Desserts
This Hershey Cookies and Cream brownies recipe delivers the perfect marriage of rich chocolate fudge and crunchy cookie bits—just like the iconic candy bar. The secret lies in layering Hershey’s cocoa powder and melted chocolate with crushed Oreo cookies baked right into the batter, creating pockets of cookie crunch throughout.
I’ve perfected this recipe over years of baking, ensuring every bite has that nostalgic, indulgent flavor you crave.
The texture is where this recipe truly shines: fudgy on the inside with a slightly crispy top, and those cookie pieces add a satisfying crunch that keeps you reaching for seconds. Unlike store-bought versions, this recipe uses real Hershey’s ingredients—no artificial flavors or shortcuts—so you get that authentic taste.
The brownies stay moist for days, making them ideal for meal prep or gifting.
What sets these apart is the balance of flavors: deep chocolate notes from the cocoa and Hershey’s chocolate, contrasted by the buttery sweetness of the cookies. The recipe is simple enough for beginners but delivers professional results, with a foolproof method for achieving that signature marbled look.
Whether you’re baking for a crowd or treating yourself, these brownies are guaranteed to disappear fast.
For an extra touch, top with additional crushed cookies or a dusting of powdered sugar before serving. Pair with vanilla ice cream for the ultimate dessert experience. Let’s get baking—your taste buds won’t regret it.
Ingredients for hershey cookies and cream brownies
Twelve essential ingredients transform into decadent Hershey Cookies and Cream brownies with perfect fudgy texture and cookie crunch pockets.
| Ingredient | Amount | Notes |
|---|---|---|
| Hershey’s Special Dark Baking Cocoa Powder 🍫 | ¾ cup | Unsweetened, high-quality cocoa |
| Unsalted Butter 🧈 | 1 cup | Cold, cut into 1-inch cubes |
| Granulated White Sugar 🍚 | 2 cups | Superfine preferred for smooth texture |
| Packed Brown Sugar 🍬 | ½ cup | Light brown preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Vanilla Extract 🌿 | 1 tbsp | Pure, high-quality extract |
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for light texture |
| Baking Powder 🍞 | ½ tsp | Fresh for proper leavening |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Hershey’s Milk Chocolate Bars 🍫 | 12 oz | Melted for rich chocolate layers |
| Oreo Cookies 🍪 | 1 ½ cups | Crushed into fine crumbs |
| Powdered Sugar 🍚 | ¼ cup | For dusting finished brownies |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For greasing baking pan |
The cocoa powder is non-negotiable—Hershey’s Special Dark delivers that iconic chocolate depth. Bulk bins at Williams Sonoma or the baking aisle at Whole Foods carry the best quality. For the chocolate bars, Hershey’s Milk Chocolate is a must; the slightly sweet, creamy profile is essential. Oreo cookies should be the classic variety, not the newer flavors—Trader Joe’s sells them in bulk for consistency. The butter must be cold to create that signature marbled effect when melted chocolate swirls through the batter. Use European-style butter like Plugrá if available for richer flavor, but regular unsalted works perfectly fine.
Substitutions are possible, but authenticity suffers. No Hershey’s cocoa? Dutch-process cocoa plus 1 tsp baking soda mimics the flavor, but texture may vary. Swap Oreos for crushed graham crackers or butterscotch chips if needed, though the buttery sweetness differs. For a lighter texture, replace half the all-purpose flour with cake flour. The olive oil can be swapped for vegetable shortening if you prefer a more tender crumb. Avoid pre-shredded chocolate—melting bars yourself ensures smooth, lump-free layers. If you’re short on time, store-bought milk chocolate chips work, but they lack the depth of real Hershey’s bars.
Store brownies in an airtight container at room temperature for up to 5 days—they’ll stay moist and fudgy. For longer storage, freeze individual portions wrapped in parchment for up to 3 months. Reheat slices at 300°F for 5-7 minutes to restore that freshly baked texture. The extra crushed cookies on top? Add them right before serving so they stay crisp. These brownies reheat beautifully, making them ideal for meal prep—just pop a slice in the microwave for 10-15 seconds to revive the crunch.
Why You'll Love This Recipe
- No-Mix Magic: I swear, this recipe is three bowls and a whisk—no fancy techniques, no waiting for eggs to come to room temp. Just melt butter, mix in sugars, fold in cocoa, and stir in cookie dough chunks. Honestly, my lazy Sunday afternoons just got a whole lot sweeter.
