I layered cookie dough, whole Oreos and brownie batter to create Cookie Dough Oreo Brownies, and the unexpected twist hiding in each bar is reason enough to keep reading.

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I push dessert rules around like they’re suggestions, and these Cookie Dough Oreo Brownies prove it. Imagine a chewy, fudgy bar with whole Oreo cookies tucked inside so each bite surprises you, and a hit of vanilla extract that somehow makes everything sing.

I know it sounds excessive, but the contrast between cookie dough sweetness and dense brownie texture is exactly why people call it a Brownie With Oreo Inside, and why I keep bringing it to every get together. You think you know brownies, until you try this Dessert Bar and then you start rethinking snack law.

Ingredients

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Butter adds rich fat and sat fat, makes dough soft and flavor fuller.
Brown sugar gives moist sweetness and a bit of caramel flavor, adds carbs.
Heat treated flour keeps safe for edible dough, mostly carbs and little protein.
Chocolate chips bring chocolatey richness and sugar, some antioxidants but lots of sugar.
Oreos add crunch, creamy filling, mostly refined carbs and added sugars, tasty guilty pleasure.
Box brownie mix is convenient, adds cocoa flavor and sugar, also processed ingredients.
Eggs bind the batter, add protein and moisture, they help structure.

Ingredient Quantities

1/2 cup unsalted butter, softened

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 1/4 cups all purpose flour, heat treated

1/4 teaspoon fine salt

2 to 3 tablespoons milk

1 cup semisweet chocolate chips

15 to 20 Oreo cookies (about one sleeve)

1 (18 ounce) box chocolate brownie mix

2 large eggs

1/3 cup vegetable oil

1/4 cup water

How to Make this

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1. Preheat oven to 350°F and line a 9×9 pan with parchment or foil and grease it lightly; while the oven heats, heat treat the flour by spreading 1 1/4 cups all purpose flour in a thin layer on a baking sheet and baking 4 to 5 minutes, let cool.

2. Make the cookie dough: beat 1/2 cup softened unsalted butter with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar until light and a bit fluffy, then stir in 1 teaspoon vanilla.

3. Add the cooled, heat treated 1 1/4 cups flour and 1/4 teaspoon fine salt to the butter mixture and mix until combined; add 2 to 3 tablespoons milk a tablespoon at a time until the dough is scoopable but not too sticky.

4. Fold in 1 cup semisweet chocolate chips, don’t overwork it.

5. Press the cookie dough evenly into the bottom of the prepared 9×9 pan with your hands or a spatula, make sure edges are even.

6. Arrange 15 to 20 Oreo cookies in a single layer on top of the cookie dough, press them down gently so they sit snugly.

7. Make the brownie batter: in a bowl combine the 1 (18 ounce) box chocolate brownie mix with 2 large eggs, 1/3 cup vegetable oil and 1/4 cup water; stir until just combined and smooth, don’t overmix.

8. Pour or spoon the brownie batter over the Oreo layer and spread gently to cover the cookies as evenly as you can.

9. Bake at 350°F for about 30 to 35 minutes, until a toothpick in the center comes out with a few moist crumbs; cool completely in the pan on a wire rack (about an hour) then chill briefly for cleaner slices before cutting into bars.

Equipment Needed

1. 9×9 inch baking pan, lined with parchment or foil and lightly greased
2. Rimmed baking sheet for heat treating the flour
3. 2 mixing bowls (one large for brownie batter, one medium for cookie dough)
4. Electric hand mixer or sturdy wooden spoon for creaming butter and sugars
5. Measuring cups and spoons
6. Rubber spatula for scraping bowls and spreading dough/batter
7. Spoon or small ice cream scoop to portion dough and batter
8. Wire rack for cooling and oven mitts for safety

FAQ

Q: Can I eat the cookie dough raw? A: Yes, if you use the heat treated flour in the ingredients and there are no eggs in the dough, its safe to eat. Heat treat flour by spreading it on a baking sheet and baking at 350 F for about 5 minutes or microwave in 30 second bursts until the center reaches 165 F. Still check for allergies or sensitivities.

Q: How many Oreos should I use and do I remove the filling? A: The recipe calls for 15 to 20 Oreos about one sleeve. Use whole cookies, you dont need to scrape the filling off. Press them into the brownie layer or scatter them between layers for big chunks of cookie in every bite.

Q: Do I bake the cookie dough layer or leave it raw? A: I like to bake the brownie base first until the edges are set, then spread the cookie dough and top with Oreos and finish baking 10 to 15 minutes until the top is just set. Or for a softer, raw-cookie-dough effect, bake the brownies fully then spread the cookie dough on top and chill until firm. Either way watch the time so the cookie dough doesnt overbrown.

Q: Can I make these gluten free or vegan? A: Yes with swaps. Use a gluten free 1 to 1 flour blend thats been heat treated and GF sandwich cookies, and pick a gluten free brownie mix. For vegan: use vegan butter, dairy free chocolate chips, a vegan brownie mix or flax egg for the brownie mix if needed, and check all labels.

