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–+ servings
Four oreo brownie mix cookies stacked on top of each other.

Oreo Brownie Mix Cookies Recipe

Course: cookie, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 52 minutes
Servings: 24 cookies
Calories: 139kcal
Author: Becky Hardin
These Oreo brownie cookies are quick and easy enough for weeknight desserts! Made with 4 ingredients, including a box of brownie mix, these fudgey cookies are stuffed with crushed Oreos to make every bite a dream.
Print Recipe
US Customary - Metric

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
    Oreos in a ziplock bag next to a rolling pin.
  • 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
    Brownie mix, oreos, eggs and butter mixed together in a large bowl.
  • Scoop a heaping tablespoon worth of brownie dough onto the sheet pan, leaving about two inches between each cookie.
    Cookie dough rolled into balls on a lined baking sheet.
  • Allow the dough to chill in the fridge for 30 minutes.
  • Bake for 11-12 minutes until the edges are set.
    Baked cookies on a lined baking sheet.
  • Allow cookies to cool on the sheet pan for 5 minutes, then transfer to a cooling rack.

Notes

*I created and tested these cookies using Ghirardelli Chocolate Supreme Brownie Mix. I highly recommend using a Ghirardelli brand mix for the best results. Another box mix can be used, but you may end up with different results.
Becky's Top Tips:
  • 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.
Storage: Store Oreo brownie cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 139kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 87mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 82IU | Calcium: 4mg | Iron: 1mg