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These cookies are knock-outs. The combination works beautifully, and you got both brownie and Oreo flavor in every bite! Oreo Brownies Cookies will be your new favorite.
Today, I’ve got something really special for you: Oreo Brownies Cookies!
These cookies are perfect for those who love a little bit of chocolate heaven in every bite. They’re probably the best things you’ve eaten in a long while.
They’re crisp on the outside and soft on the inside, and the crunch from the Oreos gives fantastic texture to the cookies.
One of the best parts about these Oreo desserts is that you can customize them! Think of all the awesome Oreo flavors out there.
I’m pretty sure Jeremy and I ate a whole pan of these between us. After that, I put into my recipe notes- “Don’t sit on the couch with these. Dangerous.” Ha!
Great with a scoop of vanilla ice cream, these delicious Oreo brownies are great for any occasion.
Whether you’re a baking pro or trying out your oven mitts for the first time, these Oreo brownies cookies are sure to be a hit. Let’s dive into the world of these delicious treats!
Some of our other favorite cookie recipes we have on our site include: Soft Gingerbread Cookies Recipe with Chocolate Chips, Chewy Coconut Chocolate Chip Cookies Recipe, and Thick and Chewy Animal Crackers Cookies Recipe.
WHY THIS RECIPE WORKS:
- Chocolate Overload: With both brownies and Oreos, these cookies are a chocolate lovers dream come true.
- Simple Ingredients: The recipe uses everyday ingredients you likely have in your kitchen, making this a great dessert for any day of the week.
- Easy to Make: No complicated steps here – just mix, bake, and enjoy.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Semi-sweet chocolate chips
- Unsalted butter
- All-purpose flour
- Baking soda
- Baking powder
- Sea salt
- Granulated sugar
- Large eggs
- Vanilla extract
- Chopped Oreos (plus extra for garnish)
HOW TO MAKE OREO BROWNIES COOKIES:
- Preheat the oven to 350°F. Line sheet trays with parchment paper, and set aside.
- Place the chocolate chips and butter into a microwave-safe bowl. Microwave for 30 seconds, and stir. Microwave at 15-second intervals, stirring in between until smooth and melted. Let stand at room temperature for 10 minutes to cool.
- In a medium-sized bowl stir together the flour, baking soda, baking powder, and fine sea salt, and set aside.
- In a large bowl whisk together the sugar, eggs, and vanilla for 2 minutes until slightly frothy and pale yellow.
- Add in the cooled chocolate mixture and whisk to combine.
- Add the dry ingredients to the wet and fold it in until there are no dry patches.
- Add the chopped Oreos and fold them in.
- Using a 1.5 tablespoon-sized cookie scoop, or eyeballing it, place dollops of the cookie dough onto the prepared sheet trays 3 inches apart.
- Garnish the tops with more chopped Oreos if desired.
- Bake for 11-12 minutes until the cookies are crinkly on top and appear set. Let cool for 10 minutes on the sheet tray. Transfer to a wire rack to cool completely.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS THE TEXTURE OF THESE COOKIES?
The texture of these Oreo Brownie Cookies is a delightful mix of moist crumbs and fudgy goodness.
Imagine the rich chocolate flavor of homemade brownies combined with the iconic crunch of Oreo pieces.
They’re not as cakey as traditional brownies, but they have a decadent, chewy texture that Oreo lovers and brownie fans will adore.
CAN I USE A DIFFERENT COOKIE?
Absolutely! While the classic Oreo crumbs bring a unique flavor, you can experiment with flavored Oreos like birthday cake Oreos or even use other cookies to create your version of Oreo brookies.
Just think about combining the elements of a from-scratch brownie recipe with your favorite cookies for a delightful twist.
DOES THE DOUGH NEED TO CHILL?
No chilling is required for this dough, which means you can go from mixing bowl to oven quickly.
However, if you find your dough a bit too soft to handle, a short stint in the refrigerator can help.
But generally, these cookies can be made without the extra wait time that refrigerated cookie dough often requires.
Remember, the key to these cookies is the blend of brown sugar, unsweetened cocoa powder, and rich chocolate flavor that comes alive right after baking.
ANY ADDITIONS?
Sure thing! This isn’t some simple chocolate chip cookie recipe. Go crazy with it if you want!
- Semi-sweet, milk, white, or dark chocolate chips.
- Chopped up peanut butter cups.
- Sprinkle of flakey sea salt on top.
- Drizzle with chocolate or caramel sauce.
- Mix in peanut butter chips or nuts.
- Add colorful sprinkles for a fun touch.
- Chopped candy bars for extra sweetness.
