Oh my goodness, if you haven’t made Cookies & Cream Brownies yet, you are in for a treat! This recipe is a total game-changer in our household. It’s the perfect blend of fudgy brownies mixed with those delightful crunches of cookies. And let’s be real, who doesn’t love cookies and cream? My kids absolutely adore these brownies, and I guarantee your family will too. They make for a fun after-school snack, a delightful dessert for movie night, or even a sweet surprise for playdates. Trust me; they won’t last long!
Table of Contents
How to Make Cookies & Cream Brownies
Now, let’s get to the fun part—making these delicious brownies! It’s really simple, and you probably have most of the ingredients in your pantry already. Don’t worry; I’m here to guide you through each step!
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup cookies and cream cookies (crushed)
- 1/2 cup white chocolate chips (optional)
Directions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the sugar, eggs, and vanilla until smooth.
- In a separate bowl, mix together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the crushed cookies and white chocolate chips if you’re feeling fancy.
- Pour the brownie batter into the prepared baking pan and spread it evenly—get a spatula in there!
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow cooling in the pan before cutting into squares and serving.
How to Serve Cookies & Cream Brownies
These brownies are great on their own, but if you want to kick them up a notch, try serving them warm with a scoop of vanilla ice cream on top. It’s like a brownie sundae that will surely impress! You can also dust them with some powdered sugar for a little extra flair. Trust me, your family will be begging for seconds!
How to Store Cookies & Cream Brownies
If you somehow end up with leftovers, you can easily store them! Just place the cooled brownies in an airtight container on the counter for up to 3 days. You can also pop them in the fridge if you like them chilled. For longer storage, consider wrapping them tightly in plastic wrap and freezing them for up to three months. Just thaw at room temperature before devouring.
Tips to Make Cookies & Cream Brownies
- Mix It Up: Feel free to experiment! Add in some chocolate chips or nuts if you like a bit more crunch.
- Proper Measuring: Make sure you’re leveling off your flour and cocoa powder for best results.
- Don’t Overbake: Keep an eye on them toward the end. You want them fudgy, not dry!
Variation
If you want to try a different twist, you can replace the cookies and cream with chocolate chip cookies! The flavor will change a bit, but it’ll still be super delicious.
You may also be interested in these recipes:
Milky Way Caramel Cheesecake Brownies
How to Make Oreo Ice Cream: Recipes and Creative Ideas
Cookies and Cream Truffles
FAQs
1. Can I use margarine instead of butter?
Yes, you can! Just keep in mind that it might slightly change the flavor and texture, but it’ll still work!
2. What kind of cookies should I use?
I love using store-bought cookies and cream cookies, but feel free to use any chocolate cookies you have on hand—they’ll taste great!
3. Can I make this recipe gluten-free?
Absolutely! Just swap the all-purpose flour for a 1:1 gluten-free baking blend, and you’re good to go!
These Cookies & Cream Brownies are a real hit in our home, and I hope they become a favorite in yours too! Happy baking, my friends!
Cookies & Cream Brownies
Delicious fudgy brownies mixed with crunchy cookies and cream, perfect for an after-school snack or dessert.
Brownie Base
- 1 cup unsalted butter (Melted)
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Mix-Ins
- 1 cup cookies and cream cookies (Crushed)
- 1/2 cup white chocolate chips (Optional)
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in the sugar, eggs, and vanilla until smooth.
- In a separate bowl, mix together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the crushed cookies and white chocolate chips if you’re feeling fancy.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow cooling in the pan before cutting into squares and serving.
For an extra treat, serve warm with a scoop of vanilla ice cream. Store leftovers in an airtight container for up to 3 days or freeze for up to three months.