If you’re the kind of person who can’t pick just one dessert vibe, these Triple-Layer Oreo Brownies with Cookie Dough are your new go-to. It’s a chewy brownie base, a whole layer of Oreos, and a thick blanket of edible cookie dough on top—aka the sweetest little flex for parties, potlucks, or “I had a week” nights.
They look bakery-level, but the method is super doable. The key is baking the brownie + Oreo layers first, then adding cookie dough after everything cools so it stays soft and safe to eat.
Why You’ll Love This
You get three iconic textures in every bite: fudgy brownie, crunchy-creamy Oreo, and rich cookie dough that tastes like it came straight from the mixing bowl (but made food-safe). They slice clean, travel well, and make everyone ask for the recipe.
Ingredients
- Brownie layer: 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temp
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (85g) semi-sweet chocolate chips (optional but recommended)
- Oreo layer: 18–22 Oreo cookies (regular, not Double Stuf)
- Edible cookie dough layer: 1 cup (130g) all-purpose flour (heat-treated, see steps)
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 tablespoons milk (plus more as needed)
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3/4 cup (130g) mini chocolate chips
- Optional finish: extra crushed Oreos or a pinch of flaky salt
How to Make It
- Prep the pan. Heat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment.
- Mix the brownie batter. In a bowl, whisk melted butter and sugar until glossy. Whisk in eggs and vanilla. Add cocoa powder, flour, and salt; stir just until combined. Fold in chocolate chips if using.
- Build the Oreo layer. Spread brownie batter evenly in the pan. Arrange Oreos in a single layer on top, pressing them gently so they settle into the batter (they shouldn’t sink completely).
- Bake. Bake 28–35 minutes, until the edges look set and the center has a slight jiggle but doesn’t look wet. A toothpick should come out with moist crumbs (not raw batter).
- Cool completely. Let brownies cool in the pan for at least 1 hour, then transfer to the fridge for 30–45 minutes. This makes the cookie dough layer spread like a dream.
- Heat-treat the flour. While cooling, microwave flour in a microwave-safe bowl in 30-second bursts, stirring each time, until it reaches 165°F (about 60–90 seconds total). Cool to room temp before using.
- Make edible cookie dough. Beat softened butter, brown sugar, and granulated sugar until fluffy. Mix in milk, vanilla, and salt. Add cooled heat-treated flour and mix until combined. Stir in mini chocolate chips. If it feels too thick to spread, add 1 teaspoon milk at a time.
- Top and chill. Spread cookie dough evenly over the cooled Oreo brownies. Sprinkle with crushed Oreos or flaky salt if you want. Chill 30 minutes, then slice into bars.
Tips for the Best Results
- Don’t overbake the brownies. Fudgy is the goal. Pull them when the center is set but still a little soft; they’ll finish as they cool.
- Use regular Oreos. Double Stuf can get a little too gooey in the middle layer and make slicing messy.
- Chill before spreading cookie dough. Warm brownies + soft dough = sliding layer. Cold brownies keep everything neat.
- Heat-treat the flour. This is what makes the cookie dough truly edible. Let it cool first so it doesn’t melt the butter.
- Clean slices, bakery look. Use a large knife, wipe it between cuts, and chill the bars if your kitchen is warm.
- Parchment overhang is your best friend. Lift the whole slab out, then slice on a cutting board for perfect edges.
Variations
- Peanut butter cookie dough: Replace 2 tablespoons butter with 2 tablespoons peanut butter, or swirl peanut butter into the dough.
- Mint Oreo version: Use Mint Oreos and add 1/4 teaspoon peppermint extract to the cookie dough.
- Double chocolate: Add 1/4 cup cocoa powder to the cookie dough and a splash more milk for a brownie-batter vibe.
- Salted caramel twist: Drizzle caramel sauce over the Oreos before baking (go light), then sprinkle flaky salt on top.
- Chunky cookie dough: Swap mini chips for chopped chocolate or add 1/3 cup chopped Oreos into the dough.
Storage & Reheating
Store bars in an airtight container in the fridge for up to 5 days (the cookie dough stays freshest there). For a softer bite, let a bar sit at room temp for 10–15 minutes before eating. Reheating isn’t necessary, but if you want a slightly warm brownie base, microwave a slice for 5–8 seconds—just know the cookie dough will soften fast.
FAQ
Do I really have to heat-treat the flour for the cookie dough?
Yes—this is the step that makes the cookie dough layer “edible” and food-safe. Microwave it until it reaches 165°F, then cool completely so it doesn’t melt the butter when you mix.
Can I use boxed brownie mix instead of homemade brownies?
Totally. Use an 8×8-inch pan and prepare the mix as directed (usually the “fudgy” option if the box gives choices). Add the Oreo layer the same way, then bake and cool completely before topping with cookie dough.
Why did my Oreo layer sink or disappear?
A little sinking is normal, but if they vanish, your batter may be too thin or you pressed too hard. Next time, spread a slightly thicker brownie layer (or chill the batter 10 minutes) and set the Oreos on top with a gentle press.
How do I get clean slices with three layers?
Chill the whole pan for at least 30 minutes after adding cookie dough. Lift out with parchment, then slice with a sharp knife that you wipe clean between cuts. If the dough sticks, run the knife under warm water, dry it, and slice.
Can I freeze Triple-Layer Oreo Brownies with Cookie Dough?
Yes. Slice, then freeze in a single layer until firm. Wrap each bar and store in a freezer container for up to 2 months. Thaw overnight in the fridge or for about 30–45 minutes at room temp before serving.