I present Oreo brookies, a chewy cookie fused with a fudgy brownie and a whole Oreo that delivers one irresistible, crunchy-meets-silky bite of dessert perfection.

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I am obsessed with Oreo brookies because they mash chewy cookie and fudgy brownie into one messy, glorious slab. I love the way molten semisweet chocolate chips bead on top and the snap of that chocolate crust giving way to a dense, brownie interior.

I adore unsalted butter’s round, salty lift that keeps each bite decadently unctuous and not cloying. It’s loud and unapologetically chocolate.

But mostly I enjoy the clash of textures: crisp shards, soft chew, slick melted chocolate. No guilt, just pure, sticky joy on my fork and fingers.

And I hoard them like a selfish dessert dragon.

Ingredients

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Basically melted butter makes the brownie base gooey and rich, pure comfort in batter.
Granulated sugar gives sweetness and that classic crackly brownie top you’ll love.
Eggs bind everything together and give fudgy, cakey brownie structure depending on mix.
Vanilla adds a warm background note, makes chocolate taste more rounded and friendly.
Cocoa powder brings deep chocolate intensity and slight bitterness to balance the sugar.
Flour gives structure so your brookies hold together, not fall apart in hand.
Salt sharpens flavors, cuts sweetness, and makes the chocolate pop a bit more.
Baking powder lightens the brownie just enough so it’s not too dense.
Chocolate chips add melty pockets of chocolate surprise in every bite.
Plus softened butter in the cookie dough makes it tender and easy to scoop.
Sugar in cookie dough gives crisp edges and that satisfying cookie crunch.
Brown sugar adds chewiness and a slight caramel hint to the cookies.
One egg unites the cookie dough, giving it chew and structure without toughness.
Vanilla in the cookie dough makes the cookies taste warm and homemade.
Flour in cookie dough provides the chew and helps the cookie hold Oreos.
Baking soda helps cookies spread and get those slightly crisp edges you want.
Salt in cookie dough balances sweetness and brings out buttery notes.
Chocolate chips in cookies create melty pockets and chocolate contrast against Oreos.
Oreos add crunch, cream filling pockets, and iconic cookie flavor throughout.
Basically all together you get fudgy brownies, chewy cookies, and crunchy Oreo surprises.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, melted

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

3/4 cup unsweetened cocoa powder

1 cup all purpose flour

1/2 tsp salt

1/2 tsp baking powder

1 cup semisweet chocolate chips

1/2 cup (1 stick) unsalted butter, softened

1/3 cup granulated sugar

2/3 cup packed brown sugar

1 large egg

1 tsp vanilla extract

1 3/4 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup semisweet chocolate chips (for cookie dough)

about 24 Oreo cookies (one standard sleeve)

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with foil or parchment and lightly grease it so the brookies don’t stick.

2. Make the brownie batter: whisk together 1 cup melted butter and 2 cups granulated sugar until smooth, then beat in 4 large eggs and 1 teaspoon vanilla. Stir in 3/4 cup unsweetened cocoa powder, 1 cup all purpose flour, 1/2 teaspoon salt and 1/2 teaspoon baking powder until just combined. Fold in 1 cup semisweet chocolate chips.

3. Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula. Don’t worry if it looks thick, that’s good.

4. Make the cookie dough: cream together 1/2 cup softened butter and 1/3 cup granulated sugar plus 2/3 cup packed brown sugar until light and a little fluffy. Beat in 1 large egg and 1 teaspoon vanilla.

5. To the cookie base, add 1 3/4 cups all purpose flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Mix until combined, then stir in 1 cup semisweet chocolate chips.

6. Scoop or press the cookie dough into chunks and distribute them over the brownie layer. You can flatten some pieces with your fingers so the dough covers more surface but leave some mounded for texture.

7. Tuck about 24 Oreo cookies into the cookie dough across the pan, pressing them down a bit so they sit between brownie and cookie layers but not all the way through. You’re aiming for Oreos poking out here and there.

8. Bake at 350°F for 30 to 38 minutes, or until the cookie top is set and a toothpick in a cookie area comes out with a few moist crumbs. The center will be fudgy because of the brownies, that’s normal.

9. Cool completely in the pan on a rack, then lift out using the foil or parchment and slice into squares. For cleaner cuts chill in the fridge for 30 minutes first. Enjoy warm or at room temp with milk.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×13 inch baking pan lined with foil or parchment, and something to grease it
3. Large mixing bowls (one for brownies, one for cookie dough)
4. Whisk and wooden spoon or rubber spatula for stirring and folding
5. Electric hand mixer or stand mixer for creaming the cookie butter (optional but helpful)
6. Measuring cups and spoons
7. Rubber spatula or offset spatula to spread the brownie batter and press dough pieces
8. Cookie scoop or spoon to portion the cookie dough and a bench scraper or knife to help distribute chunks
9. Cooling rack and toothpick for doneness checks

FAQ

Q: What pan size and oven temp should I use, and how long do they bake?

A: Use a 9×13 inch pan, preheat oven to 350°F. Bake 25 to 35 minutes. Check at 25 minutes, you want the edges set and a toothpick in the center to come out with moist crumbs not raw batter. If you packed the Oreos tight it may take a few extra minutes.

Q: Can I swap ingredients if I dont have something like cocoa or chocolate chips?

A: Yes with small swaps. Unsweetened cocoa can be replaced with 1 cup of melted bittersweet chocolate but reduce other added chocolate. If you skip chocolate chips you lose pockets of gooeyness, so add chopped chocolate or more chips from the cookie dough portion. If you only have salted butter cut the added salt by half. Don’t try to swap flours without a tested gluten free blend, results will be unpredictable.

