There’s something magical that happens when two beloved desserts collide. The first time I baked these Oreo Brownie Cookies, I knew I had stumbled upon something extraordinary. These treats combine the rich fudginess of brownies with the classic shape and texture of cookies, all while incorporating the iconic flavor of Oreos. What results is a dessert that satisfies multiple cravings at once—chocolatey, slightly crunchy on the outside, and delightfully chewy on the inside. The contrast between the dark chocolate cookie base and the sweet cream-filled Oreo pieces creates a texture and flavor sensation that’s absolutely addictive. Keep reading to discover how these Oreo Brownie Cookies might just become your new signature dessert.
Why You’ll Love This Oreo Brownie Cookie Recipe
If you’ve ever struggled with choosing between brownies and cookies for your dessert spread, this recipe brilliantly solves that dilemma. I first created these Oreo Brownie Cookies for my daughter’s birthday party, worried that some guests might prefer cookies while others would want brownies. The reception was nothing short of amazing—plates were cleared within minutes, and I’ve been fielding requests for the recipe ever since.
What makes these Oreo Brownie Cookies truly special is their versatility. They’re elegant enough for special occasions but simple enough for weeknight treats. The base recipe is wonderfully adaptable, allowing you to customize the cookies based on your preferences or what you have on hand. Whether you’re a baking novice or an experienced pastry enthusiast, these cookies deliver consistent, impressive results with relatively little effort.
The perfect balance of textures—crisp edges with fudgy centers—combined with the surprise crunch and flavor of Oreo pieces throughout makes these cookies an unforgettable treat that will have everyone coming back for seconds.
Ingredients for Perfect Oreo Brownie Cookies
For the Cookie Base:
- 1/2 cup unsalted butter – Using unsalted butter allows you to control the salt content. Make sure it’s at room temperature for proper creaming with sugar. In a pinch, salted butter can work—just reduce the added salt by 1/4 teaspoon.
- 1 cup granulated sugar – Provides sweetness and helps create those crackly tops characteristic of brownies. Raw cane sugar can add a subtle caramel note if you’re feeling adventurous.
- 1/2 cup brown sugar, packed – The molasses content adds moisture and depth of flavor. Dark brown sugar will give a more pronounced flavor than light brown sugar.
- 2 large eggs, room temperature – These provide structure and richness. Cold eggs can cause the butter to re-solidify, so room temperature is crucial.
- 1 teaspoon vanilla extract – Pure vanilla extract provides the best flavor, but vanilla bean paste can elevate these cookies to gourmet status.
- 1 1/4 cups all-purpose flour – The foundation of our cookies. For a slightly chewier texture, substitute up to 1/4 cup with bread flour.
- 3/4 cup unsweetened cocoa powder – Dutch-processed cocoa will give a smoother, more intense chocolate flavor, but natural cocoa powder works well too.
- 1 teaspoon baking soda – Provides the perfect rise. Make sure it’s fresh for best results.
- 1/2 teaspoon salt – Balances the sweetness and enhances all flavors. I prefer fine sea salt for baking.
- 1/2 cup semi-sweet chocolate chips – These melt slightly during baking, creating pockets of chocolate throughout. Dark chocolate chips provide a more intense flavor if preferred.
For the Oreo Addition:
- 10-12 Oreo cookies, roughly chopped – The star ingredient that gives these Oreo Brownie Cookies their distinctive character. Regular Oreos work beautifully, but feel free to experiment with double-stuffed or flavored varieties.
- Additional 6-8 Oreos, crushed – For garnishing the tops of the cookies before baking, creating visual appeal and extra texture.
For Gluten-Free or Vegan Options:
- Replace all-purpose flour with a 1:1 gluten-free baking blend
- Use gluten-free Oreo varieties
- For vegan versions, use plant-based butter, flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and vegan chocolate chips
How to Make Oreo Brownie Cookies
Step 1: Prepare Your Ingredients and Equipment
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Set butter and eggs out to reach room temperature—about 30 minutes should do the trick.
