Ultimate Peppermint Cookie Oreo Fudge Brownies
The Ultimate Peppermint Cookie Oreo Fudge Brownies. A peppermint sugar cookie bar is topped with a fudgy mint brownie and stuffed with a Holiday Oreo cookie for, without a doubt, one insanely decadent layer bar.
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What do you get when a peppermint cookie, an Oreo and a brownie walk into a holiday party together…….in the same pan!? Obviously, something incredibly delicious. More specifically, Ultimate Peppermint Cookie n’ Oreo Fudge Brownies
This is a holiday version of layering cookie dough, with Oreos and covering them with brownie batter for the ULTIMATE Brownie! Grab a fork and napkin and let’s get baking!
Let’s make the Ultimate Peppermint Cookie Oreo Fudge Brownies
I actually made this recipe really easy, by using a roll of Pillsbury refrigerated cookie dough.
I did have a little trouble finding this cookie dough. I saw it one day and didn’t buy it, then when I thought about making these brownies to take to a party last weekend, I had a little trouble finding the peppermint cookie dough, so if you see it – grab it, because it’s also seasonal, so it won’t be around long.
Insanely delicious and always a crowd pleaser! Printable Oreo Fudge Brownie Recipe at the bottom of this post.
If you can’t find the refrigerated peppermint cookie dough, you could always make Peppermint Sugar Cookies from scratch.
The brownie mix called for oil, water, and eggs.
Line a 9×13 pan with foil, and spray with cooking spray.
Press cookie dough into the bottom of the pan.
Top with a layer of Oreos of your choice, I didn’t want to overdo the peppermint, so I just got the Winter Oreos. They are just like regular Oreos, but the filling is red.
Next, follow the directions on the box for the brownies, then stir in about 1 cup of Andes Peppermint Crunch Baking Chips. Then pour brownie batter over the cookie dough and Oreos, and sprinkle with more Andes baking chips, if you’d like.
Bake for about 45 minutes. Amanda suggests baking the first 30 minutes with the pan covered in foil – I’m going to try that next time I make them.
You don’t want to overbake brownies, I took mine out when the edges looked set and were pulling away from the pan some. The center may look a little gooey, but it will set once they’ve cooled.
Cut into single servings once they’ve cooled completely, and enjoy!
You can just call these Oreo Fudge Brownies……… OMG Brownies for short!
You will never have to decide between a peppermint cookie, and Oreo or a brownie again! Now if that isn’t having your
cake brownie and eating it too…….I don’t know what is!
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- Pillsbury Peppermint Sugar Cookie Roll (room temperature)
- 1 package of Winter Oreos (about 32 cookies)
- 1 Family size Duncan Hines Brownie Mix (make sure it makes a 9x13 pan)
- 2 Eggs
- 3/4 cup Oil
- 1/4 cup water
- 1+ cup Andes Peppermint Crunch Baking Chips (extra for optional garnish)
- Preheat oven to 350 degrees
- Line 9x13 pan with foil, and coat with cooking spray.
- Press cookie dough evenly into foil-lined pan (room temperature dough is easier to handle than chilled dough).
- Top with a layer of Oreos over cookie dough.
- Using a large bowl, combine brownie mix with eggs, oil, and water and mix with a spatula until well combined. Then mix in about 1 cup of the Andes peppermint baking chips. Pour brownie batter over cookies. Use a spatula if you need to make sure the cookies are completely covered in brownie batter. Sprinkle with additional baking chips (optional)
- Cover pan with aluminum foil and bake for 30 minutes, then remove foil and continue baking for another 15-20 minutes.
- Remove from oven when edges look set and start to pull back from the sides of the pan. Center may still be a little gooey but will set up when brownies cool.
- Let cool completely before removing from pan an cutting into squares.
- if you use another brownie mix, use the ingredients and direction on the box you use for mixing the brownies.
- if you would like to make a smaller pan, use 1/2 roll of the cookie dough, and a regular size brownie mix. Cooking time will be about the same, just keep an eye on them towards the end.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 282Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 36mgSodium: 71mgCarbohydrates: 18gFiber: 1gSugar: 11gProtein: 3g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.