Slutty Brownies Cookie Dough
Triple-layer dessert bars with a buttery chocolate chip cookie base, a crunchy Oreo middle, and a rich, fudgy brownie top. Minimal prep, maximum payoff—perfect for parties, bake sales, or serious chocolate cravings.
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 8x8/9x9 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 8x8 or 9x9-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.
Notes
For the fudgiest texture, err on slightly underbaked. If using homemade doughs, choose thicker, denser recipes so layers hold structure. This recipe is pork- and alcohol-free.