These Cookies and Cream Brownies are loaded with cookies, marshmallow cream, and lots of other goodies! An easy brownie recipe that tastes like a luxurious bakery confection.
- Perfect for Oreo cookie fans. This recipe is for all of those die-hard Oreo fans. Not only are they stuffed with broken Oreo cookies, but they’re also topped with a candy layer of melted cookies and cream chocolate bars.
- Easy to make. This is one of the easiest brownie recipes ever! Using boxed brownie mix and other pre-made ingredients keeps it simple.
- So flavorful. This recipe makes dense and fudgy brownies topped with a marshmallow swirl. When you bite into a piece, the contrast between the fudgy brownie, the crunchy cookie pieces and the gooey marshmallow topping is totally irresistible!
Ingredient Notes
A boxed brownie mix and a jar of marshmallow sauce make this recipe so simple! Here’s a quick look at what you’ll need to make these brownies. Be sure to scroll down to the recipe card for a printable list.
- Brownie Mix: You’ll need one family-sized box of brownie mix (that’s 18.4 ounces). I used Pillsbury Chocolate Fudge.
- Butter, Heavy Cream & Vanilla Extract
- Eggs: Use large, whole eggs.
- Marshmallow Sauce: I used one 16-ounce jar of Smucker’s Marshmallow Cream.
- Oreos: Break up ten or so Oreo cookies into small pieces.
- Cookies and Cream Candy Bars: You’ll need four Hershey Cookies & Cream candy bars.
Ready to bake some brownies? Me too! Let’s take a look at the process of baking them. Be sure to scroll down to the recipe card for printable instructions.
- Prep your tools. Preheat the oven to 350°F. Line a 9×9 pan with parchment paper.
- Tip: Lining with parchment keeps the brownies from sticking and makes them easier to lift out of the pan. You can use clips to hold the parchment steady while you pour the batter.
- Mix the brownie batter. In a large mixing bowl, combine the brownie mix, melted butter, cream, eggs, and vanilla. Whisk these ingredients gently until fully combined.
- Pour the brownie batter into your baking dish.
- Add the topping and swirl. Spoon marshmallow cream into each corners and middle of the pan. Use a butter knife to swirl the marshmallow cream into the brownie batter.
- Add the Oreos and bake. Top the brownies with the broken oreo cookies, and bake the brownies for 35 – 40 minutes.
- Cool. They are done when a toothpick inserted in the center of the brownie batter comes out with a few crumbs sticking to it (not raw batter). Take the baked brownies out of the pan and let them cool.
- Make the Topping. Melt the candy bars in a small saucepan, along with the reserved marshmallow cream. Drizzle this over the brownies, and let it cool.
- Enjoy! Slice the brownies into squares and serve.
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- Can I use homemade brownies? Yes. If you’d rather not use a boxed brownie mix, feel free to substitute your favorite fudgy brownie recipe.
- Use the center rack: Always bake brownies on the middle rack, to get an even bake time.
- Start with room temperature ingredients: When baking, start out with room-temperature ingredients for best results.
- What kind of pan to use: Using a metal pan rather than a glass pan is helpful, because the metal heats up more quickly and produces a better brownie texture. If you would like to use a 9×13 pan for this recipe, that will work, but the brownies will be thinner and only take about 25 – 30 minutes to bake.
Why Are My Brownies Not Fudgy?
If you have problems getting your brownies to bake up dense and fudgy, you may be over-beating them, causing the batter to be airy and bake into a cake-like texture. Whisking or stirring the batter gently and slowly will help you avoid beating air into it.
Variation Ideas
- Frosted Oreo brownies: If you’d rather have a different topping, you can omit the melted candy bar topping and use whipped cream or buttercream instead.
- Mint Oreo brownies: To make a mint-chocolate version of this recipe, add ¼ to ½ a teaspoon of peppermint flavoring to the brownie batter.
- Rocky Road Oreo brownies: Add even more flavor and texture with chopped nuts! Stir a handful or two right into the batter.
- Wild card brownies: Make this recipe with chocolate chip cookies, Nutter Butters, or any other cookies you love for a fun twist.
How to Store
- Store on the counter: These brownies can be stored in an airtight container at room temperature for up to 5 days.
- Can I freeze them? I don’t recommend freezing them completely assembled, but they can be frozen before adding the topping. Wrap each brownie in saran wrap and then transfer to a freezer friendly ziplock bag. Freeze for up to three months and allow to thaw fully before enjoying.
More Chocolate Recipes
- Best Chocolate Cake Recipe
- Pecan Pie Brownies
- Oreo Cheesecake Cookie Cups
- Nutella Croissant Bread Pudding
- S’mores Cookies
- Chocolate Peanut Butter Cake
Yield: 9 Brownies
These Cookies and Cream Brownies are incredibly easy to make, and loaded with cookies, marshmallow cream, white chocolate candy, and more.
Ingredients
- 1 18.4 ounce family-sized brownie mix, I used Pillsbury Chocolate Fudge
- ½ cup unsalted butter, melted
- ¼ cup heavy whipping cream
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 16- ounce jar Smucker’s Marshmallow Cream topping
- 10 Oreo cookies, broken into small pieces
- 4 Hershey Cookies & Cream candy bars
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Instructions
- Preheat the oven to 350°F. Line a 9×9 pan with parchment paper, and set aside.
- In a large mixing bowl, combine the brownie mix, melted butter, heavy whipping cream, eggs, and vanilla extract. Whisk together until well combined.
- Pour the brownie batter into the prepared baking dish.
- Add 5 tablespoons of marshmallow cream to each corner of the pan, as well as the middle. Using a butter knife, swirl the marshmallow cream throughout the batter. Place the remaining marshmallow cream aside.
- Top the brownies with broken oreo cookies, and bake for 35 – 40 minutes, or until a toothpick inserted in the center of the brownie batter comes out with a few crumbs sticking to it (not raw batter).
- Remove the brownies from the oven, and cool until the pan is cool to the touch.
- In a small saucepan over low heat, melt the Hershey Cookies & Cream candy bars along with the remaining marshmallow cream. Stir the ingredients constantly while they melt, to avoid scorching.
- Drizzle the melted mixture over the brownies, and allow to cool.
- Slice into squares, and serve.
Notes
Storage: These brownies can be stored in an airtight container at room temperature for up to 5 days.
Video
Nutrition
Serving: 1, Calories: 747kcal, Carbohydrates: 115g, Protein: 10g, Fat: 30g, Saturated Fat: 13g, Polyunsaturated Fat: 16g, Cholesterol: 86mg, Sodium: 395mg, Fiber: 1g, Sugar: 50g
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