Okay, picture this: You’re having one of those days where nothing sounds good except something ridiculously chocolatey, crunchy, creamy, and basically screaming “eat me now.” Enter these cookies and cream brownies — the love child of fudgy brownies and everyone’s favorite sandwich cookie. They’re gooey, packed with Oreo chunks, and topped with a dreamy white chocolate layer that makes you question all your life choices up to this point. Trust me, once you bite into one, you’ll understand why people hide these from their roommates.
These aren’t your average brownies. Nope. They’re the kind that disappear faster than free pizza at a party. And the best part? They’re pretty straightforward to whip up, even if your kitchen skills are more “survival mode” than “Michelin star.”
Why This Recipe is Awesome
Look, brownies are great on their own, but add crushed Oreos and a cookies-and-cream topping? Game over. These bad boys are ultra-fudgy in the middle with that perfect crackly top, little pockets of crunchy cookie bits throughout, and a white chocolate layer that’s basically frosting without the effort.
It’s the ultimate comfort food mashup — chocolate + Oreos = pure happiness. Plus, it’s forgiving. Burn the edges a bit? Still tastes amazing. Overmix? Who cares, it’s brownies. Even if you’re not a pro baker, you’ll nail this and feel like a dessert genius. Seriously, these have never failed to impress — or get stolen from the fridge overnight.
Ingredients You’ll Need
Grab these bad boys — nothing fancy, just stuff you probably already have (or can snag quick).
For the brownie layer:
- 3/4 cup (1.5 sticks) unsalted butter — because margarine is for sad people
- 2 oz semi-sweet chocolate, chopped (or chips, lazy version works)
- 2 cups granulated sugar — yes, it’s a lot, embrace it
- 3 large eggs, room temp (cold ones make lumps, don’t be that person)
- 2 tsp vanilla extract
- 1 cup dark cocoa powder (Hershey’s Special Dark for max richness, trust)
- 1 cup all-purpose flour
- 1 tsp salt
- 2 cups chopped Oreos (about 13-14 cookies, roughly crushed — save some for topping if you want extra flair)
For the cookies and cream topping:
- 12 oz (2 cups) white chocolate chips — good quality ones melt better
- 6 tbsp heavy whipping cream
- 3.5 tbsp powdered sugar
- Extra crushed Oreos for sprinkling (optional but highly recommended, duh)
That’s it! No weird ingredients. No mixer required if you don’t want one.
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper (leave overhang for easy lift-out — genius move). Grease it lightly too.
- Melt the butter and chopped chocolate together. Microwave in 30-second bursts, stirring each time, or use a double boiler if you’re feeling fancy. Once smooth and shiny, let it cool a bit so it doesn’t cook your eggs later.
- Whisk in the sugar until combined. It’ll look gritty at first — keep going.
- Add eggs one at a time, whisking well after each. Then stir in the vanilla.
- Sift in the cocoa, flour, and salt (or just dump and whisk hard — no judgment). Mix until just combined. Don’t overdo it or they’ll get cakey.
- Fold in those 2 cups of chopped Oreos. Batter will be thick and glorious.
- Spread evenly into your prepared pan. Bake for 25-30 minutes — toothpick should come out with moist crumbs, not wet batter. Don’t overbake for that fudgy magic.
- While brownies cool (patience, grasshopper), make the topping. Heat cream until simmering (microwave or stovetop), pour over white chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. Whisk in powdered sugar.
- Pour/spread the white chocolate mixture over the cooled brownies. Sprinkle extra crushed Oreos on top if you’re feeling extra.
- Chill in the fridge for at least 1-2 hours to set the topping. Cut into squares (wipe knife between cuts for clean edges).
Boom — dessert heaven achieved.
Common Mistakes to Avoid
- Skipping the parchment overhang. Good luck prying these out without mangling them.
- Not letting the chocolate-butter mix cool before adding eggs. Scrambled eggs in brownies? Hard pass.
- Overbaking. Dry brownies are a crime — pull them when the center still jiggles a tiny bit.
- Using low-fat milk instead of heavy cream for the topping. It won’t set right and you’ll cry.
- Chopping Oreos too fine. You want chunks for crunch, not dust.
Rookie moves, but we’ve all been there. Laugh it off and try again.
Alternatives & Substitutions
No heavy cream? Use full-fat coconut milk in a pinch — it adds a subtle twist but still works.
Want gluten-free? Swap in a 1:1 GF flour blend and check your Oreos (some are GF now!).
Out of white chocolate? Try a cream cheese frosting swirl instead — beat 8 oz softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla, dollop and swirl before baking.
Vegan version? Use plant butter, flax eggs, dairy-free chocolate, and vegan cookies. It works surprisingly well.
Less sugar? Cut back by 1/4 cup — still sweet enough, IMO.
These tweaks keep the spirit alive without ruining the vibe.
FAQ’s
Can I just use a box brownie mix to make life easier?
Heck yeah! Follow the box directions, fold in chopped Oreos, bake, then add the white chocolate topping. Lazy genius approved.
Do these need to be refrigerated?
The topping sets better chilled, so yeah — fridge for storage. But honestly, they’ll vanish before it matters. Room temp for a day is fine.
How long do they last?
About 4-5 days in an airtight container (fridge or counter). But let’s be real — they’ll be gone in 24 hours if anyone’s around.
Can I freeze these cookies and cream brownies?
Totally. Cut into squares, wrap individually, freeze up to 2 months. Thaw at room temp or microwave for 10 seconds of melty goodness.
Why did my white chocolate topping seize up?
Probably added cold cream or stirred too aggressively. Heat gently next time and stir slow. If it happens, add a splash more warm cream to rescue it.
Are these too sweet?
If you’re asking that, maybe dial back the sugar a tad. But come on — Oreos + brownies + white chocolate? Sweet is the point.
Can kids help make these?
Absolutely. Let them crush the Oreos (in a bag with a rolling pin — therapeutic). They’ll love the messy fun.
Related Recipe:
Final Thoughts
There you have it — the cookies and cream brownies that’ll ruin you for plain brownies forever. They’re fudgy, crunchy, creamy, and stupidly addictive. Whip up a batch next time you need to bribe someone, cheer yourself up, or just because it’s Tuesday.
Now go raid your pantry, turn on some tunes, and make these. Your future self (and probably everyone who smells them baking) will thank you. You’ve got this — and if they turn out perfect, send pics. If not, still eat them. No judgment here.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
