Cookies & Cream Brownies

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These cookies & cream brownies are brownie sky-scrapers! They have 4 equally indulgent layers including homemade brownies, Oreos, cookies & cream buttercream frosting, and smooth chocolate ganache. Over-the-top in the best way.Cookies and cream Oreo brownies

Welcome to the final day in Sally’s Cookie Palooza! I decided to end the 6th annual Christmas cookie countdown with something light, innocent, and calorie free.

LOL. Kidding.

These cookies & cream brownies are basically 500 cookies in one. And tomorrow is National Brownie Day so obviously we’re celebrating in a very big, very over-the-top, very calorie way. If you dig Oreos, brownies, and chocolate… Merry Christmas to you. 😉

Cookies and cream Oreo brownies

4 Layer “Fork & Plate Brownies”

I call these my fork and plate brownies because they’re so thick, fudgy, and irresistibly dense that you need a fork and plate for consuming. With 4 equally indulgent layers, they’re brownie sky scrapers. Here’s each layer listed out:

  1. Brownie base
  2. Layer of Oreo cookies
  3. Cookies & cream buttercream
  4. Chocolate topping

Brownie Base

This is a 9×13-inch pan of brownies. I won’t go into much detail about the brownie base because you can use homemade brownies or boxed brownies. Obviously I recommend my homemade brownies, but I know schedules get crazy and time is a luxury, especially during the holidays. So use your favorite boxed mix if needed. I will say that my brownie recipe is seriously fudgy and takes about 10 minutes to throw together. 🙂

Want to make a 9-inch pan instead? See my recipe note!

Oreo cookies on homemade brownies

The Oreo Layer

Oreos are pressed into the top of the brownie batter before baking. I recommend using Double Stuf Oreos, which comes with 30 Oreos in the package. Don’t steal a taste because you’ll need every single Oreo for these cookies & cream brownies.

  • Did you know that the # of Oreos in packages varies?! Regular Oreos used to have 45 cookies in each package, now I think it’s closer to 36. Double Stuf has 30.

You’ll use 24 Oreos on top of the brownie batter, then 6 crushed Oreos in the cookies & cream buttercream frosting.

How to make cookies and cream Oreo buttercream frosting on sallysbakingaddiction.com

Cookies & Cream Buttercream Frosting

Legit tastes like the filling of an Oreo cookie. You’ll need butter, confectioners’ sugar, vanilla extract, a little milk, and 6 crushed Oreos. A pinch of salt helps offset the sweetness. Have you truly ever seen a more perfect sight? Forget the brownies, eat this with a spoon instead.

Cookies and cream Oreo buttercream frosting

Chocolate Topping

This chocolate topping is chocolate ganache on steroids. Made from just chocolate and butter, this thick chocolate layer firms up like a dream. It’s not sticky, but it’s still soft enough for cutting through. Speaking of cutting through layered brownies– things can get a little messy, but I have some tips for you in my recipes notes.

Pouring chocolate topping on brownies

Christmas Cookies & Cream Brownies

‘Tis the season and if you want a Christmas version of these cookies & cream brownies, I have a few ideas up my sleeve:

  • Add 1 teaspoon of peppermint extract to the brownie batter
  • OR add 3/4 teaspoon of peppermint extract to the cookies and cream buttercream
  • Use mint Oreos instead!
  • Top chocolate with crushed candy canes or red/green sprinkles

Or even 1/2 teaspoon of peppermint extract to the brownie batter and 1/2 teaspoon to the buttercream. Always use peppermint extract sparingly because it’s a fine line between delicious peppermint flavor and…. toothpaste flavor.

Cookies and cream Oreo brownies

Pretty sure we’ll all need our own pair of extra roomy Santa pants after this recipe.

Thick homemade brownies with Oreos, cookies and cream frosting, and a silky chocolate topping. Layered brownies recipe on sallysbakingaddiction.com

6th Annual Sally's Cookie Palooza

Today concludes my 6th annual Sally’s Cookie Palooza! Let’s look back on every recipe published during my 2018 Christmas cookie countdown:

  1. Peppermint Bark Cookies
  2. My favorite Spritz Cookies
  3. Christmas Cookies in a Jar (with a FREE printable!)
  4. Santa’s Whiskers Cookies
  5. Iced Oatmeal Cookies
  6. Homemade Gingerbread House (December Baking Challenge)
  7. Lace Cookies
  8. Drop-Style Christmas Sugar Cookies
  9. 1 Dough Neapolitan Cookies
  10. Cookies & Cream Brownies

Which recipe is your favorite? Click to see Sally’s Cookie Palooza over the years, including 50 previous cookie recipes.

