Chocolate Oreo Brownie Cookies are deliciously chewy cookies with a crispy edge and packed with Oreos and chocolate chips. Quick and easy to make for a chocolatey dessert.
Easy chocolatey cookies
Oreo Brownie Cookies are the best mix of two classic desserts– brownies and cookies! Filled full of sweetness that is popular at cookie exchanges, holidays, after-school snacks, or to enjoy any day of the week.
- Brownie mix– the easiest base for the cookie using any brownie mix. My favorite is the fudgy kind but almost any flavor will work well. *I noticed that each brand is a little different once baked so some may spread a little more than others.
- Oreos– these tasty cookies give a nice crunch in each bite. The regular non-double stuffed seems to be the best and bakes up nicely. Chop them up into various sizes and be sure to save a little for the top.
- Semi-sweet chocolate chips– add a little extra chocolate flavor. Milk chocolate or dark chocolate would also taste good if you would like to switch it up.
- All-purpose flour
- Oil- canola, vegetable, or coconut seem to do the best.
These cookies are easy to make. All you have to do is:
- Mix the dough- start by mixing together brownie mix, eggs, flour, oil, and water together by hand in a large bowl. The dough will be very thick and fudgy- this is normal. Add one more tablespoon of water if it appears too dry.
- Add the mix-ins– stir in the Oreo pieces and chocolate chips into the batter. Reserve a few pieces for the top to give it that mouth-watering look.
- Bake the cookies– scoop the dough using a cookie scoop or a heaping tablespoon onto a parchment-lined baking sheet. Add a few more Oreo pieces and chocolate chips by gently pressing them into the cookie. Bake for 9-11 minutes or just until the center is baked through and the edges appear firm. Try not to overbake. They will continue to bake on the cookie sheet for a few minutes after they finish cooking.
- Cool and enjoy– allow them to cool for 5 minutes on the baking sheet before transferring them to a cooling rack to finish cooling. Enjoy!
These brownie cookies are a perfect make-ahead option since they can be stored at room temperature for up to 5 days in an air-tight container. They also can be frozen for up to 3 months. For best results, double-wrap the cookies in two air-tight freezer bags to help prevent freezer burn. Thaw them at room temperature.
Frequently asked questions
Regular Oreos work best in these cookies so that the Oreo will still hold its shape once baked.
Yes, brownie cookies have a thick and fudgy batter this is different than regular cookie dough. If the batter appears to be too dry, add a tablespoon of water to make it moister.
Most brands will work with this cookie recipe. The main ingredient needed is baking soda. Add 1 tablespoon to the batter if the mix does not have baking soda.
Tips and tricks
* If the batter is too sticky, try spraying the cookie scoop with cooking spray before scooping it into the batter.
* Break up the Oreos into various pieces so there are pieces all throughout the cookie.
* Use any variety of chocolate chips like semi-sweet, milk, or dark chocolate.
More delicious cookie recipes
- White Chocolate Chip Cranberry Sugar Cookies– these soft, chewy, and thick cookies are filled with sweet cranberries and white chocolate chips in every bite.
- Peanut Butter Oatmeal Chocolate Chip Cookies– deliciously soft, chewy, moist, thick, and so tasty!
- Peanut Butter Blossom Cookies– these classic cookies are filled with creamy peanut butter and have a rich chocolate top.
Chocolate Oreo Brownie Cookies
- 18.3 ounces brownie mix
- 2 eggs
- 1/4 cup all-purpose flour
- 1/4 cup oil canola, vegetable, or coconut
- 1-2 tablespoons water optional
- 1 cup Oreos chopped into various sizes
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, stir together brownie mix, flour, oil, and eggs until well combined. The batter will be thick and fudgy. Add water one tablespoon at a time if the batter appears too dry. Stir in the Oreo pieces and chocolate chips- reserving a few for the top of the cookies. Scoop the batter using a cookie scoop or one heaping tablespoon onto the baking sheet. Add the remaining few Oreo pieces and chocolate chips on top of each cookie and gently press into the batter.
- Bake for 9-11 minutes or until the center of the cookie is just cooked through. Remove from the oven and allow the cookies to finish baking on the cookie sheet for around 5 minutes. Transfer from the baking sheet and allow to fully cool on a cooling rack. Enjoy!
- If the batter is too sticky, try spraying the cookie scoop with cooking spray before scooping it into the batter.
- Break up the Oreos into various pieces so there are pieces all throughout the cookie.