Cookies and cream brownies are the kind of layered bar I only cut after everything is truly cool. There is a brownie base with whole Oreos pressed into it, a chopped-Oreo buttercream layer, and a chocolate topping that needs time to set.
I like this recipe because it turns one pan of brownies into something that looks bakery-level without requiring fancy decorating. The hardest part is waiting before slicing.
I keep the method practical: prep the pieces, follow the heat and timing, and do not rush the cooling or resting step when the recipe asks for it. That small bit of patience is usually the difference between fudgy brownies layered with Oreo buttercream and chocolate topping and a batch that feels hurried.
Why I keep coming back to this
- Whole Oreos make a clear cookies-and-cream layer in the brownie base.
- The buttercream tastes like Oreo filling but spreads like frosting.
- A chill before topping keeps the layers distinct.
- The final chocolate layer slices neatly when set.
- The pan makes 24 brownies for a party tray.
- They keep well in the refrigerator for up to 1 week.
What you need (and what each one is doing)
- 1 batch homemade brownie batter or 9×13-inch pan brownie batter.
- 24 Oreos.The note I keep with it is: Double-Stuf Oreos work well.
- 3/4 cup unsalted butter.The note I keep with it is: 12 Tbsp; 170g, for buttercream.
- 3 cups confectioners’ sugar.It sweetens, but it also helps with browning and a softer bite. The note I keep with it is: 360g.
- 2 tablespoons milk.It loosens the mixture and adds the moisture that keeps the finished texture tender.
- 1/2 teaspoon pure vanilla extract.I add it for background flavor; it makes boxed or pantry flavors taste less flat.
- 6 whole Oreos, chopped.The note I keep with it is: about 3/4 cup or 70g.
- pinch of salt.I do not skip it because sweet and savory recipes both taste dull without a little salt.
- 1/2 cup unsalted butter.The note I keep with it is: 8 Tbsp; 113g, for topping.
- 1 heaping cup semi-sweet chocolate chips.The note I keep with it is: around 200g.
How I make it
Step 1 — Prep the pan
I preheat the oven to 350°F (177°C) and line a 9×13-inch pan with parchment, leaving overhang on the sides. That overhang is my handle for lifting the slab out later.
Step 2 — Bake the Oreo brownies
I spread the brownie batter in the pan and press 24 Oreos into the top in 6 rows of 4. The brownies bake for 32 minutes, then I test every 2 minutes until a toothpick shows moist crumbs. Mine usually take about 35 minutes.
Step 3 — Cool completely
I cool the brownies completely in the pan, then lift them out with the parchment. I do not cut them yet because the buttercream and topping need a whole slab to sit on.
Step 4 — Make Oreo buttercream
I beat butter until creamy, add confectioners’ sugar, milk, and vanilla, then beat from low to high for 2 full minutes. I fold in chopped Oreos and add a pinch of salt if the frosting tastes too sweet.
Step 5 — Chill the frosted layer
I spread the Oreo buttercream over the cooled brownies and chill uncovered for 30 minutes or up to 1 day. This makes the chocolate topping spread cleanly instead of dragging frosting around.
Step 6 — Add chocolate topping
I melt the topping butter and chocolate chips together over low heat, stirring constantly, or microwave in 20-second bursts. Then I spread it over the chilled buttercream and let it set at room temperature for a few hours or in the refrigerator for 1 hour.
Step 7 — Slice and store
Once set, I use a sharp knife and wipe it between cuts. Leftovers stay covered in the refrigerator for up to 1 week.
Tips from my kitchen
- Cool completely.Warm brownies melt the buttercream.
- Chill before topping.A firm frosting layer gives cleaner bars.
- Use parchment overhang.Lifting the slab out makes cutting easier.
- Wipe the knife.Clean cuts need a clean blade.
Variations I have actually tried
- Mint Oreo:I use mint sandwich cookies and add a little peppermint extract.
- Peanut butter:I add peanut butter to the buttercream and use chocolate sandwich cookies.
