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Cookies and Cream Brookies

cookies and cream brookies - featured image
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These cookies and cream brookies combine fudgy brownie, gooey chocolate chip cookie, and a creamy cookies-and-cream filling for the ultimate dessert mashup. Perfect for parties, potlucks, or a treat-yourself night, this easy recipe delivers a show-stopping, crowd-pleasing treat every time.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 12 chocolate sandwich cookies (like Oreo or your favorite brand)
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (170g) chocolate chips (semisweet or milk)
  • 4–6 additional chocolate sandwich cookies, roughly chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
  2. In a medium bowl, whisk together 1/2 cup melted butter and 1 cup sugar until glossy. Whisk in 2 eggs and 1 teaspoon vanilla extract until smooth. Sift in 1/3 cup cocoa powder, 1/2 cup flour, and 1/4 teaspoon salt. Stir until just combined.
  3. Pour the brownie batter into the prepared pan and smooth evenly to the edges.
  4. Arrange 12 chocolate sandwich cookies in a 3×4 grid on top of the brownie batter. Gently press them in slightly.
  5. In a large bowl, cream together 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until fluffy (about 2-3 minutes). Beat in 1 egg and 1 teaspoon vanilla extract.
  6. In a separate bowl, whisk 1 1/4 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Stir the dry ingredients into the wet ingredients until just combined.
  7. Fold in 1 cup chocolate chips and 4-6 chopped sandwich cookies.
  8. Drop spoonfuls of cookie dough over the sandwich cookies and gently spread to cover as much as possible.
  9. Bake at 350°F (175°C) for 32-38 minutes, until the top is golden and just set, and a tester inserted off-center comes out with a few moist crumbs.
  10. Let the brookies cool in the pan for at least 1 hour. Lift out using the parchment handles, then slice into squares.

Notes

For clean slices, chill the cooled brookies in the fridge for 30 minutes before cutting. Don’t overbake—brookies should be set on top but still soft in the center. For gluten-free, use a 1:1 gluten-free flour blend. Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.

Nutrition

Keywords: brookies, cookies and cream, brownies, cookie bars, dessert mashup, Oreo brookies, easy dessert, party dessert, chocolate chip cookie, fudgy brownie

Find it online: https://magnetmeal.com/cookies-and-cream-brookies-recipe-easy-stuffed-dessert-mashup/