Cookies and cream brownies have been my secret weapon for winning over dinner guests since my early days in professional kitchens. I’ll never forget the first time I served these decadent treats—it was during a particularly stressful catering event, and I needed something foolproof that would make people forget about the minor hiccups of the evening. The moment I placed these rich, two-layer beauties on the dessert table, the entire room went silent. Then came the collective “wow” that every chef dreams of hearing.
Hi there! I’m Emeli from FoodFansy, and after years of perfecting dessert recipes from my grandmother’s simple sugar cookies to elaborate French pastries I learned in professional kitchens, I can confidently say these cookies and cream brownies are pure magic in a 9×13 pan. They combine the fudgy richness of premium chocolate brownies with a luxurious white chocolate cookies and cream layer that’s impossible to resist.
Today, I’ll walk you through everything you need to know—from selecting the perfect Oreos to achieving that coveted fudgy texture, plus all my pro tips for flawless results every time.
Why This Cookies and Cream Brownies Recipe Works
These aren’t your average brownies—they’re a masterclass in texture and flavor balance. Here’s what makes them extraordinary:
• Uses premium ingredients you can find anywhere: High-quality cocoa powder and real white chocolate chips create restaurant-level results without specialty shopping • Two distinct layers that complement perfectly: The dense, fudgy brownie base provides the perfect foundation for the creamy, crunchy cookies and cream topping • Foolproof technique for consistent results: Each step is designed to prevent common brownie disasters like overbaking or grainy chocolate • Perfect for any occasion: Whether it’s a weeknight treat or a weekend gathering, these brownies deliver impressive results with minimal effort
Choosing the Right Ingredients for Cookies and Cream Brownies
The secret to exceptional cookies and cream brownies lies in ingredient selection. Let me share what I’ve learned through years of testing.
Best Chocolate Choices for This Recipe
Cocoa Powder: Hershey’s Special Dark cocoa powder is my go-to choice because it provides deep, complex chocolate flavor without bitterness. If you only have natural unsweetened cocoa powder, that works beautifully too—just expect a slightly lighter chocolate taste.
White Chocolate: Quality matters here. Look for real white chocolate chips (not white baking chips) that contain cocoa butter. Ghirardelli and Guittard are excellent choices that melt smoothly and taste rich.
Oreo Selection Tips
Not all Oreos are created equal for baking. Here’s what to look for:
- Fresh cookies: Check the expiration date—stale Oreos won’t provide the satisfying crunch we want
- Regular Oreos work best: Skip the double-stuffed varieties as they can make the mixture too sweet
- Chopping technique: Aim for roughly 1/2-inch pieces—too small and they disappear, too large and they create uneven distribution
Ingredient Substitutions
Butter alternatives: You can substitute with equal amounts of coconut oil (solid, not melted) for dairy-free brownies Sugar swaps: For slightly less sweet brownies, reduce sugar by 1/4 cup—the Oreos add plenty of sweetness Flour options: All-purpose flour is essential here—cake flour will make them too tender, while bread flour creates a tough texture
Ingredients & Prep for Cookies and Cream Brownies
Proper preparation is half the battle when making these cookies and cream brownies. Here’s everything you need to know.
Brownie Layer Prep Essentials
Room temperature ingredients: Take your eggs out 30 minutes before baking. Cold eggs don’t incorporate well and can cause the chocolate mixture to seize.
Chocolate melting technique: Use 20-30 second intervals in the microwave, stirring thoroughly between each heating. The mixture should be smooth and glossy, not grainy.
Oreo preparation: I like to place the Oreos in a food processor and pulse 3-4 times for consistent pieces. If you don’t have a processor, place them in a sealed bag and gently crush with a rolling pin.
Cookies and Cream Layer Setup
White chocolate timing: Don’t start this layer until your brownies are mostly cooled. Hot brownies will melt the white chocolate layer too quickly.
Cream temperature: Heavy whipping cream should be at room temperature for the smoothest melting. Cold cream can cause the chocolate to seize.