- Mini marshmallows for a gooey texture.
- Crushed graham crackers for a s’mores vibe.
- Drizzle with hot fudge for a decadent finish.
ANY SUBSTITUTIONS?
I always like to have a few options for you here. Let me know what you think!
- Gluten-free flour for a gluten-sensitive option.
- Coconut sugar for a less refined sugar option.
- Vegan butter or margarine for a dairy-free version.
- Dairy-free chocolate for lactose intolerance.
- White chocolate chips instead of milk chocolate.
HOW TO STORE:
Refrigerator: Keep in an airtight container for up to 5 days. Don’t forget to leave some on the counter that everyone can enjoy for up to 3 days!
Freezer: Freeze for up to 3 months, perfect for future cravings.
DANA’S TIPS AND TRICKS:
- Consistent Size: Use a cookie scoop for evenly sized cookies.
- Room Temperature Ingredients: For better mixing, have your ingredients at room temperature.
- Don’t Overbake: Watch your oven time to ensure they don’t get too hard.
- Add-ins Last: Fold in your Oreos and other add-ins gently at the end.
- Cooling Is Crucial: Let the cookies cool on the baking sheet before moving to prevent breaking.
- Storage Savvy: Store in layers separated by parchment paper to keep them fresh and intact.
Oreo Brownies Cookies are a delightful treat that combines the chewiness of brownies with the crunch of Oreos.
They’re perfect for any occasion, from a cozy family gathering to a fun baking session with friends. Easy to make and irresistibly delicious, these cookies are sure to bring smiles and satisfy those sweet cravings.
So grab your apron, preheat your oven, and get ready to bake some magic with these cookies!
If you like this recipe, you might also like:
If you’ve tried these OREO BROWNIES COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Fudgy Oreo Brownies Cookies Recipe
Ingredients
- 1 & ¼ cups semi-sweet chocolate chips
- 4 tablespoons unsalted butter
- ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- pinch salt
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 Oreos chopped, plus more for garnish
Instructions
- Preheat the oven to 350°F. Line sheet trays with parchment paper, and set aside.
- Place the chocolate chips and butter into a microwave-safe bowl. Microwave for 30 seconds, and stir. Microwave at 15-second intervals, stirring in between until smooth and melted. Let stand at room temperature for 10 minutes to cool.1 & ¼ cups semi-sweet chocolate chips, 4 tablespoons unsalted butter
- In a medium-sized bowl stir together the flour, baking soda, baking powder, and salt, and set aside.⅔ cup all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, pinch salt
- In a large bowl whisk together the sugar, eggs, and vanilla for 2 minutes until slightly frothy and pale yellow.⅔ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add in the cooled chocolate mixture and whisk to combine.
- Add the dry ingredients to the wet and fold it in until there are no dry patches.
- Add the chopped Oreos and fold them in.15 Oreos
- Using a 1.5 tablespoon-sized cookie scoop, or eyeballing it, place dollops of the cookie dough onto the prepared sheet trays 3 inches apart.
- Garnish the tops with more chopped Oreos if desired.
- Bake for 11-12 minutes until the cookies are crinkly on top and appear set. Let cool for 10 minutes on the sheet tray. Transfer to a wire rack to cool completely.
Notes
- Consistent Size: Use a cookie scoop for evenly sized cookies.
- Room Temperature Ingredients: For better mixing, have your ingredients at room temperature.
- Don’t Overbake: Watch your oven time to ensure they don’t get too hard.
- Add-ins Last: Fold in your Oreos and other add-ins gently at the end.
- Cooling Is Crucial: Let the cookies cool on the baking sheet before moving to prevent breaking.
- Storage Savvy: Store in layers separated by parchment paper to keep them fresh and intact.
Nutrition
Love This Recipe?
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Going to make these tomorrow. Do u think butter flavoured crisco will work in place of butter? I often use it in cookie recipes to prevent spreading.
I haven’t tried with this recipe, but I think it would work.
Oh my these are really good!
I added mini marshmallows along with the oreo pieces and folded it all together. Cookies came out with some gooey parts which was just what I was looking for.
The whole family loved them!
BTW, I did use butter flavoured Crisco instead of butter. Was perfect!
I just made again for the 2nd time but I can’t remember how many grams I measured for 2/3 cups flour last time and now my batter looks too runny still even after adding my add-ins. I used 80g flour which is 2/3 cup. Not sure why the batter is not as firm this time. 🤔
They’re in the oven now but I have a feeling they are not going to turn out right. We’ll see.
Update: came out of the oven flatter than pancakes. Spread into each other. Disappointed. Hope they still taste ok.