Oreo brookies bring together three favorite desserts in one irresistible bite: chewy cookie dough, rich fudgy brownie batter, and crunchy Oreo cookie pieces. This brownie cookie bar is soft, chocolatey, and full of cookies-and-cream flavor, making it a perfect dessert for Oreo lovers and chocolate fans alike.
If you love Oreo desserts, these Oreo brookies are a fun and easy recipe to add to your baking list. They combine the soft, buttery texture of a cookie with the dense, fudgy center of a brownie, then add chopped Oreos throughout for extra crunch and cream-filled sweetness.
The best part is that this dessert looks impressive but is simple to make. You prepare a cookie dough, mix a brownie batter, scoop them into the same pan, and bake until the top is golden and the brownie layer is just set. The result is a beautiful marbled pan of Oreo brownie cookie bars that slice into rich, chewy squares.
These brookies are great for parties, bake sales, weekend treats, or anytime you want a quick chocolate dessert with a little extra texture. Serve them as they are, or warm them slightly for an even softer, gooier bite.
Table of Contents
Why We Love Oreo Brookies
- They combine two classic desserts in one pan: chewy cookies and fudgy brownies.
- Chopped Oreo cookies are folded into the dough and sprinkled on top for extra flavor and texture.
- The brownie layer stays rich and soft, while the cookie dough bakes up tender and golden.
- They are easy to slice, serve, and share, making them ideal for gatherings or everyday desserts.
- This Oreo brookies recipe uses simple baking ingredients and comes together in less than one hour.
Ingredient Notes and Substitutions
Unsalted butter: Unsalted butter gives you control over the salt level in both the cookie dough and the brownie batter. Salted butter can be used if that is what you have available.
Unsweetened cocoa powder: Dutch-processed cocoa powder gives the brownie batter a deep color and rich chocolate flavor. Regular unsweetened cocoa powder can also be used.
Chocolate chips: Semi-sweet or dark chocolate chips both work well. They melt into the brownie batter and help create a fudgy texture.
Light brown sugar: Brown sugar adds moisture and helps make the cookie dough soft and chewy.
Oreo cookies: Original Oreos are a classic choice, but other Oreo flavors can be used for a different twist.
Full ingredient measurements and detailed instructions are included in the recipe card below.
Recipe Instructions
Step 1: Make the cookie dough. In a stand mixer bowl or a large mixing bowl with a hand mixer, beat the room-temperature butter, granulated sugar, and light brown sugar together for about two minutes, until the mixture looks smooth and creamy. Add the egg yolk and vanilla extract, then mix until combined.
Fold in the all-purpose flour, baking soda, salt, and chopped Oreo pieces. Mix only until the dry ingredients disappear into the dough. Avoid overmixing, as this can make the cookie layer tough. Set the cookie dough aside while you prepare the brownie batter (image 1 below).
Step 2: Make the brownie batter. Melt the unsalted butter and chocolate chips together in a medium bowl until smooth. Stir well, then set the mixture aside to cool slightly.
In a separate mixing bowl, whisk the egg, granulated sugar, and vanilla extract for about two minutes, until the mixture is lighter and slightly fluffy. Slowly pour in the melted butter and chocolate mixture, stirring just until combined.
Fold in the all-purpose flour, cocoa powder, and salt. Mix gently until the brownie batter is smooth and no dry streaks remain (image 2 above).
Step 3: Scoop the cookie dough. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting. Scoop portions of cookie dough into the pan, leaving open spaces between each scoop (image 3 above).
Step 4: Add the brownie batter. Scoop the brownie batter into the spaces between the cookie dough portions. This creates the marbled brookie pattern and helps both batters bake together evenly (image 4 above).
Step 5: Bake the Oreo brookies. Gently press the tops of the cookie dough portions so they sit at about the same height as the brownie batter. Sprinkle extra chopped Oreos over the top for a bakery-style finish.