Essential Pantry Items
Quality cocoa powder: This is your flavor foundation—don’t skimp here Pure vanilla extract: Artificial vanilla lacks the depth that makes these brownies special Fine sea salt: Enhances the chocolate flavor without making the brownies taste salty
Step-by-Step Cooking Instructions for Cookies and Cream Brownies
Let me walk you through each step with the precision I learned in professional kitchens.
Pre-Cooking Prep for Cookies and Cream Brownies
- Oven and pan setup: Preheat to 350°F and line your 9×13 pan with parchment paper, leaving overhang for easy removal
- Ingredient organization: Measure everything beforehand—baking moves quickly once you start
- Chocolate preparation: Chop your semi-sweet chocolate into uniform pieces for even melting
Cooking Method for Cookies and Cream Brownies
- Chocolate base: Melt butter and chocolate together, stirring until glossy and smooth
- Sugar incorporation: Whisk in sugar completely—this step affects the final texture
- Egg addition: Add eggs one at a time, whisking thoroughly after each addition
- Dry ingredients: Fold in cocoa, flour, and salt with a spatula—overmixing creates tough brownies
- Oreo folding: Gently incorporate chopped Oreos, maintaining even distribution
Doneness Check for Cookies and Cream Brownies
The toothpick test is crucial here. Insert it into the center—it should come out with just a few moist crumbs clinging to it. Completely clean means overbaked; wet batter means they need more time. For fudgy brownies, slightly underdone is better than overbaked.
Cooling Process for Cookies and Cream Brownies
Let brownies cool in the pan for at least 30 minutes before adding the top layer. This prevents the white chocolate from melting too quickly and ensures clean layers.
Pro Tips for Perfect Cookies and Cream Brownies
After making hundreds of batches, here are my insider secrets.
Avoiding Common Mistakes with Cookies and Cream Brownies
Don’t overmix the batter: Once you add the flour, fold just until combined. Overmixing develops gluten, creating chewy instead of fudgy brownies.
Temperature control: Use an oven thermometer—many ovens run hot or cold, affecting baking time significantly.
Pan preparation: Proper greasing and parchment paper prevent sticking and ensure clean removal.
Essential Tool Recommendations
Digital kitchen scale: Weight measurements are more accurate than volume for consistent results Offset spatula: Makes spreading the white chocolate layer smooth and professional-looking Sharp knife: Clean cuts require a sharp blade—wipe it clean between cuts for neat squares
Storage & Reheating for Cookies and Cream Brownies
Store covered at room temperature for up to one week. For longer storage, wrap individually and freeze for up to three months. These brownies actually taste better the next day as the flavors meld together.
Flavor Variations for Cookies and Cream Brownies
These cookies and cream brownies are incredibly versatile. Here are my favorite adaptations:
Sweet Variations
Mint chocolate twist: Add 1/2 teaspoon peppermint extract to the brownie layer and use mint Oreos for a refreshing change Peanut butter swirl: Dollop creamy peanut butter into the brownie batter before baking and swirl with a knife Salted caramel addition: Drizzle store-bought caramel sauce over the white chocolate layer before it sets
Dietary Adaptations
Gluten-free version: Substitute cup-for-cup gluten-free flour blend and use gluten-free chocolate sandwich cookies Reduced sugar: Cut the sugar in the brownie layer by 1/3 and use sugar-free white chocolate chips
Global Flavor Inspirations
Mexican chocolate: Add 1/2 teaspoon cinnamon and a pinch of cayenne to the brownie batter Matcha white chocolate: Replace 2 tablespoons of powdered sugar with matcha powder in the top layer
| Variation | Key Ingredient | Flavor Profile | Difficulty Level |
|---|---|---|---|
| Classic | Regular Oreos | Rich chocolate & vanilla | Easy |
| Mint Chocolate | Mint Oreos + peppermint extract | Cool & refreshing | Easy |
| Peanut Butter | PB swirl + peanut butter cookies | Nutty & indulgent | Medium |
| Salted Caramel | Caramel drizzle | Sweet & salty | Easy |
| Mexican Spice | Cinnamon + cayenne | Warm & complex | Easy |
Serving Suggestions for Cookies and Cream Brownies
These cookies and cream brownies are showstoppers on their own, but the right accompaniments elevate them to restaurant-quality desserts.
