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!
Success Tip: Lining the pan with parchment paper makes it much easier to remove the bars before slicing and serving. I use the same tip when making rice krispie treats and M&M cookie bars, too.
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 & cream Oreo cupcakes, 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 kicked up a notch. 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 festive version of these cookies & cream brownies to serve alongside your Christmas cookies, 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.
And for Valentine’s Day, try my red velvet Oreo brownies!
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 (12 Tbsp; 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 (8 Tbsp; 113g) 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 (affiliate links): 9×13-inch Baking Pan | Parchment Paper | Wire Rack | Electric Mixer (Handheld or Stand) | Offset Spatula | Small Saucepan or Glass Measuring Cup (for melting chocolate)
- 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 frosted 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.
Reader Comments and Reviews
These brownies were delicious but boy are they sweet! Be warned, these are for serious sugar addicts. They came together really quickly and easily. The only problem I had was the frosting layer started separately from the brownie layer. It wasn’t too bad but I wish I could prevent that.
Hi Lexie
I am responding to your question on my post on Feb. 10 about cookies and cream cookies.
Regarding the chocolate topping. It did get hard only after refrigerating . But my chocolate was thin and runny not thick like yours? Also the cookies came apart when I cut them?
Nikki Ramey
Hi
I was making your cookies and cream brownies.
I had a really hard time with the chocolate topping!
I made it twice it never got thick to spread like yours. I did it just as you said
It got smooth but it was liquid♀️
Can you help me.
It seems so simple. I had it on low stirring.
So disappointing
Hi Nikki, the chocolate should be fully melted into a liquid so that it can be poured on top of the bars. It will thicken as it cools. Did yours thicken after a while?
Once I chilled the brownies and cut them, the frosting separated from the brownie and the chocolate topping separate from the frosting. It became 3 pieces of brownie. I had this issue with Sally’s mint brownies too. Any ideas on what I’m doing wrong and/or how to fix?
Hi Grace, you could try thinning out the buttercream a little bit, by adding another Tablespoon of milk (or half a Tbsp). I hope this helps for next time!
Hi, I’ve been following many of Sally’s recipes, including the mocha brownie which turned out great. I fear I overcooked these. I followed all of the steps with as much precision as possible and started checking in the brownies at 32 minutes and the batter was wet on the toothpick up until almost 40 minutes. I think it became overcooked definitely because the edges and bottom are dense and chewy; though the inside is still soft. The taste is phenomenal, I just know I over baked. I was thinking that perhaps the wet batter sticking on the toothpick was from the chocolate chips that I had in the batter is that possible? I just want to know, for next time, perhaps I take a chance and remove them at 35 and let it cook the rest of the way on the cooling rack? I watched the video along the way to ensure color/consistency of batter matched and I was really careful to keep ingredients at precise temperatures and amounts, and followed all instructions around when to whisk versus fold. Any suggestions or anything you think I may have missed? These brownies taste amazing I’d just love to get them a little more soft next time so I can serve them to others. Thanks for all of your absolutely amazing recipes, my friends, family and neighbors are very happy with their treats 🙂
Hi Tina! Yes, you can occasionally hit a chocolate chip that gives you a false reading. Next time, try a few different spots to make sure.
Hi Sally
I am rookie baker and I tried this recipe for the first time. It turned out great. Thankyou. I watched the video and took tips. Thankyou so much ! My family enjoyed this Brownie.
These brownies are the best, I always get asked to bring them! Thank you!
Hi Sally! Absolutely love all your recipes and have been using them for years now. There was an earlier version you had for cookies and cream brownies – I think without the chocolate on top? Is there a way to find that? Thanks so very much!
Hi Barbara, we recently removed that older recipe from the website, but if you send us an email (sally@sallysbakingaddiction.com), we’d be happy to share a copy with you. Thank you!
Really wanted to love this but unfortunately found it way too sweet (and I like sweet things!) Cannot eat a full serving at all.
I still want to love it and am thinking of experimenting with either removing the Oreos or swapping the frosting for cream cheese frosting to tone things down a bit.
I made the recipe a second time. This time, I used cream cheese frosting and removed the chocolate chips from Sally’s brownie base. Much prefer it this way and would give it 5 stars with this version. Still very sweet and decadent but not so sweet that it makes me sick to eat a serving.
Hey Sally….
So nice job on this one….I don’t think you could describe how decadent this dessert is…. Wow, but so good….
All the neighbor kids loved it…
Thankyou…:)
Made these for National Oreo Day. Been wanting to make them for years. Love your Seriously Fudgy Homemade Brownies which can stand on their own, and are the foundation of these sweet & rich multi-layered brownies. Both these recipes are delicious!
These are so delicious. I made a practice batch for a dinner party in a couple of weeks. I refrigerated them for half an hour before I added the chocolate topping and the Oreo centers turned rock hard. I let them sit out overnight and they never softened up. Any ideas what happened? I’m going to try them one more time before the actual event. They are so gorgeous, look like a professional did them. And my test crew (family/coworkers) has gone crazy over them. The Oreos in the buttercream had no issue, same pack of Oreos, mega stuffed. Thanks for the help!