Q: How do I assemble so the Oreos dont sink or the cookie layer wont burn?

A: Pour half the brownie batter into the pan, arrange the Oreos in a single layer, then dollop the rest of the brownie batter on top and spread gently. Drop spoonfuls of cookie dough over the top, dont try to fully cover every Oreo. Press cookie dough lightly not hard. If the cookie dough seems soft chill it 15 minutes before baking so it wont spread too fast and burn.

Q: How can I tell when brookies are perfectly done without overbaking?

A: Look for set edges and a slightly wobbly center. A toothpick should come out with moist crumbs but no wet batter. The top cookie dough will brown a bit. They continue to firm up as they cool so pull them a little early rather than a little late.

Q: Can I make these ahead or freeze them?

A: Yes. Bake fully then cool, wrap tightly and freeze up to 2 months. Thaw in the fridge overnight then bring to room temp before serving. You can also assemble unbaked in a pan, cover and freeze; bake from frozen adding 5 to 10 minutes to the time and check doneness as above.

Q: How should I store leftovers and how long will they stay good?

A: Store in an airtight container at room temp for up to 3 days. For longer keep refrigerated up to 7 days. Reheat briefly in the microwave for 8 to 12 seconds to revive gooeyness, or warm in a 300°F oven for 5 to 8 minutes.

Oreo Brookies Recipe Substitutions and Variations

1 cup (2 sticks) unsalted butter, melted → 1 cup melted coconut oil or neutral vegetable oil (can use melted coconut oil 1:1; gives a slightly coconutty note, if using neutral oil theres no flavor change)
2 cups granulated sugar → 2 cups packed brown sugar or 2 cups coconut sugar (brown sugar makes it a bit chewier and more caramel-y; coconut sugar is a nearly 1:1 swap but a little darker in flavor)
4 large eggs → 4 flax eggs (for each egg mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 min; it binds like eggs but texture is a touch denser)
1 cup all purpose flour → 1 cup gluten-free 1-to-1 baking flour (use a blend with xanthan gum included; measure same amount but expect slight crumb differences)

Pro Tips

1. Chill the dough a bit before dropping it on the brownie layer, about 15 to 20 minutes. It firms up so the cookie pieces hold shape while baking, otherwise they can melt into one gloopy blob. Also makes it easier to press Oreos in without the dough sliding everywhere.

2. Put the Oreos face up and spaced, not jammed together. If you press them too deep they disappear into the brownie, but if they sit too high they can burn. Tuck them so the cream is mostly covered by dough, that helps them stay put.

3. Watch the bake time not the clock. Every oven is different, so start checking at 28 minutes. A toothpick in a cookie area should come out with a few moist crumbs, not clean. If the edges brown way before the center, tent loosely with foil and finish baking.

4. Cool completely, then chill for cleaner slices. If you want gooey warm servings, heat single squares for 10 seconds in the microwave instead of cutting the whole pan warm. Saves a lot of mess and regret.

Oreo Brookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I present Oreo brookies, a chewy cookie fused with a fudgy brownie and a whole Oreo that delivers one irresistible, crunchy-meets-silky bite of dessert perfection.

Servings

servings

Calories

392

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 9×13 inch baking pan lined with foil or parchment, and something to grease it
3. Large mixing bowls (one for brownies, one for cookie dough)
4. Whisk and wooden spoon or rubber spatula for stirring and folding
5. Electric hand mixer or stand mixer for creaming the cookie butter (optional but helpful)
6. Measuring cups and spoons
7. Rubber spatula or offset spatula to spread the brownie batter and press dough pieces
8. Cookie scoop or spoon to portion the cookie dough and a bench scraper or knife to help distribute chunks
9. Cooling rack and toothpick for doneness checks

Ingredients

1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3/4 cup unsweetened cocoa powder
1 cup all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup semisweet chocolate chips
1/2 cup (1 stick) unsalted butter, softened
1/3 cup granulated sugar
2/3 cup packed brown sugar
1 large egg
1 tsp vanilla extract
1 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semisweet chocolate chips (for cookie dough)
about 24 Oreo cookies (one standard sleeve)

Directions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with foil or parchment and lightly grease it so the brookies don’t stick.
Make the brownie batter: whisk together 1 cup melted butter and 2 cups granulated sugar until smooth, then beat in 4 large eggs and 1 teaspoon vanilla. Stir in 3/4 cup unsweetened cocoa powder, 1 cup all purpose flour, 1/2 teaspoon salt and 1/2 teaspoon baking powder until just combined. Fold in 1 cup semisweet chocolate chips.
Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula. Don’t worry if it looks thick, that’s good.
Make the cookie dough: cream together 1/2 cup softened butter and 1/3 cup granulated sugar plus 2/3 cup packed brown sugar until light and a little fluffy. Beat in 1 large egg and 1 teaspoon vanilla.
To the cookie base, add 1 3/4 cups all purpose flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Mix until combined, then stir in 1 cup semisweet chocolate chips.
Scoop or press the cookie dough into chunks and distribute them over the brownie layer. You can flatten some pieces with your fingers so the dough covers more surface but leave some mounded for texture.
Tuck about 24 Oreo cookies into the cookie dough across the pan, pressing them down a bit so they sit between brownie and cookie layers but not all the way through. You’re aiming for Oreos poking out here and there.
Bake at 350°F for 30 to 38 minutes, or until the cookie top is set and a toothpick in a cookie area comes out with a few moist crumbs. The center will be fudgy because of the brownies, that’s normal.
Cool completely in the pan on a rack, then lift out using the foil or parchment and slice into squares. For cleaner cuts chill in the fridge for 30 minutes first. Enjoy warm or at room temp with milk.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.