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Brownies | July 18, 2011

Chocolate Chip Cookie ‘n Oreo Brownie Bars

Chocolate Chip Cookie 'n Oreo Brownie Bars
 Remember last month when I joined the Secret Recipe Club?? So much fun. This month my assignment was to cook something from Katie’s blog: Betcha Can’t Eat Just One.
Katie lives on the West Coast of Vancouver Island, British Columbia, Canada. She is a mom of three who teaches preschool and also runs a daycare a few days a week. Lucky for us, she also finds time to BAKE.
So, as I perused the recipes on her blog, I thought- this looks good, this too, oh this one. Then I clicked on this recipe. Oh my. Is summer over? Is it necessary to put on a swimsuit again? You may want to just bookmark this and try it in October, when it’s sweat pant season.
Absolutely incredible. I mean, how does it get better than this? CC cookie dough, a layer of OREO’S(my favorite store bought cookie), caramel, and a layer of brownie dough? Serious sugar.
Loved it. Thanks Katie.
Chocolate Chip Cookie 'n Oreo Brownie Bars

Chocolate Chip Cookie ‘n Oreo Brownie Bars

Katie at Betcha Can’t Eat Just One


  • 1 cup unsalted butter room temp
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips semi sweet
  • 1 package of Oreo cookies
  • 1 package of brownie mix to be prepared as directed on the box Ghiradelli works well or, home made is always best try this recipe
  • dulce de leche or caramel topping


  1. Preheat the oven to 350 and line a 9X13 pan with parchment paper
  2. Cream the butter and sugar until light and fluffy. Add eggs and vanilla and mix well.
  3. Add the flour, baking soda and salt and mix just until combined. Fold in chocolate chips.
  4. Press the cookie dough evenly into the pan.
  5. Now place the Oreo’s on top of the cookie dough.
  6. Spread or drizzle the dulce de leche or caramel topping on top of the oreos.
  7. Prepare brownie batter as directed.Pour/spread brownie batter on top and smooth it around with a spatula.
  8. Bake for about 50 minutes. Bars are done when toothpick inserted in center comes out with a bit of a moist crumb attached. Remove from oven and let cool completely, about 2 hours.
  9. Cut into squares and serve.

Recipe Notes

-I like using a home made brownie instead of the box mix. If using a box mix, I think Ghiradelli is the best mix. Katie prefers it as well. -You may use Double Stuff Oreo’s for the “full strength” version. -As for the caramel layer, it’s optional. You may use a good quality caramel topping such as Mrs. Richardson’s or I love Tom’s brand available online, or if you live in Btown, sold at Dick’s Market and other local grocers. OR, you can slowly heat a can of sweetened condensed milk (not evaporated milk) at a very low temperature, until the milk turns thick and caramel color. See directions and a few different methods for this here. I used the sweetened condensed milk route, and think in the future, if I’m adding the caramel layer, I’ll just use Tom’s.

32 thoughts on “Chocolate Chip Cookie ‘n Oreo Brownie Bars

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  1. Oh my…these Oreo brownies are to die for! They look so rich and decadent and totally the right choice or this month's Secret Recipe Club contribution.

  2. I'm drooling over your pictures. My kids really want me to bake these. I've bookmarked them to make once school gets back into full swing again. A nice treat for when they get home after school.

  3. Good thing the Ghiradelli box brownies (from costco) come with like 10 in a pack. because that's how many batches of these I would make, and eat them all!

  4. Oh wow. My family is coming this weekend and I know they are going to be expecting desserts… This would be perfect to share with a hungry crowd! Thanks for the recipe 🙂

  5. I knew this would be the chosen recipe!!! 🙂 I love that you've used home made brownies and the close up pictures are fabulous!


  6. Well. I just shorted out my keyboard for a second there, because of all the drool. Thanks a lot. 😉

    Seriously, looks amazing. This is definitely one I would have chosen if given the chance!

  7. I tried to bake these tonight, here in Salt Lake County, and DANG IT, something went terribly wrong!! My pan is oozing over with all the goodness and these bars…well, what would have been bars, are still hour and 10 minutes later and are still raw? What could be causing this? I followed the recipe posted and used a 9×13 pan. So strange.

  8. These are unbelievably meltingly habit-forming (aka "you can't eat just one") gifts to my tastebuds. How could you?? But what about my cholesterol?? So thank you very much for showing JoAnne M. how to make these on the blog.. My doctor will be calling you..both.

  9. Oh my goodness, these were gooooood!! Oh, and yes, gma vh, I forgot I force fed you!!! Jeepers! Thanks Si, these are amazing and so unique. They were a huge hit at the 24th festivities. Made them according to your directions using caramel topping. So easy but really packed a punch!

  10. I also had the problem of my 9 x 13 overflowing into the oven. I was concerned about this happening since the cookie dough layer, oreo layer and brownie layer were so high in the pan. Wonder if I did something wrong….?

    1. Hillary,
      I am not sure why you had such a problem with the pan overflowing? I looked back ask saw someone else had the same issue…I made this recipe without any overflow problem. Also, a friend made them without any problem. They are a thick brownie, because of the three (if you are using caramel, 4) layers. 9×13 pans vary in size, even though they are generally thought of as 9×13. When I stack mine up, some are quite a bit larger than others, the older metal pans tend to be bigger. Also, if you measure the depth (or how tall the pan is) you can get an inch different in height on pans. If you want to make this recipe again, I would look for a 9×13 that is taller in height. Or, you could use 3/4 of the cookie and brownie batter, and bake off the rest in another pan.