Amazing Slutty Brownies (Cookie Dough): 3 Decadent Layers

These amazing slutty brownies are a triple-layer dessert dream come true. I stack chewy chocolate chip cookie dough, rich Oreo cookies, and fudgy brownies into one thick, gooey, irresistible treat. They’re over-the-top in the best way—and totally worth every bite.

Why You’ll Love This Recipe

I love how these brownies combine the best of everything: soft cookie dough, crunchy Oreos, and a gooey brownie topping. They’re super indulgent and perfect for parties, bake sales, or just when I’m craving something outrageously good. I also love how easy they are to make with a mix of homemade and store-bought ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie dough layer:

• ½ cup unsalted butter, softened

• ½ cup brown sugar, packed

• ¼ cup granulated sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1 ¼ cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup chocolate chips

Middle layer:

• 16 Oreo cookies (or enough to cover the cookie dough layer)

For the brownie layer:

• ½ cup unsalted butter

• ¾ cup granulated sugar

• ⅓ cup unsweetened cocoa powder

• 2 eggs

• 1 teaspoon vanilla extract

• ½ cup all-purpose flour

• ¼ teaspoon salt

Optional: I sometimes use boxed brownie mix to save time.

Directions

1. I preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang.

2. Cookie Dough Layer: In a bowl, I cream together butter and both sugars until light and fluffy. I add the egg and vanilla, then stir in the flour, baking soda, and salt. I fold in the chocolate chips and press the dough evenly into the bottom of the prepared pan.

3. Oreo Layer: I place Oreo cookies in a single layer right on top of the cookie dough. I don’t press them down too hard—just enough to stay in place.

4. Brownie Layer: In a saucepan, I melt the butter, then whisk in sugar and cocoa powder. I remove it from the heat, let it cool slightly, then add eggs and vanilla. I stir in the flour and salt until just combined.

5. I pour the brownie batter over the Oreos and smooth the top.

6. I bake for 30–35 minutes, or until the top is set and a toothpick comes out with a few moist crumbs.

7. I let it cool completely in the pan before slicing for clean layers.

Servings and timing

This recipe makes about 16 decadent squares. It takes me around 20 minutes to prep and 35 minutes to bake, so I plan for about 1 hour total including cooling time.

Variations

• I sometimes add peanut butter chips to the cookie dough layer for a twist.

• I swap regular Oreos with flavored ones like mint or peanut butter.

• I use dark chocolate chips in the brownie layer for a richer taste.

• I drizzle melted chocolate or caramel over the top once cooled for extra indulgence.

storage/reheating

I store these brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. To reheat, I microwave a square for 10–15 seconds to bring back the gooey texture. They also freeze well—just wrap them individually and store for up to 2 months.

FAQs

Can I use boxed mixes for this recipe?

Yes, I can use pre-made cookie dough and boxed brownie mix to make this even quicker. It still turns out amazing.

How do I cut clean slices?

I let the brownies cool completely, then use a sharp knife dipped in hot water (wiped dry) to get clean edges.

Can I make this in a larger pan?

Yes, I can use a 9×13 pan, but the layers will be thinner and baking time may vary—usually closer to 25–30 minutes.

Do I need to chill before cutting?

Chilling makes the brownies firmer and easier to cut. I usually cool them at room temp, then refrigerate for 30 minutes before slicing.

Can I make these gluten-free?

Yes, I use gluten-free flour and gluten-free cookies. Some brownie mixes also offer gluten-free versions.

Conclusion

These slutty brownies are a dangerously delicious dessert that I come back to again and again. With three indulgent layers and tons of flavor and texture, they satisfy every kind of sweet craving. Whether I make them from scratch or with shortcuts, they always impress.