Slutty Brownies Cookie Dough is the dessert you never knew you needed — a decadent, over-the-top bar made with layers of chocolate chip cookie dough, Oreo cookies, and rich, fudgy brownies. Each bite is a melt-in-your-mouth explosion of textures and flavors that’ll satisfy every sweet craving.
This recipe is easy to make using simple store-bought or homemade components. Whether you’re baking for a party, holiday, or just a serious chocolate fix, these brownies will steal the show.
Why You’ll Love Slutty Brownies Cookie Dough
- Three indulgent layers in one dessert
- Minimal prep with maximum reward
- Can use homemade or store-bought doughs
- Crowd favorite and great for events
- Freezer-friendly and easy to store
- Perfect for birthdays, bake sales, or cozy nights in
- Great way to use pantry staples creatively
Ingredients
- 1 package refrigerated chocolate chip cookie dough (or homemade)
- 16 Oreo cookies (or any sandwich cookie)
- 1 box brownie mix (plus eggs, oil, and water as needed)
- Non-stick spray or parchment paper
Optional Add-ins:
- Peanut butter chips or chunks
- Caramel drizzle
- Chopped walnuts or pecans
- Sea salt sprinkle on top for a sweet-salty twist
- Crushed pretzels for crunch
How to Make Slutty Brownies Cookie Dough
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper. Leave some overhang for easy lifting.
Step 2: Press in the Cookie Dough
Take the chocolate chip cookie dough and press it evenly into the base of the pan. This layer forms the buttery foundation.
Step 3: Add the Oreo Layer
Arrange the Oreo cookies in a single layer on top of the cookie dough. You can gently press them down to make room for the brownie layer.
Step 4: Pour Brownie Batter
Prepare the brownie mix according to package instructions. Pour the batter evenly over the Oreo layer. Use a spatula to spread it smoothly to the edges.
Step 5: Bake
Bake for 35–40 minutes. The top should be set and a toothpick inserted into the center should come out with just a few moist crumbs. Avoid overbaking to keep the inside fudgy.
Step 6: Cool & Slice
Let the brownies cool completely before cutting. For clean slices, chill them in the fridge for 30 minutes before slicing with a sharp knife.
Tips for the Best Slutty Brownies
- Use parchment paper: Makes it easier to lift the whole slab and slice.
- Room temperature dough: Helps it spread evenly and bake uniformly.
- Underbake slightly: You want gooey centers, not dry edges.
- Customize layers: Play with different flavors of cookie dough and Oreos.
- Cool completely: Cutting too soon will lead to messy layers.
Flavor Variations
S’mores Slutty Brownies
Use graham cracker cookie dough, chocolate bars instead of Oreos, and top with mini marshmallows.
Salted Caramel Brownies
Drizzle caramel between each layer and sprinkle flaky sea salt on top.
Peanut Butter Explosion
Add a swirl of peanut butter on the brownie layer and use peanut butter-filled cookies.
Red Velvet Slutty Bars
Swap chocolate chip cookie dough for white chocolate chip and use red velvet cake mix.
Mocha Madness
Add espresso powder to brownie mix and use espresso-flavored cookies.
Serving Suggestions
- Cut into small squares for potlucks or dessert buffets
- Top with a scoop of vanilla or coffee ice cream
- Drizzle with chocolate or caramel sauce for presentation
- Add whipped cream and berries for a layered dessert look
- Serve chilled for firmer layers or warm with melted centers
Make Ahead & Storage
Make-Ahead Tips
- Prepare all three layers and refrigerate the unbaked dessert for up to 24 hours. Bake just before serving.
Storing
- Room temp: Store in an airtight container for up to 2 days.
- Fridge: Keeps well for 5–6 days when sealed.
- Freezer: Freeze individually wrapped squares for up to 3 months. Thaw in the fridge or microwave briefly.
Nutrition Info (Per Square)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 3 g |
| Carbohydrates | 40 g |
| Fat | 16 g |
| Sugar | 28 g |
| Sodium | 180 mg |
Frequently Asked Questions
Can I use homemade cookie dough and brownie mix?
Yes, and it can taste even better! Just make sure the doughs aren’t overly wet. Thicker, denser dough holds structure better during baking.
Can I make this gluten-free?
Yes. Use gluten-free versions of cookie dough, sandwich cookies, and brownie mix. Double-check all packaging for certified labels.
Do I need to refrigerate them?
Not immediately. But refrigeration can extend freshness and help the bars firm up. Bring to room temp before serving.
What other cookies work besides Oreos?
Try mint cookies, golden sandwich cookies, peanut butter cookies, or chocolate-filled biscuits. Each gives a unique flavor profile.
Can I double the recipe?
Absolutely! Use a 9×13-inch pan and adjust baking time to 40–45 minutes. Keep an eye on the center for doneness.
Can I make these without eggs?
Yes, use egg substitutes in your brownie mix — like flax eggs or commercial replacers. The texture may vary slightly.
Final Thoughts
Slutty Brownies Cookie Dough is the dessert that breaks all the rules — in the best way possible. With three indulgent layers and endless customization, it’s an easy crowd-pleaser you’ll turn to for birthdays, celebrations, or anytime chocolate cravings strike.
Fudgy, chewy, crunchy, and sweet — they have it all. Whether you serve them cold for dense layers or warm with ice cream on top, these dessert bars are guaranteed to wow your taste buds and your guests.
Slutty Brownies Cookie Dough
Ingredients
Cookie Layer
- 16 oz refrigerated chocolate chip cookie dough or use ~450 g homemade dough
Oreo Layer
- 16 cookies Oreo (or any sandwich cookie) single layer across pan
Brownie Layer
- 1 box brownie mix for an 8×8/9×9 pan; prepare batter per box directions
Pan Prep
- 1 sheet parchment paper with overhang for easy lifting
Optional Add-ins
- 1/2 cup peanut butter chips or chopped nuts fold into brownie batter
- 2 tbsp caramel sauce drizzle between layers
- 1/2 tsp flaky sea salt sprinkle on top after baking (optional)
Instructions
- Preheat & prep: Heat oven to 350°F (175°C). Line an 8×8 or 9×9-inch pan with parchment, leaving overhang on two sides.
- Cookie base: Press the chocolate chip cookie dough evenly into the bottom of the pan to form a uniform layer.
- Oreo layer: Arrange Oreos in a single, snug layer over the cookie dough. Gently press to seat them.
- Brownie batter: Prepare brownie mix per box directions. (Optional: fold in peanut butter chips or nuts.) Pour evenly over Oreos and smooth to the corners.
- Bake: 35–40 minutes, until the top is set and a toothpick inserted toward the center comes out with moist crumbs (not wet batter). Do not overbake.
- Cool & slice: Cool completely on a rack. For clean layers, chill 30 minutes, then lift out via parchment and slice with a sharp knife. Finish with a light sprinkle of flaky sea salt if using.