Cookies and cream brownies bake over a single sandwich-cookie layer, with chocolate chunks inside and broken cookies on top.
Use an 8 x 8 x 2 inch lined pan. Arrange twelve cookies three by four beneath the batter and reserve the remaining three for the surface before baking sixteen squares.
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Why Twelve Cookies Go Beneath the Batter
Keeping the lower cookies in one layer gives the batter a consistent foundation. Spreading gently into the corners helps avoid dragging them all toward one edge.
The cookie topping and melted chocolate can obscure the batter check. Test away from chocolate and allow at least ninety minutes cooling before lifting the slab.
Ingredients for Cookies and Cream Brownies
Brownies
- 1/2 cup unsalted butter
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup chocolate chunks
- 15 generic chocolate cream-filled sandwich cookies (12 base; 3 broken on top)
Cookies: Fifteen generic chocolate cream-filled sandwich cookies divide into twelve below and three broken on top.
Chocolate: Fold the half cup chocolate chunks into batter before spreading.
Pan: Use the stated square pan and leave parchment ends for lifting.
How to Make Cookies and Cream Brownies
- Mix the chocolate batter. Heat oven to 350°F and line the square pan with parchment, leaving lifting ends. Melt butter gently, stir in cocoa and sugar, then let cool until warm rather than hot before adding eggs. Beat in eggs one at a time and vanilla until combined. Fold in flour just until no dry pockets remain, then distribute chocolate chunks.
- Arrange cookies and fill. Arrange twelve sandwich cookies in one bottom layer, three by four, without stacking; slightly adjust spacing to fit. Spread batter evenly over them, reaching corners without dragging all the cookies to one side. Break the remaining three cookies and scatter over the surface.
- Bake, cool and cut. Bake about thirty to forty minutes until the center is set, reaches at least 160°F and a tester away from melted chocolate shows moist baked crumbs instead of liquid batter. Continue baking and shield the top if necessary. Cool on a rack at least ninety minutes before lifting the slab and cutting four rows by four into sixteen squares.
Serving Cookies and Cream Brownies
Cut four by four once cooled. For another chocolate-hazelnut bake with a short ingredient list, see 3-ingredient brownies.
Storage and Make-Ahead Notes
Cover cooled brownies and keep up to three days at cool room temperature or refrigerate up to five days. Choose refrigeration in a warm kitchen.
Freeze individually wrapped squares for one month for quality and thaw covered refrigerated. Do not seal a steaming slab in its storage container.
Tips for Cookies and Cream Brownies
- Count the split: Reserve three cookies for the top.
- Keep one bottom layer: Avoid stacking the twelve base cookies.
- Spread gently: Keep the lower cookies in place.
- Test plain batter: Check away from a chocolate chunk.
Cookies and Cream Brownies FAQs
How many cookies are used?
Fifteen: twelve beneath batter and three broken over it.
Which pan is specified?
An 8 x 8 x 2 inch pan.
Are the base cookies crushed?
Arrange them in one three-by-four layer.
How long does the slab cool?
At least ninety minutes before lifting.
How many squares result?
Sixteen.
Food handling reference: FDA safe food handling guidance.
Cookies and Cream Brownies with a Soft Chocolate Center
Equipment
- 8 x 8 x 2 inch baking pan
- Parchment
- Mixing bowls
- Spatula
- Cooling rack
Ingredients
Brownies
- 1/2 cup unsalted butter
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup chocolate chunks
- 15 generic chocolate cream-filled sandwich cookies 12 base; 3 broken on top
Instructions
- Heat oven to 350°F and line the square pan with parchment, leaving lifting ends. Melt butter gently, stir in cocoa and sugar, then let cool until warm rather than hot before adding eggs. Beat in eggs one at a time and vanilla until combined. Fold in flour just until no dry pockets remain, then distribute chocolate chunks.
- Arrange twelve sandwich cookies in one bottom layer, three by four, without stacking; slightly adjust spacing to fit. Spread batter evenly over them, reaching corners without dragging all the cookies to one side. Break the remaining three cookies and scatter over the surface.
- Bake about thirty to forty minutes until the center is set, reaches at least 160°F and a tester away from melted chocolate shows moist baked crumbs instead of liquid batter. Continue baking and shield the top if necessary. Cool on a rack at least ninety minutes before lifting the slab and cutting four rows by four into sixteen squares.
