Oreo White Chocolate Brownie Cookies
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These thick, chewy Oreo White Chocolate Brownie Cookies are the ultimate mash‑up — crisp on the edges, gooey in the centers, and absolutely bursting with crushed Oreos, melty dark chocolate chips, and creamy white chocolate wafers in every single bite. Total cookie bliss.
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Why You’ll Love These Oreo White Chocolate Brownie Cookies
These brownie cookies bring together the best of both worlds. You get that dense, fudgy brownie texture in cookie form, loaded with chunks of Oreo cookies, pools of melted white chocolate and pockets of dark chocolate chips. Every bite hits differently.
The melted chocolate in the batter is what gives these cookies their intense fudgy texture. It’s not just cocoa powder doing the work here. The combination creates something richer and more decadent than a standard chocolate cookie. Cold butter is the other secret. Creaming cold butter instead of softened keeps the cookies thick and prevents them from spreading too thin in the oven.
White chocolate and Oreos might sound like a lot going on, but they balance each other out. The sweetness of the white chocolate plays off the slightly bitter cocoa in the Oreo cookies, while the dark chocolate chips add depth. It’s a cookies and cream situation with extra chocolate thrown in for good measure.
Ingredients You Need
Oreo White Chocolate Brownie Cookies Recipe
- 1 cup semisweet or dark chocolate chips or chopped bar, melted
- 1 cup cold unsalted butter, cut into slices or cubes
- 1½ cups granulated sugar
- 2 eggs
- 1/2 cup 100% unsweetened cocoa powder, can also opt for unsweetened dark cocoa powder
- 2 teaspoons vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ½ cups all-purpose flour
- 1 ½ cups white chocolate wafers, chocolate chips or chopped bar
- ½ cup dark chocolate chips
- 10 Oreo cookies, roughly chopped
Instructions How to Make Oreo White Chocolate Brownie Cookies
- In a small microwavable bowl, melt 1 cup semisweet or dark chocolate chips in 30 second increments until smooth and creamy. Let it cool down to room temperature while you make the cookie batter.
- Line 2 baking sheets with parchment paper or use silicone liners; set aside.
- In a bowl, whisk together 1/2 cup cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt; set aside.
- In a large mixing bowl, using a mixer, cream together 1 cup cold butter and 1½ cups granulated sugar for 3-4 minutes or until creamy.
- Add in 2 eggs and 2 teaspoons vanilla extract and mix until combined.
- Next, add in the melted chocolate and mix on low speed until combined.
- Add in the cocoa flour mixture and 2½ cups all-purpose flour. Mix to combine without overmixing. Cookie dough will be very thick.
- Mix in 1½ cups white chocolate wafers, ½ cup dark chocolate chips and 10 roughly chopped Oreo cookies until just fully incorporated.
- Using a ¼ cup cookie scoop, scoop cookie dough onto your parchment lined cookie sheet or roll into balls and place on cookie sheet.
- Place cookies 3″ apart on a lined baking sheet. I did 6 cookies per sheet.
- Bake one sheet at a time in the middle of the oven at 350°F for 7-10 minutes, checking at 7 minutes. The cookies should look dry on top and almost done with a little bit of gooeyness in the middle. Bake a tad longer if you prefer a crunchier cookie. Just be careful not to overbake.
- Let the cookies cool on the baking sheet for at least 5-10 minutes before transferring to a wire rack. They will finish cooking and firm up while they cool.
Tips for the Best Brownie Cookies
- Use cold butter. This is key for thick cookies. Cold butter doesn’t cream as smoothly as softened butter, which means less air in the dough and less spread in the oven.
- Don’t skip the melted chocolate. Cocoa powder alone won’t give you that fudgy brownie texture. The melted chocolate adds fat and richness that transforms these from regular chocolate cookies into brownie cookies.
- Let the melted chocolate cool. If you add hot melted chocolate to your butter mixture, it will melt the butter and change the texture of your cookies. Room temperature is what you want.
- Chop the Oreos roughly. You want chunks, not crumbs. Big pieces of Oreo give you that satisfying cookies and cream experience in every bite.
