Oreo Brownie Cookies
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These Oreo Brownie Cookies are rich, fudgy and full of crushed Oreos. They taste exactly like brownies in cookie form!
If you’re anything like me and have a total chocolate obsession, you’re going to LOVE these Oreo Brownie Cookies! They’re super duper fudgy, loaded with crushed Oreos and complete with signature crinkly brownie tops.
If you like these cookies be sure to check out my Oreo Chocolate Chip Cookies and Salted Brownie Cookies!
Why You’ll Love These Oreo Brownie cookies
- They’re ready in under 30 minutes.
- No chill time. Just scoop and bake the dough right away!
- They taste just like brownies.
- No stand/hand mixer required to make them.
- They’re loaded with crushed Oreos!
What Makes These Oreo Brownie Cookies So Fudgy?
- Use melted butter instead of softened butter – creaming softened butter incorporates too much air into the dough which makes brownie cookies cakey.
- Brown sugar – brown sugar adds extra moisture.
- Small amount of flour – using too much flour results in brownie cookies with a cakey texture.
- Shorter baking time – brownie cookies should still be a little gooey when you take them out of the oven.
Ingredient Breakdown
All-purpose flour – just enough flour is added to give the cookies structure without making them cakey.
Baking powder – a little bit of baking powder helps the cookies rise. Do not use baking soda!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. The brown sugar helps make the cookies extra chewy!
Cocoa powder – gives the cupcakes their chocolate flavor! I always use natural unsweetened cocoa powder.
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Oreos – I used the classic Oreos in these cookies but you can use any Oreo variation you want!
How To Make Oreo Brownie Cookies
1. In a small bowl combine all-purpose flour, baking powder and salt. Set aside.
2. Melt butter in a small pot over low heat. While still on heat, add both sugars. Once they’re dissolved, whisk in cocoa powder. Remove from heat and set aside.
3. In a medium bowl whisk the eggs and vanilla extract. Whisk the sugar mixture into the egg mixture until very smooth.
4. Fold in the dry ingredients until almost combined leaving a few streaks of flour. Fold in the chocolate chips and crushed Oreos until just combined. The dough will be sticky but still scoopable. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Bake at 350°F for 8-9 minutes. Store Oreo Brownie Cookies in an airtight container for up to 5 days at room temperature.
Pro Tips For Oreo Brownie Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t overmix the batter after adding the flour. There should still be streaks of flour when you add the chocolate chips and crushed Oreos. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
- Try using different switching out the classic Oreos for another flavor!
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Baking sheets
- Parchment Paper
- Cookie Scoop
- Flaky Sea Salt
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Oreo Brownie Cookies
Equipment
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 120 g (1 cup) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 113 g (1/2 cup) unsalted butter, melted
- 150 g (3/4 cup) granulated sugar
- 75 g (1/4 cup + 2 tbsp) brown sugar
- 60 g (3/4 cup) cocoa powder
- 2 eggs
- 1 tsp vanilla extract
- 75 g (1/3 cup) mini chocolate chips
- 6 Oreos, crushed
- extra Oreo pieces for topping optional
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine all-purpose flour, baking powder and salt. Set aside.
- Melt butter in a small pot over low heat. While still on heat, add both sugars. Once they're dissolved, whisk in cocoa powder. Remove from heat and set aside.
- In a medium bowl whisk the eggs and vanilla extract. Whisk the sugar mixture into the egg mixture until very smooth.
- Fold in the dry ingredients until almost combined leaving a few streaks of flour. Fold in the chocolate chips and crushed Oreos until just combined. The dough will be sticky but still scoopable. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Bake cookies for 8-9 minutes.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Oreo Brownie Cookies in an airtight container for up to 5 days at room temperature.