Cookies & Cream Brownies

These cookies & cream brownies are brownie sky-scrapers! They have 4 equally indulgent layers including homemade brownies, Oreos, cookies & cream buttercream frosting, and smooth chocolate ganache. Over-the-top in the best way.

Ingredients:

Brownies

Cookies & Cream Buttercream

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners' sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon pure vanilla extract
  • Oreos, chopped(I use Double Stuf Oreos)
  • pinch of salt

Chocolate Topping

  • 1/2 cup (115g) unsalted butter
  • 1 heaping cup (around 200g) semi-sweet chocolate chips*

Directions:

  1. Brownies: Preheat oven to 350°F (177°C). Line the bottom and sides of a 9x13 baking pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
  2. Prepare brownie batter. Spread into prepared baking pan. My homemade brownie batter is very thick, so do your best to spread it to the edges. Doesn't have to be perfectly neat. Press 24 Oreos down into the top of the brownie batter; you want 6 rows of 4 Oreos.
  3. Bake for 32 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My homemade brownies with Oreos on top take about 35 minutes.
  4. Remove from the oven and place on a wire rack to cool completely in the pan. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Do not cut into squares yet. (TIP: It's helpful to place the whole slab of brownies (parchment paper still underneath) on a baking sheet because you will need to chill the layers. The baking sheet makes transporting to the refrigerator easier!)
  5. Cookies & cream buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 full minutes. With a spoon or rubber spatula, fold in the chopped Oreos. Taste. Add a pinch of salt if frosting is too sweet. I like adding 1/8 teaspoon salt. Spread buttercream on top of cooled brownies. Chill uncovered for 30 minutes and up to 1 day in the refrigerator.
  6. Chocolate topping: Cut the butter into a few pieces and place in a small saucepan with the chocolate chips. Melt the two together on low heat, stirring constantly, until smooth and combined. You can also use the microwave-- stop and stir every 20 seconds until melted and smooth.
  7. Pour chocolate on top of the buttercream. Spread all over the top in an even layer. Allow chocolate to set at room temperature for a few hours or in the refrigerator for 1 hour before slicing and serving. See recipe notes for my tips for cutting neat brownie squares.
  8. Cover and store leftover brownies in the refrigerator for up to 1 week.

Make ahead tip: You can bake the brownie layer (steps 1 - 4) in advance. Cover cooled brownies tightly and keep at room temperature for up to 3 days or freeze for up to 3 months. Thaw on the counter before continuing with the recipe. You can also prepare the buttercream up to 3 days in advance-- cover tightly and store in the refrigerator. You can apply the buttercream layer to the brownies up to 1 day in advance, see step 5. Assembled brownies, after chocolate has set, can be frozen up to 3 months. (Can be frozen as a whole pan or frozen as individual squares.) Thaw at room temperature or in the refrigerator.

Recipe Notes:

  1. My homemade brownie batter includes chocolate chips. They're optional, but add wonderful texture to the brownie layer.
  2. You can use 6 ounces of chopped semi-sweet chocolate instead of the chocolate chips in the chocolate layer. I recommend using 1 and 1/2 Bakers or Ghirardelli brand 4 ounce chocolate baking bars.
  3. Tips for cutting layered brownies: (1) wait until the chocolate topping sets completely, (2) make very quick cuts, (3) use a very sharp large knife, and (4) wipe the knife off with a clean paper towel or kitchen towel between cuts.
  4. 9-inch pan of brownies: Use my chewy fudgy homemade brownies recipe, top with 16 Oreos, and bake for around 30 minutes. Halve all the ingredients in the cookies & cream buttercream and chocolate topping layers.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer9×13 inch Baking PanIcing Spatula | 2-cup Glass Measuring Cup | Double Stuf Oreos

44 Comments

All Comments

  1. This is such a good one to end on, Sally!!! They look amazing and I can’t wait to make (and taste ;D) these!! Our household will be having a calorie blast this weekend…:D

  2. Oh yes, gimme all the calories! This is exactly my style, thanks for the recipe.

    Sally, just a small remark, you forgot to link back to your Napolitan cookies in your list.

