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.
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 caloric way. If you dig Oreos, brownies, and chocolate… Merry Christmas to you. 😉
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:
- Brownie base
- Layer of Oreo cookies
- Cookies & cream buttercream
- 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 homemade brownies recipe is seriously fudgy and takes about 10 minutes to throw together. 🙂
Want to make a 9-inch pan instead? See my recipe note!
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 number of Oreos in packages varies?! Regular Oreos used to have 45 cookies in each package, now I think it’s 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.
If you love baking with Oreos, try my recipes for Oreo cookie crust, cookies and cream cookies, cookies and cream cake, Oreo balls, and cookies and cream pie next!
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.
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 recipe notes.
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 add 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 & Cream Brownies
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours, 35 minutes
- Yield: 24 brownies
- Category: Brownies
- Method: Baking
- Cuisine: American
Description
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
- homemade brownies batter OR 1 9×13 inch pan brownie batter
- 24 Oreos (I use Double-Stuf Oreos)
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
- 6 whole Oreos, chopped (about 3/4 cup, or 70g)
- pinch of salt
Chocolate Topping
- 1/2 cup (115g) unsalted butter
- 1 heaping cup (around 200g) semi-sweet chocolate chips*
Instructions
- Brownies: Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
- Prepare brownie batter. Spread into prepared baking pan. My batter for homemade brownies 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.
- 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.
- 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!)
- 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.
- 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.
- 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.
- Cover and store leftover brownies in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: 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.
- Special Tools: KitchenAid Stand Mixer | 9×13 inch Baking Pan | Icing Spatula | 2-cup Glass Measuring Cup | Double Stuf Oreos
- Chocolate Chips: My homemade brownies include chocolate chips. They’re optional, but add wonderful texture to the brownie layer.
- Chocolate: 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.
- 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.
- 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.
- Try Cream Cheese Frosting: A delicious variation is to skip the cookies & cream buttercream and ganache and frost the Oreo-topped cooled brownies with cream cheese frosting.
Keywords: cookies and cream brownies
These are the best brownies. You cannot eat just one!!
My husbands new favorite. If you love chocolate you will love these!!
★★★★★
I only have regular Oreos how many would I need to make this recipe?
Same amount of regular Oreos will work!
Delicious!!!! Came out perfectly–my colleagues at work LOVED them!!!! Definitely would make again. Had no problem cutting–the sharp knife trick worked (used a Mercer Culinary Millenia 8-inch chef’s knife); had it in the refrigerator overnight, then left it out for about a half hour before cutting.
★★★★★
Made these again and used dark chocolate for the topping, a little less sugar and the frosting and a dash of salt and they were perfect 🙂
I made these last night and they were soooooo overly sweet. We couldn’t eat them. 🙁
I made the brownies without putting the oreos in the batter . I didn’t read that part until i was done cooking the brownies. is it still going to taste good?
If I use peppermint extract in the buttercream, does this mean I do not need to use vanilla extract? Or can I use both??? I am a beginner. 🙂
Hi Julie, if you add peppermint extract to the buttercream, you can also use the vanilla. Add 3/4 teaspoon of peppermint extract when you add the vanilla.
Hi, just wondering how would I half this recipe, as I only have a few people coming over for Christmas, and we’ll have other cookies and treats as well, so I wouldn’t make a full 9 x 13. Would I be able to make these in a 8 x 8 glass baking dish if I halved everything?
Hi Charlotte, See recipes notes for details on halving. A 9X9 pan would be best!
Hi, I’m thinking about making these for our holiday celebrations(mainly for my brother, who is a fan of all things cookies and creme), but I was wondering how sweet these are? They look to be cloyingly sweet, and I’d like to know if they actually are before trying to bake them.
Thanks so much,
Ari
Hi Ari, These are very rich but not cloyingly sweet. You can try using dark chocolate instead of semi sweet to make them even less sweet. Let us know if you try them!
A bit time consuming but the reaction to them is worth it! I didn’t press the oreos fully in the batter and I recommend you do that. These were a huge hit and didn’t melt in the heat the brief time they were out. Will definitely make again.
★★★★★
Sally.
Thanks again for another amazing recipe !!! Made my work buddies very happy
Sue
Hi Sally,
I wanted to try a homemade cookies and cream ice cream instead of the buttercream layer. Do you think the brownie layer would freeze well and be easy to eat if I tried this?
Thanks!
I can’t see why not!
Hi Sally – I’m making a Birthday cake for a friend who has requested an Oreo cake recipe. Any suggestions on a cake that I can use your cookies n cream frosting with? Is this frosting enough for a 3-layer 6inch cake if I were to make one?
Hi Zeelomi, How about making my Oreo Cake? Or for a 6 inch cake, follow the instructions in my post for chocolate 6 inch Cakes and use this frosting as written.
I used Betty Crocker’s boxed Fudgy brownie mix (out of laziness) and these were great! Definitely worth the time commitment!
★★★★★
Oh Sally, I forgot to mention that I made them with the mint Oreos instead and they are delicious!
Hi Sally! These are so rich and yummy. Definitely hard to cut after being refrigerated but thankfully my boyfriend did that for me. I’m giving these along with other treats as Christmas gifts. Do they need to be refrigerated? Or, can they be left out a day or 2 for giving out as gifts? Really loving your recipes! Thanks, thinking of making your candy cane Cookies next
Hi Beth-Anne! So glad you tried these brownies. Cover and store brownies in the refrigerator for up to 1 week.
Would they be okay if left out for one day? (Not refrigerated) Thanks!
A few hours at room temperature is fine, but I recommend storing in the refrigerator for longer than that.
Mine were not as pretty, but they were a hit at work !!
★★★★★
I wonder if these can be made in mini loaf pans/brownie pans for individual brownies?
Yes, I’m sure they can! Just keep in mind the bake time will be less. Enjoy!
Do you think regular Kerrygold butter (with salt) will work in the buttercream for a cake?
Yes, I know many people who love this butter!
These were fantastic. A fun & unique recipe to make and though they were rich, I don’t think they lasted longer than 4 days in our house! 🙂
Made these last night for my coworker’s birthday and he loved them! Wonderful and over the top chocolate!
★★★★★
I want to make these brownies this evening for connect group, but I don’t have regular-sized Oreos. I purchased a box of mini Oreos, and there are six packets of Oreos in the box. How many would you estimate I should use in the filling and how many should I press into the brownies? Thanks!
I’m honestly not sure, Erin! I don’t have to minis to look at – do they look about half the size of regular Oreos? Or smaller?
Is it alright to use salted butter instead of unsalted butter for the chocolate topping?
Yes, salted butter for the chocolate topping is just fine.
I made these this weekend for our Community Group Super Bowl gathering. They were an overwhelming hit and I can definitely see using the Cookies and Cream Buttercream on SBA Vanilla or Chocolate Cupcakes in the near future.
This recipe scored big time!
Wow! These are amazing! I saw the recipe in your recent touchdown recipe recommendations, and I had to try it. I used your brownie recipe (complete with chocolate chips), double stuff Oreos, and all Ghirardelli chocolate ingredients. You can taste exactly how the high quality chocolate makes a huge difference in flavor. So decadent and delicious! Your recipes never let me down. Thanks for another winner!
Help! Verging on an epic fail :(. Made these and chilled in the fridge and when I went to cut, they’re completely falling apart. Each layer has separated and isn’t a cohesive brownie. Any way to save this??
These brownies are the best! One of my favorite recipes EVER! It tastes so good! At first I thought that all of that together is weird, but then I made them and everyone loves them!
My dad loved them so much that he wants me to make them again for his birthday! Thank you so much for this delicious recipe!