Ingredients
Brownie Layer
- 1 box (18.3 ounces) fudge brownie mix.
- 2 large eggs.
- ½ cup vegetable oil.
- 3 tablespoons water.
OREO Layer
- 20 regular OREO cookies.
Cookie Layer
- 16.5 ounces refrigerated chocolate chip cookie dough.
Chocolate Topping
- ½ cup semi-sweet chocolate chips.
- 2 tablespoons heavy cream.
Optional Ingredients
- ½ cup chopped walnuts or pecans.
- ¼ cup mini chocolate chips.
- 2 tablespoons chocolate sprinkles.
- Vanilla ice cream for serving.
- Chocolate syrup for drizzling.
Ingredient Substitutions
- Use gluten-free brownie mix and gluten-free sandwich cookies for a gluten-free version.
- Replace vegetable oil with melted unsalted butter.
- Milk chocolate chips can replace semi-sweet chocolate chips for a sweeter flavor.
- Store-brand chocolate sandwich cookies work well if OREO cookies aren’t available.
- Homemade chocolate chip cookie dough can be substituted for refrigerated dough.
Equipment Needed
- 9×13-inch baking pan.
- Parchment paper.
- Large mixing bowl.
- Medium microwave-safe bowl.
- Silicone spatula.
- Measuring cups.
- Measuring spoons.
- Cooling rack.
- Butter knife.
- Wire whisk.
- Oven mitts.
Step-by-Step Instructions
Step 1. Prepare the Pan
Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving extra paper hanging over the sides for easy lifting later.
Lightly spray the parchment paper with nonstick cooking spray to prevent sticking.
Step 2. Make the Brownie Batter
In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until no dry mix remains.
The batter should be thick, smooth, and glossy.
Overmixing, which can make brownies less fudgy.
Step 3. Build the Brownie Layer
Spread the brownie batter evenly into the prepared baking pan.
Use a spatula to smooth the surface.
Step 4. Add the OREO Layer
Place the OREO cookies in a single layer over the brownie batter.
Space them closely together so every slice includes cookies.
Gently press each cookie down just slightly.
Step 5. Add the Cookie Dough
Break the refrigerated cookie dough into small pieces.
Scatter the pieces evenly across the OREO layer.
Don’t flatten the dough completely. Leaving small gaps allows the brownie to bake evenly.
Step 6. Bake
Bake for 40 to 45 minutes.
The cookie layer should become golden brown while the brownie remains soft underneath.
A toothpick inserted into the brownie portion should come out with a few moist crumbs but no raw batter.
The cookie dough will look lightly browned around the edges, and the center will no longer appear wet.
Step 7. Cool Completely
Place the pan on a cooling rack.
Allow the Cookie OREO Brownie Dessert to cool for at least 45 minutes before slicing.
Cutting too early can cause the layers to fall apart.
Step 8. Prepare the Chocolate Drizzle
Microwave the chocolate chips and heavy cream for about 20 seconds.
Stir until smooth.
Drizzle over the cooled dessert.
Top with mini chocolate chips, chopped nuts, or sprinkles if desired.
Step 9. Slice and Serve
Lift the dessert from the pan using the parchment paper.
Slice into squares using a sharp knife.
For clean cuts, wipe the knife with a damp towel between slices.
Serve warm or at room temperature.
For an extra-special dessert, add vanilla ice cream and chocolate syrup.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
Brownie Mix – $2.75.
OREO Cookies – $3.25.
Refrigerated Cookie Dough – $4.75.
Eggs – $0.75.
Vegetable Oil – $0.40.
Chocolate Chips – $1.60.
Heavy Cream – $0.80.
Optional Toppings – $1.70.
Estimated Total Recipe Cost
Approximately $16.00 USD.
Estimated Cost Per Serving
Approximately $1.00 USD per serving.
