I still remember the first time I scooped warm, fudgy brownie right off the pan only to find a surprise crunch of Oreo and a gooey pocket of cookie dough in the middle — it felt like dessert-level alchemy. Layered Brownies with Cookie Dough and Oreos take a simple boxed-brownie shortcut and turn it into something party-worthy: chewy brownie, soft cookie dough, and crunchy Oreo all stacked into one glorious bar. People make this for bake sales, birthday parties, or whenever they want a crowd-pleasing, slightly nostalgic treat that looks far fancier than the work involved. If you like mashups of textures and very chocolate-forward desserts, this one’s for you — and if you’re curious about different cookie-dough ideas, I’ve found a neat cottage-cheese twist that’s fun to explore in other recipes like this cottage cheese cookie dough recipe.

What makes this recipe special

This layered bar stands out because it balances three textures in one bite: fudgy brownie, soft cookie-dough center, and Oreo crunch. Using a boxed brownie mix keeps the hands-on time low, which makes it ideal when you need a dessert fast but still want “wow” factor. It’s also highly adaptable — use store-bought cookie dough for speed or homemade if you prefer to control sweetness and mix-ins. Serve it warm with ice cream for gooey decadence or chilled for neat, stackable squares at potlucks.

The cooking process explained

Before you grab the pan, here’s a quick overview of how the layers come together. You’ll prepare a single batch of brownie batter (from mix), spread half in the baking pan, press a layer of cookie dough on top, sprinkle crushed Oreos, then gently cover with the remaining brownie batter. The key is to pour rather than aggressively spread the top batter so the layers stay distinct. Bake until set and cool fully for clean slices, or warm for an irresistible, slightly molten center.

What you’ll need

1 box brownie mix (any brand)
1 package cookie dough (pre-made or homemade; about 16 oz)
1 cup Oreo cookies, crushed (about 10–12 cookies)
2 large eggs
1/4 cup vegetable oil
1/4 cup water

Notes and substitutions:

For chewier brownies, swap half the oil for melted butter.
Use gluten-free brownie mix and GF Oreos to make this gluten-free.
If you prefer less sweetness, use reduced-sugar cookie dough or press a thinner cookie-dough layer.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment, leaving an overhang so you can lift the bars out easily.
In a mixing bowl, prepare the brownie mix according to package instructions, whisking in the 2 eggs, 1/4 cup vegetable oil, and 1/4 cup water until smooth and combined.
Spread half of the brownie batter evenly in the bottom of the prepared pan. Use a spatula to get the batter into the corners.
Press the cookie dough into an even layer over the brownie batter. If the cookie dough is very firm, soften it slightly at room temperature for a few minutes or microwave in 5–7 second bursts until pliable.
Sprinkle the crushed Oreo cookies evenly over the cookie dough layer, scattering to cover the surface.
Pour the remaining brownie batter on top in dollops. Gently spread with a spatula to cover the Oreo layer, avoiding aggressive strokes that would mix the layers.
Bake for 30–35 minutes, or until the top is set and a toothpick inserted into the brownie layer comes out with moist crumbs (a few crumbs are fine — you don’t want it dry).
Allow the pan to cool completely on a wire rack before using the parchment overhang to lift the bars out. Cooling fully helps you get neat, clean squares.
Serve warm with a scoop of vanilla ice cream for melting drama, or chill the bars for firmer slices that cut cleanly.

Best ways to enjoy it

Serve these bars warm for gooey centers and melting ice cream on top. For parties, arrange chilled squares on a platter and garnish with extra crushed Oreos or a dusting of powdered sugar. Pair with coffee, cold milk, or a lightly bitter espresso to balance the sweetness. For an over-the-top presentation, drizzle salted caramel or chocolate ganache across the cut pieces.

How to store & freeze

Room temperature: Store in an airtight container for up to 2 days. Keep layers flat to avoid smushing.
Refrigerate: Seal in an airtight container for up to 5 days; chilling firms the layers for cleaner slices. Bring to room temperature or warm briefly before serving if you want the gooey texture back.
Freeze: Wrap individual bars tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and warm for 10–15 seconds in the microwave if desired.
Always cool completely before storing to prevent condensation and sogginess. If kept at room temperature, don’t leave out more than 2 hours if your cookie dough contained perishable ingredients (like eggs or dairy) — when in doubt, refrigerate.