Classic pairings: Serve with vanilla ice cream and a drizzle of hot fudge sauce for the ultimate indulgence Coffee companions: These pair beautifully with strong coffee, espresso, or even a rich hot chocolate Fresh fruit: Strawberries or raspberries provide a bright, acidic contrast to the rich chocolate Wine pairings: A glass of port or dessert wine complements the deep chocolate flavors perfectly
FAQs About Cookies and Cream Brownies
Can I make these cookies and cream brownies ahead of time? Absolutely! They actually improve in flavor after 24 hours. Store covered at room temperature for up to a week.
Why did my white chocolate layer turn grainy? This usually happens when the chocolate gets too hot or cold cream is added too quickly. Use room temperature cream and heat in short intervals.
Can I freeze these cookies and cream brownies? Yes! Wrap individual pieces tightly and freeze for up to 3 months. Thaw at room temperature for best texture.
How do I get clean cuts? Use a sharp knife wiped clean between each cut. For extra-clean lines, chill the brownies for 30 minutes before cutting.
Can I double this recipe? Yes, but use two 9×13 pans rather than one larger pan to ensure even baking.
Conclusion
These cookies and cream brownies represent everything I love about baking—they’re approachable enough for beginners yet sophisticated enough to impress the most discerning dessert lovers. The combination of that fudgy chocolate base with the creamy, crunchy cookies and cream layer creates a dessert that’s truly greater than the sum of its parts.
Ready to create some kitchen magic? Gather your ingredients and give these a try tonight—I promise your kitchen will smell incredible, and your family will be asking for the recipe!
Join the FoodFansy community where over 10,000 home cooks share their baking successes and creative variations. Tag me @foodfansy when you make these—I love seeing your beautiful creations!
Want more decadent dessert inspiration? Try my [Triple Chocolate Fudge Cake] or [Salted Caramel Blondies] for your next special occasion. Both use similar techniques with equally impressive results!
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Ultimate Cookies Cream Brownies Recipe – 2 Amazing Layers
- Total Time: 55minutes
- Yield: about 18 brownies
Description
My Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they’re simple to prepare!
Ingredients
Oreo Brownie Layer
3/4 cup (168g) unsalted butter
2 oz semi-sweet chocolate, coarsely chopped
2 cups (414g) sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
1 cup (130g) all-purpose flour
1 tsp salt
2 cups (153g) chopped Oreos (about 13–14 Oreos)
Cookies and Cream Layer
12 oz (about 2 cups) white chocolate chips
6 tbsp (90ml) heavy whipping cream
3 1/2 tbsp (26g) powdered sugar
1 3/4 cups (138g) chopped Oreos (12 Oreos)
Instructions
1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.
2. Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.
3. Add the sugar and whisk until combined.
4. Add the eggs and vanilla extract and whisk together to combine.
5. Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
6. Stir in the chopped Oreos.
7. Spread the batter evenly into the prepared pan, then bake for 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.
8. Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.
9. Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. Mixture will be thick.
10. Stir in the powdered sugar and chopped Oreos, then spread evenly on top of the brownies. The mixture will be thick, just use your spatula to help spread it.
11. Allow the brownies to cool completely, then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies.
12. Store the leftover brownies in an air tight container at room temperature for up to a week.
- Prep Time: 25mins
- Cook Time: 30mins
- Category: Desssert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 492kcal
- Sugar: 63.2 g
- Sodium: 233 mg
- Fat: 31.9 g
- Carbohydrates: 74.5 g
Keywords: Fudgy Cookies and Cream Brownies