Oreo brookies combine chewy cookies with fudgy brownies, and Oreo cookies! It all comes together in one pan and is baked to create one decadent irresitable brookie.
Cure both cravings in one recipe! This recipe combines cookies with a brownie.
The crushed Oreos added into the cookie dough are a sweet touch.
With these brookies you don’t have to choose between baking cookies or brownies!
Why this recipe works
- Cookie dough & brownie batter – These brookies have both cookie dough and brownie batter that gets swirled and baked together in one pan.
- Oreos – The cookie dough is loaded up with crushed Oreos!
- Drop cookies – Both batters get dropped in a pan, so there’s minimal work with exceptional results.
- Simple ingredients – Only 8 ingredients!
- Texture – Brookies are chewy thanks to the cookie dough but are also super fudgy thanks to the brownie batter. Not to mention that perfect brownie crinkle top we all love.
Butter: I always use unsalted. This must be softened, so remove two hours before baking.
Brown sugar: I used light brown sugar, but dark works as well. Both types of sugars will make your brookies soft and chewy.
Cocoa powder: I use this cocoa powder and find it works best for me! Make sure the one you are using is unsweetened.
Oreos: I used original Oreos. Do not use double stuffed.
Chocolate chips: I used dark, but semi-sweet work as well. This will be melted and mixed into the brownie batter to create extra fudgy brownies.
Step by step instructions
Step 1: Make the cookie dough. Cream the butter and sugar. In a bowl, mix the butter and brown sugar until well combined. You may also use an electric mixer to speed this process up.
Whisk in the egg and vanilla.
Finally, fold in the all-purpose flour, baking soda, salt, and Oreo cookie pieces into the dough until just combined. Set aside.
Step 2: Make the brownie batter. In a medium bowl, melt the butter and chocolate chips until smooth and combined. Set aside and allow to cool for 10 minutes.
Once slightly cooled, whisk in white sugar, then the egg and vanilla. Make sure it’s not to hot, we don’t want to cook our egg!
Fold in the dry ingredients just until no flour or cocoa powder streaks appear.
Step 3: Scoop the cookie dough. Scoop the cookie dough along the bottom of the prepared pan. An ice cream scoop works best.
Step 4: Scoop the brownie batter. Scoop the brownie batter in between the cookie dough balls.
Step 5: Bake. Place extra chopped Oreos on top if desired. The entire bottom of the pan should be covered by cookie dough and brownie batter. Make sure it is all the same height, if not gently press the cookie dough balls down to meet the brownie height. Bake in the preheated oven for 25-27 minutes.
Step 6: Slice and enjoy! You’ll know the brookies are ready when a toothpick comes out with crumbs.
Expert baking tips
Here are a few baking tips from my kitchen to yours
Don’t over mix. If you over mix, the dough will appear more dry and tough.
Make sure the flour is spooned and levelled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
Cover the top with foil. After about 20 minutes, the cookie dough will start to brown. To keep it from getting too brown, loosely cover the top with foil!
My cookies browned in the oven, why?
Simply your cookies browned to quickly. To prevent this in the future, place a piece of foil loosely on top of the pan 20 minutes into baking.
Can I use a boxed brownie mix and pre-made cookie dough balls instead?
Totally! I would follow the instructions on your boxes and bake accordingly. The times may vary on both boxes though so be careful!
Can I use any kind of Oreos?
Feel free to switch up the flavours. Just don’t use double stuffed!
Storing & Freezing
Room temperature: Store the oreo brookies in an airtight container or bag at room temperature for up to 3 days. My personal favourite way to eat them is warmed up with a scoop of vanilla bean ice cream!
Freezer: After slicing the brookies and allowing them to cool completely, place them in an airtight container or freezer bag. When ready to eat, let them sit out at to thaw. You may also warm them up. They will stay fresh in the freezer for up to 28 days!
Check out these recipes
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- 4 Ingredient Cookies & Cream Bars
- 5 ingredient Chocolate Chip Cookies
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- 1 square 8×8 baking pan
For the Cookie Dough
- Line a square 8×8 baking pan with parchment paper to hang over two sides, and gently grease the other two sides. Then preheat the oven to 350°F/180°C.
For the Cookie Dough
- In a large bowl, cream the butter and light brown sugar for 2 minutes.1/3 cup butter, 1/2 cup brown sugar
- Add in egg yolk and vanilla and continue whisking.1 egg yolk, 1 tbsp vanilla
- Fold in the flour, baking soda, salt. Lastly add in the chopped Oreos. Set aside.1 cup all-purpose flour, 1/4 tsp salt, 1/2 tsp baking soda, 5 Oreos
For the Brownie Batter
- Melt the butter and chocolate chips together until smooth. Set aside to cool for 10 minutes.1/4 cup butter, 1/3 cup semi-sweet chocolate
- Once slightly cooled, whisk in white sugar, then the egg and vanilla. Make sure it's not to hot, we don't want to cook our egg!1/3 cup white sugar, 1 egg, 1 tbsp vanilla
- Fold in the flour and cocoa powder until just combined.1/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder
- Scoop the cookie dough balls into the prepared pan. Using the same cookie scoop, add the brownie batter in between the cookie dough balls.
- The entire bottom of the pan should be covered by cookie dough and brownie batter. Make sure it is all the same height, if not gently press the cookie dough balls down to meet the brownie height. Bake in the preheated oven for 25-27 minutes.
- You'll know the brookies are ready when a toothpick comes out with crumbs. When ready, remove from oven. Allow to cool, slice, and enjoy!