Oreo Cookie Dough Brownies

INGREDIENTS

EDIBLE COOKIE DOUGH BALLS:

• 2/3 cups all purpose flour
• 1/4 cup unsalted butter, melted and cooled
• 1/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 tsp pure vanilla extract
• 1/4 tsp salt
• 1-2 Tbsp milk (optional)
• 1/2 cup mini chocolate chips

OREO COOKIE DOUGH BROWNIES:

• 6 oz dark chocolate, chopped
• 3/4 cup unsalted butter, cubed
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 3/4 cup all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 6 whole Oreos
• 6 cookie dough balls, frozen (recipe above)

COOKIE DOUGH LAYER:

• 1 and 1/4 cups all purpose flour
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp salt
• 2-4 Tbsp milk (optional)
• 1 cup semisweet chocolate chips

COOKIES AND CREAM LAYER:

• 3-4 Hershey’s Cookies and Cream Bars, melted
• 3-4 Tbsp heavy cream

TOPPING:

• Extra cookie dough balls, cut into pieces
• 8 Oreos, chopped

INSTRUCTIONS

FOR THE EDIBLE COOKIE DOUGH BALLS:

1. Pour the flour onto the cookie sheet you used before and spread into an even layer. Bake for 5 minutes. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, add the melted butter and both sugars. Beat on medium speed until fully combined, about 1-2 minutes. Mix in vanilla, flour and salt.
3. If the cookie dough is crumbly, add milk one tablespoon at a time and beat until dough comes together in large clumps. Stir in the mini chocolate chips with a rubber spatula.
4. Scoop out 6-8 1 tablespoon sized portions of cookie dough and roll into a smooth ball. Place onto a prepared baking sheet. Roll the rest of the cookie dough out into 1 teaspoon sized balls for the topping.
5. Chill the 6 larger cookie dough balls in the freezer while you prepare the brownie batter. Refrigerate the smaller cookie dough balls in an airtight container in the refrigerator.

FOR THE OREO COOKIE DOUGH BROWNIES:

1. Preheat the oven to 350°F (325°F for dark pans) (180°C). Line a 9x9-inch square baking pan with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
2. Place chopped chocolate and cubed butter in a large bowl over a saucepan of simmering water. Stir constantly until the butter and chocolate are both melted and combined, about 3-4 minutes.
3. Remove bowl from heat and immediately add both sugars, whisk until sugar is dissolved and mixture is smooth.
4. Add eggs, egg yolk and vanilla and slowly whisk until combined. Do not overmix. Add flour, cocoa, and salt and stir with a rubber spatula until well blended.
5. Pour half of the batter into the prepared pan and place Oreos and the 6 frozen cookie dough balls in an even layer, alternate with one Oreo, then a cookie dough ball next to it. Pour the rest of the batter on top to cover the Oreos and cookie dough.
6. Bake for 25-30 minutes or until a toothpick inserted into the brownie comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.

FOR THE COOKIE DOUGH LAYER:

1. Pour the flour onto the cookie sheet you used before and spread into an even layer. Bake for 5 minutes. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a hand mixer, add the melted butter and both sugars. Beat on medium speed until fully combined, about 1-2 minutes. Mix in vanilla, flour and salt.
3. If the cookie dough is crumbly, add milk one tablespoon at a time and beat until dough comes together in large clumps. Stir in the chocolate chips with a rubber spatula.
4. Spread the cookie dough over the cooled brownies and press into an even layer. Set aside.

FOR THE COOKIES AND CREAM LAYER:

1. Break up each cookies and cream bar into a small heat safe bowl. Add 3 tablespoons of heavy cream and microwave in 20 second intervals, stirring after each until melted and smooth. If the chocolate is too thick, add more cream 1 tablespoon at a time.
2. Spread over the cookie dough layer. Top with the chopped Oreos, then cut the smaller cookie dough balls in half and place them on top.
3. Cover the pan with plastic wrap and refrigerate for at least 30 minutes to set all the layers.
4. Once the layers are set, lift the bars out of the pan and slice into 18 even portions. Enjoy!

NOTES

- Store brownies in the refrigerator for up to 1 week or at room temperature for up to 3 days.

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