I clearly have a very specific brand when it comes to dessert - I like them simple, loaded with chocolate, and to feel slightly reminiscent of that of a 5 year olds dessert choice! Enter: Cookies and Cream Brownies. They’re rich, chewy, swirled with cheesecake, and absolutely packed with Oreos
Table of Contents
Why I Love This Recipe
Buckle up my friends. These Cookies and Cream Brownies are over-the-top and insanely decadent. You get the deep, fudgy richness of a brownie, a tangy swirl of cheesecake, and the nostalgic crunch of Oreo cookies all in one bite. It’s perfect for a party, a bake sale, or honestly just a Tuesday night when you need something sweet and comforting. Cookies and Cream Brownies are easy to make, look super impressive, and come together with simple pantry ingredients.
Ingredients & Substitutions
- Unsalted butter
- Bittersweet chocolate
- White sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cream cheese
- Oreo cookies
- Baking spray
How to Make
- Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper and spray with baking spray. Set aside.
- Make the Brownies: In a small saucepan over medium-low heat, melt the butter and chocolate, stirring constantly until smooth. Remove from the heat and whisk in the sugar, eggs, and vanilla. Stir in the flour until just combined, then fold in the crushed Oreos. Pour the batter into the prepared pan and smooth the top.
- Make the Cheesecake Swirl: In a food processor (or with a hand mixer), blend the cream cheese, sugar, egg yolk, and vanilla until completely smooth.
- Drop spoonfuls of the cheesecake mixture over the brownie batter. Use a knife to gently swirl the two batters together, creating a marbled effect. Sprinkle extra crushed Oreos on top.
- Bake the Cookies and Cream Brownies for 30 to 33 minutes, until the center is just set. Remove from the oven and cool for at least 2 hours before slicing. You can chill the entire pan in the fridge to speed up the cooling.
Tips & Tricks
- Make sure the cream cheese is fully at room temperature before blending so you get a super smooth swirl.
- Don’t over-swirl the cheesecake into the brownie batter. A few big swoops with a knife will give you that pretty marbled look.
- Chill the Cookies and Cream Brownies after baking so they slice cleanly and hold their shape.
- You can add a pinch of salt to the brownie batter if you like a salty-sweet combo.
FAQ's
Can I use milk chocolate instead of bittersweet?
Yes, but the Cookies and Cream Brownies will be a bit sweeter and less rich. I recommend bittersweet to balance the cheesecake and Oreo sweetness.
Can I make these ahead of time?
Absolutely. These are great the next day and even better after a night in the fridge.
Do I need a food processor for the cheesecake swirl?
You can also use a hand mixer or stand mixer, just make sure the mixture is super smooth before swirling.
Can I freeze them?
Yes! Slice and wrap them individually, then freeze for up to 2 months. Thaw in the fridge or at room temperature.
Similar Recipes
Cookies and Cream Brownies
Ingredients
- 8 tablespoons unsalted butter
- 3 ounces bittersweet chocolate chopped
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ⅔ cup all purpose flour
For the Cheesecake Layer
- 8 ounces cream cheese at room temperature
- ⅓ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
Topping
- ¾ cup crushed Oreo cookies plus more as needed for garnish
Instructions
- Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper and spray with baking spray. Set aside.
- Make the Brownies: In a small saucepan over medium-low heat, melt the butter and chocolate, stirring constantly until smooth. Remove from the heat and whisk in the sugar, eggs, and vanilla. Stir in the flour until just combined, then fold in the crushed Oreos. Pour the batter into the prepared pan and smooth the top.
- Make the Cheesecake : In a food processor (or with a hand mixer), blend the cream cheese, sugar, egg yolk, and vanilla until completely smooth.
- Drop spoonfuls of the cheesecake mixture over the brownie batter. Use a knife to gently swirl the two batters together, creating a marbled effect. Sprinkle extra crushed Oreos on top.
- Bake for 30 to 33 minutes, until the center is just set. Remove from the oven and cool for at least 2 hours before slicing. You can chill the pan in the fridge to speed up the cooling.
Oooh, there we go again! Oreos are such a trap! Amazing!
I love the number of ingredients in this recipe. A very limited number of supplies are needed with such unordinary results! Looks delicious!
The brownies looks wonderful. I made something similar just a couple of weeks ago. They are so yum, ain't they.
Awesome that the slutty brownies now have a sibling 🙂
A-Ma-Zing!! I want to face-plant into it. Like, seriously.
These look wonderful! I just need some Oreos to appear in my kitchen now as a sign to make them:-)
I agreee, ha ha ha love your sense of humor! the brownies look great too!
Ha! The "Younger Sister!" Too funny.
Oh my goodness. Doesn't get much more delicious than this! Bookmarking this recipe!
I wonder if I could have these for breakfast??
oh my family would DIE for these!!
I opened your blog and the first thing I saw was Oreo bits and chocolate....hooked!!!
We've decided to only have a super small wedding cake so that we can make room for lots of other desserts (like brownies!) at our wedding too 🙂
These look fabulous Gaby! Yum!!!! 😀 Can I have one with a glass of milk for breakfast? 😉
i'm dying...these look AH-MAZING!