These Oreo Cookie Dough Brownies are the most deliciously decadent and rich little bars! These bad boys have a layer of thick, chewy and fudgy brownies stuffed with Oreos AND cookie dough on the bottom. In the middle you’ve got a layer of yummy cookie dough that’s topped off with cookies and cream ganache and more Oreos and cookie dough!
Today I’m sharing my second recipe as part of Cookie Dough Week here on Queenslee Appétit. I am a huge fan of cookie dough. I love eating it straight up with a spoon, but I love it way more in other desserts. I’ve stuffed cookie dough in red velvet cupcakes and in ice cream — now I’m stuffing it inside brownies!
These brownies are my new addiction and once you make them, they’ll be yours too. All of the most delicious treats are wrapped up into one ultimate dessert!
We’ve got four incredible layers of pure deliciousness:
- A thick and fudgy brownie with Oreos and cookie dough stuffed inside
- Another layer of cookie dough stuffed with chocolate chips
- A cookies and cream ganache
- Crushed Oreos and chopped cookie dough
Doesn’t that sound tempting?
Let’s start with the brownies. If you’re a regular reader of this blog, you’ve definitely seen this brownie recipe before. That’s because it’s my #1 go-to brownie recipe! These brownies are super fudgy and chewy and loaded with rich chocolate flavour — the way a brownie should be! I’m not a fan of cakey brownies at all. If you want cake, make cake, but brownies should be perfectly dense and chewy.
I made the edible cookie dough first and rolled it into balls, then froze them while I prepared the brownie batter. I then poured half of the batter into the pan and lined it with both Oreos and the frozen cookie dough balls, alternating between one and another. To cover the treats, I poured the batter directly on top of each Oreo and cookie dough to make sure they were all completely covered. Since I didn’t want to move around the cookie dough balls, I couldn’t spread the batter into an even layer like I usually do.
Brownie Baking Tip
I highly recommend you line your pan with parchment paper or aluminum foil with about 2 inches hanging off the side. This makes lifting the brownies out of the pan 100 times easier.
Bake for 25-30 minutes. To test if the brownies are done, insert a toothpick into the centre of the brownie. If moist crumbs attach to the toothpick when you pull it out, it’s done. If wet batter comes out, continue to bake for another 3-5 minutes or so until it’s done. If your toothpick comes out completely clean, there’s a chance that the brownie was a bit overbaked, which will result in dry brownies and no one wants that.
Once the brownies are done, set them aside to cool completely while you make the cookie dough layer.
Onto the next layer: Cookie Dough! This cookie dough is completely edible, and that doesn’t just mean eggless. Although edible cookie dough doesn’t contain eggs, that doesn’t mean it’s 100% safe to eat. Raw flour contains dangerous bacteria that shouldn’t be consumed, so it needs to be heat treated before you add it to the cookie dough. Simply bake the flour in the oven at 350°F for 5-10 minutes to kill any of that bacteria and it’ll be safe to use.
I made the cookie dough balls and the cookie dough layer in two separate batches because the cookie dough balls require mini chocolate chips to make them easier to roll in a smooth ball. The process of making the cookie dough layer is extremely easy, and comes together in minutes! Once you’re done, spread it over the cooled brownies. I actually had to use my hands to press it down into an even layer, which unfortunately made my chocolate melt and spread.
Next up is the cookies and cream ganache! You heard me. This ganache is insanely easy to make and only requires 2 ingredients: Hershey’s cookies and cream bars + heavy cream.
This layer was meant to simply be melted Hershey’s cookies and cream bars, but I was so afraid of the chocolate burning or not melting right, so I added a few tablespoons of cream to help thin it out. And the best thing about adding heavy cream to chocolate is that it makes a ganache!
I finished these brownie bars off with some chopped Oreos and some mini cookie dough balls that I chopped in half. Allow the brownies to chill in the refrigerator for at least 30 minutes so the ganache layer can set up before slicing. Chilling your brownies will also give you neat and clean slices, so don’t skip this step. I like to run my knife under hot water, then wipe it off with a paper towel before slicing.
If you’re a lover of brownies, Oreos or cookie dough, you’re gonna fall hard for these decadent brownie bars! Layer after layer of pure irresistible deliciousness. An explosion of flavour worth every last calorie!
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Let’s get baking! - Store brownies in the refrigerator for up to 1 week or at room temperature for up to 3 days.
Edible Cookie Dough Balls:
Oreo Cookie Dough Brownies:
Cookie Dough Layer:
Cookies and Cream Layer:
For the Edible Cookie Dough Balls:
For the Oreo Cookie Dough Brownies:
For the Cookie Dough Layer:
For the Cookies and Cream Layer:
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- Store brownies in the refrigerator for up to 1 week or at room temperature for up to 3 days.
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