These Vegan Cookies & Cream Brownies are loaded with white chocolate chips and stuffed with a thick layer of Oreo cookies in the center! Finished with even more crushed cookies on top, they’re a next-level treat that no brownie or cookie lover can resist.
Craving more vegan brownies? Try these Vegan Salted Caramel Brownies, these Vegan Peanut Butter Swirl Brownies, and these Chocolate Mint Brownies!
I love Oreo-style cookies, whether I’m using them for my Vegan Oreo Cake or crushing them up for this Vegan Peanut Butter Pie. They’re even one of my favorite late-night sweet treats to sneak when no one’s looking.
I love using them to make these over-the-top Cookies and Cream Brownies, too! Like cookies and brownies all in one, the fudgy brownie base is packed with vegan white chocolate chips, stuffed with a thick layer of whole Oreos, and finished with even more chopped cookies on top. They’re ooey gooey, chocolatey perfection!
Why you’ll love vegan cookies and cream brownies
- Next-level brownies – Why choose between a vegan brownie and an Oreo? This recipe gives you both in one amazing layered dessert!
- Layers of goodness – We aren’t settling for cookie crumbs here. These brownies have a hidden layer of whole Oreos inside and tons of chopped Oreos on top for a sweet cookie crunch and ooey gooey brownie goodness in every bite.
- One bowl – These layered brownies are shockingly easy to make in only 1 bowl, so you can spend less time cleaning and more time eating.
How to make cookies and cream brownies
Find the complete recipe with measurements in the recipe card below.
Melt the vegan butter, vegan chocolate chips, and soy milk together. Whisk the sugar into the hot mixture until it dissolves. Next, whisk in the vanilla and cocoa powder.
Gently stir the flour, baking powder, and salt into the wet mixture until combined, then fold in the white chocolate chips.
To layer the brownies:
- Press a third of the batter into the baking pan.
- Layer the whole Oreo cookies on top.
- Pour the remaining brownie batter over the cookies.
- Sprinkle the chopped cookies on top and gently press them into the batter.
Bake the brownies until the edges are firm and the middle is no longer wet.
Set them aside to cool in the pan, then slice them into brownies. Enjoy!
Decorate the brownies
Sally from Sally’s Baking decorates her cookies & cream brownies with a layer of buttercream frosting and chocolate ganache—yum! To do the same, fold more chopped Oreos into a batch of my Vegan Buttercream Frosting and make my runny Vegan Chocolate Ganache, then spread both over the cooled brownies before slicing and serving.
Frequently asked questions
Any kind of Oreo copycat sandwich cookie works here. If you can’t find Oreos, Newman’s Own brand or Trader Joe’s brand are both great substitutes. I often use Newman’s Own brand – they’re my fave!
Sure! Classic Oreos are not gluten-free, so swap them for a gluten-free sandwich cookie. Also, replace the all-purpose flour with a quality gluten-free baking flour.
I haven’t tested it, but you should be okay to reduce the sugar to 1 cup.
Store the brownies in an airtight container at room temperature for up to 3 days.
Yes, they should freeze well for up to 3 months. I’d recommend wrapping the brownies individually in plastic and storing them in a freezer-safe container to prevent freezer burn.
Cookies and Cream Brownies
Ingredients
- 1/2 cup vegan butter
- 1 cup vegan chocolate chips
- 1/2 cup unsweetened soy milk
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2-1 cup vegan white chocolate chips or more regular chocolate chips
- 24 Oreo-type cookies I used Newman's Own
Instructions
- Preheat the oven to 350 degrees F and line an 8×8 inch metal baking pan with parchment paper. Alternatively, lightly grease the pan.
- In a large microwave-safe bowl, add the vegan butter, 1 cup vegan chocolate chips and unsweetened soy milk. Microwave for 1-2 minutes, stopping every 30 seconds to whisk well, until melted and smooth and the mixture starts to simmer.
- Add the sugar immediately and whisk constantly for about a minute until it dissolves into the warm mixture.
- Whisk in the vanilla and unsweetened cocoa powder until well combined.
- Add the flour, baking powder and salt and stir to combine. Fold in the vegan white chocolate chips (or regular chocolate chips), if using.
- Scoop about a third of the batter into the prepared pan and press it down evenly. Layer about 16 whole cookies over the batter evenly. Pour the remaining brownie batter over the cookies, and spread it evenly. Chop the other cookies coarsely and put them on top, pressing gently down into the batter.
- Bake in the center rack of the oven for 25-30 minutes.
- Let the brownies cool in the pan for at least 30 minutes before pulling them out using the parchment paper. Allow them to cool for another 30 minutes or so if possible, for cleaner sliced brownies.
Notes
- Gluten-free: Substitute gluten-free flour and gluten-free Oreo cookies.
- Vegan white chocolate chips: I use and love Enjoy Life’s dairy free white chocolate chips. They’re incredible!
