Who doesn’t love OREO cookies, cheesecake and brownies? Have you ever tried the three of them in one recipe? No? Oh my Goodness! You are missing out on something AMAZING!
My brothers and I grew up with OREO Cookies. We love dunkin’ our OREO cookies in a glass of milk, all the way American style! When we moved to Germany, OREO wasn’t that popular yet. All that has changed now! Luckily, all groceries in Germany sell OREO cookies. It’s become such a great hype here in Germany as well.
You can find almost everything with OREO nowadays: ice creams, donuts, baking mixes, chocolate etc. There’s really a huge selection!
Now my family love everything that contains OREO cookies. My brother Kevin is a cheesecake fan and my brother EJ just loves brownies. Therefore, I’ve decided to whip up these fantastic Oreo Cheesecake Brownies! It has everything that your heart desires! 🙂
OREO Cheesecake Brownies
Ingredients: 200 g Cream cheese 160 g Sugar 3 Eggs 2 tsp Vanilla Extract 115 g Butter 50 g Cocoa powder 60 g All-purpose flour 1 tsp Baking powder 15 OREO Cookies
Directions: Preheat oven to 180°C/355°F. Grease and line your brownie baking pan (I use an 11 x 7-Inch pan).
Crumble the OREO cookies roughly.
In a small bowl, beat cream cheese, 60 g sugar, 1 egg and 1 tsp vanilla extract together until well combined.
Melt the butter in the microwave.
Add cocoa powder, 100 g sugar to the melted butter and mix.
Now add the 2 eggs and continue mixing until combined.
Add the vanilla extract and the crumbled OREO cookies (leave about 2 Tbsp for the topping)to the batter and slowly mix just until combined.
Using a spoon, add the brownie batter into the prepared baking pan.
Pour the cream cheese batter over the brownie batter and sprinkle the remaining 2 Tbsp of crumbled OREOs on the batter.
My family are cookie lovers! Especially my little NJ! He eats a few bites of my cakes and other sweet desserts but cookies are something that always disappear right away!
These Double Chocolate Peanut Butter Cookies don’t even make it inside of a cookie jar (and I have plenty of cute ones indeed)! They are chewy, rich and very chocolatey! Oh, have I mentioned how thick and fudgy they are? Better than any store bought cookies out there!
I use a large ice cream scoop and only place 5 scoops on one baking sheet. I hate it when my cookies start sticking on each other.
My little NJ requested these cookies for Santa Claus this year. Imagine these super scrumptious cookies with a glass of milk…mmhhh…absolutely amazing! 🙂
Double Chocolate Peanut Butter Cookies
Yield: 15 Pieces
Ingredients: 170 g Unsalted Butter 115 g Peanut butter 150 g Sugar 150 g Brown sugar 1 tsp Vanilla extract 2 Eggs 280 g All-purpose flour 60 g Cocoa powder 1 tsp Baking soda 1/2 tsp Salt 1 cup Chocolate chips 1 cup Chocolate chunks (or roughly cut dark chocolate into chunks)
Directions: Preheat oven to 190°C/375°F (top and bottom heat). Line a baking sheet with parchment paper.
In a large bowl, beat butter and peanut butter together.
Add in the white sugar, brown sugar and vanilla extract.
Add eggs one at a time and beat each for about 20 seconds.
Add the flour, cocoa powder, baking soda and salt until well combined.
Mix in the chocolate chips and chocolate chunks using a wooden spoon.
Scoop the dough (using an ice cream scoop) onto the prepared baking sheets.
Bake at 190°C/375°F for about 12-13 minutes.
Hint: Don’t bake over 13 minutes! The cookies won’t be chewy and they might turn out lightly scorched. Remove the baking sheets from the oven and let the cookies cool ON THE BAKING SHEETS! If you move them when they’re still hot, they will break! Let them cool COMPLETELY on the baking sheet.