Cookies and Cream Brownies

Picture this: you take a bite of the most decadent brownie you’ve ever tasted, rich, fudgy, with that perfect crackly top, and then BAM! A satisfying crunch of Oreo cookies hits your tongue. That’s exactly what you get with these Cookies and Cream Brownies, my go-to dessert whenever I need to impress a crowd (or, let’s be real, when I just want to treat myself).

I’ll never forget the first time I made these for my niece’s birthday party. The kids went nuts for them, and the adults kept sneaking back for “just one more square.” There’s something magical about that combo of velvety chocolate and crispy cookie chunks, it’s nostalgic yet totally indulgent. What I love most is how stupid-easy they are to make. You don’t need fancy techniques or equipment, just good old-fashioned baking basics with an Oreo-packed twist.

These aren’t your average brownies, they’re an experience. The semi-sweet chocolate gives them depth, while the white chocolate chips add little pockets of sweetness that play off the Oreos perfectly. And that layered texture? Absolute perfection. Soft batter hugging whole cookies underneath, with crumbled Oreo bits toasted golden on top. Trust me, once you try these, you’ll understand why they disappear faster than I can say “batch number two.”

Why You’ll Love These Cookies and Cream Brownies

Listen, I don’t throw around the word “perfect” lightly, but these Cookies and Cream Brownies are dangerously close. Here’s why they’ve become my most-requested dessert (and why you’ll keep the recipe bookmarked forever):

• Foolproof baking: No fancy skills needed! If you can melt chocolate and stir batter, you’re golden. My 12-year-old nephew nailed these on his first try (though he “accidentally” ate half the Oreos first).
• Texture heaven: That magical combo of fudgy brownie base, whole Oreos that stay crisp underneath, and crumbled cookie topping creates bites that’ll make you close your eyes and sigh.
• Instant crowd-pleaser: Bring these to any gathering and watch them vanish. I’ve seen grown adults sneak extras into napkins “for later.”
• Better than boxed: Homemade taste with minimal extra effort, the semi-sweet chocolate makes them rich without being cloying.

Pro tip: Always make a double batch. The first tray disappears while the second one’s still cooling.

Ingredients for Cookies and Cream Brownies

Grab these simple ingredients – I promise you probably have most in your pantry already. The magic happens when they all come together!

• ½ cup (113g) unsalted butter, cut into pieces (cold butter won’t melt evenly!)
• 8 ounces (227g) semi-sweet chocolate, chopped (I like Ghirardelli bars best)
• ¾ cup (150g) brown sugar, packed (really press it into the measuring cup)
• ¼ cup (50g) granulated sugar (plain white sugar does the trick)
• 3 large eggs, room temperature (this makes ALL the difference)
• 1 teaspoon vanilla extract (the real stuff, not imitation)
• ¾ cup (90g) all-purpose flour (spoon and level, don’t scoop!)
• ¼ teaspoon salt (balances the sweetness perfectly)
• ¾ cup (128g) white chocolate chips (these melt into sweet pockets)
• 24 Oreo cookies, divided (16 whole, 8 chopped – Double Stuf work great too)

Ingredient Notes & Substitutions

I’ve made these brownies more times than I can count, and here’s what I’ve learned about the ingredients:

Semi-sweet chocolate is my gold standard – it’s rich without being too sweet. But if you’re baking for kids (or have a serious sweet tooth), milk chocolate works. Just reduce the granulated sugar by 1 tablespoon so they’re not cloying. Dark chocolate lovers? Go for 60% cacao – the bitterness plays nicely with the Oreos.

That “packed” brown sugar measurement matters! Loose sugar means drier brownies. I press it into the cup with my fingers until it holds its shape when inverted. And those room temperature eggs? Cold eggs can make your melted chocolate seize up – 30 minutes on the counter fixes this. In a hurry? Submerge whole eggs in warm (not hot!) water for 5 minutes.

