Fudgy Cookies and Cream Brownies

This post may contain affiliate sales links. Please read my disclosure policy.

These Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they’re simple to prepare!

Looking for more fudgy brownie recipes? Try the World’s Fudgiest Homemade Brownie Recipe!

Easy Cookies & Cream Fudgy Brownies

It’s no secret that I love Oreo flavored desserts. I only have a ton of them on the blog. From a No Bake Oreo Cheesecake and Ultimate Oreo Cheesecake, to an Oreo Chocolate Cake and Oreo Cheesecake Brownie Trifle, and there’s plenty more where that came from. It was only a matter of time before I stuffed those delectable little cookies into a brownie!

And these aren’t just any brownie. The hubs fell completely in love with them. After cutting them up, I added them to a tubberware container that wasn’t really big enough so I just covered the top with clear wrap. Not exactly my usual air-tight storage job, but momma was tired.

However the hubs came along and very quickly informed me that they were too good to not store them better. So he grabbed a cake storage container (far bigger than needed for storing brownies) and put them in there for safe keeping. He then feasted off of them over the next couple days. He normally shares desserts with friends, but not these brownies! They are SO good!

The BEST Cookies and Cream Brownies

There were two things that were important to me as I worked on this recipe. First, the brownie on the bottom needed to be thick, chewy and fudgy to the max. Second, I wanted a topping that wasn’t simply a frosting stuffed with Oreos. That just didn’t feel like enough. And I wanted to be able to stack the brownies in a container without the frosting getting all over the bottoms. Is that weird?

Anyhow, I achieved both objectives and these brownies are just addictive. It’s not even fair.

How to Make these Homemade Brownies

To start, there’s the brownie base. To make these ultra fudgy, the amount of flour was kept to a minimum and there’s no leaver used. Both of those ingredients will lend a more cakey brownie, so they are kept under control here.

These brownies also use both cocoa powder and melted chocolate. I love using a little bit of both to get both the strong chocolate flavor that the powder gives while also getting a little extra fudgyness from the melted chocolate. I went with Hershey’s Special Dark Cocoa in these brownies to try and mirror the dark color of Oreos, but you could also use regular unsweetened cocoa.

Five Fudgy Cookies and Cream Brownies stacked on top of each other
Three Fudgy Cookies and Cream Brownies stacked with an Oreo Cookie on top

Most of my recipes for cakes and such use the creaming method. We aren’t doing any of that here. Creaming adds air and lift to batter and we want dense and chewy. So the butter and chocolate are melted together, then the sugar is added, followed by the eggs and vanilla. You just need a whisk and a bowl. No need to break out the mixer.

The dry ingredients are added next and should just be stirred in with a spatula. The batter will be very thick, so you want to carefully and slowly combine it all. Don’t over work or over mix it.

Chopped Oreos are added just before adding the batter to the pan. While you can’t see them really well, they are there and they give the brownie base a delicious Oreo flavor without making them crunchy. It’s almost like the Oreos just melt into the background and leave their flavor behind. Yummy!

After the brownies bake, it’s time for the topping. Add the white chocolate chips and heavy whipping cream to a bowl and heat in about 20 second increments until it’s melted and smooth. It’ll be kind of thick and that’s ok.

Stir in the powdered sugar and chopped Oreos, then spread the mixture over the top of the brownies. Don’t be alarmed – the mixture is THICK! Allow the brownies to cool completely, then cut into squares.

Trust me, you’ll be completely sold with the first bite. The cookies and cream flavor is totally amazing. They look simple and unassuming, but they are PACKED with Oreo flavor and highly addictive! And seeing as they’re so easy to make, this is a treat you will want to make regularly.

Three Fudgy Cookies and Cream Brownies stacked on a white table
Three Fudgy Cookies and Cream Brownies stacked on a white table

Watch How To Make Them

Read transcript

More Brownie and Oreo Recipes To Try

Fudgy Strawberry Chocolate Brownies
Quick and Easy Brownies {Like a Box Mix!}
Guinness Chocolate Brownies
Fudgy Brownies with Crunchy Butterfinger Crust
Oreo Cheesecake Brownie Trifle
No Bake Oreo Cheesecake
Chocolate Oreo Cake

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Five Fudgy Cookies and Cream Brownies stacked on top of each other

Fudgy Cookies and Cream Brownies

  • Author: Lindsay
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes, plus cooling
  • Yield: about 18 brownies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


My Fudgy Cookies and Cream Brownies have the best Oreo flavor and were a HUGE hit when I made them. These rich brownies are topped with an Oreo-filled white chocolate topping, and they’re simple to prepare!