Pro chef tips

Keep the top brownie batter in dollops and spread gently. This prevents the layers from merging and keeps a visible cookie-dough ribbon.
If using refrigerated cookie dough, let it sit on the counter for 10 minutes to make it easier to press into a uniform layer.
Use a serrated knife cooled under hot water and wiped dry, then slice with a sawing motion for cleaner edges. Wipe the knife between cuts.
Test doneness toward the end of baking time; oven temps vary, and you want moist crumbs, not a dry interior.
For extra shine, brush a thin layer of warmed chocolate ganache over cooled bars.

Creative twists

Peanut butter Oreo: Swap the Oreos for peanut-butter-filled cookies and stir a tablespoon of peanut butter into half the brownie batter.
Mint-chocolate: Use mint Oreos and add 1/2 teaspoon mint extract to the brownie batter.
Gluten-free or vegan: Use a gluten-free brownie mix, vegan cookie dough (or a chickpea-based edible dough), and dairy-free Oreos.
Nutty crunch: Mix chopped toasted pecans or almonds into the brownie batter for extra texture.
Boozy version: Fold 1–2 tablespoons of coffee liqueur into the brownie batter for adult-friendly depth.

I like to riff on this format for other fun mashups too — if you enjoy using unconventional ingredients, you might appreciate how savory spreads can be reinvented in other recipes like this buffalo chicken dip with cottage cheese.

Common questions

Q: Can I use homemade brownie batter instead of a box mix?
A: Yes. Use an equivalent quantity of prepared batter (about the same volume as the box mix yields). Baking time may vary slightly, so check for moist crumbs with a toothpick at 30 minutes.

Q: Is it safe to eat cookie dough in the middle?
A: If you use store-bought cookie dough labeled safe-to-eat, it’s formulated without raw eggs and uses heat-treated flour. If you use traditional raw dough with raw eggs or untreated flour, be aware of food-safety risks. To be safe, use edible cookie dough recipes that omit raw egg and heat-treat flour.

Q: How do I keep the layers from mixing during baking?
A: Gently place the top batter in dollops and spread with a light touch. Avoid vigorous stirring. Slightly thicker top batter also helps it set without sinking through the Oreo layer.

Q: Can I make this ahead for a party?
A: Yes. Bake and cool completely, then refrigerate up to 5 days or freeze up to 3 months. Bring to room temperature or warm briefly before serving for best texture.

Q: What if the bars are underbaked in the center after the full bake time?
A: Cover the pan loosely with foil and return to the oven in 5-minute increments until a toothpick comes out with moist crumbs. Avoid overbaking; you want fudgy, not dry.

Conclusion

If you want a dessert that delivers variety in every bite — fudgy brownie, chewy cookie dough, and Oreo crunch — these layered bars are a fast, crowd-pleasing solution that’s easy to scale. For another similar combination and inspiration, check out this detailed take on Cookie Dough Oreo Brownies.

Layered Brownies with Cookie Dough and Oreos

Author: amir_hassan
Total Time: 50 minutes
Yield: 16 servings
Diet: Vegetarian

Print Recipe

Description

Delicious layered brownies featuring fudgy brownie, soft cookie dough, and crunchy Oreos, perfect for parties and bake sales.

Ingredients

1 box brownie mix (any brand)
1 package cookie dough (pre-made or homemade; about 16 oz)
1 cup Oreo cookies, crushed (about 10–12 cookies)
2 large eggs
1/4 cup vegetable oil
1/4 cup water

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment.
Prepare the brownie mix according to package instructions, whisking in eggs, oil, and water until smooth.
Spread half of the brownie batter in the prepared pan.
Press the cookie dough into an even layer over the brownie batter.
Sprinkle crushed Oreo cookies evenly over the cookie dough layer.
Pour the remaining brownie batter on top in dollops, gently spreading to avoid mixing layers.
Bake for 30–35 minutes until set; a toothpick should come out with moist crumbs.
Let cool completely before lifting bars out with parchment.
Serve warm with ice cream or chill for firmer slices.

Notes

For chewier brownies, swap half the oil for melted butter. Use gluten-free options for a gluten-free dessert.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American