Cookies and Cream Brownies


85 min

Cookies and Cream Brownies

Cookies and Cream Brownies Photo 1




85 min


16 persons




5.00 rating-star (5)


Author: Victoria Bailey
Soft and gooey on the inside, crisp on the outside dark chocolate brownies are topped with a layer of creamy topping and crushed cookies in this decadent but easy dessert.


  • white sugar : 1.5 cups
  • all-purpose flour : 0.75 cup
  • high-quality unsweetened cocoa powder : 0.5 cup
  • salt : 0.5 tsp
  • baking powder : 0.25 tsp
  • unsalted butter, melted : 0.75 cup
  • eggs : 3 piece
  • vanilla extract : 1 tsp
  • chocolate sandwich cookies (such as Oreo®), divided : 32 piece
  • (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed : 1 container

Metric Conversion

Stages of cooking

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  2. Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
  3. Whisk butter, eggs, and vanilla together in a separate bowl. Add butter mixture to the flour mixture and mix until well combined.
  4. Pour 1/2 of the batter into the prepared baking pan and smooth out with a spatula. Add 16 OREO® cookies in an even layer (4 rows of 4 cookies), then spread the remaining 1/2 of the batter over top.
  5. Bake in the preheated oven until edges are brown and center is set, 30 to 35 minutes.
  6. Remove pan from the oven and set on a wire rack. Let brownies cool completely, at least 30 minutes.
  7. Crush 12 of the remaining OREO® cookies. Place the whipped topping in a bowl and fold in the crushed cookies. Spread over the top of the brownies. Crush the remaining 4 cookies, then sprinkle over the top of the whipped cream mixture.
  8. Keep refrigerated until you are ready to slice and serve.

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