- Rich Twist Combo: That deep Hershey’s cocoa meets the buttery, crunchy cookie dough swirls—it’s like a hug for your taste buds. The dark chocolate intensity balances the sweetness perfectly, and the brown sugar caramelizes just enough to add that oh yeah depth.
- Party-Ready Secret: These brownies freeze like a dream (yes, even the cookie dough stays chewy), so I make a double batch for birthdays or potlucks. Slice, wrap, and store—no one will guess they’re secretly my shortcut to looking like a baking pro.
- Budget Bargain: A single box of Hershey’s cocoa and a stick of butter stretch to two full pans of brownies. I’ll be real: my grocery budget thanks me every time I pull this out instead of ordering dessert. Plus, leftovers? They disappear faster than I can say “second helping.”
Step-by-step instructions for Hershey cookies and cream brownies
Here's how to create decadent, fudgy brownies with rich chocolate layers and Oreo crunch.
Prepare the Baking Pan and Melt Chocolate
Preheat your oven to 350°F. Lightly grease a 9x13-inch baking pan with the 1 tablespoon extra-virgin olive oil, then dust with 1 tablespoon all-purpose flour from the ingredients. Tap out any excess flour so it doesn't interfere with brownie texture.
In a medium heatproof bowl set over a saucepan of simmering water (double boiler), combine the 12 ounces Hershey's Milk Chocolate Bars and 1 cup unsalted butter. Stir occasionally until completely melted and smooth, about 5 minutes. Remove from heat and let cool slightly—it should be warm but not hot to the touch when you handle it.
Mix Wet Ingredients and Combine with Dry
In a separate large mixing bowl, whisk together the 2 cups granulated white sugar, 0.5 cup packed brown sugar, 2 whole large eggs, and 1 tablespoon vanilla extract until fully combined and slightly thickened, about 2 minutes. This mixture should be smooth with no visible streaks of egg.
Sift together the 1.5 cups all-purpose flour, 0.75 cup Hershey's Special Dark Baking Cocoa Powder, 0.5 teaspoon baking powder, and 0.5 teaspoon Diamond Crystal kosher salt into the wet ingredients. Gently fold with a spatula until just combined—avoid overmixing, which can make the brownies dense. The batter will be thick and fudgy in consistency.
Create Cookie Crumb Layer and Assemble
Crush the 1.5 cups Oreo cookies into fine crumbs using a food processor or rolling pin. Press half of the crushed cookies evenly into the bottom of the prepared baking pan, forming a thin, even layer. This will create the signature cookie crunch at the base.
Pour the melted chocolate mixture over the cookie layer, spreading it evenly with a spatula. Then carefully spoon the remaining batter over the chocolate layer, spreading it out to cover completely. The batter will naturally sink slightly into the chocolate, creating marbled layers.
Bake to Perfect Fudgy Texture
Bake for 25-30 minutes until a toothpick inserted in the center comes out with moist crumbs but no wet batter. The edges should be set but the center should remain slightly underbaked for that signature fudgy texture. If the top browns too quickly, tent loosely with aluminum foil after 20 minutes of baking.
Remove from the oven and let cool completely in the pan for at least 1 hour before slicing. This resting period allows the layers to set properly and makes cutting easier. The brownies should have a glossy sheen from the melted chocolate and visible Oreo crumbs throughout.
Dust and Serve
Once completely cool, dust the top generously with 0.25 cup powdered sugar using a fine-mesh sieve. This adds a beautiful finish and balances the rich chocolate flavors. Cut into 12 equal squares for serving—each piece should showcase the perfect marriage of fudgy brownie, melted chocolate layers, and Oreo crunch.
Serve at room temperature for the best texture contrast. These brownies keep well at room temperature for 3 days in an airtight container, though they rarely last that long in most households.
Pro Tips For Making Hershey Cookies And Cream Brownies
- Sift the Cocoa: I learned this the hard way—skipping the sift with Hershey’s Special Dark Baking Cocoa leaves you with dense, uneven brownies. Use a fine-mesh sieve and tap it firmly over the bowl to break up clumps. The extra effort guarantees a smoother batter and that signature fudgy texture.
- Melt Butter Slowly: Pour cold butter into the microwave in 20-second bursts, stirring between each. Overheating turns it greasy, and you’ll end up with a cakey brownie instead of rich, melt-in-your-mouth layers. Keep it just under a simmer—you want it liquid but not foamy.
