If you love brownies and cookies and cream, this is the treat you’ll want to make on repeat. These Cookies and Cream Brownies are thick, fudgy, and packed with crushed Oreos in every bite, giving you that perfect mix of creamy crunch and chocolate richness without needing anything complicated.
What makes this cookies and cream brownies recipe so irresistible is how simple it is to pull together. You only need basic cookies and cream brownies ingredients, a bowl, and a whisk to create a pan of pure comfort. If you’ve ever wondered how to make cookies and cream brownies that taste bakery-level, this version will absolutely spoil you in the best way.
- What Makes This Recipe So Good
- What Goes Into Cookies and Cream Brownies
- How To Make Cookies and Cream Brownies
- Tips For Making Cookies and Cream Brownies
- Recipe FAQ’s
- Cookies and Cream Brownies Recipe
What Makes This Recipe So Good
These Cookies and Cream Brownies deliver the perfect mix of fudgy chocolate and creamy cookie crunch, giving you a richer bite than most versions out there. Instead of folding the Oreos in as an afterthought, this cookies and cream brownies recipe builds flavor and texture right into the batter so every slice has that signature cookies and cream finish.
What Goes Into Cookies and Cream Brownies
This Cookies and Cream Brownies recipe keeps things simple but smart. Every ingredient has a job to do, whether it’s making the brownies rich and fudgy.
- Oreo Cookies: The star of the show. Chopped into the brownie batter and crushed into the frosting, they add crunch, contrast, and that unmistakable cookies-and-cream flavour in every bite.
- Unsweetened Cocoa Powder: This is what gives the brownies their deep chocolate base. Using cocoa instead of melted chocolate keeps the texture rich without making the brownies overly dense.
- Low Fat Vanilla Yoghurt: A sneaky ingredient that keeps the brownies moist and soft while lightening things up. It also balances the cocoa nicely so the chocolate flavour stays smooth, not bitter.
- Cream Cheese: The foundation of the frosting. It creates that classic creamy layer on top that pairs perfectly with chocolate brownies and crushed cookies, giving you a dessert that feels indulgent without being heavy.
How To Make Cookies and Cream Brownies
- Prepare the Pan: Preheat the oven to 176℃ or 350℉. Lightly spray a 9 by 13 inch baking tray with oil, wipe it with a paper towel, and set it aside.
- Combine Dry Ingredients: Whisk flour, cocoa powder, sweetener, sugar, and baking powder in a bowl until everything is evenly blended and lump free.
- Mix the Wet Ingredients: In a separate bowl, whisk the butter or oil, yoghurt, egg, vanilla, and milk until the mixture is smooth and fully combined.
- Bring Batter Together: Pour the wet ingredients into the dry mixture and stir gently with a spoon. Keep the batter smooth and creamy without over mixing.
- Fold In the Cookies: Add the crushed cookie pieces and fold them through the batter until they are evenly distributed without breaking them down too much.
- Bake: Pour the batter into the prepared tray and bake for 25 to 30 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs.
- Make Frosting: While the brownies bake, whisk frosting ingredients in a bowl until the mixture looks smooth and creamy.
- Frost: Let brownies cool for 5 minutes, spread the frosting over the top, and add extra crushed cookies if you want more texture.
For something cool and refreshing beside these rich Cookies and Cream Brownies, try a scoop of Instant Blueberry Frozen Yogurt . The light, fruity chill cuts through the fudginess in the best way and gives you a little contrast without overpowering the chocolate.
If you want something more indulgent, pair the brownies with Cappuccino French Toast with Coffee Cream for a full dessert moment. Or keep things simple and comforting with a slice of Peanut Butter Chocolate Chip Banana Bread , which balances the cookies and cream sweetness with a cozy peanut butter warmth.
Tips For Making Cookies and Cream Brownies
- I like to leave a few larger cookie chunks when folding them in because they hold their shape better after baking and give the brownies a nice texture.
- If you prefer fudgier brownies, take them out as soon as the toothpick comes out with a few moist crumbs. Overbaking even by a few minutes can make them cakey.
- Let the brownies cool slightly before frosting so the cream sets instead of melting into the surface. A little warmth is fine, but too much will loosen the frosting.
- For cleaner slices, chill the brownies for about 20 minutes before cutting. The frosting firms up and the bars hold their shape beautifully.
Look for a toothpick that comes out with a few moist crumbs. If it comes out completely clean, the brownies may end up a bit dry.
