These oreo brownie cookies are made with a delicious and fudgy brownie cookie, filled and topped with oreo chunks!
These cookies are fudgy and perfect for chocolate and brownie lovers! They are very easy to make, but it is important that you follow the instructions and tips to get the crackly top.
We love oreo desserts, and we make them all the time. Check out our mini oreo cheesecakes, oreo cheesecake cookies, oreo brownies, oreo cheesecake, and our oreo chocolate chip cookies.
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Why this recipe works
- Has a crackly top like a brownie has!
- Has a fudgy and chocolaty center.
- Filled and topped with plenty of Oreos!
- Made with melted butter. (you won't have to wait for the butter to soften)
- Made with simple ingredients!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Dark chocolate- use the best quality dark chocolate for the best flavor.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder – baking powder helps the cookies rise and spread. Make sure that your baking powder isn’t expired. Don’t replace the baking powder with baking soda!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies. use either light brown sugar or dark brown sugar.
Eggs- you will need 2 large eggs for this recipe. Make sure that your egg is at room temperature.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Oreo cookies- we used oreo cookies for this cake because we like the chocolaty taste of oreo cookies, but you can use any kind of chocolate sandwich cookies. use the regular oreo for this recipe and not the double-stuffed ones.
Instructions
Crush the Oreos, we used our hands to do so. You dont need to crush them into fine crumbs, medium-sized chunks are great.
Preheat an oven to 180c (350f) and prep a parchment paper-lined baking sheet. This step is crucial because it's important to put the batter in the oven immediately (for a crackly top).
In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. There is no need to let this mixture cool.
Meanwhile add the eggs, kosher salt, brown sugar, and granulated sugar and mix with an electric hand mixer for exactly 4 minutes (set a timer).
Immediately add the chocolate mixture to the whipped egg mixture, add the cocoa powder (sift it) and mix with the electric hand mixer for about 30 seconds or until they are combined.
Sift the flour, and baking powder into the wet mixture and add the oreo chunks, and mix until just combined.
Immediately scoop the batter with an ice cream scoop or a cookie scoop onto a parchment-lined baking sheet.
Bake the cookies in a 180c (350f) preheated oven for 10-12 minutes or until the cookies have a crackly top.
Immediately top the cookies with more oreo chunks for decoration and extra texture.
Let the cookies cool for 5 minutes before removing them to chill on a cooling rack. Top with flakey salt (optional) and enjoy!
Expert Tips
- To get a crackly top, you will need to work fast and bake the cookies immediately without letting the cookie batter chill at all.
- Another tip for a crackly top is to whip the eggs and set a timer for 4 minutes. The whipped eggs give these cookies a perfect crackly top!
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly
- Sift your flour and the cocoa powder! sifting your flour and cocoa powder is a very important step when baking and making cookies. Use a fine-mesh sifter to sift out the flour and cocoa powder. Cocoa powder tends to have big lumps, so we always sift the cocoa powder to make sure that there won't be any cocoa lumps in the mixture.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired. This can ruin your cookies and waste your time and money on the ingredients.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Faq's
These cookies will last for up to 5 days stored at room temperature in an airtight container.
We like to use Dutch prosses cocoa powder, because it gives the cake a deeper rich chocolate taste, and natural cocoa powder will work! It’s just a personal preference.
If your cookies have a cakey texture, you probably baked them for too long. We suggest baking these cookies for 10-12 minutes for a fudgy center.
Storing
Store these cookies in an airtight container at room temperature for up to 5 days. Take into consideration that these cookies have the best texture in the first two days!
We don't recommend storing these in the fridge so they won't harden up and stay fudgy.
Freezing
Bake these cookies according to the instructions and let them cool completely. Place them in a freezer-friendly airtight container or 2 ziplock bags and freeze for up to 2 months.
Variations
Chocolate- make these double chocolate by adding chocolate chunks or chocolate chips to the batter!
Ice cream sandwich- scoop a big scoop of your favorite ice cream and make this a brownie ice cream sandwich!
Peanut butter- add a few teaspoons of peanut butter to the batter to make these cookies peanut butter chocolate brownie cookies!
Espresso powder- make the chocolate flavor richer by adding a tablespoon of espresso powder to the dry ingredient mixture.
Substitutions
Dairy-free- you can make this cookie recipe dairy-free by replacing the butter with vegan butter.
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan to melt the butter.
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookie recipes
Nutella cookies- These Nutella cookies are chocolate cookies that are made with Nutella inside the cookie dough and topped with dollops of melted Nutella.
Biscoff butter cookies- These biscoff butter cookies are soft and chewy, made and filled with biscoff spread, chocolate chips, biscoff cookies, and topped with more biscoff spread.
Oreo cheesecake cookies- These oreo cheesecake cookies are made with cream cheese and lots of Oreos! You will need only 7 ingredients to make this recipe!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe:
📖 Recipe
Oreo Brownie Cookies
Ingredients
- 150 g Flour
- 20 g Cocoa powder
- ½ teaspoon Kosher salt
- 1 teaspoon Baking powder
- 115 g Butter
- 200 g Dark chocolate
- 2 Eggs
- ½ cup Granulated sugar
- ½ cup Brown sugar
- 1 cup oreos chunks, plus more for the top
Instructions
- Crush the Oreos, we used our hands to do so. You dont need to crush them into fine crumbs, medium-sized chunks are great.
- Preheat an oven to 180c (350f) and prep a parchment paper-lined baking sheet. This step is crucial because it's important to put the batter in the oven immediately (for a crackly top).
- In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. There is no need to let this mixture cool.
- Meanwhile add the eggs, kosher salt, brown sugar, and granulated sugar and mix with an electric hand mixer for exactly 4 minutes (set a timer).
- Immediately add the chocolate mixture to the whipped egg mixture, add the cocoa powder (sift it) and mix with the electric hand mixer for about 30 seconds or until they are combined.
- Sift the flour, and baking powder into the wet mixture and add the oreo chunks, and mix until just combined.
- Immediately scoop the batter with an ice cream scoop or a cookie scoop onto a parchment-lined baking sheet.
- Bake the cookies in a 180c (350f) preheated oven for 10-12 minutes or until the cookies have a crackly top.
- Immediately top the cookies with more oreo chunks for decoration and extra texture.
- Let the cookies cool for 5 minutes before removing them to chill on a cooling rack. Top with flakey salt (optional) and enjoy!
Notes
- To get a crackly top, you will need to work fast and bake the cookies immediately without letting the cookie batter chill at all.
- Another tip for a crackly top is to whip the eggs and set a timer for 4 minutes. The whipped eggs give these cookies a perfect crackly top!
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly
- Sift your flour and the cocoa powder! sifting your flour and cocoa powder is a very important step when baking and making cookies. Use a fine-mesh sifter to sift out the flour and cocoa powder. Cocoa powder tends to have big lumps, so we always sift the cocoa powder to make sure that there won't be any cocoa lumps in the mixture.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired. This can ruin your cookies and waste your time and money on the ingredients.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
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