- Don’t overbake. Pull them when they still look slightly underdone in the center. They’ll continue cooking on the hot baking sheet and end up with that gooey middle everyone loves.
How to Store Fudgy Oreo White Chocolate Brownie Cookies
- Store cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy if stored properly. If they start to firm up, pop one in the microwave for 10 seconds to restore that fresh-baked gooeyness.
- For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
- You can also freeze the unbaked cookie dough balls. Scoop and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
Oreo Brownie Cookie Variations
- Mint Oreo version: Use Mint Oreos instead of regular and add 1/4 teaspoon peppermint extract to the batter. The mint chocolate combination is incredible.
- Peanut butter Oreo: Swap the white chocolate for peanut butter chips and use Peanut Butter Oreos. Add a drizzle of melted peanut butter on top after baking.
- Double Oreo: Skip the white chocolate and double up on the Oreos (20 cookies total). Crush half of them into smaller pieces for more cookies and cream flavor throughout.
- Salted caramel brownie cookies: Add 1/2 cup caramel bits to the mix-ins and sprinkle flaky sea salt on top before baking.
- Red velvet style: Use Golden Oreos and add a few drops of red food coloring to the batter for a red velvet cookies and cream vibe.
Brownie Cookie FAQs
Why are my cookies flat?
Your butter was probably too soft. Cold butter is essential for thick cookies. If your kitchen is warm, pop the dough in the fridge for 30 minutes before scooping.
Can I use Dutch process cocoa?
Yes! Dutch process or dark cocoa powder will give you a deeper chocolate flavor and darker color. Either works well in this recipe.
How do I know when they’re done?
The tops should look dry and set, but the centers will still look slightly underdone. They’ll firm up as they cool. If they look completely done in the oven, they’re already overbaked.
Can I make the dough ahead of time?
Absolutely. The dough keeps in the fridge for up to 3 days. Let it sit at room temperature for about 10 minutes before scooping if it’s too firm.
Why do I need to bake one sheet at a time?
Baking one sheet in the center of the oven ensures even heat distribution. Two sheets at once can lead to uneven baking with one batch spreading more than the other.
These Oreo white chocolate brownie cookies are rich, fudgy and absolutely loaded with good stuff. The combination of brownie texture with Oreo chunks and melted white chocolate is hard to beat. Get ready for these to disappear fast!
Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
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Oreo White Chocolate Brownie Cookies
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper or silicone liners
- 1/4 cup cookie scoop
- Wire cooling rack
Ingredients
- 1 cup semisweet or dark chocolate chips or chopped bar, melted
- 1 cup cold unsalted butter cut into slices or cubes
- 1 ½ cups granulated sugar
- 2 eggs
- ½ cup unsweetened cocoa powder can also use dark cocoa powder
- 2 teaspoons vanilla extract
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups all-purpose flour
- 1 ½ cups white chocolate wafers or chocolate chips or chopped bar
- ½ cup dark chocolate chips
- 10 Oreo cookies roughly chopped
Instructions
- In a small microwavable bowl, melt 1 cup semisweet or dark chocolate chips in 30 second increments until smooth and creamy. Let cool to room temperature.
- Line 2 baking sheets with parchment paper or silicone liners; set aside. Preheat oven to 350°F.
- In a bowl, whisk together 1/2 cup cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt; set aside.
- In a large mixing bowl, cream together 1 cup cold butter and 1 1/2 cups granulated sugar for 3-4 minutes or until creamy.
- Add 2 eggs and 2 teaspoons vanilla extract and mix until combined.
- Add the melted chocolate and mix on low speed until combined.
- Add the cocoa mixture and 2 1/2 cups flour. Mix to combine without overmixing. Dough will be very thick.
- Mix in 1 1/2 cups white chocolate wafers, 1/2 cup dark chocolate chips, and 10 roughly chopped Oreo cookies until just incorporated.
- Using a 1/4 cup cookie scoop, scoop dough onto prepared baking sheets, placing cookies 3 inches apart (6 cookies per sheet).
- Bake one sheet at a time in the center of the oven for 7-10 minutes, checking at 7 minutes. Cookies should look dry on top with slightly gooey centers.
- Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack. They will firm up as they cool.
Notes
Nutrition
