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Cookies and Cream Brownies

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Looking for something indulgent? I’ve got a few words for you. Cookie and Cream Brownies.

Cookies and Cream Brownies

These cookies and cream brownies are all about the layers. They start with a simple concept and build from there. But actually build. The higher they get, the more indulgent they become.

The first layer starts off pretty simple. It’s a basic brownie layer, stuffed with Oreos. Next, the brownies are topped with a layer of cookies and cream buttercream. Think we’re done yet? Think again. To finish them off, they are covered in a thick layer of chocolate. Drooling yet?

Cookies and Cream Brownies

Now I am going to let you in on a little secret. I am normally all about skipping the boxed mixes and making as much as you can from scratch. However, with brownies, that rule goes completely out the window. My go-to brownies come right out of a box and are truly the easiest thing to make.

Ghiradelli makes a mix that is to die for. The brownies are creamy, rich, and super decadent. Did I mention they are also loaded with chocolate chips? Trust me, these brownies are 100% worth the shortcuts!

Cookies and Cream Brownies

Get ready to indulge and check out the recipe below.

Cookies and Cream Brownies

These cookies and cream brownies are truly indulgent. They start with a simple brownie layer and evolve into an Oreo on steroids.
Prep Time 30 mins
Cook Time 35 mins


  • Brownies of your choice
  • 24 Oreos


  • 3/4 cup  softened unsalted butter
  • 3 cups confectioners sugar
  • 3 tbsp whole milk
  • 1/2 teaspoon vanilla extract
  • 6-10 Oreos crushed
  • 1/8 teaspoon salt


  • 1/2 cup unsalted butter
  • 1 1/2 cups semi-sweet chocolate chips


  • Preheat the oven to 350°F. Grease a 19x13 pan and line with parchment, set aside.
  • Prep the brownie batter of your choice and pour into the prepped pan. Once smooth press 24 Oreos across the top of the brownie batter. You should be able to get 6 rows of 4 Oreos.
  • Baked as instructed on for the brownies, normally 35-45 minutes if using the Ghiradelli mix. Test with a toothpick around 35 minutes to see if done. You'll know that the brownies are done when the toothpick comes out clean.
  • Remove from the oven and let cool completely. Once cool, take the brownies out of the pan and let them sit on a wired rank.
  • Buttercream time! Using a handheld or stand mixer, beat the softened butter until creamy, about 2-3 minutes depending on softness. Once the butter resembled a pale yellow, add the confectioners' sugar, milk, and vanilla extract. Beat the mixture of low (and watch out for that sugar cloud!) for 30 seconds and then on high until incorporated, about 2 minutes. Fold in the Oreos and mix until incorporated. If the buttercream is a little on the sweet side, throw in a pinch of salt. Feel free to add in more Oreos as well!
  • Make sure the brownies are completely cool and spread the buttercream on top. Chill the brownies in fridge uncovered for about 30 minutes. This step can also be done overnight.
  • While the brownies are chilling, make the chocolate topping. Melt the chocolate and the butter together. This can be done in increments in the microwave, over a double boiler, or in a saucepan. Whatever method, just make sure the heat is low and the chocolate is constantly being mixed.
  • Remove the chilled brownies and pour the warm chocolate over the buttercream. Don't be stingy on the chocolate, the extra chocolate will fall off the sides. Once fully covered, let the brownies sit at room temperature to set for a few hours. If you are in a rush, you can place the brownies in the fridge to speed up the process.

Mix Ins! 

Don’t hesitate to throw more Oreos in the mixture or even some other chocolate candy. Reeses or even some toffee will take this recipe to the next level.


To get that perfect square cut, make sure you are using a sharp knife. To make matters even easier, you may want to run the knife under hot water to speed up the process.

Freeze Them! 

This dessert is super rich which means there might be leftovers! These brownies will sit well covered for about a week. Still have extra? Throw them in the freezer and enjoy at your leisure.

Make Ahead! 

These brownies could also be made in different steps. Make the brownies the night before and let them sit the fridge overnight. Additionally, the buttercream can sit on top of the brownies as well overnight.

This recipe has been inspried from Sally’s Baking Addiction.


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