Oreo Brownie Layer

  • 3/4 cup (168g) unsalted butter
  • 2 oz semi-sweet chocolate, coarsely chopped
  • 2 cups (414g) sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (114g) Hershey’s Special Dark cocoa powder OR natural unsweetened cocoa powder
  • 1 cup (130g) all-purpose flour
  • 1 tsp salt
  • 2 cups (153g) chopped Oreos (about 1314 Oreos)

Cookies and Cream Layer

  • 12 oz (about 2 cups) white chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 3 1/2 tbsp (26g) powdered sugar
  • 1 3/4 cups (138g) chopped Oreos (12 Oreos)


1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.
2. Combine the butter and chocolate in a microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth.
3. Add the sugar and whisk until combined.
4. Add the eggs and vanilla extract and whisk together to combine.
5. Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
6. Stir in the chopped Oreos.
7. Spread the batter evenly into the prepared pan, then bake for 25-30 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.
8. Set the brownies aside to cool. When mostly cool, make the cookies and cream layer.
9. Add the white chocolate chips and heavy whipping cream to a large microwave safe bowl and heat in 20-30 second increments, stirring well after each, until melted and smooth. Mixture will be thick.
10. Stir in the powdered sugar and chopped Oreos, then spread evenly on top of the brownies. The mixture will be thick, just use your spatula to help spread it.
11. Allow the brownies to cool completely, then cut into squares. The cookies and cream layer will be quite firm to the touch, but great on top of the brownies.
12. Store the leftover brownies in an air tight container at room temperature for up to a week.


  • Serving Size: 1 brownie
  • Calories: 592
  • Sugar: 63.2 g
  • Sodium: 233 mg
  • Fat: 31.9 g
  • Carbohydrates: 74.5 g
  • Protein: 7 g
  • Cholesterol: 68.9 mg


Brownie layer modified from Sally’s Baking Addiction

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. J

    I used Guittard Rouge Baking Powder. It costs more, because it tastes fabulous and gave a very rich dark colour to the brownies.

  2. Donna

    I had to make ours gluten free, but the topping didn’t turn out even though I made it exactly as recipe. I’ve added 2 additional T. Powdered sugar and it’s still runny. Any ideas why?

    1. Lindsay

      What did you change to make it gluten free? Did you use the full amount of Oreos? Those thicken the filling. What brand of white chocolate did you use? Are you sure you used HEAVY CREAM and not milk or something else? That would absolutely thin it out.

  3. Tinaya

    Hey, do I have to refrigerate these because if the heavy whipping cream or will it be fine to leave on counter?

  4. Vicki

    I made these and they have become my guys favorite dessert. I even had one of his friends make a bet with me and these are what he wanted if he won, he won btw. They were a huge hit with everyone.

  5. Erin

    These are the real deal! My husband coaches college football and when we win, I send treats for his position group. Sent these last week and there was not a crumb left. One asked for the recipe, another said he wasn’t even a brownie person but gave them a whole hearted stamp of approval. If you’re needing to feed an army (or just 20, 250 lb young adults) this is the recipe for you!

      1. Lindsay

        I’ve never tried it before, so it’s hard for me to say if it will turn out the same. You could certainly give it a try.

  6. Lindsay

    Excellent. Have made this more than once for work and social functions and it is by far my most requested creation.

  7. Wayne

    Awesome recipe, but I substituted peanut butter Oreos, and Reese’s peanut butter chips and added a teaspoon of salt to the topping. OMG…it was really good!

  8. Nazia

    Have you or anyone tried making this eggless? Either using egg replacer or flax egg? My son is allergic to eggs.

  9. Reina A Ercolano

    Hello! My son loves oreos (what’s not to love). We do a lot of camping over the summer and I always make a dessert to take with us in addition to the typical camping s’mores. This weekends trip is my sons choice and he chose (excitedly) your Cookies and Cream Brownies. However, after reading the recipe I see you use a microwave, which we don’t own (I know a little backwards). Do you have any ideas how I can achieve the results, without a microwave? Thank you!

