Oreo brookies combine a chewy cookie, a fudgy brownie, and crunchy Oreo pieces for the ultimate chocolate treat. This brownie-cookie hybrid delivers the best of both worlds in every bite.
If you enjoy Oreo desserts, these brookies are a must-make. They follow other crowd-pleasers like chocolate Oreo cookies and Oreo cookie cake, but bring something new by combining two classic batters and lots of chopped Oreos.
Half cookie, half brownie, and packed with Oreo pieces, these brookies are a quick, easy, and irresistible dessert for chocolate lovers.
Table of Contents
Why We Love Oreo Brookies
- They combine a cookie dough layer and a fudgy brownie layer swirled together for contrast in texture and flavor.
- The brookies are loaded with chopped Oreo cookies for extra crunch and creaminess.
- The result is a fudgy, chewy treat that satisfies both cookie and brownie cravings.
- Despite using two batters, the recipe uses just a few ingredients and comes together quickly.
Ingredient Notes and Substitutions
Unsalted butter: You can use salted butter if that’s what you have; reduce added salt slightly if using salted butter.
Cocoa powder: Dutch-processed cocoa gives a richer color and deeper flavor, which enhances fudginess in the brownie layer. Regular cocoa works as well.
Chocolate chips: Semi-sweet or dark chocolate chips are best for a rich brownie flavor.
Light brown sugar: Light brown sugar helps create a soft, chewy cookie texture.
Oreo cookies: Use original Oreos or swap in flavored varieties for seasonal variations.
Full ingredient measurements and step-by-step instructions are included in the recipe card below.
Recipe Instructions
Step 1: Make the cookie dough. Cream room-temperature butter with granulated and light brown sugar until smooth, about two minutes. Mix in the egg yolk and vanilla. Fold in flour, baking soda, salt, and chopped Oreos until just combined. Set aside.
Step 2: Make the brownie batter. Melt butter with chocolate chips until smooth. In a bowl, whisk the egg, granulated sugar, and vanilla until light and slightly fluffy. Slowly add the melted chocolate mixture and mix until incorporated. Fold in flour, cocoa powder, and salt until just combined.
Step 3: Assemble the brookies. Line an 8×8-inch pan with parchment and preheat the oven to 350°F (180°C). Using a two-tablespoon scoop, place cookie dough portions into the prepared pan, leaving space between each. Using the same scoop size, add brownie batter into the spaces between the cookie dough.
Gently press the cookie dough tops so they match the height of the brownie batter, then sprinkle extra chopped Oreos on top.
Step 4: Bake. Bake for 25–27 minutes. After about 20 minutes, loosely cover the pan with foil so the cookie dough doesn’t over-brown while the brownie finishes baking. The brookies are done when a toothpick inserted into the brownie portion comes out with a few moist crumbs.
Expert Baking Tips
- Weigh ingredients for accuracy. Using a kitchen scale gives more consistent results than measuring by cups.
- Cover with foil if needed. After 20 minutes, loosely cover the pan to prevent the cookie dough from becoming too brown.
- Cool completely before cutting. Let the brookies cool fully in the pan to achieve clean slices and proper texture.
Storage and Freezing
Store cooled brookies in an airtight container at room temperature for 2–3 days.
To freeze, cut into portions and place in an airtight container or freezer bag. Thaw at room temperature before serving. Frozen brookies keep well for about one month.
FAQs
Use original Oreos, double-stuffed, or any flavor you prefer—the recipe adapts well to substitutions.
Yes. You can use boxed brownie mix and pre-made cookie dough; fold in chopped Oreos and monitor baking time closely, as it may change.
Yes—warm briefly in the oven or microwave until soft and warm.
More Oreo Recipes
- Hi-Hat Oreo cupcakes
- Oreo cheesecake cookies
- Oreo-topped brownies
- Cookies and cream rolls
If you try this recipe, leave a comment or rating—feedback is appreciated.
Oreo Brookies Recipe
Equipment
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square 8×8 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 the top)
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
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Line an 8×8 baking pan with parchment and preheat oven to 350°F (180°C).
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Cream the butter and sugars for 2 minutes.
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Mix in the egg yolk and vanilla.
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Fold in flour, salt, baking soda, and chopped Oreos; set aside.
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Melt butter and chocolate chips until smooth; set aside.
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Whisk sugar, egg, and vanilla until light and fluffy, about 2 minutes. Gradually add the melted chocolate and mix until combined.
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Fold in flour, cocoa, and salt until just combined.
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Scoop two-tablespoon portions of cookie dough into the pan.
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Scoop brownie batter into the spaces between the cookie dough portions.
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Press cookie dough so it matches the height of the brownie batter and sprinkle extra chopped Oreos on top.
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Bake at 350°F (180°C) for 25–27 minutes, or until the cookie dough is golden and a toothpick in the brownie center comes out with a few moist crumbs. After 20 minutes, cover loosely with foil if the cookie tops are browning too quickly.
Notes
- Use a kitchen scale. Weighing ingredients gives more consistent results than cups.
- Cover the top with foil if needed. After about 20 minutes, loosely cover to prevent over-browning.
- Storage: Keep in an airtight container at room temperature for 2–3 days.
- Freezer: Freeze cut pieces in an airtight container for up to one month; thaw at room temperature before serving.
Nutrition information is an estimate and not guaranteed to be exact.
This recipe was created and tested by a real person
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