Bake in a preheated oven at 350 F/180 C for 25-27 minutes. After about 20 minutes, loosely place a sheet of foil over the pan to keep the cookie dough from browning too much while the brownie batter finishes baking. The brookies are ready when a toothpick inserted into the brownie portion comes out with a few moist crumbs attached (image 5 above).
Expert Baking Tips
- Use room-temperature ingredients. Room-temperature butter and eggs blend more easily and create a smoother dough and batter.
- Do not overmix. Once the flour is added, mix gently and only until combined. Overmixing can make the brookies dense or dry.
- Use a kitchen scale if possible. Measuring ingredients by weight is more accurate than using cups, especially for flour and cocoa powder.
- Cover the pan with foil near the end of baking. The cookie dough can brown faster than the brownie batter sets, so foil helps protect the top.
- Cool completely before slicing. Let the Oreo brookies cool in the pan before cutting them into squares. This gives the brownie layer time to set and makes cleaner slices.
Storage and Freezing
Store Oreo brookies in an airtight container or zip-top bag at room temperature for 2-3 days. Keep them tightly covered so they stay soft and chewy.
For longer storage, freeze the sliced brookies in an airtight container or freezer bag. Let them thaw at room temperature before serving. They will stay fresh in the freezer for up to 1 month.
FAQs
Original Oreos work perfectly, but double-stuffed Oreos or flavored Oreos can also be used.
Yes. Prepare the brownie mix according to the package instructions and add chopped Oreos as desired. Use premade cookie dough in the same pan, then watch the baking time closely because it may be different.
Yes. Warm individual squares briefly in the microwave or oven until soft and warm.
More Oreo Recipes
- Hi-hat Oreo cupcakes
- Oreo cheesecake cookies
- Oreo topped brownies
- Cookies and cream rolls
If you make these Oreo brookies, leave a comment and rating to share how they turned out. Your feedback helps other bakers and makes it easier to improve future recipes.
Oreo Brookies Recipe
Equipment
- Square 8×8-inch baking pan
Ingredients
For the Cookie Dough
- 6 tbsp unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1/8 cup granulated sugar
- 1 large egg yolk, room temperature
- 1 tsp vanilla extract
- ¾ cup + 2 tbsp all-purpose flour
- 1/2 tsp fine sea salt
- 1/2 tsp baking soda
- 4 Oreos, chopped, plus more for topping
For the Brownie Batter
- 4 tbsp unsalted butter
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup + 1/8 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp fine sea salt
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving overhang on all sides. Preheat the oven to 350 F/180 C.
- Cream the butter, light brown sugar, and granulated sugar for 2 minutes, until smooth.
- Mix in the egg yolk and vanilla extract until combined.
- Fold in the flour, salt, baking soda, and chopped Oreos until just combined. Set the cookie dough aside.
- Melt the butter and chocolate chips together until smooth, then set aside.
- Whisk the sugar, egg, and vanilla extract together for about 2 minutes, until light and fluffy.
- Slowly pour in the melted butter and chocolate, mixing just until combined.
- Fold in the flour, cocoa powder, and salt until the brownie batter is smooth.
- Scoop 2-tablespoon portions of cookie dough into the prepared pan, leaving space between each scoop.
- Scoop the brownie batter into the open spaces between the cookie dough.
- Gently press the cookie dough so it is level with the brownie batter.
- Sprinkle extra chopped Oreos over the top.
- Bake for 25-27 minutes, or until the cookie dough is golden and a toothpick inserted into the brownie batter comes out with a few moist crumbs. After 20 minutes, loosely cover the pan with foil to prevent the cookie dough from over-browning.
Notes
- Measure carefully: For the best texture, avoid packing too much flour or cocoa powder into the measuring cup.
- Use foil if needed: If the cookie dough starts to brown too quickly, cover the pan loosely with foil during the final minutes of baking.
- Storage: Store the Oreo brookies in an airtight container at room temperature for 2-3 days.
- Freezer: Freeze sliced brookies in an airtight container or freezer bag for up to 1 month. Thaw at room temperature before serving.
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Calories: 160 kcal
The calorie information provided for this recipe is an estimate and is not guaranteed.