- Roughly chop the Oreos for the cookie dough, keeping the pieces about 1/4 to 1/3 inch in size. You want recognizable chunks throughout the cookies.
- Separately crush additional Oreos for topping—these can be finer than the mix-in pieces.
Step 2: Create the Brownie Cookie Base
- In a large mixing bowl, cream together the room temperature butter, granulated sugar, and brown sugar until light and fluffy—about 3-4 minutes. The mixture should turn noticeably paler, indicating that you’ve incorporated sufficient air for tender cookies.
- Add eggs one at a time, beating well after each addition until fully incorporated. The mixture should look smooth and slightly increased in volume.
- Mix in the vanilla extract until just combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly distributed. This prevents cocoa clumps and ensures even leavening throughout.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. The dough will be quite thick and fudgy, resembling brownie batter more than traditional cookie dough—this is exactly what we want!
Step 3: Incorporate the Oreo Magic
- Gently fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Add the chopped Oreo pieces and fold just until distributed. Over-mixing can break down the Oreo pieces too much, so use a light hand here.
- The dough might seem slightly stiff but should hold together well. If it appears too dry, add 1-2 teaspoons of milk.
Step 4: Form and Bake the Cookies
- Using a cookie scoop or tablespoon, portion the dough into balls about 1.5 tablespoons each. Place them on the prepared baking sheets, leaving about 2 inches between cookies as they will spread slightly.
- Gently press a few of the crushed Oreo pieces onto the top of each dough ball for visual appeal and extra texture.
- Bake in the preheated oven for 10-12 minutes. The cookies are done when the edges are set but the centers still look slightly soft—they’ll firm up as they cool. For chewier cookies, aim for the shorter end of the baking time.
- Once out of the oven, let the cookies rest on the baking sheet for 5 minutes. Look for a crackly top surface—this is the hallmark of a perfect brownie-like texture.
- Transfer to a wire rack to cool completely, though these Oreo Brownie Cookies are absolutely divine when enjoyed slightly warm.
Creative Variations on Oreo Brownie Cookies
Mint Chocolate Dream
Transform your Oreo Brownie Cookies into a refreshing treat by using Mint Oreos instead of regular ones. Add 1/4 teaspoon of peppermint extract to the dough and swap the semi-sweet chocolate chips for mint chocolate chips. The cool mint flavor paired with rich chocolate creates a refreshing yet indulgent dessert perfect for summer gatherings or holiday platters.
Peanut Butter Paradise
For the peanut butter lovers in your life, incorporate chopped Peanut Butter Oreos and add 1/3 cup of peanut butter to the cookie base. Finish with a light sprinkle of sea salt before baking to enhance the sweet-savory contrast. These cookies offer a complex flavor profile that satisfies both chocolate and peanut butter cravings simultaneously.
Caramel Sensation
Use chopped Caramel Oreos and add 1/2 cup of caramel bits to the dough. After baking, drizzle cooled cookies with additional melted caramel and a light sprinkle of flaky sea salt. The buttery caramel creates pockets of gooey goodness within the fudgy cookie texture.
Double Chocolate Cherry
Add 1/2 cup of dried cherries along with the Oreo pieces and use white chocolate chips instead of semi-sweet. The tartness of the cherries beautifully balances the sweetness of the white chocolate and Oreo pieces, creating a sophisticated flavor combination reminiscent of Black Forest cake.
Seasonal Spice
During fall and winter months, incorporate crushed Golden Oreos with 1 teaspoon of pumpkin pie spice in the dough. Add 1/3 cup of butterscotch chips for extra sweetness. These cookies capture the cozy essence of seasonal baking while maintaining the unique texture that makes Oreo Brownie Cookies special.
Triple Chocolate Overload
For the ultimate chocolate experience, use chocolate-filled Oreos, then add both semi-sweet and white chocolate chips to the dough. Finish with a drizzle of melted chocolate after baking. These intensely chocolaty cookies are perfect for serious chocolate enthusiasts and special celebrations.
