Love brownies and cookies and Oreos? These Oreo Brownie Cookies combine all three into one rich, fudgy, chocolate-packed treat. With chewy brownie-like centers, crackly tops, and chunks of crushed Oreo cookies in every bite, they’re a cookies-and-cream dream. Perfect for cookie swaps, parties, or any day you want to indulge in something outrageously chocolatey.
🍫 Ingredients
- 1 cup (175g) semi-sweet chocolate chips
- 2 tablespoons (28g) unsalted butter
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup (30g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 8–10 Oreo cookies, roughly chopped
- Optional: extra chocolate chips or mini Oreos for topping
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt chocolate and butter together in a heatproof bowl (microwave in 20-second bursts or melt over a double boiler) until smooth. Let cool slightly.
- Whisk in sugar, eggs, and vanilla until mixture is thick and glossy.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Add dry ingredients to the chocolate mixture and stir until fully combined. The batter will be thick and fudgy.
- Fold in chopped Oreos and extra chocolate chips if using.
- Scoop heaping tablespoons of batter onto the baking sheet, spacing 2 inches apart. Add extra Oreo pieces on top for a bakery-style finish.
- Bake for 10–12 minutes, or until tops are crackly and cookies are set around the edges. Centers may look slightly soft—that’s perfect!
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
💡 Tips
- Don’t overbake—these cookies continue to set as they cool.
- Use room temperature eggs to help the batter emulsify properly.
- For extra gooeyness, press a few chocolate chips or Oreo crumbs into the tops before baking.
- Chill the dough for 15–20 minutes for slightly thicker cookies.
🔁 Variations & Substitutions
- Double chocolate: Use dark chocolate chips or chunks for an even richer taste.
- Stuffed version: Wrap dough around a whole mini Oreo for a surprise center.
- Minty twist: Use mint Oreos for a cool contrast.
- Gluten-free: Use gluten-free Oreos and a 1:1 GF flour blend.
❓ FAQs
Do these taste more like brownies or cookies?
Both! They have a chewy brownie center and the crisp edges of a cookie—truly the best of both worlds.
Can I freeze the dough?
Yes! Freeze pre-scooped dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
Can I use boxed brownie mix?
Not for this recipe—this is a brownie cookie, not baked brownie squares.
Do I need to chill the dough?
Not required, but chilling can help make the cookies thicker and slightly chewier.
🍽️ Serving Suggestions
- Serve warm with a scoop of vanilla or cookies & cream ice cream.
- Dip half the cookie in white chocolate and top with Oreo crumbs for a festive touch.
- Add to a cookie box or dessert platter with other chocolatey treats.
- Crumble over a milkshake for the ultimate cookies & cream topping!
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