Cookies and Cream Brownies: The Ultimate Fudgy Brownie Recipe with Oreos.

Some flavor combinations are so good they transcend trends and become permanent fixtures in our dessert vocabulary. Cookies and cream is one of those combinations—it’s been the favorite ice cream flavor of kids and adults alike for decades. These cookies and cream brownies take that beloved pairing and transform it into something even better: fudgy, chocolate brownies studded with chunks of Oreos throughout.

I created this recipe after too many disappointing attempts where the cookies either sank to the bottom or the brownies turned out cakey instead of fudgy. The secret lies in the brownie base itself—it needs to be rich and dense enough to support the cookie pieces without compromising texture. The result is a brownie that’s intensely chocolatey with pockets of crunchy cookie that soften slightly as they bake, creating interesting texture in every bite.

What makes these Oreo brownies stand out is the three-layer approach: crushed cookies mixed into the batter, whole cookie pieces pressed into the top before baking, and a final sprinkling after they come out of the oven. This ensures you get cookie flavor and texture throughout, not just on top where it looks pretty but doesn’t really integrate into the dessert.

These brownies are easy enough for a weeknight treat but impressive enough to bring to a party. They cut cleanly into neat squares, making them perfect for sharing, though you might be tempted to keep them all to yourself. Fair warning: they’re rich, fudgy, and genuinely hard to stop eating.

Ingredients

For the Brownie Base:

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
1 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder

For the Cookies and Cream Elements:

24 Oreo cookies, divided
4 ounces cream cheese, softened (optional, for swirl)
2 tablespoons powdered sugar (if using cream cheese swirl)

Optional Topping:

1/2 cup white chocolate chips, melted
Extra crushed Oreos for garnish

Instructions

Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easy to lift the brownies out for clean cutting later. You can also use aluminum foil sprayed with cooking spray, but parchment is easier to work with.

Start by preparing the cookies. Roughly chop 12 Oreos into quarters or smaller chunks—these will be mixed into the batter. Crush another 4 Oreos into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. Set aside the remaining 8 cookies to press into the top before baking.

Melt the butter in a large saucepan over medium-low heat or in the microwave in 30-second intervals. Once melted, remove from heat and whisk in the sugar until well combined. The mixture will look grainy—this is normal. Let it cool for about 5 minutes so it doesn’t cook the eggs when you add them.

Add the eggs one at a time, whisking well after each addition. The mixture should become smooth and glossy. Whisk in the vanilla extract. This egg and sugar mixture is the foundation of your fudgy texture, so make sure it’s well combined and slightly thickened.

In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Sifting prevents lumps in your brownies and helps distribute the leavening evenly. If you don’t have a sifter, whisk the dry ingredients together thoroughly.

Add the dry ingredients to the wet ingredients, folding gently with a spatula just until combined. Don’t overmix—stop as soon as you no longer see streaks of flour. Overmixing develops gluten and will make your brownies cakey rather than fudgy. Fold in the chopped Oreos and the crushed cookie crumbs, distributing them throughout the batter.

Pour the batter into your prepared pan and spread it evenly with an offset spatula. The batter will be quite thick. Take the 8 reserved whole Oreos and press them gently into the surface of the batter, spacing them evenly. They’ll bake right into the brownies, creating dramatic visual appeal and concentrated pockets of cookie flavor.

If you’re making the cream cheese swirl (optional but recommended), beat the softened cream cheese with powdered sugar until smooth. Drop spoonfuls of this mixture over the brownie batter and use a knife to swirl it through, creating a marbled effect. This adds extra richness and visual interest.

Bake for 30-35 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs—not wet batter, but not completely clean either. This is crucial for fudgy brownies. They’ll continue cooking slightly as they cool, so slight underbaking is better than overbaking.

Let the brownies cool completely in the pan before attempting to cut them. This takes at least 2 hours, though refrigerating for an hour can speed up the process and makes cutting cleaner. Use the parchment overhang to lift the entire brownie sheet out, then cut into squares with a sharp knife, wiping the blade between cuts for neat edges.

Flavor & Texture Notes

These cookies and cream brownies deliver an intensely fudgy, almost truffle-like texture that’s worlds away from cakey brownies. The center is dense and moist with a slightly crisp top that provides textural contrast. The chocolate flavor is deep and complex from the combination of cocoa powder and the Oreo cookies’ cocoa wafers.

The Oreos throughout create pockets of different texture—some remain slightly crunchy where they’re exposed on top, while pieces mixed into the batter soften and merge with the brownie, creating interesting variation in every bite. The cream filling from the Oreos adds sweet vanilla notes that complement the rich chocolate without fighting it.

If you include the cream cheese swirl, it adds tanginess and extra richness that cuts through the chocolate intensity. The contrast between the slightly tart cream cheese and the sweet brownie base creates a more sophisticated flavor profile.

The overall experience is rich and satisfying—these are brownies you eat slowly, savoring each bite rather than mindlessly consuming a whole pan. They’re sweet without being cloying, and the cookies add just enough textural interest to keep things from feeling monotonous.

