Cookies & Cream Oreo Brownie Cookies

These Cookies & Cream Oreo Brownie Cookies are soft, gooey, loaded with crushed Oreo cookies. Oreo’s add nice texture and the filling gives a creaminess that pairs great with the decadent dough. This cookie dough requires just an hour of chill time and cookies turn out perfect each time. The Oreo lover in your life will love these chocolate cookies!

Brownie cookies are made of a thinner, fudgy dough (similar to brownie batter) made with melted chocolate and cookie powder for a rich flavor. You might also like these Oreo Cookie Dough Bars or my 3 Ingredient Oreo Ice Cream. Find all of my Cookie and Dessert Recipes here for more baking inspiration!

Why You’ll Like This Recipe

• Fudgy, Rich dough: this chewy cookie has a dense, brownie-like texture, which makes each bite indulgent and soft in the center. Made with melted chocolate and cocoa powder, giving the cookies a deep, rich chocolate flavor.
• Oreo Flavor: Crushed Oreo cookies are added to the cookie dough and sprinkled on top, adding flavor and crunch.
• Easy to Make: this recipe involves mixing in the chocolate mixture, combining wet and dry ingredients, folding in the Oreos, and baking until gooey for that fudgy texture. No special equipment required!
• Customizable Toppings: add in other flavors of Oreo cookies or top with chopped cookies and cream chocolate bars.

What Are Brownie Cookies?

Brownie cookies have a rich, fudgy texture and the deep chocolate flavor of a brownie. With soft, chewy centers with slightly crackly tops, just like a classic brownie. Made with melted chocolate and cocoa powder they’re the perfect hybrid of two favorite desserts. Easy create different kind of brownie cookie by mixing in different flavorings and extracts.

Key Ingredients

These cookies use simple ingredients, see below for ingredient substitutes if there are any as well as special notes and suggestions:

• Unsalted Butter: if using salted butter, omit adding more salt later in the recipe. Do not substitute margarine or oil.
• Chocolate chips: any kind of chocolate chips will work, semi-sweet, milk chocolate chips, or dark chocolate chips. Chopped chocolate bars work great as well.
• Granulated white sugar: I do not recommend swapping any other type of sugar for this recipe. Other sugars can impact the dough differently and change how the cookie bakes and rises.
• Brown sugar: make sure to pack your brown sugar. Light or dark brown sugar works.
• Whole eggs: I like fresh pasture raised farm eggs if available, but any kind will work for this cookie. Let your eggs come to room temperature for this recipe, this helps the eggs incorporate better.
• Pure vanilla extract: use homemade or store-bought vanilla extract.
• All-purpose flour: no substitution here, other types of flour will change the texture and affect baking differently
• Unsweetened cocoa powder: make sure to use unsweetened cocoa, this adds rich chocolate flavor and gives the cookies a dark color.
• Oreo’s: use any flavor or Oreo’s, I use the traditional kind. Give them a good crush by hand or in a food processor.

How To Make The Brownie Cookies

Let’s talk a little about how to make the Cookies & Cream Oreo Brownie Cookies (The printable instructions are in the recipe card below.)

Quick overview:

• Melt together chocolate chips and butter.
• In a bowl combine eggs, sugars, and extract. Add in melted chocolate.
• Mix in dry ingredients. Fold in Oreos.
• Chill, scoop, and bake.

• In a small saucepan combine the butter and chocolate chips. Heat over medium heat until melted, stirring frequently. Once melted remove from the heat and set aside.
• In a large bowl combine the eggs, sugars, and vanilla extract, whisk well to combine. Slowly whisk in the melted chocolate mixture, stir constantly until combined so the eggs do not curdle.

• Add in the flour, baking soda, salt, and cocoa powder, mix to combine. Fold in the crushed Oreo cookies (set extra crushed Oreos aside to top your cookies if desired). Cover cookie dough and chill for 60 minutes.
• Preheat oven to 350 degrees F and line a sheet pan with parchment paper. Using a portion scoop, roughly scoop 1 oz. scoops of dough out onto the prepared cookie sheet. Spread about 3 inches apart*. Top with extra crushed Oreos before baking if desired.
• Bake at 350 for 9-10 minutes. Remove from the oven and sprinkle with flaky salt, the cookies will be soft when they come out of the oven. Allow to set for 5-10 minutes before transferring to a wire rack to finish cooling.

More Cookie Recipes

If you liked these chewy cookies, you’ll love these other easy cookie and cookie bar recipes – perfect for the sweets lover in your life!

• Peanut Butter Cup Blondies – the best combo of chocolate and peanut butter, these bars are loaded with chopped and whole Reese’s peanut butter cups!
• Oatmeal Chocolate Chunk Cookie – a classic oatmeal cookie with chocolate.
• Salted Toffee Chocolate Chip Cookies – homemade toffee and chocolate mixed into chewy cookie dough.
• Fudgy Peppermint Brownie Cookies – similar to this recipe, but with peppermint extract and crushed peppermints.
• Oatmeal Nutella Cookies – oatmeal cookies infused with Nutella.

Tools I Use Recommend

• USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
• Rubber Spatula – a must have! I like these because they don’t come apart so I don’t have to worry about water getting inside the spatula and causing mold.
• Pyrex Mixing Bowl Set – I love this set of nesting bowls. I use them for everything, Pyrex glass does not break easily so you can trust on these bowls for years, plus they come in 3 useful sizes and can be stacked!
• Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!

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