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Brownie Cookies are exactly what they sound like, a fudgy, crinkle-topped brownie baked in cookie form with chopped Oreos folded through the batter, and the first batch disappeared in one snowy weekend afternoon at our house with Maddie and Lizzie hovering by the cooling rack. If you love our cosmic brownie cookies, this Oreo-loaded version is their fudgier cousin.
Melted chocolate in the batter is what makes these cookies eat like the center of a brownie.
Brownie Cookies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 12 minutes
- ⏳ Total Time: 27 minutes
- 🍽️ Serving: 26 cookies
- ⚡ Calories: 134kcal
- 🌶️ Flavor Profile: Deep fudgy chocolate with crunchy Oreo pieces in every bite
- ✋ Difficulty: Easy, no trickier than our chocolate chip cookie bars
Quick Answer
Melt chocolate chips and butter together, then let the mixture cool for 10 minutes. Whisk sugar, eggs, and vanilla until pale and frothy, whisk in the cooled chocolate, then fold in flour, baking soda, baking powder, and salt. Fold in chopped Oreos, scoop dollops onto parchment-lined trays, and bake at 350 degrees Fahrenheit for 11 to 12 minutes until crinkly on top.
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Why This Recipe Works
Click to see the technique science
- Melted chocolate, not just cocoa. A full cup and a quarter of melted chocolate chips gives these cookies a true brownie center instead of a plain chocolate cookie crumb.
- Whipped eggs create the crinkle. Whisking the eggs and sugar for a full 2 minutes builds the shiny, crackly top that brownie fans look for.
- Cooling the chocolate matters. Letting the melted chocolate rest for 10 minutes keeps it from scrambling the eggs and keeps the batter thick enough to scoop.
- A light hand with the flour. Only two-thirds of a cup of flour keeps these dense and fudgy rather than cakey.
- Chopped Oreos add texture. The cookie pieces soften slightly as they bake, giving little pockets of cookies-and-cream in the fudgy crumb.
- A short bake keeps them soft. Pulling them at 11 to 12 minutes, when the tops are just set, is what keeps the centers gooey.
Why You’ll Love This Recipe
- They combine a fudgy brownie center with a crinkly cookie top in one treat.
- The batter comes together in about 15 minutes with pantry staples.
- They are loaded with chopped Oreos, like our Oreo fudge brownies in cookie form.
Key Ingredients
Ten simple ingredients build these fudgy brownie cookies.
- Semi-sweet chocolate chips: Melted into the batter, they are what makes these taste like a real brownie. Use a brand you like to eat.
- Oreos: Fifteen chopped Oreos go into the dough, plus more for pressing on top. Regular or Double Stuf both work.
- Eggs: Whisked with the sugar until frothy, they build that shiny crinkle top.
- All-purpose flour: Just enough to hold the cookies together while keeping them dense and fudgy.
- Unsalted butter: Melted with the chocolate for richness, the same trick we use in our flourless chocolate cake.
See recipe card for exact quantities.
Variations and Substitutions
Dress these brownie cookies up any way you like.
- Swap the Oreos for chopped peanut butter cups, mint Oreos, or golden Oreos.
- Add a half cup of chopped walnuts or pecans for crunch.
- Sprinkle the tops with flaky sea salt right out of the oven.
- Fold in a handful of chocolate chunks for extra melty pockets, like our chocolate chip cookie bars.
How to Make Brownie Cookies
- Preheat the oven to 350 degrees Fahrenheit and line sheet trays with parchment paper. Microwave the chocolate chips and butter in 30 then 15 second bursts, stirring between each, until smooth. Let the mixture cool for 10 minutes.
- In a medium bowl, stir together the flour, baking soda, baking powder, and salt, and set aside.
- In a large bowl, whisk the sugar, eggs, and vanilla for 2 minutes until slightly frothy and pale yellow, then whisk in the cooled chocolate mixture.
- Add the dry ingredients to the wet and fold them in until no dry patches remain.
- Fold in the chopped Oreos, then scoop 1.5 tablespoon dollops of dough onto the prepared trays, 3 inches apart. Garnish the tops with more chopped Oreos if desired.
- Bake for 11 to 12 minutes until the cookies are crinkly on top and look just set. Cool for 10 minutes on the tray, then transfer to a wire rack.
Recipe Tips & Tricks
- Cool the melted chocolate for the full 10 minutes. Hot chocolate will cook the eggs and deflate that crinkle top.
- Whisk the eggs and sugar for a full 2 minutes. The pale, frothy mixture is what bakes into the shiny crackled surface.
- Do not overbake. Pull them when the tops look set but the centers still seem soft, they finish setting on the tray.
- Chop the Oreos roughly. Big chunks give better texture than fine crumbs.
- Use parchment paper so the fudgy bottoms release cleanly.
- Let them rest 10 minutes on the tray before moving, they are delicate straight from the oven.
Serving Ideas and Suggestions
These brownie cookies are rich enough to be dessert all on their own with a cold glass of milk, and they are a guaranteed hit on any cookie tray.
Serve them warm with vanilla ice cream sandwiched between two cookies, or alongside our no bake Oreo pie for a full Oreo-themed dessert spread.
They hold their shape well, so they are perfect for gifting next to our chocolate dipped shortbread cookies and Butterfinger brownies.
Store them in an airtight container at room temperature for up to 4 days, or freeze the baked cookies for up to 3 months. A 10 second zap in the microwave brings back that fresh-baked fudgy center.
Brownie Cookies FAQs
Brownie cookies are cookies made with melted chocolate in the batter, so they bake up with the shiny, crinkly top and dense, fudgy center of a brownie in a handheld cookie shape. This version folds chopped Oreos into the dough for extra crunch and a cookies-and-cream twist.
The chocolate mixture was probably still warm when it hit the batter, which thins everything out. Let the melted chocolate and butter cool for the full 10 minutes, and if the dough still seems loose, chill it for 15 minutes before scooping.
The crinkle comes from whisking the eggs, sugar, and vanilla for a full 2 minutes until pale and slightly frothy before adding the chocolate. That dissolved sugar layer rises to the surface and bakes into the signature shiny, crackled top.
Yes. The baked cookies keep in an airtight container at room temperature for up to 4 days. You can also scoop the dough, freeze the dollops solid on a tray, and bake them straight from frozen, just add 1 to 2 extra minutes to the bake time.
Semi-sweet chips are the sweet spot, but dark chocolate chips or chopped baking chocolate work well for a deeper flavor. Milk chocolate makes them noticeably sweeter, so consider cutting the sugar slightly if you go that route.
Keep them in an airtight container at room temperature for up to 4 days, with parchment between layers. For longer storage, freeze them for up to 3 months and thaw at room temperature. A few seconds in the microwave revives the fudgy center beautifully.
Made these Brownie Cookies? I would love to hear how they turned out, leave a comment and a star rating below!
No oven? Our chocolate mug cake microwaves in about a minute.
Wash them down with our thick Oreo milkshake.
Brownie Cookies
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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Update: came out of the oven flatter than pancakes. Spread into each other. Disappointed. Hope they still taste ok.
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.
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 haven’t tried with this recipe, but I think it would work.
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.