Avoid over mixing the batter once the wet and dry ingredients come together. Also pull the pan from the oven as soon as the centre is set with soft crumbs.
It usually means the brownies were too warm when you added it or there was a little too much liquid in the frosting. Let the brownies cool longer or whisk in more powdered sugar to thicken it.
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IngredientsUSMetric1x2x3x
Brownies:
- ▢ 1 cup spelt flour or substitute for plain or all purpose flour
- ▢ 3/4 cup unsweetened cocoa powder
- ▢ 1/2 cup natural sweetener or sugar of choice
- ▢ 1/4 cup brown sugar firmly packed
- ▢ 1 teaspoon aluminium free baking powder
- ▢ 1/3 cup light butter or cold pressed coconut oil melted
- ▢ 1/2 cup low fat vanilla yoghurt
- ▢ 1 large egg
- ▢ 2 tablespoons honey
- ▢ 1 tablespoon alcohol free vanilla extract
- ▢ 3/4 cup unsweetened almond milk
- ▢ 6 Oreo cookies or a healthy oreo cookie substitute
Frosting:
- ▢ 8 oz container low fat cream cheese
- ▢ 1/4 cup natural sweetener or sugar of choice
- ▢ 1/2 tablespoon alcohol free vanilla extract
- ▢ 4 Oreo cookies crushed finely
- ▢ (Optional) extra cookies for decorating
Instructions
Brownies:
- Preheat oven 176℃/350℉. Spray a 9-13-inch baking tray with oil spray, wipe over with a paper towel, and set aside.
- Whisk flour, cocoa powder, sweetener, sugar and baking powder until combined.
- In a separate bowl, whisk the butter/oil, yoghurt, egg, vanilla and milk until combined.
- Pour into the dry ingredients and mix well with a wooden spoon (being careful not to over beat).
- The batter should be smooth, creamy and lump free.
- Fold through crushed cookie pieces.
- Pour batter into baking tray and bake for 25 – 30 minutes, or until a toothpick inserted into the centre comes out clean. (my toothpick came out a little ‘dirty’ when I took them out after 30 minutes, and they were beautiful, moist and fudge-y).
- While brownies are baking, make creamy frosting!
Frosting:
- Whisk frosting ingredients in a separate bowl until lump free.
- When brownies are done, remove from oven and allow to cool for 5 minutes before frosting
- Once cooled, frost with cream frosting and top with extra crushed cookies if you wish.
- Gently cut into 20 bars.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cookies and Cream Brownies
Ingredients
Brownies:
- 1 cup spelt flour or substitute for plain or all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 cup natural sweetener or sugar of choice
- 1/4 cup brown sugar firmly packed
- 1 teaspoon aluminium free baking powder
- 1/3 cup light butter or cold pressed coconut oil melted
- 1/2 cup low fat vanilla yoghurt
- 1 large egg
- 2 tablespoons honey
- 1 tablespoon alcohol free vanilla extract
- 3/4 cup unsweetened almond milk
- 6 Oreo cookies or a healthy oreo cookie substitute
Frosting:
- 8 oz container low fat cream cheese
- 1/4 cup natural sweetener or sugar of choice
- 1/2 tablespoon alcohol free vanilla extract
- 4 Oreo cookies crushed finely
- (Optional) extra cookies for decorating
Instructions
Brownies:
- Preheat oven 176℃/350℉. Spray a 9-13-inch baking tray with oil spray, wipe over with a paper towel, and set aside.
- Whisk flour, cocoa powder, sweetener, sugar and baking powder until combined.
- In a separate bowl, whisk the butter/oil, yoghurt, egg, vanilla and milk until combined.
- Pour into the dry ingredients and mix well with a wooden spoon (being careful not to over beat).
- The batter should be smooth, creamy and lump free.
- Fold through crushed cookie pieces.
- Pour batter into baking tray and bake for 25 - 30 minutes, or until a toothpick inserted into the centre comes out clean. (my toothpick came out a little ‘dirty’ when I took them out after 30 minutes, and they were beautiful, moist and fudge-y).
- While brownies are baking, make creamy frosting!
Frosting:
- Whisk frosting ingredients in a separate bowl until lump free.
- When brownies are done, remove from oven and allow to cool for 5 minutes before frosting
- Once cooled, frost with cream frosting and top with extra crushed cookies if you wish.
- Gently cut into 20 bars.