No Oreos? Any cream-filled chocolate sandwich cookie works. I’ve used Trader Joe’s Jo-Jos in a pinch with great results. For a fun twist, try mint Oreos around the holidays – just skip the white chocolate chips to avoid flavor overload.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these brownies. Just grab these kitchen basics:

• 8-inch square baking pan (metal gives cleaner edges, but glass works too)
• Medium saucepan for melting chocolate and butter (or a heatproof bowl over simmering water)
• Whisk (my trusty wire one gets the job done every time)
• Aluminum foil for lining the pan – makes cleanup a breeze!
• Rubber spatula (to scrape every last bit of batter into the pan)

That’s it! No stand mixer, no special tools – just good old-fashioned baking.

How to Make Cookies and Cream Brownies

Okay, let’s get to the fun part – making these glorious Cookies and Cream Brownies! Don’t let the layers intimidate you – it’s way easier than it looks. Just follow these simple steps, and you’ll be biting into chocolatey heaven before you know it.

The Magic Starts with Melted Chocolate

First things first – preheat that oven to 350°F (177°C). Line your 8-inch square pan with foil, leaving some overhang on the sides (this’ll be your lifeline when removing the brownies later). Give it a quick spray with nonstick spray – nobody likes stuck-on Oreos!

Now, melt your butter and chopped chocolate together in a saucepan over medium-low heat. Stir constantly until it’s smooth as silk – about 3-4 minutes. Here’s the crucial part: take it off the heat and let it cool for 15 minutes. I know, waiting’s hard when chocolate’s involved, but if it’s too hot, you’ll scramble your eggs later. I set a timer because I’ll totally forget otherwise.

Building Your Brownie Batter

Once your chocolate mixture has cooled, whisk in both sugars until combined. Now add those room-temperature eggs one at a time, mixing well after each. This is where your patience pays off – the mixture should look thick and glossy. Stir in the vanilla (smell that heavenly aroma already?).

Gently stir in the flour and salt just until no white streaks remain. Overmixing = tough brownies, and we don’t want that. Fold in those lovely white chocolate chips – they’ll create little pockets of creamy sweetness throughout.

The Oreo Layer Trick

Here’s where the magic happens! Spread about one-third of the batter in your prepared pan – it’ll be a thin layer. Now arrange 16 whole Oreos over the batter in a grid (4 rows of 4 works perfectly). Gently press them down just slightly. Dollop the remaining batter over the cookies – don’t worry if it doesn’t cover completely, it’ll spread as it bakes. Top with your chopped Oreos, pressing them lightly into the batter.

Bake for 30-34 minutes. The top should look set, and a toothpick inserted near the center (not in an Oreo!) should come out with moist crumbs, not wet batter. Your kitchen will smell AMAZING right about now.

Pro Tips for Perfect Cookies and Cream Brownies

Here’s what I’ve learned after making (and eating) way too many batches of these brownies:

Room temp eggs are non-negotiable. Cold eggs can make your batter seize up. If you forgot to take them out, place whole eggs in warm (not hot!) water for 5 minutes.

Let them cool completely before cutting – I know it’s torture, but at least 2 hours. Hot brownies are messy brownies. For super clean cuts, chill them in the fridge for 30 minutes first, then use a hot, wet knife.

The Oreo layers matter! Don’t skip pressing the whole cookies slightly into the bottom layer – this helps them stay put when you add the top batter. And that chopped Oreo topping? More is more, in my opinion.

Last tip: Have milk ready. You’re gonna need it.

Storage & Reheating Instructions

These brownies disappear fast at my house, but if you somehow have leftovers (miracle!), here’s how to keep them tasting fresh:

Once completely cooled, store them in an airtight container at room temp for up to 5 days. I like layering them with parchment paper so the Oreo tops don’t stick together. For longer storage, freeze them in a single layer first, then stack with parchment between – they’ll keep for 3 months! Just thaw at room temp when the craving hits.

