These Oreo brownie cookies are quick and easy enough for weeknight desserts! Made with just 4 ingredients — including a box of my favorite brownie mix — these fudgey cookies are stuffed with crushed Oreos to make every bite a dream. My kids ask for these on a regular basis, and I’m happy that I always have time to make them!
Oreo Brownie Cookies Made with Box Mix
My brownie mix crinkle cookies are such a hit at my house, I figured it was about time I made another version to satisfy the weekly cookie request. Made with my go-to Ghirardelli box brownie mix, these are stuffed with crushed Oreo cookie pieces for a delicious cookies and cream flavor. Now my kids have a new favorite dessert, and I’m pretty fond of it too. I love that I don’t have to waste time measuring out dry ingredients. Instead, I just throw together a few things to make the brownie cookie dough, then they’re ready to chill and bake!
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Don’t Skip the Chill!
Chilling the brownie cookie dough helps prevent over-spreading in the oven. 20-30 minutes is enough time to chill the dough. If you skip this step, the dough will be too warm, and it will melt as soon as it hits the oven — leaving you with a thin, flat cookie.
Oreo Brownie Mix Cookies Recipe
Equipment
- Baking Sheet
- Rolling Pin
- Cookie Portion Scoop (optional)
Ingredients
- 10 Oreo cookies
- 18 ounces brownie mix (1 box – Ghirardelli recommended)*
- 2 large eggs
- ¼ cup unsalted butter (½ stick); melted
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Place the Oreos into a resealable bag and smash them with a rolling pin until you have medium and small chunks.10 Oreo cookies
- Stir together the Oreos, brownie mix, eggs, and butter in a large mixing bowl until combined.18 ounces brownie mix, 2 large eggs, ¼ cup unsalted butter
- Scoop a heaping tablespoon worth of brownie dough onto the sheet pan, leaving about two inches between each cookie.
- Allow the dough to chill in the fridge for 30 minutes.
- Bake for 11-12 minutes until the edges are set.
- Allow cookies to cool on the sheet pan for 5 minutes, then transfer to a cooling rack.
Notes
- Be careful not to over-bake the cookies, or they will become tough and dense. Remove them from the oven as soon as the edges look set — the center will still look soft.
- Line the baking tray with parchment paper to prevent cookies from spreading, and to make clean up a breeze.
- Use a cookie scoop to help portion out the dough, and create evenly-sized cookies. This will ensure they bake through at the same rate.
- Don’t skip the chill time for the dough. If you don’t let the cookies chill, they will spread out too much, and your cookies will be too thin.
How to Make Oreo Brownie Cookies Step by Step
Prep: Gather the list of ingredients for this Oreo brownie cookies recipe. Preheat the oven to 350°F and line a baking sheet with parchment.
Crumble the Cookies: Place 10 Oreo cookies in a resealable bag, and break them up with a rolling pin, until you have small-to-medium-sized chunks. You don’t need to crush them into a sandy consistency — chunks are fine!
Make the Cookie Dough: In a large mixing bowl, stir together the crushed Oreos, 18 ounces of boxed brownie mix, 2 large eggs, and ¼ cup of melted unsalted butter. Stir just until combined and dry ingredients are mostly incorporated — don’t over-mix!
Scoop and Chill: Scoop heaping-tablespoons of brownie dough, form into balls, and place them on to the prepared sheet pan. Leave about 2 inches between each cookie to account for spreading in the oven. Let the cookie dough chill in the fridge for about 30 minutes before baking.
Bake: Bake Oreo brownie cookies for 11-12 minutes at 350°F, until the edges are set. Don’t over-bake. They will still appear soft at the center when they come out, but they will harden as they cool. Let the cookies cool and set on a wire rack, then enjoy!
How to Store
Store these Oreo brownie mix cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze them for up to one month.
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