Oreo brookies are thick, fudgy bars made with a brownie base, soft cookie dough, and plenty of crushed Oreos. Easy to bake at home with reliable results every time.
You get a rich chocolate layer topped with chewy cookie dough and Oreo chunks, just like classic Oreo cookie bars.
The textures bake evenly, stay soft inside, and slice cleanly once cooled, giving you reliable cookie brownie bars every time.
These bars hold their shape, stay moist for days, and work perfectly in any standard brownie pan.
I make these Oreo dessert bars often for my kids, and the texture stays fudgy for days when baked this way.
Why you'll love this recipe
- Triple texture: fudgy brownie, chewy cookie dough, and crunchy Oreo pieces in every bite.
- Easy layered bars that bake perfectly without a mixer or complicated steps.
- Oreo-packed treat with big flavor and a gooey center that stays soft for days.
Ingredients You Need
Here’s everything you need to make these gooey Oreo brookie bars at home.
- All-purpose flour – for structure in both layers.
- Cocoa powder – gives the brownie its rich chocolate flavor.
- Butter – melted for the brownie, softened for the cookie dough.
- Brown & granulated sugar – sweetness plus a chewy texture.
- Large eggs – room temperature for smooth batters.
- Baking powder – keeps the cookie layer soft and slightly lifted.
- Vanilla & salt – boosts overall flavor.
- Chocolate chips – melty pockets in the cookie dough.
- Oreo cookies – whole or crushed for crunch and signature Oreo taste.
Tips for this recipe
- Room-temperature ingredients – Eggs and butter blend better and create smooth, even batters.
- Mix gently – Stop as soon as the batter comes together to keep the texture soft and chewy.
- Chill the cookie dough – For a thicker cookie layer, chill it 20–30 minutes before layering.
- Toothpick test – A few moist crumbs mean the brownies stay fudgy inside.
- Cool before slicing – Let the brookies set fully to get clean layers and neat cuts.
How To Make Oreo Brookies
Whisk the melted butter, sugars, and cocoa powder in a large bowl until smooth. Add the eggs and vanilla and mix until combined.
Stir in the flour, salt, and chocolate chips to form a thick brownie batter.
Spread the brownie batter in a parchment-lined pan. Arrange whole Oreo cookies in an even layer over the brownie base.
Beat the softened butter with sugars until creamy for the cookie dough.
Mix in the egg and vanilla, then fold in the flour, baking powder, salt, and chocolate chips.
Spread the cookie dough over the Oreos, covering the whole surface.
Add extra chocolate chips or crushed Oreos if you want more texture.
Bake at 350°F (180°C) for about 30–35 minutes until golden on top and just set in the center.
Cool completely in the pan, then cut into bars.
Storage
- Keep the brookies in an airtight container at room temperature for 4–5 days.
- Refrigerate up to 1 week or freeze up to 3 months (wrap individually for best texture).
Recipe Varations
- Double chocolate use dark chocolate chips in both layers.
- White chocolate swap chips for white chocolate.
- Peanut butter add a thin peanut butter layer over the Oreos.
- Blondie brookies replace the brownie base with blondie batter.
- Mint Oreo brookies use mint or flavored Oreos for a twist.
Recipe Questions
Can I use boxed brownie mix?
Yes. Prepare the mix as directed and layer with Oreos and cookie dough the same way.
How do I know when the brookies are done?
The top should be golden and a toothpick should come out with moist crumbs, not wet batter.
My cookie dough is too sticky. What should I do?
Chill it 10–15 minutes or lightly oil your spatula to spread it easily.
Can I replace the Oreos?
Yes, use any sandwich cookies or flavored Oreos.
Why are my brookies dry?
They were overbaked. Check early and remove when the center is just set.
More Oreo Desserts
- Chocolate chip Oreo cookies
- Oreo cheesecake cookies
- Chocolate Oreo cake
- Oreo brownies
- Oreo cheesecake brownies
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
Print
Oreo Brookies
- Total Time: 20 minutes
- Yield: 16 parts
Description
A super indulgent Oreo brookie bar with layers of rich, fudgy brownie, crunchy Oreo cookies, and soft chocolate chip cookie dough. Perfectly gooey, extra chocolatey, and makes 16 squares of pure dessert bliss.
Ingredients
Brownies
- 113 g (½ cup) butter - unsalted and melted
- 70 g (⅓ cup) sugar - granulated white
- 50 g (¼ cup) dark brown sugar
- 30 g (¼ cup) unsweetened cocoa powder
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 70 g (½ cup) cake flour
- ½ tsp salt
- 80 g (½ cup) chocolate chips
- 16 Oreo cookies
Chocolate chip cookies
- 113 g (½ cup) unsalted butter, melted
- 70 g (⅓ cup) sugar - granulated
- 50 g (¼ cup) dark brown sugar
- 1 egg - room temperature
- 190 g (1 ½ cups) flour - all-purpose
- 1 tsp baking powder
- A pinch of salt
- 80 g (½ cup) chocolate chips (½ cup)
- 5 Oreo cookies, broken into pieces
Instructions
Brownie Batter
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In a bowl, combine the melted butter, eggs, granulated sugar, brown sugar, vanilla extract, and cocoa powder. Mix with an electric mixer until smooth and well combined.
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Add the dry ingredients—flour, baking powder, salt, and chocolate chips—and mix with a spatula until fully incorporated and smooth.
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Pour the brownie batter into a square baking pan lined with parchment paper, and smooth it out evenly with an offset spatula.
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Place the Oreo cookies on top of the brownie layer, gently pressing them into the batter.
Cookie Dough
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In a separate bowl, mix the melted butter with the granulated sugar and brown sugar using an electric mixer for about 1 minute.
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Add the egg and vanilla extract, and beat again until well incorporated.
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Add the dry ingredients—flour, baking powder, salt, and chocolate chips—and fold them in with a spatula until the dough is smooth and evenly mixed.
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Spread the cookie dough evenly over the Oreo layer, making sure all the cookies are fully covered.
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Top with extra Oreo pieces and bake in a preheated oven at 350°F (180°C) for about 30 minutes, until golden on top but still slightly soft in the center. (Check doneness by inserting a toothpick in the middle—it should come out with moist brownie crumbs, not wet batter.)
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Let the Oreo brookies cool completely in the pan, then chill in the fridge for about 1 hour before slicing into 16 bars with a large sharp knife.
Notes
Storage: Up to 5 days at room temperature in an airtight container and up to 3 months in the freezer.
Tips:
- Use a kitchen scale for accurate measurements.
- Don't overmix the batters to keep the texture fudgy and soft.
- Let the brookie cool completely before slicing for clean layers.
- Use room temperature eggs for better mixing.
- Chill the cookie dough if it's too sticky to spread.
- Line your pan with parchment paper for easy removal.
- Prep Time: 20 minutes
- Category: brownies, cookies
- Cuisine: Américaine
Myriam
Super indulgent—the brownie is incredibly fudgy, the cookie layer is perfect, and the added Oreos make it amazing! Plus, it’s really easy to make, even with two layers to prepare!! Thank you!
Sarah
Made these Oreo brookies yesterday and they were amazing! So easy and came out perfect—soft inside and just the right crunch. My kids loved them too. Thanks for the recipe!