Irresistible Cookies and Cream Brownies with 12 Oreos Inside

Oh, these cookies and cream brownies? They’re downright dangerous. One bite of that fudgy chocolate base packed with crunchy Oreo pieces, and you’ll forget every other dessert exists. But the real showstopper is that luscious cream cheese frosting swirled with crushed Oreos—it’s like the cookies and cream ice cream of your dreams, but in brownie form. I first made these for my niece’s birthday party, and let’s just say… the kids demolished the pan before I even got a proper photo. Now they’re my go-to whenever I need a guaranteed crowd-pleaser—or just a really good excuse to eat dessert for breakfast. Trust me, you’ll want to hide a few squares for yourself.

Why You'll Love These Cookies and Cream Brownies

Let me tell you why these brownies are about to become your new obsession:

• That fudgy texture – We're talking melt-in-your-mouth chocolate bliss with just the right chew
• Oreo crunch in every bite – Those chopped cookies stay perfectly crisp against the soft brownie base
• Foolproof to make – No fancy techniques, just simple mixing and baking (even kids can help!)
• Instant crowd-pleaser – The creamy frosting piled high makes these look as amazing as they taste

Seriously – they disappear faster than warm cookies at a bake sale!

Ingredients for Cookies and Cream Brownies

Gather these simple ingredients – you probably have most in your pantry already! I always set everything out first because nothing ruins baking momentum like realizing your butter’s still rock-hard in the fridge.

For the Brownie Base

• 1/2 cup (1 stick) unsalted butter – melted and slightly cooled (I zap it for 30 seconds and let it sit)
• 1 cup granulated sugar – yes, the full cup! This balances the cocoa’s bitterness
• 2 large eggs – room temperature (they incorporate better this way)
• 2 tsp vanilla extract – the good stuff makes a difference here
• 1/3 cup unsweetened cocoa powder – I use natural, but Dutch process works too
• 1/2 cup all-purpose flour – spooned and leveled, not packed
• 1/4 tsp salt – just enough to make the chocolate flavors pop
• 1/4 tsp baking powder – our little rising helper
• 12 Oreo cookies – roughly chopped (I like big chunks for texture!)

For the Cookies and Cream Frosting

• 8 oz cream cheese – softened (leave it out 1-2 hours or microwave at 10% power in 10-second bursts)
• 1/4 cup (1/2 stick) unsalted butter – softened (same as above)
• 2 cups powdered sugar – sifted if you’re fancy, but I rarely bother
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream or milk – start with 2, add more if needed
• 6-8 Oreo cookies – crushed fine (I throw them in a bag and whack with a rolling pin – therapy!)
• Extra whole Oreos for pressing into the tops (optional but so pretty)

See? Nothing weird or hard-to-find. Just pantry staples and Oreos – the perfect combination if you ask me!

Equipment You’ll Need

Now let’s talk tools! The beauty of these brownies is you don’t need any fancy gadgets – just basic kitchen essentials. Here’s what I grab before starting:

• 8×8-inch baking pan – My trusty square pan gets the perfect thickness (glass or metal both work)
• Parchment paper – Absolute must for easy lifting! Leave an overhang like you’re making a sling
• 2 mixing bowls – One for dry, one for wet ingredients (I use my favorite vintage Pyrex)
• Whisk – For getting that sugar-butter mixture nice and glossy
• Spatula – To fold in those Oreo chunks without overmixing
• Electric mixer – Hand or stand works for the frosting (though I’ve whipped it by hand in a pinch!)
• Knife or bench scraper – For cutting clean squares after chilling

That’s it! No special equipment – just the basics that probably live in your kitchen drawers already. Though I won’t judge if you use this as an excuse to buy that cute pastel spatula you’ve been eyeing…

How to Make Cookies and Cream Brownies

Okay, let’s get baking! These brownies come together in three simple parts – mixing the batter, baking to perfection, and topping with that dreamy frosting. Just follow these steps, and you’ll be biting into chocolate-Oreo heaven before you know it.

Preparing the Brownie Batter

First things first – melt your butter! I pop mine in the microwave for about 45 seconds until just melted (watch for splatters!). Let it cool slightly while you prep the other ingredients – hot butter will scramble your eggs, and nobody wants that.

Now the fun begins:

1. Whisk the melted butter and sugar together in a large bowl until glossy and smooth. It should look like liquid gold.
2. Crack in the eggs one at a time, whisking well after each addition. Add the vanilla too – that heavenly scent means you’re on the right track!
3. In a separate bowl, whisk together the dry ingredients – cocoa powder, flour, salt, and baking powder. This helps prevent lumps.
4. Gently fold the dry mix into the wet ingredients. Stop mixing as soon as no flour streaks remain – overmixing makes tough brownies!
5. Now for the star: toss in those chopped Oreos and fold gently. Leave some big chunks – they’ll create amazing texture pockets.

