Why You’ll Love These Cookies
- Super Easy to Make: No fancy techniques or complicated steps required.
- Rich Brownie Texture: They have crackly tops and fudgy centers, just like a brownie!
- Packed with Oreos: With chunks of cookies-and-cream goodness, every bite is full of flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 225g (8 oz) semi-sweet baking chocolate
- 55g (1/4 cup) unsalted butter
- 2 large eggs, room temperature
- 75g (1/3 cup) granulated sugar
- 75g (1/3 cup) dark brown sugar
- 1 tsp vanilla extract
- 75g (2/3 cup) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 80g (1/2 cup) chocolate chips
- 10–14 Oreo cookies, crushed (plus extra for topping)
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper for easy cleanup.
- Melt Chocolate & Butter: In a microwave-safe bowl or using a double boiler, melt the semi-sweet chocolate and butter together until smooth. Let it cool slightly.
- Mix Eggs & Sugar: In a large mixing bowl, beat the eggs, granulated sugar, dark brown sugar, and vanilla extract with an electric mixer for about 2–3 minutes, until the mixture is light and fluffy.
- Combine Wet Ingredients: Add the melted chocolate and butter mixture to the egg mixture and whisk until well combined.
- Fold in Dry Ingredients: Gently stir in the all-purpose flour, baking powder, and salt. Then, fold in the chocolate chips and crushed Oreo cookies, making sure they’re evenly distributed.
- Scoop Dough: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart to allow room for spreading.
- Optional Chill: For thicker cookies, chill the dough in the freezer for about 10 minutes before baking.
- Bake: Bake for 12–14 minutes, or until the edges are set but the centers are still soft. Optional: For perfect shapes, swirl a round cookie cutter around the hot cookies right after they come out of the oven.
- Cool: Let the cookies cool completely on the baking sheet before transferring them to a wire rack.
Tips for Success
- Use Good-Quality Chocolate: It makes a difference in the flavor, giving your cookies a deeper, richer taste.
- Don’t Overbake: Keep the centers fudgy by not overbaking—watch for soft centers when you check.
- Chill the Dough: This reduces spreading and helps the cookies hold their shape.
- Add a Pinch of Sea Salt: For a flavor boost, sprinkle a little sea salt on top of the cookies before baking.
Variations
- Mint Oreo Brownies: Swap regular Oreos for mint-flavored Oreos and add a few drops of peppermint extract to the dough.
- Peanut Butter Oreo Cookies: Add swirls of peanut butter or pieces of peanut butter cups into the dough.
- S’mores Style: Add mini marshmallows and graham cracker crumbs to the dough for a s’mores-inspired twist.
Storage
- Room Temperature: Store in an airtight container for up to 1 week.
- Freeze: You can freeze baked cookies for up to 3 months. To enjoy, simply thaw them at room temperature.
Conclusion
These Oreo Brownie Cookies are the ultimate indulgence for any cookie or brownie lover. They combine the chewy, fudgy texture of brownies with the beloved crunch and flavor of Oreos. With simple ingredients and easy instructions, this recipe is sure to become a favorite in your kitchen. Perfect for sharing or enjoying solo—either way, these cookies are a delicious treat you won’t want to miss!
The Best Oreo Brownie Cookies Recipe
- Total Time: 28-30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Oreo Brownie Cookies combine the fudgy, chewy texture of brownies with the crispy edges of cookies, and chunks of Oreo cookies in every bite. A simple, indulgent treat perfect for any chocolate lover.
Ingredients
225g (8 oz) semi-sweet baking chocolate
55g (1/4 cup) unsalted butter
2 large eggs, room temperature
75g (1/3 cup) granulated sugar
75g (1/3 cup) dark brown sugar
1 tsp vanilla extract
75g (2/3 cup) all-purpose flour
1 tsp baking powder
Pinch of salt
80g (1/2 cup) chocolate chips
10–14 Oreo cookies, crushed (plus extra for topping)
Instructions
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a microwave-safe bowl or using a double boiler, melt the semi-sweet chocolate and butter until smooth. Let it cool slightly.
- In a large bowl, beat the eggs, granulated sugar, dark brown sugar, and vanilla extract until light and fluffy, about 2-3 minutes.
- Whisk in the melted chocolate and butter mixture until well combined.
- Stir in the flour, baking powder, and salt. Gently fold in the chocolate chips and crushed Oreo cookies.
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart. Optionally, chill the dough for 10 minutes before baking for thicker cookies.
- Bake for 12-14 minutes, or until the edges are set but the centers are soft. For perfect shapes, swirl a round cookie cutter around the hot cookies right after they come out of the oven.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, use high-quality semi-sweet chocolate for richer flavor.
Avoid overbaking to keep the cookies fudgy in the center.
For a thicker cookie, chill the dough before baking.
Optional: Add a pinch of sea salt on top before baking to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 17g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
