Cookies and Cream Brownies

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These Cookies and Cream Brownies are everything a dessert should be: rich, chewy, creamy, and irresistibly chocolatey. Imagine a thick, fudgy brownie swirled with a luscious cream cheese layer and studded with chunks of Oreo cookies throughout. Each bite gives you that satisfying crunch of cookies, smooth cheesecake-like texture, and deep chocolate flavor that makes you want to reach for just one more square.

Perfect for parties, bake sales, or when you’re simply craving something decadent, these bars are a crowd-pleaser that disappear fast. They’re easy to make with simple pantry staples, yet look and taste like something from a gourmet bakery. You won’t believe how quickly they come together — or how fast they vanish.

Why You’ll Love These Cookies and Cream Brownies

• Layers of flavor and texture: fudgy brownie, creamy cheesecake, crunchy cookies.
• Uses pantry staples and no fancy equipment.
• Freezer-friendly and perfect for make-ahead treats.
• Great for holidays, birthdays, and bake sales.
• They look as good as they taste!

What Kind of Oreos Should I Use?

Classic Oreos work best in this recipe, providing the right crunch and cocoa balance without overpowering the creamy filling. You can experiment with Double Stuf or seasonal flavors for a twist, but avoid using Oreo Thins or golden Oreos as they lack the density and contrast that make these brownies pop.

Ingredients

How To Make the Cookies and Cream Brownies

Step 1: Prep the Baking Dish

Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking dish with parchment paper, leaving overhang for easy lifting later.

Step 2: Make the Brownie Batter

In a medium saucepan, melt the butter and semi-sweet chocolate chips over low heat, stirring until smooth. Remove from heat. Stir in granulated sugar, then beat in two eggs and 1 teaspoon of vanilla extract. Mix in flour and salt until just combined. Fold in half of the crushed Oreos.

Step 3: Make the Cream Cheese Swirl

In a separate bowl, beat softened cream cheese until smooth. Add one egg, powdered sugar, and 1/2 teaspoon vanilla extract. Beat until creamy, then gently fold in the remaining crushed Oreos.

Step 4: Assemble the Layers

Pour half the brownie batter into the prepared pan. Spread the cream cheese mixture evenly over the top. Spoon the remaining brownie batter over the cream layer and swirl gently with a knife for a marbled effect.

Step 5: Bake and Cool

Bake for 35–38 minutes or until a toothpick inserted comes out with moist crumbs (not wet batter). Cool completely in the pan before lifting out and slicing.

How to Serve These Brownies

These brownies yield 16 squares, ideal for sharing at parties or enjoying as a weeknight dessert. Serve chilled for a firmer texture or room temperature for a softer, creamier bite. They pair perfectly with a glass of milk or a scoop of vanilla ice cream.

How to Store Your Cookies and Cream Brownies

Store leftovers in an airtight container in the refrigerator for up to 5 days. The cream cheese layer makes refrigeration a must. For longer storage, freeze the sliced brownies individually wrapped in plastic, then stored in a freezer bag for up to 2 months. Let thaw in the fridge or at room temperature before serving.

Frequently Asked Questions

Can I use boxed brownie mix instead?
Yes! You can replace the homemade brownie layer with your favorite boxed mix. Prepare as directed on the box, then follow the same layering and baking process.

Can I use low-fat cream cheese?
You can, but it may affect the texture slightly. Full-fat cream cheese gives the creamiest and richest result.

Why are my brownies too gooey in the middle?
They may be underbaked. Always check for moist crumbs (not raw batter) on a toothpick and ensure the center looks set before removing from the oven.

Do I need to swirl the layers?
Swirling helps distribute flavor and gives that signature marbled look, but it’s not essential. You can also layer them cleanly for a more distinct cream cheese center.

Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend and use gluten-free sandwich cookies. The rest of the recipe remains the same.

Want More Dessert Ideas with a Twist?

If these Cookies and Cream Brownies hit the spot, you’ll love these other creative takes on classic sweets:

• Cheesecake Stuffed Chocolate Chip Cookies for gooey, rich centers.
• Small Batch Almond Joy Cookies when you’re craving coconut and chocolate in one bite.
• Pumpkin Cheesecake Swirl Brownies for fall-inspired decadence.
• Red Velvet Cheesecake Brownies if you’re in the mood for something colorful and rich.
• No-Bake Pecan Pie Balls for an easy sweet treat without the oven.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go classic or try a flavored Oreo? Did you double the batch? I love hearing your twists and tips. Let’s make dessert even better together!

For more daily dessert ideas and inspiration, follow me on Life With Livia.

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