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These Cookies and Cream Brownies are sure to be a crowd-pleaser with a rich and fudgy brownie base, white chocolate chips, and a creamy Oreo pudding frosting. Easy to make with a brownie mix, and they’re a delicious and decadent dessert.

For more easy desert recipes that start with a boxed brownie mix, be sure and try my Easy Nutella Brownies, Chocolate Brownie Bundt Cake, or these Brownie Mix Cookies.

A stack of brownies with a glass of milk in the background.

Cookies and Cream Brownies Recipe

These cookies and cream brownies are a mix of all the best things in life! A rich chocolate brownie base is filled with white chocolate chips & chopped Oreo cookies, and then finished off with an Oreo cookies & cream pudding frosting.

These are rich, decadent and will cure any cookies and cream craving you might have! The best part is that they couldn’t be easier to make. Starts with a ‘doctored up’ brownie mix and has some tasty additions along with a soft and fluffy Oreo frosting.

Close up of this brownie recipe with a bite taken out of the front one.

Why You’ll Love This Dessert Bar Recipe

  • Easy to make with a boxed brownie mix.
  • Loaded with tons of cookies & cream flavor – chopped Oreos, white chocolate chips, and Oreo instant pudding mix.
  • Homemade Whipped Cream… need I say more! This stuff is amazing when paired with a little bit of Oreo instant pudding mix.
One serving sitting on a gold rimmed plate with milk in the background.

Ingredients Needed

  • Brownie Mix – You need an 18 ounce box of brownie mix. You can use a milk chocolate, dark chocolate, or chocolate fudge.
  • Large Eggs
  • Milk – Use whole milk or half and half milk for the best results.
  • Vegetable Oil – Canola oil is a good substitute for this.
  • Oreo Cookies – I use regular Oreos but this recipe would be delicious with chocolate Oreo cookies or even the dark chocolate Oreo cookies. You need chopped Oreos for inside the brownie batter and on top of the brownies.
  • Heavy Whipping Cream – No substitutes! We are making homemade whipped cream which can only turn out correctly with heavy whipping cream.
  • Powered Sugar – Sweetener for the whipped cream.
  • Oreo Cookies & Cream Instant Pudding Mix – You only need 3 tablespoons of this so save the extras and make these brownies another time.

How To Make Easy Cookies and Cream Brownies

  1. Preheat the oven to 350 degrees F. Line a 9×9-inch baking pan with parchment paper or you can spray it with cooking spray. Set aside.
  2. In a large mixing bowl, add the brownie mix, egg, milk, oil, and chopped Oreo cookies. Mix until combined. You can either use a wooden spoon to mix it by hand or an electric hand mixer on medium speed.
  3. Spread the batter evenly into the prepared pan. Sprinkle the white chocolate chips over top. Spread the batter again to lightly cover the white chocolate chips. They don’t need to be fully covered or submerged in the brownie batter, just lightly covered. See photos below for example.
  4. Bake for 35-40 minutes or until a toothpick comes out mostly clean and the top is set. Allow the brownies to cool completely at room temperature before frosting them.
  5. To create the frosting, beat the heavy whipping cream in a large bowl or stand mixer. As the cream thickens up, gradually add the powdered sugar and Oreo instant pudding mix, continue beating for 2-3 minutes until stiff peaks form. Gently stir in the chopped Oreos.
  6. Spread the topping over the cooled brownies. Cut into squares and enjoy!
Process photos for how to make this dessert bar recipe.
Process photos for how to make this dessert bar recipe.
Process photos for how to make this dessert bar recipe.
Process photos for how to make this dessert bar recipe.
Process photos for how to make this dessert bar recipe.
Process photos for how to make this dessert bar recipe.

FAQ’s + Expert Tips

  • How To Store These Brownies : Since the brownies have a whipped cream topping, they need to be stored in the refrigerator to prevent them from spoiling. The brownies can be stored in a covered container, or cover the pan with plastic wrap, for up to 3-4 days. They can be out at room temperature for up to 1 hour (maybe 2) if you’re serving them at a party or gathering. If you need them out longer then try putting the brownie serving plate or pan on a bed of ice to keep them cool.
  • Variations : Instead of white chocolate chips you can use milk chocolate chips, dark chocolate chips, or chopped up Hershey’s Cookies & Cream candy bars.
  • Parchment Paper : I recommend lining the pan with parchment paper, and leaving some overhang on the sides, because it makes it so easy to pull the brownies out and cut them nicely. A tip is to spray the pan first with cooking spray and then lay down your parchment paper. The cooking spray helps the paper adhere and stick to the pan.
  • Homemade Brownie Mix : If you prefer to use homemade rather than a boxed mix, then make your favorite brownie recipe and use that instead. We love this Homemade Brownies Recipe.
Plated serving of this brownie with milk behind it.

