Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 16–20 Oreo cookies (Standard or Double Stuf)
- 1/2 cup salted caramel sauce or caramel bits
- 1 roll (16.5 oz) refrigerated chocolate chip cookie dough (or homemade equivalent)
- 1/2 cup semi-sweet chocolate chips (optional topping)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Spray the parchment lightly with non-stick cooking spray to ensure the caramel doesn’t stick.
- In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, beating until the mixture is smooth and slightly glossy. Sift in the cocoa powder, flour, and salt. Fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix, as this keeps the texture fudgy.
- Spread the brownie batter evenly into the bottom of your prepared pan. Place a single layer of Oreo cookies on top of the brownie batter, pressing them down slightly. Drizzle the caramel sauce generously over the Oreo layer, ensuring it reaches the gaps between the cookies.
- Take small clumps of the chocolate chip cookie dough and peak them with your hands. Place these pieces over the Oreo and caramel layer until most of the surface is covered. It is okay if some caramel peeks through; it will bubble up beautifully during baking. Sprinkle extra chocolate chips on top if desired.
- Bake for 30 to 35 minutes, or until the cookie top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. Remove from the oven and let the bars cool completely in the pan. This step is crucial for the caramel to set and the layers to fuse together. Lift the bars out using the parchment paper handles and slice into squares.
- Cook Time: 55 minutes