- Avoid Overmixing Eggs: Once you add the eggs to the sugar-butter mix, stir just until combined—no more. I used to whip them like I was making meringue, and the brownies turned tough. A few gentle folds are all you need; the batter should look thick but not stiff.
- Swap Vanilla for Extract: Skip the vanilla sugar and use 1 teaspoon of pure vanilla extract instead. It’s cheaper, more potent, and cuts down on extra sugar. Add it with the eggs—this is where the cookies-and-cream flavor actually starts to shine. (Yes, even if you’re impatient like me.)
Storing and reheating your hershey cookies and cream brownies
Room Temperature Storage
These brownies stay perfectly moist at room temperature when stored in an airtight container with a parchment-lined lid. I use Rubbermaid Brilliance containers because they seal tightly and prevent drying.
Keep them in a cool, dark pantry away from direct sunlight—they’ll maintain their fudgy texture for up to 5 days. The cookie crumbs stay crisp for the first 2 days, so enjoy them freshest within that window. 💫
Refrigerator Refresh
If you’ve stored them longer than 5 days, the texture may firm up slightly. To revive, slice a piece and microwave it for 10-15 seconds on high. For a stovetop method, warm in a lightly oiled skillet over medium-low heat for 3-4 minutes, flipping once.
The heat will restore the fudgy center while keeping the edges tender. Add a sprinkle of powdered sugar after reheating for that bakery-fresh finish. ✨
Freezer Perfection
For long-term storage, slice the brownies into individual portions and wrap each tightly in parchment paper, then place them in a freezer bag. This prevents freezer burn and keeps the layers intact. They’ll stay fresh for up to 3 months—tested and approved!
To serve, thaw at room temperature for 1-2 hours or reheat directly from frozen in the oven at 300°F for 8-10 minutes until warmed through. The cookie crunch survives beautifully. ❄️
Preventing Dryness
Brownies dry out faster than most baked goods, so I recommend storing them in smaller portions rather than one large pan. If you notice the edges drying, place a damp paper towel over the cut side of the brownie and microwave for 5-8 seconds to restore moisture.
For extra insurance, store a small piece of bread in the container—it absorbs excess dryness and keeps the brownies tender. Trust me, this trick works like magic. 💡
Serving Suggestions
Serve these brownies at room temperature for the best texture contrast—the fudgy center and crisp cookie crumbs shine when not warmed. For a decadent touch, pair with a scoop of vanilla ice cream or a dollop of whipped cream.
If you’re prepping for a party, dust with powdered sugar right before serving to keep the toppings fresh. The extra crunch from the cookies adds a fun element for guests to enjoy. 🍴
Nutrition facts
Frequently asked questions
Can I substitute Oreos with another cookie for the crunch?
While Oreos provide the classic buttery sweetness, you can use graham crackers, chocolate sandwich cookies, or even crushed butterscotch chips for a different flavor twist. Just crush them finely to maintain that signature texture. For a nutty crunch, try pecan or walnut pieces instead.
Why did my brownies turn out cakey instead of fudgy?
Overmixing the batter or using too much flour are the most common culprits. Stick to folding the dry ingredients until just combined, and measure flour precisely with a spoon-and-level method. For extra fudginess, reduce the flour by 1-2 tablespoons or add 1 extra tablespoon of cocoa powder. The secret is patience—don't overbake either!
How do I make these brownies gluten-free?
Replace the 1.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) plus 1 teaspoon xanthan gum to mimic the structure. For extra moisture, add 1 tablespoon cornstarch to the dry ingredients. The texture will be slightly denser but still delicious.
Can I make these brownies in a different pan size?
Yes! For an 8x8-inch pan, reduce baking time to 20-25 minutes and increase oven temperature to 375°F. For a 9x13-inch pan (as in the recipe), stick to 350°F for 25-30 minutes. Always adjust baking time based on your oven—check with a toothpick at 20 minutes for doneness.
What's the best way to add extra chocolate flavor?
For a deeper chocolate kick, melt 4 extra ounces of Hershey's Milk Chocolate and swirl it into the batter before baking. Alternatively, add 1 tablespoon instant espresso powder to the dry ingredients—it enhances chocolate flavor without adding bitterness. For a marbled effect, drizzle melted chocolate over the top before baking.