cambrea Gordon says
Hi Aylah! This guide to high altitude baking is my go-to resource for readers: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking You will likely need to adjust a few such as baking temperature and time. Let me know if you have any other questions!
Janice says
These are fabulous. It does take three bowls but worth every one of them!