Supplies I Recommend For This Recipe

  • 9×9 Baking Pan : I link to this brand all the time and it’s because their pans are truly the best. I love this USA Brand 9×9 Square Baking Pan.
  • Measuring Cups & Spoons Set : This set is so strong, sturdy, and has lasted me forever. It’s the OXO Steel Measuring Set.
  • Chopper : This Cuisinart Chopper is a great kitchen appliance to have if you need to chop up cookies, nuts, or other candies.
  • Mixing Spatula Set : Strong, sturdy spatulas are a great mixing tool for batters and cookie doughs. It also helps to scrape the bowl with it so you get every last drop of brownie batter. I love this OXO Spatula Set because it has three different sizes and I seem to use all of them for lots of various things.
Overhead shot off the top of this recipe with a serving spatula next to them.
Close up picture
One serving sitting on a gold rimmed plate with milk in the background.
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Cookies and Cream Brownies


Author Jessica – Together as Family
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings 16
These Cookies and Cream Brownies are sure to be a crowd-pleaser with a rich and fudgy brownie base, white chocolate chips, and a creamy Oreo pudding frosting. Easy to make with a brownie mix, and they're a delicious and decadent dessert.

Ingredients
  

Cookies and Cream Brownies

  • 1 box (18 oz) brownie mix
  • 2 large eggs
  • 1/3 cup whole milk
  • 1/3 cup vegetable oil
  • 1 cup chopped Oreos
  • 1 cup white chocolate chips

Frosting

  • cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 3 tablespoons Oreo cookies and cream instant pudding mix
  • 1 cup chopped Oreos
  • additional chopped Oreos for garnish

Instructions

  • Preheat the oven to 350℉. Line a 9×9-inch square baking pan with parchment paper or spray with cooking spray. Set aside.
    * I like to spray the pan first with cooking spray and then line it with parchment paper. The cooking spray helps the paper adhere and stick to the pan.
  • In a large mixing bowl add the brownie mix, eggs, milk, oil, and chopped Oreo cookies. Mix together until combined well.
    * You can use a wooden spoon or spatula and mix by hand, or use an electric hand mixer.
    1 box (18 oz) brownie mix, 2 large eggs, 1/3 cup whole milk, 1/3 cup vegetable oil, 1 cup chopped Oreos
  • Spread the brownie batter evenly into the prepared pan. Sprinkle the white chocolate chips over top.
    Spread the batter again to lightly cover the white chocolate chips.
    * They don't need to be submerged in the batter or fully covered, just lightly covered by the batter. See pictures above in the post for an example.
    1 cup white chocolate chips
  • Bake for 35-40 minutes or until a toothpick comes out mostly clean and the top is set.
    Let the brownies cool completely (inside the pan) at room temperature before frosting them. This takes about 1-2 hours.
  • Make The Frosting : Add the heavy whipping cream into a mixing bowl and beat on low speed, with a hand mixer or stand mixer, until it starts to thicken. Increase speed if needed.
    Once it starts to thicken, gradually add in the powdered sugar and Oreo instant pudding mix. Continue beating, on medium-high speed, until stiff peaks form. About 2-3 minutes.
    1½ cups heavy whipping cream, 1/2 cup powdered sugar, 3 tablespoons Oreo cookies and cream instant pudding mix
  • Gently stir in the chopped Oreo cookies until combined.
    1 cup chopped Oreos
  • Spread the frosting over top the cooled brownies and garnish with additional chopped Oreos if wanted. Cut into squares and enjoy!
    * If you want the frosting to firm up before cutting, place the pan in the fridge (covered in plastic wrap) for 2-3 hours.

Notes

  • How To Store These Brownies : Since the brownies have a whipped cream topping, they need to be stored in the refrigerator to prevent them from spoiling. The brownies can be stored in a covered container, or cover the pan with plastic wrap, for up to 3-4 days. They can be out at room temperature for up to 1 hour (maybe 2) if you’re serving them at a party or gathering. If you need them out longer then try putting the brownie serving plate or pan on a bed of ice to keep them cool.
  • Variations : Instead of white chocolate chips you can use milk chocolate chips, dark chocolate chips, or chopped up Hershey’s Cookies & Cream candy bars.

Nutrition

Calories: 311kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 150mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 2mg

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