The ultimate Cookie Stuffed Brownies bring all of my favorite things together in one gloriously delicious cookie bar. Check out all three versions, Oreo, Nutter Butter and mint Milano!
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What do you get when you combine chocolate chip cookies, Oreos, and brownies all layered in one pan? Cookie Stuffed Brownies a.k.a Slutty Brownies, of course!
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What are Slutty Brownies?
My Cookie Stuffed Brownies are a take on the original recipe found on The Londoner Blog called Slutty Brownies. This version was also super popular on What’s Gaby Cooking! These seriously indulgent dessert bars have goodies baked right into them.
Cookie Stuffed Brownies consist of a layer of chocolate chip cookie dough smooshed in the bottom of your 8- by-8-inch pan. (Read below to learn how to line the pan for easy cookie removal!). Next comes store-bought cookies layered on top of the cookie dough. Top off everything with the brownie batter, bake and dig in.
Imagine the delicious variations of cookie stuffed brownies! So many treats – So few days!
I have taken this layered deliciousness a few steps further with some delightful variations. Let’s jump right in. Is there a better combination than chocolate and peanut butter? Not in my book!
Make Peanut Butter Cookie Stuffed Brownies!
Indulge by adding some peanut butter to the chocolate chip cookie dough (recipe variation below) and then nestling Nutter Butter cookies between the cookies and brownies in place of the original Oreos. Oh my! It’s as easy as the original but you get that peanut butter punch from all directions.
Mint Cookie Stuffed Brownies
You know and love Pepperidge Farm Milano Cookies. You know and love Andes Mints. Bring them together in your own cookie bar! Replace the mini chocolate chips in the chocolate chip cookie recipe with chopped Andes Mints and the Oreos with Milanos (you can use mint Milanos for extra flavor too). Layers and layers of fantastic minty lusciousness.
When all of these lovely bars come from the oven they are ooey and gooey goodness and need a scoop of ice cream immediately. If you prefer to let them cool a bit longer, they will cut into very pretty pick-up-and-eat brownies. In either case, I like to line my pan with a strip of parchment long enough to allow the edges to hang over opposite sides. When cooled, the bars lift right out of the pan using the parchment as the lifter. Then you are easily able to slice the bars into beautiful squares right on your cutting board.
For more fun variations on classic brownies, try my amazing
Think Outside of the Box Brownies.