Oreo Brownie Cookies
Equipment
- ✔️ Mixing bowls
Ingredients
For the Cookie Base:
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup semi-sweet chocolate chips
For the Oreo Addition:
- 10-12 Oreo cookies roughly chopped
- 6-8 Oreo cookies crushed (for garnish)
Instructions
1️⃣ Preheat & Prep:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2️⃣ Make the Brownie Cookie Dough:
- Cream butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes).
- Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients until combined.
3️⃣ Fold in Add-ins:
- Gently fold in chocolate chips and chopped Oreos.
4️⃣ Shape & Bake:
- Scoop dough into 1.5 tbsp-sized balls and place on a baking sheet.
- Lightly press crushed Oreos on top for extra texture.
- Bake for 10-12 minutes, until edges are set but centers remain soft.
5️⃣ Cool & Enjoy:
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rac
Notes
✨ Vegan Option: Swap butter for plant-based butter, eggs for flax eggs, and use dairy-free chocolate.
✨ Flavor Twists:
- Mint Chocolate: Use mint Oreos & add ¼ tsp peppermint extract.
- Peanut Butter: Add ⅓ cup peanut butter & use Peanut Butter Oreos.
- Caramel Crunch: Mix in caramel bits & drizzle with caramel after baking.
- Triple Chocolate: Add dark + white chocolate chips for extra indulgence.
Nutrition
Frequently Asked Questions About Oreo Brownie Cookies
How should I store these Oreo Brownie Cookies?
Store these cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage, you can freeze them for up to 3 months. The texture actually holds up remarkably well in the freezer—sometimes I deliberately make extra batches just to have emergency desserts on hand!
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 48 hours before baking. In fact, chilling the dough for at least 2 hours can enhance the flavor development and give you even thicker cookies with more distinct texture contrast. If refrigerating, let the dough sit at room temperature for about 15 minutes before scooping and baking.
Why did my cookies spread too much?
If your cookies spread too much during baking, your butter might have been too warm or you may have used too little flour. Try chilling the dough for 30 minutes before baking. Another tip: make sure your baking sheets are completely cool before placing new batches of dough on them.
Can I reduce the sugar without affecting the texture?
The sugar in these Oreo Brownie Cookies contributes to both sweetness and structure. You can reduce the total sugar by about 1/4 cup without drastically affecting the texture, but more significant reductions will change the cookie’s consistency and brownie-like quality. Consider using chocolate chips with higher cocoa content (60-70%) to balance a less sweet dough.
How do I get that perfect crackly top?
The signature crackly top of these cookies comes from properly creaming the butter and sugars until light and fluffy, which incorporates air into the mixture. Also, don’t over-mix once you add the dry ingredients. Lastly, the slight shock of heat when the cold dough hits the hot oven helps create that beautiful crackly surface.
Can I make mini versions for a cookie platter?
Yes! Use about 2 teaspoons of dough per cookie and reduce the baking time to 7-8 minutes. These mini Oreo Brownie Cookies are perfect for cookie platters, afternoon tea, or when you want just a small sweet treat. They also make adorable ice cream sandwich cookies when paired with vanilla ice cream.
A Perfect Blend of Nostalgia and Innovation
The first time I brought these Oreo Brownie Cookies to a family gathering, my aunt—who guards her traditional cookie recipes like precious heirlooms—quietly asked me for the recipe. That moment confirmed what I already suspected: these cookies strike the perfect balance between familiar comfort and exciting novelty.
What I love most about these Oreo Brownie Cookies is how they connect generations. The nostalgic flavor of Oreos brings back childhood memories for many, while the brownie-cookie fusion appeals to modern dessert trends. Whether you follow the recipe exactly or experiment with one of the variations, these cookies invite you to play with flavors and make them uniquely yours.
So preheat that oven, gather your ingredients, and prepare for your kitchen to fill with an irresistible chocolate aroma. These Oreo Brownie Cookies aren’t just a treat for the taste buds—they’re a warm invitation to create delicious memories around your table.