Oreo Brookies

Oreo Brookies are the ultimate mash-up cookie—half fudgy brownie, half chewy chocolate chip cookie, swirled together into one indulgent treat. Studded with chocolate chips and Oreo pieces in both doughs, these oversized cookies bake up with crisp edges, gooey centers, and bold chocolate flavor. The contrast between brownie richness and classic cookie chew makes every bite layered and irresistible.

Why You’ll Love This Recipe

• Two Cookies in One – Combines brownie cookies and Oreo chocolate chip cookies into a single bakery-style treat.
• Ultra Fudgy Texture – Melted chocolate and cocoa powder create deep, brownie-like richness.
• Chewy and Gooey Centers – Slightly underbaking ensures soft, decadent interiors.
• Loaded with Mix-Ins – Chocolate chips and Oreo chunks in every bite.
• Impressive Presentation – Swirled dough creates a beautiful marbled effect.
• Perfect for Sharing – Makes 18 large cookies ideal for parties or gifting.

Ingredients You’ll Need

For the Brownie Cookie Dough

• 4 ounces semi-sweet chocolate bar (70% preferred) – Provides deep chocolate intensity and fudgy structure.
• ½ cup all-purpose flour (spooned and leveled) – Stabilizes the dough.
• 3 tablespoons unsweetened cocoa powder (Dutch-process recommended) – Enhances richness and color.
• ¾ teaspoon baking powder – Adds slight lift.
• ½ teaspoon salt – Balances sweetness.
• ¼ cup unsalted butter, room temperature – Adds moisture and tenderness.
• ½ cup packed brown sugar – Creates chewiness and moisture retention.
• 3 tablespoons granulated sugar – Adds sweetness and helps with spread.
• 1 teaspoon pure vanilla extract – Enhances chocolate flavor.
• 1 large egg, room temperature – Binds and adds structure.
• ¾ cup semisweet chocolate chips – Boosts chocolate content.
• ½ cup Oreo pieces (small to medium chunks) – Adds crunch and flavor contrast.
• ⅛ cup fine Oreo crumbs – Distributes Oreo flavor throughout the dough.

For the Oreo Chocolate Chip Cookie Dough

• 1⅓ cups all-purpose flour (spooned and leveled) – Provides structure.
• ¼ teaspoon baking powder – Light lift.
• ¼ teaspoon baking soda – Encourages spread and chew.
• ½ teaspoon salt – Enhances flavor.
• ½ cup unsalted butter, melted and cooled – Promotes chewiness.
• ¼ cup granulated sugar – Sweetness and crisp edges.
• ½ cup packed brown sugar – Moisture and chew.
• 1 teaspoon pure vanilla extract – Flavor depth.
• 1 large egg, room temperature – Structure and richness.
• ¾ cup semisweet chocolate chips – Classic cookie element.
• ⅓ cup Oreo pieces – Adds crunch.
• ¼ cup fine Oreo crumbs – Enhances overall Oreo flavor.

Step-by-Step Instructions

Prepare the Oreo Chocolate Chip Dough

Melt butter and allow it to cool for 10–15 minutes. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, mix melted butter, sugars, vanilla, and egg until combined. Add dry ingredients and mix until just incorporated, then fold in chocolate chips, Oreo pieces, and crumbs. Set aside.

Prepare the Brownie Cookie Dough

Melt the chocolate in 20-second intervals, stirring between each, until smooth. Let cool slightly. In a bowl, whisk flour, cocoa powder, baking powder, and salt. In a separate bowl, beat butter and sugars on high speed for 2 minutes until fluffy. Mix in melted chocolate and vanilla. Add egg and beat until smooth. Stir in dry ingredients until just combined, then fold in chocolate chips and Oreo pieces.

Chill the Brownie Dough

Refrigerate the brownie dough for 10–15 minutes while preheating the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Form the Brookies

Using a 1-ounce cookie scoop, portion both doughs separately. Take one brownie dough ball and one Oreo chocolate chip dough ball, flatten slightly, press together, gently swirl by folding and pinching, and roll into one large ball.

Bake to Perfection

Place 6 dough balls per baking sheet. Bake one sheet at a time for 13–15 minutes, until edges are lightly golden and centers appear slightly underdone.

Finish and Cool

Immediately top warm cookies with extra Oreo pieces and chocolate chips. Let rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe Notes & Tips

• Measure Flour Properly – Spoon and level to prevent dry cookies.
• Room Temperature Ingredients Matter – Ensures proper emulsification and even baking.
• Chill Only the Brownie Dough – Prevents excessive spreading.
• Do Not Overbake – Slightly underbaked centers ensure fudginess.
• High Altitude Adjustment – Add 1 tablespoon extra flour per dough.
• Use Quality Chocolate – Higher cacao content deepens flavor.

Nutritional Information

• Prep Time: 30 minutes
• Cook Time: 14 minutes
• Chilling Time: 15 minutes
• Total Time: 59 minutes
• Yield: 18 large cookies
• Calories: 269 kcal per cookie
• Carbohydrates: 35g
• Protein: 2g
• Fat: 14g
• Saturated Fat: 8g

Perfect Pairings

• Cold Glass of Milk – Classic complement to rich cookies.
• Vanilla Ice Cream – Turns brookies into decadent ice cream sandwiches.
• Hot Espresso or Coffee – Balances sweetness.
• Salted Caramel Drizzle – Adds sweet-salty contrast.

Ideal Occasions

• Bake Sales – Eye-catching and crowd-pleasing.
• Birthday Parties – Oversized and indulgent.
• Holiday Cookie Exchanges – Unique twist on classic cookies.
• Weekend Baking Projects – Fun and impressive to make.

Storage & Serving Tips

• Store Airtight – Keeps fresh at room temperature for up to 4 days.
• Freeze Dough Balls – Bake directly from frozen, adding 1–2 minutes.
• Reheat Briefly – Microwave for 8–10 seconds to restore gooey center.
• Separate with Parchment – Prevents sticking when stacking.

Creative Variations to Try

• Double-Stuffed Version – Insert a whole Oreo in the center.
• White Chocolate Twist – Swap half the chocolate chips for white chocolate.
• Peanut Butter Addition – Add peanut butter chips for extra richness.
• Espresso Infusion – Add ½ teaspoon espresso powder to brownie dough.

Troubleshooting Common Issues

• Cookies Spread Too Much – Ensure brownie dough is chilled properly.
• Dry Texture – Check flour measurement and avoid overbaking.
• Dough Too Sticky – Chill both doughs briefly if needed.
• Uneven Swirl – Gently fold instead of aggressively kneading.

Why This Recipe Works

Oreo Brookies succeed because they combine two distinct dough structures into one cohesive bake. The brownie dough relies on melted chocolate and cocoa powder for dense, fudgy texture, while the cookie dough uses melted butter and balanced leavening for chew and spread. Chilling the brownie dough controls moisture and prevents over-spreading, while slightly underbaking ensures gooey centers. The Oreo crumbs distribute flavor evenly, and larger pieces create texture contrast. At 269 calories per cookie, these indulgent treats are rich but manageable as a large bakery-style dessert.

Final Thoughts

Oreo Brookies are bold, chocolate-packed cookies that deliver the best of brownies and chocolate chip cookies in every bite. With chewy edges, fudgy centers, and Oreo crunch throughout, they’re a guaranteed hit for any occasion. While indulgent, their portioned size and deep chocolate flavor make them a satisfying treat worth savoring.