Baking and Cooling

Here’s where patience comes in – but trust me, it’s worth it!

1. Preheat your oven to 350°F while you line your pan with parchment (leave those overhanging edges!).
2. Spread the batter evenly in the pan – I wet my fingers to press it into corners without sticking.
3. Bake for 28-32 minutes. Start checking at 28 – the edges should pull away slightly, and a toothpick should come out with moist crumbs (not wet batter).
4. Let cool completely in the pan on a rack. I know it’s tempting, but don’t frost warm brownies – you’ll get melty mess!

Making the Frosting

While those beauties cool, whip up the frosting:

1. Beat the softened cream cheese and butter together until smooth and fluffy – about 2 minutes with a mixer.
2. Gradually add powdered sugar, then vanilla. The mixture will thicken beautifully.
3. Add 2 tbsp cream or milk first – you want it spreadable but not runny. Add more by the teaspoon if needed.
4. Gently fold in those crushed Oreos (I save some crumbs for topping!). The frosting should be thick enough to hold its shape.

Assembling the Brownies

The grand finale!

1. Spread frosting evenly over cooled brownies – I like leaving a little rustic texture.
2. Sprinkle with reserved Oreo crumbs and press whole cookies into the top if using (so pretty!).
3. Chill in fridge for 20-30 minutes to set the frosting before slicing. This gives clean cuts!
4. Use the parchment “handles” to lift out before slicing into squares with a hot knife (wiped clean between cuts).

Now try not to eat them all at once – though I won’t judge if you do!

Tips for Perfect Cookies and Cream Brownies

After making these brownies more times than I can count (for “research purposes,” obviously), I’ve learned a few tricks that take them from good to knock-your-socks-off amazing. Here’s what makes all the difference:

Temperature matters – a lot!

Room temperature ingredients aren’t just a suggestion – they’re the secret to perfect texture. Cold eggs don’t blend smoothly into melted butter, and hard cream cheese makes lumpy frosting. My trick? I set everything out about an hour before baking. No time? For eggs, soak them in warm water for 5 minutes. For cream cheese/butter, microwave at 10% power in 10-second bursts until just softened (not melted!).

Bake until “just barely done”

The difference between fudgy and cakey brownies? About 2 minutes in the oven. Pull them when the edges look set but the center still jiggles slightly – a toothpick should come out with moist crumbs, not clean. They’ll continue cooking as they cool. Overbaked brownies lose that melt-in-your-mouth magic (though they’ll still taste good with all those Oreos!).

Chill before slicing

I know it’s torture to wait, but chilling the frosted brownies for at least 20 minutes gives you those picture-perfect clean cuts. The frosting sets, and the brownies firm up. Pro tip: run your knife under hot water and wipe dry between slices – it glides through like butter!

Oreo distribution hack

Want every bite packed with cookie crunch? Reserve a handful of chopped Oreos and sprinkle them over the batter after spreading it in the pan. Then gently press them in – they’ll stay right where you put them instead of sinking to the bottom during baking. Works like a charm!

Variations for Cookies and Cream Brownies

The beauty of this recipe? It’s like a blank canvas for your Oreo dreams! Here are my favorite ways to mix things up when I’m feeling adventurous (or just cleaning out the pantry):

Mint Chocolate Magic

Swap regular Oreos for mint-flavored ones and add 1/4 teaspoon peppermint extract to the frosting. It’s like eating a Thin Mint in brownie form – refreshing and chocolatey all at once. My brother claims these taste “like Christmas morning,” whatever that means!

Peanut Butter Swirl Situation

Before baking, dollop 1/3 cup warmed peanut butter over the batter and swirl with a knife. The PB bakes into gooey ribbons that pair perfectly with the Oreos. I sometimes mix crushed peanut butter Oreos into the frosting too – overkill? Maybe. Delicious? Absolutely.

White Chocolate Blizzard

Fold 1/2 cup white chocolate chips into the batter along with the Oreos. The creamy little pockets melt into the brownies beautifully. For extra drama, drizzle melted white chocolate over the frosted tops and sprinkle with gold sanding sugar – instant bakery-worthy treats!

The moral of the story? However you tweak them, you can’t go wrong with chocolate + Oreos. Though I do recommend trying the original version first – it’s classic for a reason!

Serving and Storing Cookies and Cream Brownies

Okay, let’s talk about the best part – eating these beauties! But first, a few pro tips to make sure they’re at their absolute peak when you serve them. And because let’s be real – you’ll probably have leftovers (or maybe not, if your family is anything like mine).