Hi Kari, how was the rest of the brownie layer? It sounds like they may have been overbaked, making the Oreos a bit hard. You could try reducing the bake time by just a minute or so for your next batch. So glad you enjoyed them otherwise!
I want to make a double recipe of the brownies in a pan large enough for that amount of batter. But I’m worried that in such a large pan the outer edges will be overcooked before the centre is baked through. Would I be better off making two 9×13 pans instead of one big one?
Hi Jenn, we’d recommend making 2 separate batches. Enjoy!
Unfortunately, I found these to be far too sweet. It was difficult to finish one serving. Given the waiting time of chilling between layers, these were not worth the overall time to make. Really enjoy many of Sally’s creations, this one just did not do it for me.
This came out really good. The buttercream w the cookie crumbs I could’ve eaten just like that. I used the homemade brownie recipe which is very fudgy and rich on its own. The topping does come off so they are a little messy. But very yummy.
Wow!!! I made these for today (National Oreo Cookie Day) and just wow!! so freaking good!
Thank you so much!!
It’s Monday after the Super Bowl and I’m at work with many “happy campers” because I made this recipe for a co-worker’s birthday. Funny story, their forks were breaking because I didn’t take it out of the fridge early enough. I told them to eat it with their fingers. Just now, I took a bite myself and it is delicious. I’ve already passed the recipe along to another co-worker. The birthday girl was pleasantly surprised. (I followed another commenter’s advice and used the Mega Stuffed Oreos. I had to purchase 2 family size packs to get to 30 cookies but it was worth it.)
I want to make and MAIL these to my college freshman grandsons. Should I skip the frosting and ganache, just send the Oreo brownies?
Oreo brownies should ship well, it would be best to skip the frosting and ganache, unless you have a way of shipping them cold. Hope they’re a hit!
I made the brownies without the ganache & frosting so I could mail them. They were delicious. I sliced them so the cut went through the middle of the Oreo, they look spectacular that way.
these look fantastic and i can’t wait to make them! question for you — if i use the 6oz semi-sweet baking bars for the topping instead of the chocolate chips, do i still melt it with the butter, or do i just melt it on it’s own?
Still melt with the butter – enjoy!
thank you so much! i made this to celebrate my mom’s birthday tonight and it was a big hit!
Why butter for the ganache and not heavy cream?
Hi Kathleen, this is a twist on our typical chocolate ganache. This thick chocolate layer firms up well, is not sticky, and still soft enough for cutting through.
I take food very seriously. I am pretty well travelled and have consumed some delicious food in my life from many different places. This is in one of my top three desserts. It is very sweet, so I can see how it may not be for everyone. It is delicious. I highly recommend making it with Sally’s homemade brownies-it takes it to the next level. Sally has made me a very loved baker by family and friends! Thanks again!
Hi Sally I made these and they were a absolute hit! So yummy. I want to make a smaller batch of them – the tin I want to use is approx 1/3 of the size of a 9×13. Should I just use a 1/3 of all the ingredients! And how long in the oven? Thank you!
Hi Francesca, you can try preparing 1/3 of the recipe for a smaller pan. We’re unsure of the exact bake time. This cake pan sizes and conversions guide may also be a helpful resource for you.
These were delicious brownies! I added pineapple and coconut in place of the oreos. Soooo delicious! This recipe is a win!
Made this before and was a huge success, it is now being requested for a baby shower but they want individual servings. Would it be possible to do these in cupcake tins and reduced baking time
Can’t see why not, let us know if you give it a try, Elyse!
Wow! Decadent is an understatement! The chocolate topping was super, the brownies just ridonkulous! Think I will make just the brownies part sometime.
I made these & brought them into work & people lost their minds! The only thing I will advise is to get the Mega Stuf Oreos because the Double Stuf are basically just normal Oreos. Yes, I need all the icing!
Absolutely decadent!! Incredibly sweet – melt in your mouth topping with delicious crunchy Oreos and fudgey brownies. Not an everyday dessert for sure but it is an absolute treat! Wow.
DO NOT RE-WHIP THE BUTTERCREAM IF YOU MAKE IT AHEAD OF TIME. Instructions say you can chill the buttercream in the fridge for a day, but don’t give any instructions afterward. It will take forever to come up to room temp, then the cookies will mush together when you try and stir it back to a good consistency. I made the stupid mistake of putting it back in my stand mixer based on suggestions from the internet, and the frosting turned an ugly grey. 🙁 It still tastes good but ruined the look.
Loved these! Decadent and delicious! Didn’t change a thing and they came out perfectly.
Why do you have to refrigerate these brownies? Is it the ganache topping?
Hi CMW, yes, with the buttercream and the chocolate ganache on top, it’s best to refrigerate.
Good morning…made these over the weekend but did a peanut butter version with pb oreos, pb and chocolate chips, pb cream cheese frosting with crushed pb oreos, reese’s, melted choc and pb. Ridiculous! Thanks for a great recipe for me to experiment with 🙂
Made Jan.12,2022
Definitely delicious. Easy recipe.
Easier version. 9 by 13 pan greased. Press package of prepared chocolate chip cookie dough into pan. I used the dough that comes in squares. Put ores on top. Make boxed brownie mix then pour over Oreos. Bake according to brownie mix but add a few minutes.