These slutty brownies are my go-to dessert when I want something over-the-top indulgent but still easy to make. They feature three irresistible layers–chocolate chip cookie dough, Oreo cookies, and rich brownie batter–baked into thick, fudgy squares. I’ve made this recipe countless times, and it’s always a hit. Using boxed mixes and packaged cookies keeps prep simple, but the final result tastes completely homemade and always gets recipe requests.
Cookie Dough Oreo Brownies (aka Oreo Brookies)
My cookie dough Oreo brownies come together with just 7 simple ingredients, and several of them overlap between layers, which makes this recipe especially beginner-friendly. I add extra chocolate chips to both the cookie dough and brownie batter for pockets of melty chocolate in every bite.
The Oreo layer is what really sets these apart. I prefer Double Stuf Oreos because they create a thicker, more indulgent center, but any Oreo variety works well. Once baked, the layers fuse together into incredible Oreo brookies–part brownie, part cookie bar, and completely irresistible.
From start to finish, these brownies take about 10 minutes of prep and are ready in under an hour, making them perfect for parties, potlucks, or last-minute dessert cravings.
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Choosing the Right Brownie Mix
Not all brownie mixes bake the same, and that matters for layered desserts like slutty brownies. I tested this recipe using a family-size Pillsbury brownie mix and found that slightly thicker batters hold the Oreo layer in place better and bake more evenly from edge to center.
If your brownie batter feels unusually thick or thin after mixing, adjust with 1-2 tablespoons of milk until it’s thick but spreadable. This helps the brownie layer fully cover the cookies without sinking between them, giving you clean, defined layers once baked.
Slutty Brownies Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
Ingredients
Chocolate Chip Layer
- 17.5 ounces chocolate chip cookie mix (1 bag)*
- ¼ cup semisweet chocolate chips
- ½ cup salted butter melted (1 stick)
- 1 large egg room temperature
Chocolate Sandwich Cookie Layer
- 14.3 ounces Double Stuf Oreos (1 package)**
Brownie Layer
- 18.3 ounces brownie mix (1 box)***
- 1 cup semisweet chocolate chips
- 2 large eggs room temperature
- ¼ cup salted butter melted (½ stick)
- ¼ cup milk
Instructions
- Preheat oven to 350°F, line a 9×13-inch baking pan with parchment paper, and set aside.
- In a medium bowl, stir the chocolate chips into the cookie mix.17.5 ounces chocolate chip cookie mix, ¼ cup semisweet chocolate chips
- Gently pour in the melted butter and egg, and mix thoroughly.½ cup salted butter, 1 large egg
- Press the prepared cookie dough carefully into the bottom of your prepared pan.
- Place the Oreos in an even single layer over the prepared cookie dough, breaking as needed to fit the pan.14.3 ounces Double Stuf Oreos
- In a separate medium bowl, stir the chocolate chips into the brownie mix.18.3 ounces brownie mix, 1 cup semisweet chocolate chips
- Add the eggs, butter, and milk and stir to combine.2 large eggs, ¼ cup salted butter, ¼ cup milk
- Gently pour the brownie batter over the sandwich cookies, fully covering them in an even layer.
- Bake for 50 minutes, or until cooked through.
- Let cool completely before slicing into squares.
Notes
- It’s okay if some Oreos overlap or leave small gaps; gently press them into the cookie dough so they stay in place.
- The brownie batter should be thick but pourable. If it feels too stiff, stir in 1-2 tbsp milk.
- “Fudgy” and “chewy” mixes vary; adjust liquid as needed based on the box directions.
- Bake your brownies on the center rack.
- If the top browns too quickly, loosely tent with foil.
- Brownies are done when the top is set and a toothpick comes out with moist crumbs, not wet batter.
- Let cool completely before slicing; they firm up as they cool.
- For cleaner cuts, chill for 30 minutes and wipe the knife between slices.
- These Oreo brookies are super indulgent, so I cut mine into 24 pieces.
How to Make Slutty Brownies Step-by-Step
Prep: Before you start mixing, gather all your ingredients so nothing gets forgotten mid-recipe. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving a little overhang for easy lifting later. Set the pan aside. Let the eggs come to room temperature for about 15 minutes before beginning. Melt the butter in the microwave in 30-second bursts until liquid. This helps everything mix more smoothly and evenly.
Mix the Cookie Dough: In a medium mixing bowl, use a rubber spatula to stir together 17.5 ounces (1 bag) of chocolate chip cookie mix and ¼ cup of semisweet chocolate chips. Pour in ½ cup of melted salted butter and 1 large room-temperature egg, then mix until fully combined. The dough will be slightly sticky–that’s exactly what you want.
Press the Cookie Dough: Press the cookie dough evenly into the bottom of your prepared pan. Lightly floured fingers or a damp spatula make this much easier and help prevent sticking. Don’t worry about making it perfect; just aim for an even layer.
Layer the Oreos: Open 1 (14.3-ounce) package of Double Stuf Oreos and arrange them in a single layer over the cookie dough. It’s okay if some cookies overlap slightly or if you need to break a few to make them fit. Gently press them into the dough so they stay in place. Set the pan aside while you prepare the brownie batter.
Mix the Brownie Batter: In a clean medium bowl, add 18.3 ounces (1 family-size box) of brownie mix and stir in 1 cup of semisweet chocolate chips. Add 2 large room-temperature eggs, ¼ cup of melted salted butter, and ¼ cup of milk. Stir until fully combined, scraping down the sides as you go. The batter should be thick but pourable. If it feels too stiff to spread, stir in 1-2 tablespoons of milk.
Pour the Brownie Batter: Slowly pour the brownie batter over the Oreo layer, taking your time to cover everything evenly. Use a spatula to gently spread the batter into an even layer so all the cookies are fully covered.
Bake the Brownies: Place the pan on the center rack of the preheated oven and bake for 50 minutes. The brownies are done when the top looks set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. If the top starts browning too quickly, loosely tent the pan with foil. Let the brownies cool completely in the pan, about 30-60 minutes. They’ll continue to firm up as they cool, which makes slicing much easier. For extra-clean cuts, chill them for 30 minutes and wipe your knife between slices.
How to Store, Freeze, and Reheat
Store leftover slutty brownies in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.
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