Q: How do I get clean, pretty squares when I cut them? A: Let the pan cool completely then chill at least 1 hour. Use a sharp knife warmed under hot water and wipe it clean between cuts. Cutting straight down with a steady press makes neater edges than sawing.

Q: How should I store or freeze the brownies? A: Store in an airtight container at room temp for up to 2 days or in the fridge up to 5 days. To freeze, wrap tightly and freeze up to 2 months, thaw in the fridge overnight before slicing.

Cookie Dough Oreo Brownies – Cookie Dough Oreo Brownies Recipe Substitutions and Variations

Unsalted butter: swap for an equal amount of salted butter and skip the 1/4 teaspoon salt in the recipe, or use solid coconut oil 1 to 1 for a dairy free option, it will give a faint coconut taste and slight texture change
Light brown sugar: use dark brown sugar for a richer molasses note, or make your own by stirring 1 tablespoon molasses into 1/2 cup granulated sugar
All purpose flour, heat treated: replace with a 1:1 gluten free baking blend (heat treat that too) for gluten free, or try whole wheat pastry flour for a nuttier flavor, you might need an extra tablespoon or two of milk if the dough seems dry
Large eggs: use a flax egg for each egg by mixing 1 tablespoon ground flax with 3 tablespoons water and letting it sit 5 minutes, or use 1/4 cup unsweetened applesauce per egg for a moist, slightly denser result

Pro Tips

– Heat-treating the flour is good, but make sure it cools completely before you add it or the butter will start to melt and the dough gets greasy. If you see any little lumps, sift it quick — nobody wants pockets of dry flour in the bars.

– Chill the cookie dough for 10 to 15 minutes if it feels too soft, this makes it way easier to press evenly and keeps the edges from sliding down when you add the brownie batter. Oil your hands or use a piece of parchment to press so your palms dont stick to everything.

– Arrange the Oreos snugly and press them into the dough so they dont float, then let the pan sit in the fridge for a few minutes before you add the brownie mix. If you spoon the brownie batter over the cookies instead of pouring, you’ll disturb them less and get a more even top.

– Bake time varies by oven, so start checking at 28 minutes and aim for a few moist crumbs on a toothpick not raw batter. Cool completely, then chill briefly for cleaner slices, and use a knife warmed under hot water between cuts for pretty bars.

Cookie Dough Oreo Brownies – Cookie Dough Oreo Brownies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I layered cookie dough, whole Oreos and brownie batter to create Cookie Dough Oreo Brownies, and the unexpected twist hiding in each bar is reason enough to keep reading.

Servings

servings

Calories

529

kcal

Equipment: 1. 9×9 inch baking pan, lined with parchment or foil and lightly greased
2. Rimmed baking sheet for heat treating the flour
3. 2 mixing bowls (one large for brownie batter, one medium for cookie dough)
4. Electric hand mixer or sturdy wooden spoon for creaming butter and sugars
5. Measuring cups and spoons
6. Rubber spatula for scraping bowls and spreading dough/batter
7. Spoon or small ice cream scoop to portion dough and batter
8. Wire rack for cooling and oven mitts for safety

Ingredients

1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/4 cups all purpose flour, heat treated
1/4 teaspoon fine salt
2 to 3 tablespoons milk
1 cup semisweet chocolate chips
15 to 20 Oreo cookies (about one sleeve)
1 (18 ounce) box chocolate brownie mix
2 large eggs
1/3 cup vegetable oil
1/4 cup water

Directions

Preheat oven to 350°F and line a 9×9 pan with parchment or foil and grease it lightly; while the oven heats, heat treat the flour by spreading 1 1/4 cups all purpose flour in a thin layer on a baking sheet and baking 4 to 5 minutes, let cool.
Make the cookie dough: beat 1/2 cup softened unsalted butter with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar until light and a bit fluffy, then stir in 1 teaspoon vanilla.
Add the cooled, heat treated 1 1/4 cups flour and 1/4 teaspoon fine salt to the butter mixture and mix until combined; add 2 to 3 tablespoons milk a tablespoon at a time until the dough is scoopable but not too sticky.
Fold in 1 cup semisweet chocolate chips, don't overwork it.
Press the cookie dough evenly into the bottom of the prepared 9×9 pan with your hands or a spatula, make sure edges are even.
Arrange 15 to 20 Oreo cookies in a single layer on top of the cookie dough, press them down gently so they sit snugly.
Make the brownie batter: in a bowl combine the 1 (18 ounce) box chocolate brownie mix with 2 large eggs, 1/3 cup vegetable oil and 1/4 cup water; stir until just combined and smooth, don't overmix.
Pour or spoon the brownie batter over the Oreo layer and spread gently to cover the cookies as evenly as you can.
Bake at 350°F for about 30 to 35 minutes, until a toothpick in the center comes out with a few moist crumbs; cool completely in the pan on a wire rack (about an hour) then chill briefly for cleaner slices before cutting into bars.

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.