How to Serve Them Right

These brownies are best served slightly chilled – that 20-30 minutes in the fridge does wonders! The frosting firms up just enough to hold its shape, but still stays creamy when you bite in. I like taking them out about 10 minutes before serving to take the fridge edge off.

For extra wow factor, serve them on a pretty plate with a dusting of cocoa powder or extra Oreo crumbs. A scoop of vanilla ice cream on the side? Now we’re talking next-level dessert!

Storing Like a Pro

Here’s how to keep them fresh:

• Room temperature: Okay for a few hours if you’re serving them same-day (frosting might soften a bit)
• Refrigerator: Store in an airtight container with parchment between layers for up to 5 days (if they last that long!)
• Freezer: These freeze beautifully! Wrap individual squares tightly in plastic wrap, then foil. They’ll keep for 2-3 months. Thaw overnight in the fridge before serving.

One warning – the Oreos in the frosting might soften slightly after a day or two, but I actually love that texture! It’s like the cookies meld into the frosting for an even creamier experience.

Now go forth and brownie! Just don’t blame me when you find yourself standing in front of the fridge at midnight, eating one “just to check if they’re still good.” I’ve been there too many times to count.

FAQs About Cookies and Cream Brownies

I get so many questions about these brownies every time I make them! Here are the answers to the ones that pop up most often (and a few behind-the-scenes tips you might not think to ask):

Can I use a boxed brownie mix instead?

You totally can in a pinch! Prepare the mix according to package directions, then fold in those chopped Oreos before baking. The frosting is non-negotiable though – that cream cheese magic is what takes these over the top. I will say, the homemade version has better texture and richer chocolate flavor (and it’s almost as easy!).

How do I prevent dry brownies?

Three words: don’t overbake them! Those last few minutes in the oven make all the difference. Pull them when the edges look set but the center still jiggles slightly – they’ll keep cooking as they cool. Also, make sure you’re using the full amount of butter and those moistening powerhouses: fresh Oreos and the crushed pineapple in the frosting.

Can I skip the frosting?

Well… you can, but why would you want to? The frosting is what makes these cookies and cream brownies so special! That said, if you’re in a rush, a simple dusting of powdered sugar works. Or go wild and top with melted chocolate or caramel sauce instead. But really, try the cream cheese frosting at least once – it’s life-changing.

Why do my brownies sink in the middle?

Usually this happens if you open the oven door too early (resist the urge to peek before 25 minutes!) or if the batter was overmixed. Those air bubbles you worked so hard to create collapse from the disturbance. Also, make sure your baking powder is fresh – old leaveners won’t give you proper lift.

Can I double this recipe?

Absolutely! Double all ingredients and bake in a 9×13-inch pan. You might need an extra 5-10 minutes baking time – just keep an eye on it. The frosting recipe already makes plenty for a bigger batch. These freeze so well, I often make a double batch just to have some stashed away for emergencies (like Tuesday afternoons).

Still got questions? Ask away in the comments – I could talk brownie troubleshooting all day long!

Nutritional Information

Okay, let’s be real here – we’re not eating cookies and cream brownies for their health benefits. But because I know some of you like to track these things (or need to justify that second square), here’s the nutritional lowdown. Just remember – these numbers are estimates that can vary based on your specific ingredients and how generously you frost those babies!

Per serving (based on cutting into 12 reasonable squares – though who are we kidding?):

• Calories: Around 430 (worth every single one)
• Sugar: 35g (blame the Oreos and that dreamy frosting)
• Fat: 22g (mostly from all that glorious butter and cream cheese)
• Protein: 5g (surprising protein punch from eggs and Oreo cream filling!)
• Carbs: 55g (because happiness comes in carbohydrate form)

A little disclaimer from my kitchen to yours: Nutrition facts can change based on the brands you use, how big you slice them (no judgment either way!), and whether you go wild with extra Oreo toppings. I calculate using standard ingredients, but your mileage may vary. The most important number? How many smiles per serving – and that one’s off the charts!

Final Thoughts

Look, I’ll be honest – these cookies and cream brownies have ruined me for all other desserts. Once you’ve experienced that perfect fudgy-chocolate-crunchy-Oreo-creamy-frosting combo, there’s no going back. I’ve made them for potlucks, birthdays, “just because” Tuesdays, and every single time, people lose their minds over them.

The best part? They’re shockingly easy to make for how impressive they look and taste. No fancy techniques, no weird ingredients – just pure, simple, chocolatey joy. And that frosting? Don’t even get me started on how many people have begged me for the recipe after one bite.

So what are you waiting for? Grab those Oreos and get baking! I want to hear all about your brownie adventures – did you stick with the classic version or try one of the fun variations? Did they disappear as quickly at your house as they do at mine? Tag me in your photos or leave a comment below. Now go preheat that oven – your new favorite dessert is waiting!

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