Hi there! I’m Ghalya Peaches, and these cookies and cream brownies are a delicious part of my baking journey. They came to life one rainy afternoon, when all I wanted was something rich, gooey, and comforting. These cookies and cream brownies start with fudgy Ghirardelli brownie mix, get a swirl of tangy cream cheese, and finish with a layer of crunchy Oreo cookies, it’s the ultimate treat.
I always add coffee to deepen the chocolate flavor and bake them in an 8×8 pan for thick, chewy slices. I’ve had mishaps along the way, but I always come back to these cookies and cream brownies because they never fail to bring joy. Just don’t skip the 4-hour cool—they’re worth the wait.
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Cookies and cream brownies are that beautiful mashup you didn’t know you needed until the first bite hits fudgy chocolate, tangy cream cheese, and crunchy Oreos all baked into one glorious square. In this post, I’ll walk you through how to make the easiest version using a boxed brownie mix hello, Ghirardelli fans, plus some personal baking memories and pro tips for perfect results. Whether you’re looking for a weekend bake, potluck favorite, or an indulgent moment, this recipe hits every note. From pan type to cooling strategy, I’ve got you. Now, let’s start with a little story behind these irresistible bars. Check out our facebook page and Pinterest for more recipes.
PrintCookies and Cream Brownies: The Fudgy Dessert That Never Fails
Fudgy cookies and cream brownies layered with cream cheese and Oreos for the perfect chocolatey treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours (including cooling)
- Yield: 16 brownies
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
1 box Ghirardelli brownie mix
2 eggs, divided at room temperature
1/3 cup vegetable oil
¼ cup strongly brewed coffee
1 brick cream cheese
1/3 cup granulated sugar
16 Oreo cookies, original or Double Stuf
Instructions
1. Preheat the oven to 325°F. Spray and parchment-line an 8-inch square baking pan.
2. In a bowl, mix the brownie mix, 1 egg, oil, and coffee.
3. In another bowl, beat cream cheese and sugar, then add remaining egg.
4. Spread half of the brownie batter in the pan.
5. Top with cream cheese mixture, then layer with Oreos.
6. Cover with remaining brownie batter and smooth evenly.
7. Bake for 45–50 minutes until just set.
8. Cool completely at room temperature for 4 hours before slicing.
Notes
Let brownies cool fully before cutting to keep layers intact.
Use parchment for easy lifting and slicing.
Store chilled for up to 5 days or freeze for longer.
Cookies and Cream Brownies Story Worth Telling
A Saturday Afternoon and a Sweet Little Shortcut
I remember one rainy Saturday in Northampton leaves soggy, socks warm, and that unmistakable urge to bake something cozy. I peeked into my pantry and spotted a box of Ghirardelli brownie mix and a sleeve of Oreos calling my name. That’s the moment these cookies and cream brownies were born out of a craving for something rich, chocolatey, and nostalgic. Since then, they’ve become a go-to request from friends, especially when I serve them with a strong cup of coffee.
Nana still teases me for not baking from scratch, but even she admits these cookies and cream brownies with their cream cheese swirl taste like they came straight from a bakery. There’s just something about the espresso that makes the chocolate shine.
I’ve tried countless spins on fudge brownie mix over the years, but nothing compares to these cookies and cream brownies. The combination of a tangy cream cheese layer and a crunchy Oreo middle makes them totally unforgettable. They’re the kind of nostalgic treat you slice into perfect squares, but end up eating with your fingers, licking every last crumb like you’re eight years old again. These cookies and cream brownies hit that sweet spot between playful and decadent, and that’s why they’ve become my forever favorite.
Why These Cookies and Cream Brownies Work Every Time
What makes these cookies and cream brownies so foolproof? It starts with the brownie mix Ghirardelli’s is my favorite because it’s rich, fudgy, and already packed with chocolate chips, making these brownies incredibly easy to whip up. Then comes the coffee just a splash of strong brew or a pinch of espresso powder deepens the chocolate flavor without turning it into a mocha. And finally, the cream cheese swirl is what sets these cookies and cream brownies apart. It’s smooth, tangy, and perfectly balances the sweetness, giving every bite that bakery-quality finish.
And finally, we layer. Brownie batter on the bottom, cream cheese and Oreos in the middle, brownie batter on top. That means every bite delivers crunch, gooeyness, and rich chocolate all at once. Want more ideas like this? Check out my easy healthy dessert recipes for fuss-free baking inspiration.
How to Bake the Best Cookies and Cream Brownies
The Right Pan and Prep Make All the Difference
When it comes to baking these cookies and cream brownies, the pan is more important than you think. An 8×8-inch square pan gives the best thickness and fudgy texture. Line it with parchment paper and give yourself a generous inch of overhang on each side. This little trick makes lifting and slicing so much easier especially after that crucial 4-hour cool-down yes, I know it’s hard, but trust me.
Set your oven to 325°F and place the rack in the upper third. This prevents overbaking the bottom while giving the top a perfect finish. If you’ve tried my cinnamon roll focaccia bread, you know I’m all about getting that golden top without a burnt base.
