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!
Can you use unsweetened almond milk in place of soy milk?
Yes, that will work just fine. Enjoy!
YUM!!! So good and easy to make! These were a hit. I am curious, at what point do you turn off the heat?
Hi Marilyn. I’m so glad that you loved the brownies! Thank you for sharing your awesome review! I’m not sure if you are asking how long the brownies should bake? They should be removed from the oven after 25-30 minutes, and cooled in the pan after being removed from the oven for about 30 minutes. I hope that helps!
I realized after that it says to microwave the first step, but I was doing it in a pot on the stove! 🙃I made them a second time and when everything was melted in step one, I took the pot off the heat. Sorry for the confusion!
It’s all good! Thank you for using my recipe!
Yum! These were a big hit with vegans and non. I love your recipes and am so grateful for the work you do to make them! Thank you for answering my question about the pan.
Thank you for your recipe love and your support! I love creating recipes and it just makes my heart smile when people express love and gratitude for the work that goes into it! I’m so glad you enjoyed the brownies, and appreciate your stellar review and comments! Wishing you lots of happy cooking!
Hi Nora! I need to make these ahead of time – do you have any storage suggestions and an idea of how long they will keep?
They stay good for up to 3-4 days at room temperature, but they are better the first two days I’d say. If you need to make them ahead of time, I’d bake them, let them cool, then cover and refrigerate. Let them come to room temperature before serving.
These look fantastic and I’m looking forward to making them. You specify a metal pan. Is there a reason for that? Love your recipes and appreciate your hard work! Thank you!
Mainly I would just avoid glass, but metal or ceramic pans work well. Glass takes longer to heat up, which can greatly alter the results for something like brownies or cake in the oven. I hope you enjoy these!! Thank you!
Can you make them with regular things like chips and flour not a vegan person milk