So you like brownies. And you like cookie dough. And you like Oreo cookies. Then do I have a recipe for you. Oreo cookie brownies combine the best of rich fudgy brownies, chewy dough, and Oreos. This layered cookie brownie is a fun dessert that everyone will love!
You may have seen cookie brownie recipes before and usually they’re made from a layer of chocolate chip cookies on the brownies. I’ve had those before, and wanted to create something a little different here. For me, the brownies already are super chocolatey, so I don’t need more chocolate coming from the chocolate morsels. And to be honest, adding Oreos to cookie dough is one of those things that could be called a happy accident.
A few weeks ago I was making this Cookie Dough Pie and was using one of those pie crusts you can buy in the baking aisle. This time I was using a chocolate cookie crust. After I had mixed up the batter but before I added the chocolate morsels, I tilted the crust to show my daughter and the darn thing slid out of the tin holder and right into the bowl of batter. I was able to salvage a lot of it, but I ended up mixing a good bit of the cookie into the batter.
And BOOM. The cookie dough with crushed Oreos was born.
During my recipe test I found the best way to make the layered cookie brownies and still have both the cookie and the brownie stay fudgy.
The first time I made this, I made it the traditional way which is to pour in the brownie batter, top with the cookie dough then bake for about 40 minutes. What I found was that the cookies came out way over done. Not my kind of cookie!
So, here’s what i developed. You first bake the brownie by itself for 20 minutes. Then, remove from the oven and top with the cookie dough in an even layer. Finally, put it back in the oven to bake for another 20-25 minutes.
That’s how you make sure your cookie and brownies are both moist but cooked!
Just look at that fudgy chocolate! There’s a few special steps that help these Oreo cookie brownies stay so chewy.
- First, the boxed brownies mix gets doctored with my favorite ingredient to add to brownies: molasses! This helps them stay really soft and fudgy and won’t dry out.
- The cookie dough mix uses butter and 2 tablespoons of oil. The added oil prevents these from drying out during the baking process.
Make these super indulgent by adding your favorite icecream! Now that’s a brownie sundae!
Oreo Cookie Brownies
The perfect blend of two desserts, Oreo cookie brownies combine fudgy brownie with cookie dough with crushed Oreos! Top with ice cream for the perfect brownie sundae!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 brownies
- Category: Chocolate
- Method: Baking
- Cuisine: American
Ingredients
For the Brownies
1 box of dark chocolate or fudge brownie mix
The eggs, oil, and water as call for on the brownie package. For this recipe, I used 1/4 cup of water, 1/2 cup of vegetable oil, and 2 eggs.
2 tablespoons molasses
For the Cookies
1/2 cup bread flour
3/4 cup + 2 tablespoons of all purpose flour
1 stick salted butter
2 tablespoons vegetable oil
3/4 cup dark brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 and 1/4 cups of crushed Oreo cookies (I crushed 13 cookies exactly)
Instructions
1. Preheat your oven to 350 degrees. Take your 8×8 or 9×9 baking dish grease or spray with cooking spray.
2. Prepare the brownies. In a larger bowl, add the brownie mix, eggs, water and oil. Stir to combine, then add the 2 tablespoons of molasses and stir until it’s mixed into the batter. Pour into the baking dish, then bake for 20 minutes.
3. While the brownies are baking, start to prepare the cookie dough. Begin by making brown butter. Place the stick of butter in a sauce pan or pot and melt. Once the butter is melted, turn the heat up to medium or medium high until the butter simmers and cook 4-5 minutes. Whisk constantly and keep an eye on this because butter can burn fast. You don’t want a roaring boil, you want a light bubbly simmer. What you’re doing is browning the milk proteins in the butter. You’ll notice it will get a rich nutty smell and the color will start to turn a caramel brown. I’ve found 4 minutes has worked well for me. Once browned, pour butter into a heat safe bowl and let it cool slightly.
4. While the butter is cooling, prepare the dry ingredients. In a medium bowl, add the bread flour and all purpose flour, baking soda, and salt. Whisk so everything is blended together. When the butter has cooled so that it isn’t hot anymore, pour into the bowl with the butter the vegetable oil, brown and white sugars, vanilla, and the egg.
5. Take your Oreo cookies and crush them, you can do this in a Ziploc bag, food processor, or I use my Nutribullet. You want a mix of fine powder and larger chunks of cookie. The chunks of cookie will add much needed texture and crunch!
6. To the bowl of the melted butter mix, pour in the flour mix and stir until everything is combine. Pour in the cookies, stir to combine.
7. When the brownies have baked for 20 minutes, remove them from the oven. Add the cookie dough in one even layer over top, see photo in the post above. Return to the oven and bake for 25 minutes.
Enjoy!
Notes
You need to let the browned butter cool because if you add the egg while the butter is too hot you’ll scramble the egg!
[…] this chocolate chip cookie brownie in my […]