Introduction

Oreo Brookies combine the rich, fudgy texture of brownies with the chewy, buttery goodness of chocolate chip cookies, all topped with iconic Oreo cookies. This decadent dessert is perfect for anyone who can’t decide between two classic treats. It’s a crowd-pleaser that’s easy to make and irresistibly delicious.

Ingredients

For the Brownie Layer:

1/2 cup (1 stick) unsalted butter (melted)
1 cup semi-sweet chocolate chips
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt

For the Cookie Layer:

1/2 cup (1 stick) unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
12 Oreo cookies (halved)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: In a medium bowl, combine the melted butter and semi-sweet chocolate chips. Stir until smooth. Add the granulated sugar, eggs, and vanilla extract, mixing well. Then gently fold in the flour, cocoa powder, and salt until just combined. Pour the brownie batter evenly into the prepared pan.
Step 3: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Beat in the egg and vanilla extract until fully combined. In a separate bowl, whisk the flour, baking soda, and salt, then gradually add to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
Step 4: Spoon the cookie dough evenly over the brownie layer, spreading gently. Press the halved Oreo cookies into the top of the cookie dough layer.
Step 5: Bake in the preheated oven for 30 to 35 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Let the brookies cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely. Once cooled, cut into squares and serve.

Tips & Variations

For an extra fudgy brownie layer, slightly underbake and allow to cool fully before adding the cookie layer.
Swap the semi-sweet chocolate chips with dark or milk chocolate chips to adjust sweetness.
If you prefer a crunchier cookie layer, add chopped nuts like walnuts or pecans to the cookie dough.
Use gluten-free all-purpose flour to make this dessert gluten-free.

Storage

Store any leftover brookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To enjoy warm brookies, gently reheat individual pieces in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boxed brownie or cookie mix for this recipe?

Yes, you can substitute your favorite boxed mixes for either layer, but homemade from scratch provides better texture and flavor contrast.

How do I know when the brookies are done baking?

The edges will look set, and a toothpick inserted in the center should come out with a few moist crumbs but no wet batter. Overbaking can dry out the dessert.

Oreo Brookies Recipe

Print Recipe

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4.9 from 117 reviews

Delight in the best of both worlds with these Oreo Brookies—a decadent fusion of fudgy brownies layered with classic chocolate chip cookie dough and finished with crunchy Oreo halves. Perfectly baked to a golden finish, this treat combines rich chocolate, buttery cookie dough, and the iconic Oreo crunch into one irresistible dessert bar.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Brownie Layer:

1/2 cup (1 stick) unsalted butter, melted
1 cup semi-sweet chocolate chips
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt

For the Cookie Layer:

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
12 Oreo cookies, halved

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to ensure easy removal of the brookies after baking.
Prepare the Brownie Layer: In a medium bowl, combine the melted butter and semi-sweet chocolate chips, stirring until smooth and melted completely. Add the granulated sugar, eggs, and vanilla extract; mix well until fully combined. Gently fold in the all-purpose flour, unsweetened cocoa powder, and salt, stirring just until incorporated. Pour the brownie batter evenly into the prepared pan.
Prepare the Cookie Layer: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until smooth. In a separate bowl, whisk the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips evenly.
Assemble the Brookies: Spoon the cookie dough over the brownie layer in the pan, spreading it out evenly to cover. Press the halved Oreo cookies gently into the top of the cookie layer to add extra texture and flavor.
Bake: Place the pan in the preheated oven and bake for 30-35 minutes. The edges should be set and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter. Keep an eye to avoid overbaking for perfect texture.
Cool and Serve: Allow the brookies to cool in the pan for 10-15 minutes to set. Then, transfer to a wire rack and cool completely before cutting into squares. Serve and enjoy this indulgent, crowd-pleasing dessert!

Notes

To prevent sticking, line your baking pan with parchment paper extending over the edges for easy lifting.
You can substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
Ensure butter for the cookie layer is softened (not melted) for better creaming with sugars.
Do not overmix the cookie dough to maintain a tender texture.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
For an extra gooey texture, slightly underbake and let residual heat finish cooking.

Keywords: Oreo brookies, brownie cookie bars, chocolate dessert, layered brookies, Oreo cookie dessert, chocolate chip cookie bars, fudgy brownie recipe