I made these Oreo brownie cookies for when I couldn’t choose between a cookie or a brownie. They’re super chocolatey, soft in the center, with chewy edges and crunchy Oreo bits in every bite. If you’ve tried my Oreo brookies, these are like the cookie version—simple, rich, and seriously addictive.
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If you’re already hooked on brownie cookies or brookies, and you love anything with chocolate and Oreos—these Oreo cookie brownies are about to become your new obsession!
They’ve got that crispy-edge cookie bite with the rich, fudgy texture of a chocolate brownie. Super easy to make, with the classic crinkle top and a gooey center that melts in your mouth.
And with crushed Oreos mixed right in, they’re even more indulgent than your usual brownie.
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 tsp 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.
How To Make Oreo Brownie Cookies
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Step 1 – In a heatproof bowl, combine the chopped dark chocolate and unsalted butter. Melt together in the microwave or over a double boiler until smooth and fully melted. Let cool slightly.
Step 2 – In a separate large bowl, whisk together the eggs, white sugar, brown sugar, and vanilla extract. Mix for about 2 minutes until light and slightly frothy.
Step 3 – Pour in the melted chocolate mixture and mix again until smooth and combined.
Step 4 – Gently fold in the flour, baking powder, and salt. Then stir in the chocolate chips and chopped Oreo cookies until you get a thick, glossy brownie cookie dough.
Step 5 – Scoop the dough onto a parchment-lined baking sheet using a cookie scoop or two tablespoons. Leave space between each scoop.
Step 6 – Bake in a preheated oven at 350°F (180°C) for 12–14 minutes. The cookies should have crinkly tops and look set around the edges but still soft and gooey in the center.
Let the Oreo brownie cookies cool on the baking tray for a few minutes before transferring to a wire rack. Best enjoyed slightly warm or with a scoop of vanilla ice cream!
Tips for best results
Storage
Keep your Oreo brownie cookies in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 2 months—just let them thaw at room temp before serving.
Variations & Substitutions
Recipe Questions
Can I use a brownie mix to make Oreo brownie cookies?
Yes! You can use a boxed brownie mix to make this recipe even easier. Just follow the instructions on the box and fold in chopped Oreo cookies before baking for a chewy, chocolatey result.
How do I stop my Oreo brownie cookies from spreading too much?
Chill the dough in the fridge for 30 minutes or 10 minutes in the freezer before baking. This step helps keep the cookies thick, fudgy, and chewy instead of flat.
Why are my Oreo brownie cookies too soft or underbaked?
If your cookies feel too soft, that’s normal for fudgy cookies. Let them cool completely—they’ll firm up. But if they seem raw in the middle, you can bake them 1–2 minutes longer next time.
Can I make Oreo brownie cookies without chocolate?
Yes, you can replace melted chocolate with unsweetened cocoa powder. The cookies will still be delicious but slightly more cakey and less rich in flavor.
More Cookie Recipes
More Oreo Desserts
I hope you love this Oreo brownie cookie recipe. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Oreo Brownie Cookies
- Total Time: 22 minutes
- Yield: 16 cookies
Description
Make these Oreo brownie cookies crispy on the edges, with a super chocolatey, soft, and gooey center, and the delicious flavor of Oreo cookies (makes 16 cookies).
Ingredients
- 225 g (8 oz) baking chocolate - semi-sweet
- 55 g (¼ cup) butter - unsalted
- 2 eggs - room temperature
- 75 g ( ⅓ cup) granulated sugar
- 75 g (⅓ cup) dark brown sugar
- 1 tsp vanilla extract
- 75 g (⅔ cup) flour- all-purpose
- 1 tsp baking powder
- 1 pinch of salt
- 80 g ( ½ cup) chocolate chips
- 10 - 14 Oreo cookies - crushed + extra for decoration
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a medium heatproof bowl, melt the dark chocolate and unsalted butter together using a double boiler or microwave until smooth.
- In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, and vanilla extract using an electric mixer on medium speed for 2–3 minutes, until the mixture is pale and fluffy.
- Pour in the melted chocolate mixture and whisk again until fully combined.
- Add the flour, baking powder, and salt, followed by the chocolate chips and crushed Oreos.
- Fold everything gently with a spatula until you get a thick, smooth brownie cookie dough.
- Scoop the dough onto the baking sheet using an ice cream scoop or two spoons, leaving at least 5 cm (2 inches) between each cookie.
- Chill the dough on the baking sheet in the freezer for 10 minutes (optional but helps the cookies hold their shape).
- Bake for 12–14 minutes, until the tops are cracked and the edges are slightly crisp but the centers are still soft.
- Right after baking, reshape each cookie with a round cookie cutter to get perfect edges.
- Let the cookies cool completely on the baking sheet before transferring them to a container or enjoying them warm.
Notes
Storage: Store the Oreo brownie cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months. Let frozen cookies thaw at room temperature before serving.
Tips:
- Use a kitchen scale for the most accurate results—cup measurements can vary.
- Make sure your ingredients are at room temperature for a better texture.
- Whisk the eggs and sugars for at least 2 minutes to get that shiny, crackly top.
- Don’t overmix the batter once the flour is added—this helps keep the center soft and chewy.
- Chill the dough for 10–30 minutes before baking for thick, bakery-style cookies.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies,
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 372
- Sugar: 26.8 g
- Sodium: 296.2 mg
- Fat: 19.1 g
- Carbohydrates: 46.2 g
- Protein: 4.9 g
- Cholesterol: 30.9 mg
Tested and approved! These are incredible—super chocolaty in the center and crispy on top.
these oreo brownie cookies look delicious