Cookie Dough Oreo Brownies
Cookie dough Oreo brownies (aka “slutty brownies”) are layered with cookie dough, Oreos and brownie batter to create the ultimate dessert bar.
We’ve all got a sweet tooth, and we all know those times where we can’t help but give in to its sugary cravings. Whether it’s a delicious dessert, a mid-afternoon snack, or the late night craving, there’s that voice in your head saying “treat yo self.”
My go-to is usually straight up chocolate, but sometimes that voice is a little more indecisive, and pretty much anything sounds appealing. Maybe a chocolate chip cookie? Brownie? Oreos?!
Why this recipe works: Well, it’s homemade. No boxed mixes, no store-bought cookie dough. It uses my chocolate chip cookie recipe and fudgy brownie recipe. Then there’s an Oreo cookie sandwiched in the center so what’s not to love?
What are slutty brownies?
“Slutty brownies” are dessert bars made up of layers of cookie dough, oreos and brownie batter. They are three favorite desserts molded into one. You can make them using store-bought brownie mix and cookie dough, however making them from scratch is better.
How to make cookie dough Oreo brownies
Cookie dough layer
The cookie dough layer goes on the bottom because it is sturdier and bakes a little quicker. This makes it a good base to hold the Oreos and brownie layer. It is my chocolate chip cookie recipe cut in half.
You need butter, sugar, brown sugar, egg, vanilla, flour, baking soda, salt and chocolate chips. Mix the ingredients according to the instructions and spread the dough on a parchment-lined square baking pan.
Oreo cookie layer
The Oreos are layered on top of the chocolate chip cookie dough base. Layer as much as you can fit. I got about 16 on there, but if you cut them in half more Oreos fit in the pan. You can also use double stuffed oreos if you like extra filling.
Finally pour the brownie batter on top. I cut my fudgy brownie recipe in half to make the brownie batter. You need chocolate chips, butter, cocoa powder, eggs, sugar, vanilla and flour. Mix the ingredients according to the instructions. The brownie batter will fill in the gaps between the Oreo cookies and create a nice shiny, crackly top.
Frequently Asked Questions
These cookie dough Oreo brownies are very dense, so give them the full 35 to 40 minutes in the oven in order to bake through all three layers! Insert a toothpick in the center (try to avoid an Oreo). The toothpick will come out with little to no crumbs.
Yes! I’ve used double stuff Oreos before and they worked perfectly. You can also use flavored Oreos if you’re feeling adventurous!
Store slutty brownies in an airtight container at room temperature for up to 5 days.
Once the brownies have cooled, use the ends of the parchment paper to lift the bars out of the pan. Leave the bars uncut and wrap the entire bar in plastic wrap then aluminum foil. Freeze for up to 3 months. Defrost in the refrigerator before cutting and serving. You can also individually wrap the bars and freeze them too!
- No Bake Oreo Truffles require 3 ingredients and no baking!
- Cookie Dough Frosting Cupcakes have delicious frosting that reminds you of chocolate chip cookie dough.
- Fudgy, Chewy Brownies are thick and rich. You couldn’t ask for more chocolate flavor!
How to store slutty brownies: Keep cookie dough oreo brownies in an airtight container at room temperature for up to 5 days. Uncut brownies may be stored in the freezer for up to a month. Defrost in the refrigerator before bringing to room temperature and cutting.
Try these delicious dessert bars next!
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Get the Recipe: Cookie Dough Oreo Brownies
Cookie Dough Layer
- 7 tablespoons (98 g) unsalted butter, room temperature
- ¾ cup (150 g) light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 1 ¼ teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons (140 g) unbleached all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 5 oz. semisweet chocolate chips
- 6 tablespoons (85 g) unsalted butter, cold and cut into cubes
- 2 ¼ tablespoons unsweetened cocoa powder
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon salt
- ¾ cup (95 g) unbleached all-purpose flour
- 16 regular or double stuff oreos
- Preheat oven to 350° F. Spray and 8×8 baking pan with nonstick cooking spray. Line with tin foil or parchment paper and spray again. Set aside.
Cookie Dough Layer
- In a bowl, whisk together the flour, salt and baking soda. Set aside.
- In a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together the butter and sugars until fluffy and light (I usually mix for 3 minutes). Beat in the egg and vanilla, making sure to scrape down the sides of the mixing bowl.
- Slowly mix in the flour mixture until combined. Stir the chocolate chips. Set bowl aside (stick it in the fridge if you like).
- In a double boiler or microwave, melt semisweet chocolate and butter, stirring often. (See tips for melting chocolate). Once melted, whisk in cocoa and let cool.
- Meanwhile, fit your mixer with a whisk attachment. Whisk together eggs, sugar, vanilla, and salt, just until combined—about 30 seconds. Whisk in the warm chocolate mixture. T
- Add flour to wet ingredients and stir with a rubber spatula. Set aside.
- Layer the cookie dough on the bottom of the prepared pan, pressing down to form the bottom of the brownies.
- Layer as many Oreos that will fit on top of the cookie dough. No need to overlap. (I managed 16).
- Slowly pour the brownie batter on top of the Oreo layer and make sure it evenly layers on top.
- Bake for 35 to 40 minutes. Test with a toothpick: if it comes out clean the center is done, if not, let the brownies cook 5 minutes more. Let the brownies cool before serving!
Photos by Our Salty Kitchen.