Want that just-baked warmth? A 10-second microwave zap works, but my secret is popping them in a 300°F oven for 5 minutes. The edges get slightly crisp while the centers stay gloriously fudgy.

Pro tip: Add a scoop of vanilla ice cream while they’re warm – you can thank me later.

Cookies and Cream Brownies Variations

Once you’ve mastered the classic version, try these fun twists on Cookies and Cream Brownies that’ll keep things exciting. My personal favorite? Swapping regular Oreos for the mint variety, it’s like a Thin Mint and brownie had a baby. Just leave out the white chocolate chips so the flavors don’t compete.

For next-level indulgence, drizzle warm caramel sauce over the baked and cooled brownies. The gooey caramel pairs perfectly with the crisp Oreos. Or try pressing peanut butter cups between the cookie layers instead of white chocolate chips, it’s a Reese’s lover’s dream come true.

Feeling fancy? Use golden Oreos and swap the semi-sweet chocolate for white chocolate in the batter. It’s a gorgeous blondie version that looks as good as it tastes. Just remember: no matter what variation you try, always keep that signature Oreo crunch, it’s what makes these brownies so special!

Nutritional Information

Okay, let’s be real – we’re not eating brownies for their health benefits. But in case you’re curious (or tracking), here’s what you’re getting in each glorious square of these Cookies and Cream Brownies:

• Serving Size: 1 brownie (about 2″ square)
• Calories: 299
• Total Fat: 15g (8g saturated)
• Cholesterol: 45mg
• Sodium: 120mg
• Total Carbohydrates: 35g
• Dietary Fiber: 2g
• Sugars: 22g
• Protein: 4g

Nutritional values are estimates and vary based on ingredients used. For example, using Double Stuf Oreos will increase the fat and sugar slightly, while dark chocolate will lower the sugar content. I calculate these based on standard ingredients, but your mileage may vary depending on brands and exact measurements.

My philosophy? Everything in moderation. One of these brownies with a glass of cold milk is pure happiness – and that’s nutritional value you can’t measure!

Cookies and Cream Brownies FAQs

I get questions about these Cookies and Cream Brownies ALL the time, here are the answers to the ones people ask most. (And no, “How do I stop eating the whole pan?” isn’t one I can help with!)

Can I use boxed brownie mix instead?

Sure, in a pinch! Use a family-size mix (for a 9×13 pan) and prepare as directed. Pour half into your 8-inch pan, add the Oreo layer, then the rest of the batter. Baking time might be 5 minutes less, watch closely. But honestly? The from-scratch version tastes SO much better.

Why did my brownies turn out dry?

Most likely overbaking or overmixing. Set a timer for 30 minutes, even a few extra minutes can dry them out. Also, measure flour correctly (spoon and level!) and don’t skip the white chocolate chips, they add moisture. If your oven runs hot, try baking at 325°F instead.

Can I freeze these Oreo brownies?

Absolutely! Freeze them in a single layer first (1-2 hours), then stack with parchment between layers. They’ll keep for 3 months. Thaw at room temp or microwave frozen for 15 seconds if you can’t wait. The Oreos stay surprisingly crisp!

Do I have to use foil in the pan?

Not required, but SO helpful for clean slices. Without foil, the Oreo bits stick like crazy. If you skip it, grease the pan EXTRA well and accept that first corner piece might crumble… into your mouth immediately.

Can I add other mix-ins?

Go wild! Swap white chips for peanut butter chips, or add ½ cup chopped nuts to the batter. Just keep total add-ins under 1 cup so the brownies bake evenly. My favorite? Crushed peppermint patties with mint Oreos during the holidays!

Share Your Feedback

Did these Cookies and Cream Brownies disappear as fast as they did at my house? I’d love to hear about your baking adventures! Leave a rating below to let others know how it went, and tag me on Instagram @recipesbycharlotte so I can see your gorgeous creations. Happy baking, friends!

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