    1. Lindsay

      Do you have a stove? You can melt the chocolate over a double boiler and it will work great. I hope you enjoy them!

      1. Reina A Ercolano

        Thank you for the prompt response. I will try it that way and will let you know, though no doubt they’ll be enjoyed.

  10. Megan

    I’m not too sure what I did wrong but the white chocolate and cream mixture turned yellow when melted and wasn’t particularly thick, I tried it twice and they don’t look appealing at all.

    1. Lindsay

      It can be hard to say from a distance and white chocolate can be finicky. What kind of white chocolate did you use? White chocolate chips and white chocolate baking bars can sometimes be a little different and I know I used Nestle white chocolate chips for these brownies.

  11. Puckles

    Incredible recipe. I used valrhona white chocolate for the topping and added 1 cup semi sweet choc chips to the batter. Some of the best brownies I have ever made in my life.

    1. Lindsay

      I would think they would. I’d layer them in an air tight container with parchment paper between the layers and freeze them.

  12. Haili

    So good! I subbed hersheys cookies and cream for the white chocolate chips and it came out delicious! Even sneaked some cookies and cream chunks in the batter 🤫😂 Thanks for a great recipe!

    1. Lindsay

      You can, but you’d want to reduce the recipe. I’d say you’d only need about 2/3 of the recipe for that size pan.

  13. Rebecca

    These turned out well. Based on previous comments, I cut the sugar down to 1.5 cups as well, but it wasn’t sweet enough (in the dark chocolate version). Should have followed the recipe.

  14. Leigh Ann

    I’ve made these brownies twice, and this recipe is a keeper! I took a batch to work and one of my coworkers told me this might just be the best brownie she’s ever had. I overbaked the brownie base a little bit both times, so next time I’ll have to start checking earlier.

  15. Greg

    Made this twice and people loved it. Used a 9×13 pyrex with parchment paper on the bottom (and enough on the end to lift out). Then cut into 6 large square pieces, then cut each of then into 9 smaller pieces for a bite size brownie which was perfect for taking them to work as this made 54 pieces. As others suggested, we cut the sugar, using 1 1/4 cups of white sugar. We also added 1 cup of chopped, toasted walnuts. Another change I made the second time was using a double boiler for melting the chocolate/butter, and white chocolate/cream. For the semisweet chocolate, used chocolate chips. Finally, the second time we made this, I increased the amounts for the cream layer by 50% to make a taller cream layer. By cutting the sugar in the brownie and increasing the cream layer, it made the brownie not too sweet, but you get a lot of sweetness from the cream layer. Before I added the chopped Oreos to the cream layer, I sifted out the smaller crumbs and “Oreo dust”, then added them on top of the cream layer.

    One thing I did notice was that the topping was a little yellowish – not as white as the pictures. But I took pictures of the final result and strangely, the pictures came out with a whiter topping than it was in real life.

  16. Julie

    These were a huge hit with everyone! I used only one cup of sugar and they were still super rich and moist. Cutting into 18 is the perfect serving size for how rich they are. Love that one pan goes a long way. For sure will make again. Thanks!!

  17. Claude

    Hi Lindsay
    After putting the topping on the brownies, something “separated”. There was a layer of liquid fat on top of the white chocolate/oreo mixture.
    The only thing I may have done differently from your recipe is that I used double stuf Oreos (but i used my scale to ensure I used the same quantity as your recipe), and i poured the topping while the brownies were probably warmer than what the recipe says. Not blaming the recipe as I “modified” these 2 things, but mostly curious to know if you have any idea why this happened? Is it the warmth of the cake that caused this separation? Or is there more fat in double stuf Oreos??
    I wiped that layer of liquid fat off with paper towels btw. Thanks in advance!

    1. Lindsay

      It’s possible that the double stuf Oreos made a difference because of the extra cream, but the brownies being warm shouldn’t have been an issue. More than likely though, the white chocolate got a little over heated and separated a bit. Try to heat it only as much as needed and stir between intervals to help melt it without heating it more than necessary.