Tips & Variations

Cookie Choices: While Oreos are classic, you can experiment with different cookie flavors. Golden Oreos create a lighter appearance, mint Oreos add a refreshing note, and peanut butter Oreos take these in a different direction entirely. Birthday cake Oreos might be too sweet, but they’re fun for kids’ parties.

Chocolate Intensity: For even richer brownies, replace half the cocoa powder with melted dark chocolate. Melt 4 ounces of chopped chocolate with the butter, then proceed with the recipe. This creates a more complex chocolate flavor with slightly different texture.

Make Them Gooier: Underbake by 2-3 minutes for brownies that are almost molten in the center. Store these in the refrigerator and serve at room temperature or slightly warm. They’re messier to cut but incredibly fudgy.

Size Options: This recipe works in an 8×8-inch pan for thicker brownies—increase baking time by 5-10 minutes. For thinner brownies perfect for stacking or frosting, use a 10×15-inch sheet pan and reduce baking time by 5 minutes.

Add-ins: Chocolate chips, white chocolate chunks, or chopped nuts can be folded in along with the crushed Oreos. Peanut butter chips work particularly well with the cookies and cream theme.

Gluten-Free Option: Replace the all-purpose flour with a 1-to-1 gluten-free baking blend. The texture will be slightly different but still fudgy and satisfying.

Storage & Make-Ahead

These brownies store exceptionally well, actually improving in texture after a day as the flavors meld. Store cut brownies in an airtight container at room temperature for up to 4 days. Layer them between sheets of parchment paper to prevent sticking.

For longer storage, these brownies freeze beautifully for up to 3 months. Wrap individual brownies in plastic wrap, then place them in a freezer bag. Thaw at room temperature for a few hours or overnight in the refrigerator. You can also eat them partially frozen for a different texture experience.

The batter can be mixed and refrigerated overnight before baking, though bring it to room temperature before spreading in the pan—cold batter is harder to spread evenly. The baked brownies are actually easier to cut when they’re cold, so refrigerating before cutting is a good strategy even if you plan to serve them at room temperature.

If you want to prepare these well in advance, bake them, cool completely, and freeze the entire uncut sheet. Thaw, then cut into squares just before serving for the neatest presentation.

Serving Suggestions

These cookies and cream brownies are rich enough to stand alone, but they also pair beautifully with vanilla ice cream or whipped cream. The cold, creamy element balances the dense chocolate intensity. Serve warm brownies with a scoop of cookies and cream ice cream for the ultimate double-down on the flavor theme.

For a more elegant presentation, dust the tops with powdered sugar just before serving, or drizzle with melted white chocolate and sprinkle with additional crushed Oreos. The visual contrast of white on dark chocolate looks sophisticated and reinforces the cookies and cream theme.

These brownies work wonderfully cut into small squares and served as part of a dessert platter alongside other treats. Their dramatic appearance with the visible Oreos makes them a standout on any dessert table. They’re also perfect for bake sales, potlucks, and care packages since they travel well and appeal to almost everyone.

Consider serving with coffee or cold milk—the classic dunking beverage. The brownies are rich enough that you’ll want something to drink alongside, and milk particularly complements the cookies and cream flavors.

FAQ

Why are my brownies cakey instead of fudgy? This usually comes from overbaking or overmixing the batter. Mix the batter just until the flour disappears, and pull the brownies from the oven when they still look slightly underdone in the center. They’ll finish cooking as they cool. Also, measuring flour correctly matters—too much flour creates cakey brownies. Spoon flour into your measuring cup rather than scooping directly from the bag.

Can I use a different size pan? Yes, but you’ll need to adjust baking time. An 8×8-inch pan makes thicker brownies that need 40-45 minutes. A larger sheet pan makes thinner brownies that might be done in 25-30 minutes. Always check for doneness with the toothpick test rather than relying solely on time.

Do I have to use Oreos, or will any chocolate sandwich cookie work? Oreos provide the best flavor and texture for this recipe because of their specific balance of cookie to cream filling. Generic chocolate sandwich cookies can work, but results may vary. Some store brands have different ratios of cookie to filling or different textures that might not integrate as well.

My brownies are hard to cut cleanly. What am I doing wrong? Make sure the brownies are completely cool—preferably refrigerated—before cutting. Use a sharp knife and wipe it clean between each cut. You can also run the knife under hot water, dry it, and cut while it’s still warm—the heat helps it glide through. Cutting from the refrigerator when the brownies are cold makes the cleanest cuts.

Can I make these without eggs? Eggs are crucial for the structure and fudgy texture of these brownies, so substitutions are tricky. You can try using 4 “flax eggs” (4 tablespoons ground flaxseed mixed with 12 tablespoons water, let sit 5 minutes), but the texture will be different—denser and less tender. Commercial egg replacers designed for baking might work better than flax eggs for this recipe.

Sometimes the best desserts are the ones that combine things we already love into something even better. These cookies and cream brownies prove that with good technique and quality ingredients, you can create bakery-worthy treats in your own kitchen. They’re the kind of brownies that disappear fast at gatherings, that people request the recipe for, and that might just become your new go-to chocolate dessert. Whether you’re baking for a special occasion or just because you need chocolate in your life right now, these brownies deliver every single time.