Chocolate Chip Oreo Cookie Brownies are a dreamy combination of two delicious desserts! It’s perfect when you can’t decide whether to bake brownies or chocolate chip cookies.

Fudgy Brownies topped with chocolate chip cookie dough make for sheer bliss with each bite! 

2 Oreo Chocolate Chip Brownies on a white dessert plate with 2 Oreos.

Why You Must Make

  • If you love brownies, this is a delicious twist.
  • And if you’re a fan of chocolate chip cookies, too, you’ll love these two desserts in one!!! If you count the Oreos, it’s really three desserts.
  • Plus, if you’re like my husband and having Oreos in the house is a must, that’s another reason to bake up a batch. P.S. I don’t really like Oreos, but I love these brownies!

Ingredient Notes

  • Kitchen Staples – Butter, Sugar, Brown Sugar, Eggs, Flour, Salt, Baking Soda
  • Cocoa Powder – I used Ghirardelli but Hershey’s brand works well, too.
  • Vanilla Extract – I use the Nielsen-Massey brand; Make sure not to use imitation vanilla as the results won’t be as tasty.
  • Regular Oreos – I cut a few in half to cover the chocolate chip dough layer completely.
  • Semisweet Chocolate Chips – I used Ghirardelli, but Nestles is another option.
  • Baking Powder – This is not the same as baking soda and often expires before you can use it all. Make sure to check the expiration date on your tin. And if you’re unsure if it’s still active, you can also check it by putting a spoonful in a cup of hot water. It will bubble vigorously if it’s fresh.
4 brownies on a white ceramic tray with Oreos to garnish.

Recipe Tips

  • PRO-Tip: Lining your pan with non-stick foil makes it easy to remove the brownies from the pan to a cutting board when they’re cool.
  • Have your eggs at room temperature for easy incorporation.
  • Spoon your flour into the measuring cup, then take your offset spatula or another straight edge to swipe off the excess. This is the most accurate way to measure flour other than using a scale.
  • PRO-Tip: If you use your mixer to stir the cookie dough, mix on one of the lower speeds. Beating on high speed will add air to the batter making the cookie layer more cake-like than desired. I use a wooden spoon if the dough isn’t too stiff to mix.
  • After pressing it in the pan, use an offset spatula to level out the cookie dough layer. It will help make an even layer.
  • I used semisweet chocolate chips, but you can use any variety. If you like dark chocolate, try bittersweet chocolate chips instead.

How to Make

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Two brownies on a white plate with a red handle fork.

Oreo Cookie Brownies Recipe

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 1 hour
Total Time 2 hours 10 minutes
Yield 16 brownies

Decadent fudgy brownies with a chocolate chip cookie base and an Oreo layer in between.



  • 10 tablespoons butter
  • ¾ cup cocoa powder
  • 1 ¼ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • ½ cup flour
  • ¼ teaspoon salt

Oreo Layer:

  • 1 package of regular Oreos

Cookie Dough Layer

  • ½ cup butter, at room temperature
  • ¼ cup brown sugar
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ¼ cups flour
  • ½ teaspoon salt
  • ½ baking powder
  • ½ teaspoon baking soda
  • 1 cup semisweet chocolate chips


  1. In a saucepan, melt the butter, then whisk in the cocoa powder and sugar.
  2. Remove from heat.
  3. Whisk in the salt, vanilla, and eggs.
  4. Stir in flour. Set aside.
  5. Next, mix the cookie dough.
  6. Beat together the butter and sugars.
  7. Mix in vanilla and egg.
  8. Stir in the dry ingredients, then mix in the chocolate chips.
  9. Preheat the oven to 350°. Line a 9 x 9-inch pan with non-stick foil.
  10. Press the cookie dough into the bottom of the pan, trying to make it level.
  11. Lay Oreos over the cookie dough, cutting some in half if necessary.
  12. Pour on the brownie batter and spread to cover the Oreos using an offset spatula.
  13. Bake for 35-40 minutes.
  14. Cool for a few hours before cutting.


Adapted from Hugs and Cookies XOXO

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 424Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 94mgSodium: 197mgCarbohydrates: 54gFiber: 1gSugar: 47gProtein: 3g


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