- Dark topping:I use bittersweet chocolate chips for a less sweet finish.
- Extra crunch:I sprinkle chopped Oreos over the topping before it sets.
- Shortcut:I use a boxed 9×13 brownie batter when time is tight.
Storing and reheating
I store these brownies in the refrigerator because of the buttercream. They keep up to 1 week, and I let them sit at room temperature for 10 minutes before serving.
What I serve with it
I cut small squares because the layers are rich. They are good with coffee, milk, or a scoop of vanilla ice cream if I am serving dessert plates.
A few small details I do not skip
I read through the whole recipe once before I start, especially when I am making cookies and cream brownies on a busy day. It keeps me from discovering a cooling step, a second pan, or a chilling time after the counter is already covered with bowls.
I also measure the seasonings and small add-ins first. That sounds fussy, but it lets me pay attention to texture while I cook. If a dough looks dry, a sauce thickens too fast, or a frosting needs another spoonful of liquid, I can fix it while the mixer or pan is still in front of me.
The other detail I watch is temperature. Ovens, stovetops, mixers, and refrigerators all have personalities, so I use the listed times as a guide and then check the real signs in front of me. For cookies and cream brownies, that means I look for the texture described in the steps before I move on.
I would rather pause for 5 minutes than push ahead and fight the recipe later. A short rest can firm a bar, settle a roast, cool a cupcake, or thicken a sauce. That kind of quiet step rarely looks exciting, but it makes the finished food easier to serve.
Frequently asked questions
Can I use boxed brownie mix?
Yes. I use enough batter for a 9×13-inch pan and follow the same Oreo and layering method.
Do I need to chill the buttercream layer?
I do. Chilling keeps the warm chocolate topping from smearing the frosting.
How do I cut neat squares?
I wait until the topping sets, use a sharp knife, and wipe the blade after each cut.
Can I make these ahead?
Yes. I make them a day ahead and store them covered in the refrigerator.
Can I freeze them?
I freeze cut squares in a single layer, then wrap them. I thaw in the refrigerator.
If you make these, tell me whether you used homemade or boxed brownie batter.
Cookies and Cream Brownies
Description
Cookies and cream brownies with a 9x13-inch brownie base, whole Oreos, Oreo buttercream, and a melted chocolate topping. I chill the buttercream layer before adding the final chocolate.
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Line a 9x13-inch pan with parchment paper, leaving overhang on the sides.
- Spread brownie batter in the pan. Press 24 Oreos into the top in 6 rows of 4. Bake 32 minutes, then test every 2 minutes until only moist crumbs remain, about 35 minutes.
- Cool brownies completely in the pan, then lift out using the parchment overhang. Do not cut yet.
- Beat butter until creamy. Add confectioners' sugar, milk, and vanilla. Beat low for 30 seconds, then high for 2 minutes. Fold in chopped Oreos and add a pinch of salt if needed.
- Spread buttercream over cooled brownies. Chill uncovered for 30 minutes or up to 1 day.
- Melt butter and chocolate chips together until smooth. Spread over chilled buttercream. Let set at room temperature for a few hours or refrigerate for 1 hour before slicing.
- Slice with a sharp knife, wiping between cuts. Store leftover brownies covered in the refrigerator for up to 1 week.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 52kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 4g20%
- Trans Fat 0.2g
- Cholesterol 15mg5%
- Sodium 1mg1%
- Potassium 3mg1%
- Calcium 3 mg
- Iron 0.0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Layering. Each layer needs to cool or chill before the next one.
Oreos. Double-Stuf gives a thicker cookie layer.
Cutting. A warm, wiped knife helps with neat slices.
Frequently Asked Questions
Yes. I use enough batter for a 9x13-inch pan and follow the same Oreo and layering method.
I do. Chilling keeps the warm chocolate topping from smearing the frosting.
I wait until the topping sets, use a sharp knife, and wipe the blade after each cut.
Yes. I make them a day ahead and store them covered in the refrigerator.
I freeze cut squares in a single layer, then wrap them. I thaw in the refrigerator.
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