Oreo Brownie Mix Cookie Recipe — Fudgy Oreo Cookies

These Oreo brownie cookies are perfect for busy weeknights—quick, simple, and irresistibly fudgy. Made with just four ingredients, including a boxed brownie mix, the dough is studded with crushed Oreos for a delightful cookies-and-cream flavor in every bite. My kids request them all the time, and I love that they come together fast.

Oreo Brownie Cookies Made with Box Mix

If you liked my brownie mix crinkle cookies, you’ll love this cookies-and-cream twist. I test these with an 18-ounce Ghirardelli Chocolate Supreme brownie mix and recommend using that for the best fudgy texture, though other boxed mixes will work too. The recipe eliminates measuring out multiple dry ingredients—just mix the brownie mix with eggs, melted butter, and crushed Oreos, chill briefly, and bake.

Don’t Skip the Chill!

Chilling the dough for about 20–30 minutes helps prevent the cookies from spreading too much during baking. If the dough is warm when it goes into the oven, the cookies will spread and come out thin and flat. A short chill firms the dough so you get tall, fudgy cookies with chewy centers.

Oreo Brownie Mix Cookies Recipe

These Oreo brownie cookies are easy enough for weeknight desserts. With a boxed brownie mix and crushed Oreos, they bake up fudgy and full of cookies-and-cream flavor.

Prep Time:
10 mins

Cook Time:
12 mins

Chill Time:
30 mins

Total Time:
52 mins

Equipment

• Baking sheet
• Rolling pin
• Cookie portion scoop (optional)

Serves
24 cookies

Ingredients

• 10 Oreo cookies
• 18 ounces brownie mix (1 box — Ghirardelli recommended)
• 2 large eggs
• ¼ cup unsalted butter (½ stick), melted

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Place 10 Oreo cookies in a resealable bag and smash them with a rolling pin until you have medium and small chunks.
  
• In a large bowl, stir together the crushed Oreos, brownie mix, eggs, and melted butter until mostly combined. Avoid over-mixing.
  
• Scoop heaping tablespoons of dough onto the prepared sheet, leaving about 2 inches between each cookie.
  
• Chill the dough in the refrigerator for 30 minutes to firm up before baking.
• Bake for 11–12 minutes until the edges are set. The centers will look soft; they’ll firm up as they cool.
  
• Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

I created and tested these cookies using Ghirardelli Chocolate Supreme Brownie Mix. I recommend that brand for best results; other mixes may yield slightly different textures.

Tips:

• Remove cookies from the oven as soon as the edges are set; over-baking will make them dry and dense.
• Line the baking sheet with parchment for easy cleanup and to reduce spreading.
• Use a cookie scoop for uniform cookies so they bake evenly.
• Chill the dough—this is essential to keep the cookies from spreading too thin.

Storage: Store in an airtight container at room temperature up to 3 days, in the refrigerator up to 5 days, or freeze for up to 1 month.

Author: Becky Hardin

Course: Cookie, Dessert

Cuisine: American

How to Make Oreo Brownie Cookies Step by Step

Prep: Gather ingredients. Preheat oven to 350°F and line a baking sheet with parchment.

Crumble the cookies: Place 10 Oreos in a resealable bag and break them into medium and small chunks with a rolling pin. You don’t need a fine crumb—chunks give good texture.

Make the dough: In a large bowl, combine crushed Oreos, 18 ounces boxed brownie mix, 2 large eggs, and ¼ cup melted unsalted butter. Stir until the ingredients are mostly combined—don’t overwork the batter.

Scoop and chill: Use a tablespoon or cookie scoop to portion heaping tablespoons of dough onto the prepared sheet, leaving about 2 inches between cookies. Chill in the fridge for about 30 minutes so the dough firms up.

Bake: Bake at 350°F for 11–12 minutes, until the edges are set. The centers will still look soft; allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

How to Store

Keep cookies in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 1 month. Thaw frozen cookies at room temperature before serving.