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 (1/4 cup) butter - unsalted
- 2 eggs - room temperature
- 75 g ( 1/3 cup) granulated sugar
- 75 g (1/3 cup) dark brown sugar
- 1 tsp vanilla extract
- 75 g (2/3 cup) flour- all-purpose
- 1 tsp baking powder
- 1 pinch of salt
- 80 g ( 1/2 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