  3. Thank you Sally! I was hoping you would include a Brownie recipe this week and I can’t wait to make this happen for the weekend if possible!! Great recipes all Cookie Palooza, many many thanks!!! Happy holidays!

    1. Hi Sally’s I just noticed a typo/autocorrect error: in Step 6 it says “stop and stir every 20 secrets”
      instead of seconds.
      Also thanks for always adding notes about how long things can be stored for/make ahead/ freezable etc, some bloggers don’t add them and then have to answer those Qs, so I appreciate it here. And love your Friends reference!!

  4. Whoa. Making these next. A great tip for cutting brownies is to use a plastic knife! But for these ones and all these layers your sharp knife trick might be best! But normal brownies , plastic knife. Best brownie cutting trick ever! 🙂

  5. I’ve been having the hardest time deciding what to make for my family Christmas dessert, but I think this just might be the one! Also, I’m currently day-dreaming of all the things we could do with cookies and cream buttercream frosting!!

  6. What a grand finale this is, indeed!! Your homemade brownie recipe is the ONLY one I use! I made a batch last weekend just for the heck of it, and all the while I was thinking to myself “How will I make these more festive?” I was just going to crush some candy canes to throw on top and maybe use a tree cookie cutter for fun shapes but you just totally took my idea and multiplied it by infinity. Awesome recipe, can’t wait to try it!!!

  7. Sally! It’s like you read my mind. I’m hosting a Christmas lunch for my girlfriends and one of them requested a cookies and cream oreo cake roll they saw on Pinterest. I was hesitant after reading the reviews though and really wanted to use a Sally recipe, but couldn’t find one. This is the next best thing! It’s literally the same but in bar form. I already know it will be a hit before I’ve even tried it. Thank you thank you! I have enjoyed this Cookie Palooza so much!!

  8. We ate not a manufactured cookie house. Could this be made with the cream leaving out the oreo? I make your cheesecake brownies every few weeks or the plain brownies. Would like a new brownie just no manufactured cookies in them. Thank you.

    1. Hi Joli! You can definitely leave out the Oreos in this recipe– just top the baked and cooled brownies with the buttercream, then the chocolate topping.

    2. I like to add raspberries to brownie batter (dot them in lines in the batter press them down a bit so the tops don’t burn too much). Another way I like is to add coconut flakes – loosely tent with foil so they toast and don’t burn too much.

  9. These sound amazing and pretty easy, can’t wait to make them. And I just wanted to say thanks for doing the cookie palooza, I look forward to it every year.

  10. I was just saying to my daughter last night that I hadn’t had a brownie in a very long time. AND I have been wanting to make your brownie recipe for the first time. AND I have a work event next week in which we have a baking competition and I’ve been trying to decide what to make. Well these are the solution to all of that!

    Last time I won with your Peanut Butter Butterfinger cheesecake. I think these might be a winner too!

  11. Can I just point out that a regular packet of Double Stuff Oreos in the UK contains 11 cookies, and only 11 cookies? I know this as I use them for making Oreo cupcakes, and you can’t get a 12-hole trayful from only one packet! As a nation we are obviously deprived…

  12. OH MY GOODNESS!!!! Sally, you have outdone yourself this time!! I think the kids may just come home to a plate of these brownies from their Elf today! I plan on using candycane oreos and double stuffed oreos. Will report back 😉

  13. I only had peppermint bark oreos and they probably would have been delicious but there were not enough. I took my little man to grab some oreos and we got home and got right to work. These are really yummy! I love how the oreos are still crunchy. I am going to have to share these tomorrow, always a good reason to pop in on family. Thank you for another great recipe!

Reviews

  1. Happy National Brownie Day! I made these using 1/3rd of your Seriously Fudgy recipe in a 7” x 5” pan, half with plain Oreo recipe and half with Mint Oreos + peppermint extract buttercream and candy canes. they taste so good!! Thanks Sally for all your helpful notes.

Questions

  1. Hi! Look delicious, would it work to add peppermint extract to the top chocolate layer? If so, how much would you recommend? Thank you!

    1. Hi Michelle! You can definitely add some peppermint extract to the chocolate layer. Start with 1/4 teaspoon, taste, then stir in another 1/4 teaspoon if you want a stronger flavor. Stir in the peppermint extract AFTER the chocolate and butter are melted and combined.

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