  18. Michaela

    i’ve made these brownies and they are AMAZING. i’d love to make the oreo brownie layer as the base to your ultimate oreo cheesecake. i would obviously scale the recipe but would you bake the same duration?

  19. Kathy

    I love this recipe!! So easy to make and delicious! I made them as a trial in advance for Mother’s Day and i know my mum and rest of family will absolutely love them!

  20. Kristin

    It is VERY rare for me to find a dessert that all of my family of 7 enjoys. Everyone loved these brownies! These are easy and delicious. Great video as well. Thanks for sharing the recipe. 🙂

  21. Sam

    Made this tonight as a test run for Christmas goodies next week…. oooooh boy they were fantastic. Definitely sweet, but it cured my sweet tooth for the night. I used 1.5 cups of sugar instead of 2 but that was my only sub. Thanks for sharing!! 

      1. Lindsay

        The recipe was tested with white chocolate. You could try another kind of chocolate but you would likely need to make some other adjustments as well.

  22. Sarah McFarland

    I’ve made this recipe before and it was amazing. For some reason today the brownie does not appear to be baking through. It seems like it is still just liquid in the middle. No crumbs are coming off on the toothpick. The batter seemed completely normal when I put it in. I’ve now had it in the oven for fifty minutes. Any ideas on what went wrong? It is out of the oven right now so I’m waiting to see if it is actually normal. The top layer was crusty.

    1. Lindsay

      I haven’t tried it, but you could. Just keep in mind that sugar not only adds sweetness, but also moisture.

    1. Lindsay

      I haven’t tried that to be able to say. Condensed milk is thicker though, so I imagine it would change the consistency and not be ideal.

  23. Kayla

    These look so yummy. But do you think i could replace the cream part with something else.
    Thank you so much : )

  24. Chelsea

    Made these tonight and I wanted to so badly like them but they are EXTREMELY sweet to the point where it was sickening 🙁

  25. Kristin

    These did not work for me at all. The cookies n cream later was just crumbly and it didn’t stick to the brownie at all. When I cut it, the crumbs got everywhere. I followed everything step by step exactly. It was such a waste of time and money. 

  26. Sara

    OK, so these were amazing, and I’m not surprised, because every recipe I make of yours is incredible. My guests RAVED about them. Now, I’ve been trying to find and come up with the perfect brownie recipe (for how I like them) as long as I can remember, and the base of these seem like it just might be it. Do you think the base would work out well on its own, without the Oreos? Maybe if I add some dark chocolate chips even…
    Thank you!

    1. Lindsay

      That’s so awesome to hear, Sara! I’m so glad you enjoyed everything! The brownie base of this would definitely work on its own, and should be great with some chocolate chips mixed in.

  27. Candi Peters

    Are they made in a 9 x 9 or 9 x 13 inch pan?  Can they be frozen for a few days.  I want to make many for a graduation party.

  28. Mia Rosenberg

    I just made these for my daughter to bring to a party at her teaching job. She needs hem for the morning. Can I put them in the refrigerator or should I leave them out? 

  29. Catherine

    How did you get your white chocolate layer so white? My mixture was more of a yellowy-grey…still extremely tasty but not very pretty!

    1. Lindsay

      It could have to do with the brand of white chocolate you used. Some have more color than others. I used Nestlé tollhouse white chocolate chips.

  30. Leslie

    These were the best brownies I’ve ever had. I made them a little late in the day, and cut a little square off the edge just to try, and no sooner had I done that than my taste buds forced me to cut a huge piece and eat it. Fudgy, creamy, different textures, and easy to make. YUM!

  31. Tiffany

    These are delicious. I made one modification and only used one cup of sugar instead of two and am so glad I did. They would’ve been way too sweet with two cups of sugar! 

  32. Dad Life Lessons

    You have managed to merge two of my daughters favorite things! I will be making these for her this weekend! 

  33. Erin R.

    I love it when you do chocolate recipes because you photograph the dark brown chocolatyness so well. You’re my favorite recipe writer/photographer for chocolate.

    1. Kathy Handley

      I used Nestle’s Premier White chips, too, and am waiting for them to finish up after spreading the chips/cream/ powdered sugar and cookie crumbs on the top. Color is nothing like yours…more purply/grayish. Did what the recipe said, so hope it tastes yummy!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29