Cookie Dough Oreo Brownies for Ultimate Chocolate Lovers

If you’re the kind of person who reads “brownies” and thinks, “Cute, but what if we added more?” this recipe is your moment. These Cookie Dough Oreo Brownies are a triple-layer situation: fudgy brownie base, a thick swipe of edible cookie dough, and Oreo pieces tucked in like little surprises.

They’re rich, dramatic, and absolutely built for the “just one more bite” lifestyle. Perfect for parties, bake sales, or a random Tuesday when you need your dessert to do the most.

Why You’ll Love This

You get three iconic desserts in one pan—intense chocolate brownies, creamy cookie dough, and crunchy Oreo layers—without complicated techniques. They slice beautifully, travel well, and taste even better the next day (yes, that’s a thing).

Ingredients

• For the brownie layer: 1/2 cup (115g) unsalted butter
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (60g) all-purpose flour
• 1/3 cup (35g) unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 cup (85g) semisweet chocolate chips
• For the Oreo layer: 16 Oreo cookies, roughly chopped (plus extra for topping, optional)
• For the edible cookie dough layer: 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (110g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 2 tbsp milk (any kind)
• 2 tsp vanilla extract
• 1 1/4 cups (155g) all-purpose flour, heat-treated (see steps)
• 1/2 tsp salt
• 1/2 cup (85g) mini chocolate chips
• Optional finishing touch: flaky salt or a drizzle of melted chocolate

How to Make It

1. Prep the pan. Heat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
2. Heat-treat the flour for safe cookie dough. Spread 1 1/4 cups flour on a baking sheet and bake for 5–7 minutes, stirring once, until it reaches 165°F (74°C). Cool completely before using.
3. Make the brownie batter. Melt 1/2 cup butter in a bowl. Whisk in sugar, then eggs and vanilla until glossy. Add flour, cocoa, and salt; fold just until combined. Stir in chocolate chips.
4. Layer + bake. Pour batter into the pan and smooth. Sprinkle chopped Oreos evenly over the top, gently pressing them in. Bake 25–32 minutes, until a toothpick comes out with moist crumbs (not wet batter).
5. Cool completely. Let brownies cool in the pan at room temp for at least 1 hour. For faster cooling, chill 20–30 minutes in the fridge. (Cookie dough needs a cool base or it’ll melt.)
6. Make the edible cookie dough. Beat softened butter with brown sugar and granulated sugar until fluffy. Mix in milk and vanilla. Add cooled heat-treated flour and salt; mix until a dough forms. Fold in mini chocolate chips.
7. Top and chill. Press cookie dough evenly over the cooled brownie-Oreo layer. Use a piece of parchment or slightly damp hands to smooth it out. Add extra Oreo chunks on top if you want the full “bakery window” look.
8. Slice cleanly. Chill at least 1 hour before slicing. Lift out using parchment, cut into squares with a sharp knife, wiping the blade between cuts.

Tips for the Best Results

• Don’t overbake the brownies. You want fudgy, not dry. Pull them when the center is set but still gives slightly.
• Cool the brownie layer fully before adding cookie dough—warm brownies will turn the topping greasy and soft.
• Heat-treat the flour. This is what makes the cookie dough “edible” without baking.
• Use mini chocolate chips in the cookie dough for easier slicing and cleaner squares.
• For super neat edges, chill longer (2–3 hours) and slice with a hot, dry knife.
• Parchment overhang = sanity. It makes lifting and slicing so much easier.

Variations

• Double-stuffed Oreo energy: Use Double Stuf Oreos for a creamier crunch layer.
• Peanut butter cookie dough: Swap 2 tbsp of butter for 2 tbsp peanut butter in the dough.
• Mint chocolate vibe: Use Mint Oreos and add 1/4 tsp peppermint extract to the brownie batter.
• Salted caramel glow-up: Drizzle caramel sauce over the cookie dough and finish with flaky salt.
• Extra chocolate mode: Add a thin layer of chocolate ganache on top of the cookie dough after chilling.

Storage & Reheating

Store these in an airtight container in the fridge for up to 5 days (the cookie dough stays safest and firmest chilled). For a softer bite, let a square sit at room temp for 10–15 minutes before eating. If you like them slightly warm, microwave a brownie square (without overheating the cookie dough) for 5–8 seconds—just enough to take the chill off.

FAQ

Do I really have to heat-treat the flour for the cookie dough?

Yes—if you’re keeping the cookie dough unbaked, heat-treating the flour is the key safety step. It only takes a few minutes, and you’ll still get that classic cookie dough flavor and texture.

Can I use boxed brownie mix instead of homemade brownies?

Totally. Use your favorite 8×8-sized boxed mix and bake as directed. Then add the chopped Oreos right after spreading the batter in the pan, and continue with the cookie dough layer once the brownies are fully cooled.

How do I know when the brownie layer is done?

Look for set edges and a center that doesn’t look wet. A toothpick inserted near the middle should come out with moist crumbs. If it comes out clean, it may be overbaked (and less fudgy).

Why is my cookie dough layer too soft or oily?

This usually happens when the brownie base is still warm or the butter in the cookie dough was overly melted. Make sure the brownies are completely cool before topping, and use softened (not melted) butter for the dough. Chilling will also firm everything up.

Can I freeze Cookie Dough Oreo Brownies?

Yes. Slice into squares, wrap individually, and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge or for about 30–60 minutes at room temperature. For the best texture, eat chilled or let it sit a bit before serving.