Now let’s talk ingredients. You’ll need:
- 1 box Ghirardelli brownie mix
- 2 eggs (room temp, always)
- 1/3 cup vegetable oil
- ¼ cup strongly brewed coffee (or espresso powder)
- 1 brick cream cheese
- 1/3 cup sugar
- 16 Oreos (go Double Stuf for extra joy)
This is a great time to use what’s already in your pantry, and I love how accessible this recipe is—no obscure ingredients, no stand mixer required though if you’ve got one, it helps.
Swirl, Stack, and Bake: Layering Like a Pro
In a medium bowl, mix together the brownie mix, 1 egg, oil, and brewed coffee. The result should be thick and glossy. Pour half into the pan, spreading it out to the corners. Save the rest.
Next, whisk softened cream cheese with granulated sugar and the second egg until smooth. Dollop and spread this cream cheese layer over the brownie base. Don’t overmix it should stay soft and creamy.
Now add your Oreos. Line the Oreos up in a neat grid for clean, even brownie squares later, or crumble them up and scatter freely for extra texture and a more rustic cookies and cream brownies vibe. Spoon the remaining brownie batter over the top in patches, then gently smooth it out. You’ll still see some cream cheese peeking through, and that’s the point.
For an optional but irresistible upgrade, sprinkle a pinch of flaky sea salt over the top before baking, it adds the perfect sweet-and-salty finish to your cookies and cream brownies. Pop the pan in the oven and bake for 45–50 minutes, rotating once halfway through. A skewer inserted should come out with a few moist crumbs but no wet batter.
Let them cool at room temperature yes, for at least four hours. This is what gives them clean edges and chewy density. And if you can wait overnight? Even better.
Making It Your Way
Easy Variations for Every Craving
These Oreo cream cheese brownies are already a crowd-pleaser, but there’s plenty of room to play. Want to change the flavor profile? Swap the Oreos for peanut butter-filled cookies or chocolate sandwich cookies with a mint twist. Around the holidays, crushed peppermint Oreos can turn this into a festive must-have.
You can also add mix-ins. Try stirring chopped walnuts or a few extra chocolate chips into the batter if you want even more texture. Prefer a swirl instead of layers? Dollop the cream cheese mixture and drag a skewer through it for a marbled effect.
I’ve even made these brownies in muffin tins for single-serve party bites. They bake in about 22–25 minutes and look stunning topped with a single Oreo.
And if you’re into healthier spins or dairy alternatives, consider swapping the cream cheese with a plant-based version and using coconut oil in place of vegetable oil. You might enjoy browsing more lightened-up ideas in my healthy sweet treats collection too.
Storing, Freezing, and Serving Like a Pro
After the torturous 4-hour cooling period, use your parchment handles to lift the brownies out and slice them with a sharp knife. Clean the blade between cuts for neat edges.
Store leftovers in an airtight container in the fridge, they’ll last 4 to 5 days and taste even better on day two. You can also freeze them: place squares on a parchment lined tray to freeze individually before transferring to a zip-top bag. They’ll keep for up to 2 months.
To serve, let them come to room temperature or warm briefly in the microwave 10–15 seconds for maximum fudgy softness. I love offering these at potlucks and birthday tables, especially alongside a scoop of vanilla bean ice cream. The contrast of cold cream and warm brownie? Unreal.
Want more seasonal dessert ideas? Check out what’s trending in my holiday occasion baking section, it’s full of rich, comforting treats
Conclusion: Why Cookies and Cream Brownies Deserve a Spot in Your Favorites
Cookies and cream brownies aren’t just another dessert—they’re the perfect combination of rich, fudgy chocolate, tangy cream cheese, and crunchy Oreo cookies. Every layer brings something unique, and when baked together, they create a treat that’s as indulgent as it is unforgettable. Whether you’re baking for a special occasion or just craving something sweet and satisfying, these cookies and cream brownies are guaranteed to impress.
Simple to make, full of flavor, and loaded with texture, they check every dessert box. Once you’ve tried them, it’s hard to go back to plain brownies. So stock up on your favorite mix, grab those Oreos, and get ready to bake a pan of pure joy.
What type of cookie is a brownie response?
It’s a bit of a trick question brownies aren’t cookies, technically. They’re considered a bar dessert, living somewhere between a cake and a cookie. While cookies are individual baked rounds, brownies are baked in a slab and cut into squares. Still, because of their rich, chewy texture, brownies often get lumped in with cookies in casual conversations. When you toss in Oreos and cream cheese like we do here, you’re getting the best of both worlds.
What is healthier, cookies or brownies?
Healthier depends on your definition. Generally, cookies are lower in fat and sugar per piece because they’re smaller, but brownies tend to use more butter or oil, making them richer and higher in calories. However, moderation is key and these cookies and cream brownies are more about joy than macros. If you’re after lighter options, check out my easy healthy dessert recipes.
Why do people like brownies so much?
Because they hit every craving: crispy edges, fudgy centers, and deep chocolate flavor. Add-ins like cream cheese and Oreos take the nostalgia even further. There’s also the fact that brownies are easy to share and make ahead, making them a favorite for parties, potlucks, and weeknight treats.
What are brownies and cookies classified as?
They’re both classified as baked goods and specifically as dessert items. Brownies fall under the bar cookie category in baking books. They’re typically denser than cakes, made without leavening agents like baking powder, and often include mix-ins like chocolate chips or nuts, or in this case, cream cheese and Oreo cookies.
