Oreo Brookies Recipe
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!
Equipment
Ingredients
For the Cookie Dough
- 6 tablespoon unsalted butter room temperature
- ½ cup light brown sugar packed
- ⅛ 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
- ⅓ 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.
- Mix in the egg yolk and vanilla extract until combined.
- Fold in the flour, salt, baking soda, and chopped Oreos until just combined. Set aside.
- Melt the butter and chocolate chips together until smooth and combined. Set aside.
- Whisk the sugar, egg, and vanilla together until light and fluffy, about 2 minutes.
- Stream the melted butter and chocolate into the bowl and mix until just combined.
- Fold in the flour, cocoa, and salt until just combined.
- 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
Step-by-step process photos are provided above, in the body of this post.
- 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!