Cookies & Cream Oreo Brownie Cookies
Chewy brownie cookies made with melted chocolate and cocoa powder loaded with crushed Oreo cookies. These have a rich fudgy interior and crinkled edges.
Equipment
Ingredients
- 1/2 cup Unsalted butter softened
- 12 oz. Semi Sweet or Milk Chocolate chips
- 3 whole Eggs room temperature
- 1/2 cup Brown sugar packed
- 3/4 cup Granulated sugar
- 1 tbsp Vanilla extract
- 1 cup All-purpose flour
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1/4 cup Unsweetened cocoa powder
- 14 oz. Oreo cookies, crushed set some aside to sprinkle on top of cookies
- Flaky salt for topping
Instructions
- 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.1/2 cup Unsalted butter, 12 oz. Semi Sweet or Milk Chocolate chips
- 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.3 whole Eggs, 1/2 cup Brown sugar, 3/4 cup Granulated sugar, 1 tbsp Vanilla extract
- 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.1 cup All-purpose flour, 1/2 tsp Baking soda, 1 tsp Salt, 1/4 cup Unsweetened cocoa powder , 14 oz. Oreo cookies, crushed
- 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.Flaky salt
Notes
*Crush Oreo's by hand or in a food processor, it's ok to leave some larger chunks.
*When adding the melted chocolate into the egg mixture, mix quickly so the warm chocolate does not curdle the eggs.
*The cookie dough will be sticky, greasing your hands and/or the cookie scoop can help with any sticking.
*Give cookies plenty of space to spread, do not overcrowd the baking pan – I would do no more than 6 cookies on a half sheet pan. This gives cookies room to spread and you space to scoot the cookies into perfect circles if desired.
*Bake cookies a bit longer if you want a crunchy texture, otherwise these have a soft, gooey brownie-like interior.
Nutrition
Serving: 1cookieCalories: 188kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 131mgPotassium: 115mgFiber: 2gSugar: 16gVitamin A: 155IUCalcium: 19mgIron: 1mg