Oreo Brownie Cookies

Oreo brownie cookies that are soft inside, chewy on the edges, and packed with melted chocolate and crunchy Oreo pieces in every bite.

The texture is chewy on the edges and fudgy in the center, with that shiny crinkle top that makes brownie cookies so satisfying. Simple to make and always a hit.

And with crushed Oreos mixed into the batter, they’re even richer than regular brownie cookies—extra chocolatey, extra indulgent, and hard to stop eating.

Why you'll love this recipe

• Big chocolate flavor – Fudgy like a brownie with crispy cookie edges.
• Oreo in every bite – Crunchy pieces baked right into the chewy center.
• Quick and easy – One bowl, simple steps, and no chill time.

Ingredients You Need

• Dark chocolate – Use baking chocolate with 54–64% cocoa for that deep, rich brownie flavor.
• Unsalted butter – Melted with the chocolate for a smooth, glossy base.
• Eggs – At room temperature, to help the batter mix evenly.
• Sugar – A mix of white granulated sugar and dark brown sugar gives structure and chewiness.
• All-purpose flour – Or cake flour for a slightly softer texture.
• Baking powder – Adds a little lift. You can swap it with ½ teaspoon baking soda if needed.
• Semi-sweet chocolate chips – Optional, but perfect for more gooey chocolate in every bite.
• Chopped Oreos – Stir in crushed Oreo cookies or similar cookies and cream biscuits.
• Vanilla extract – Just a splash to round out the flavors.
• Salt – A pinch of table or sea salt to balance the sweetness.

Tips for this recipe

• Use good chocolate – Go for quality dark or milk chocolate to boost flavor. It really makes a difference.
• Don't overbake – Take them out when the centers are still soft. They'll finish setting as they cool.
• Chill the dough – Rest the dough 30 min in the fridge or 10 min in the freezer. It helps with flavor and shape.
• Perfect the shape – Use a round cookie cutter to reshape them just after baking, while still soft.
• Cool on the tray – Let them sit on the baking sheet until fully cool for crackly tops and fudgy centers.
• Add sea salt – A pinch of flaky salt on top before baking boosts the chocolate and Oreo flavors.

How To Make Oreo Brownie Cookies

Melt the chocolate and butter in a heatproof bowl (microwave or double boiler) until smooth; let cool slightly.

Whisk the eggs, sugars, and vanilla in a large bowl for about 2 minutes until lightly frothy.

Mix in the melted chocolate until the batter is smooth.

Fold in the dry ingredients (flour, baking powder, salt).

Stir in the chocolate chips and chopped Oreos to form a thick, glossy dough.

Scoop the dough onto a parchment-lined baking sheet, leaving space between each mound.

Bake at 350°F (180°C) for 12–14 minutes until the edges are set and the tops are crinkled.

Cool briefly on the tray, then transfer to a rack. Enjoy warm or with ice cream.

Storage

Keep in an airtight container for 3–4 days. Freeze baked cookies for up to 2 months.

Recipe Variations

• Double Oreo – Fold in more crushed cookies and top each scoop with half an Oreo.
• Mint Oreo – Use mint Oreos + add a touch of peppermint extract.
• White chocolate – Swap chocolate chips for white chocolate chunks.
• Extra fudgy – Reduce flour slightly or underbake by 1 minute.

Recipe Questions

Why are my cookies flat?

The chocolate may have been too hot; chill the dough 10 minutes next time.

Can I use cocoa powder instead of melted chocolate?

No, the melted chocolate is essential for the fudgy brownie texture.

How do I get the crinkle tops?

Whisk the eggs and sugars well and bake at a hot oven (350°F).

Can I double the recipe?

Yes—mix as written and bake in batches.

More Brownies & Cookies

• Oreo brookies
• Oreo cheesecake brownies
• brownie cookies
• brookies

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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