No bake cookie brownies combine two of the most irresistible desserts into one fabulous treat: a rich, fudgy brownie base and a sweet, no-bake chocolate oatmeal cookie topping. This dessert is perfect for chocolate lovers and cookie fans alike, offering a harmonious blend of gooey, chewy, and crispy textures. Whether you’re hosting a gathering or indulging in a sweet craving, these brownies are bound to be a hit!

Why You’ll Love This Recipe

This no bake cookie brownie dessert delivers an exciting twist on traditional brownies by layering them with a decadent no-bake chocolate oatmeal cookie topping. The brownie base is rich and fudgy, packed with chocolate flavor, while the cookie layer adds a delightful crunch and peanut butter sweetness. With easy preparation and a satisfying result, these brownies are the ultimate dessert for any occasion. They’re perfect for those who can’t decide between brownies or cookies, as they combine the best of both worlds! No Bake Cookie Brownies

Ingredients

Brownie Layer:

1 cup salted butter (227g)
2 1/2 cups granulated sugar (500g)
2 tablespoons canola oil or vegetable oil
5 large eggs
1 tablespoon vanilla extract
3/4 cup + 2 tablespoons all-purpose flour (116g)
3/4 cup + 1 tablespoon unsweetened cocoa powder (80g)
3/4 teaspoon salt
1/2 cup semi-sweet mini chocolate chips

Cookie Layer:

1/2 cup salted butter (113g)
1/3 cup unsweetened cocoa powder (32g)
2 cups granulated sugar (440g)
1/2 cup whole milk
2/3 cup peanut butter (175g)
1 tablespoon vanilla extract
3 cups quick 1-minute oats (300g)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Brownie Base:
- Preheat the oven to 350°F (175°C) and line a 9×13-inch metal cake pan with parchment paper. Lightly spray with cooking spray. Ensure the parchment paper extends over the edges of the pan for easy removal.
- Melt 1 cup of salted butter in a heavy-bottomed saucepan over low heat. Stir in 2 1/2 cups of granulated sugar until smooth, allowing the butter and sugar to emulsify.
- Remove from heat and transfer the mixture to a large bowl. Let it cool for 5 minutes, stirring occasionally.
- Stir in 2 tablespoons of canola oil and 1 tablespoon of vanilla extract until fully combined.
- Add the 5 large eggs one at a time, beating well after each addition.
- Sift 3/4 cup + 2 tablespoons of all-purpose flour, 3/4 cup + 1 tablespoon of cocoa powder, and 3/4 teaspoon of salt into the wet mixture. Stir gently until just combined.
- Fold in 1/2 cup of semi-sweet mini chocolate chips.
- Pour the brownie batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the brownies cool completely before adding the cookie topping.
Prepare the Cookie Topping:
- Once the brownies have cooled, prepare the cookie topping by combining 2 cups of granulated sugar, 1/2 cup of salted butter, 1/2 cup of whole milk, and 1/3 cup of cocoa powder in a large nonstick pot. Heat over medium, stirring constantly.
- Once the mixture reaches a boil, set a timer for 1 minute, continuing to stir.
- Remove from heat and stir in 2/3 cup of peanut butter and 1 tablespoon of vanilla extract until smooth.
- Quickly stir in 3 cups of quick oats, making sure the mixture is well combined.
- Immediately spread the cookie mixture over the cooled brownie base, pressing it gently to cover evenly.
Let the Layers Set:
- Allow the cookie layer to set at room temperature for about 1 hour before slicing into squares and serving.

Servings and timing

Servings: 24 brownies
Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 1 hour
Total Time: 2 hours

Variations

Nutty Version: Add chopped nuts like pecans, walnuts, or almonds to the cookie layer for a delightful crunch.
Chocolate Chip Variation: Mix in chocolate chips to both the brownie base and the cookie layer for an extra chocolatey treat.
No Peanut Butter: If you’re not a fan of peanut butter, you can substitute it with almond butter or cashew butter for a different flavor profile.
Dried Fruit Option: Add raisins, cranberries, or chopped dried apricots to the cookie layer for a bit of tartness and chewy texture.

Storage/Reheating

Storage: Store the brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
Freezing: These brownies freeze well! Wrap them tightly in plastic wrap and store in an airtight container for up to 3 months. To thaw, leave at room temperature for a couple of hours.
Reheating: While they can be enjoyed cold, if you prefer them warm, gently reheat individual pieces in the microwave for 10-15 seconds.

FAQs

Can I use regular oats instead of quick oats?

Quick oats work best for the cookie layer because they absorb the liquid quickly. Regular oats can be used, but they might result in a chewier texture.

How can I prevent the cookie topping from being too sticky?

Make sure the cookie layer sets properly before cutting, and use parchment paper to make removal easier. If it’s still too sticky, refrigerating the brownies for about 30 minutes before slicing can help.

Can I use unsalted butter for the brownie or cookie layers?

Yes, you can substitute unsalted butter in either layer, but be sure to adjust the salt to taste.

Can I make this dessert in a different-sized pan?

Yes, if you use a smaller or larger pan, the baking time may vary. If using a larger pan, the brownies may need less time to bake, and with a smaller pan, they may take longer.

Can I use a different type of nut butter for the cookie layer?

Absolutely! Almond butter, cashew butter, or sunflower seed butter can be used instead of peanut butter for a different flavor.

Can I make the brownies without the cookie topping?

Yes, you can omit the cookie topping for a simpler brownie version. The brownie base alone is rich and delicious.

Can I use a different type of chocolate in the brownie layer?

Yes, feel free to use dark chocolate, milk chocolate, or even white chocolate chips in the brownie batter for a different chocolate flavor.

How do I know when the brownie base is fully cooked?

The brownie base is done when a toothpick inserted into the center comes out with only a few moist crumbs. If it comes out wet with batter, continue baking for a few more minutes.

Can I skip the baking step and just make the cookie layer?

For the full dessert experience, it’s best to bake the brownie base first. Skipping the baking step may result in a less structured base.

What’s the best way to slice these brownies?

For clean slices, let the brownies cool completely and refrigerate them for 30 minutes before cutting. This will help the layers stay intact.

Conclusion

No bake cookie brownies are a truly decadent dessert, combining two of the most beloved treats into one irresistible creation. With a rich brownie base and a sweet, chewy cookie topping, they’re sure to satisfy your sweet tooth. Perfect for any occasion, this dessert is easy to make, visually impressive, and absolutely delicious.

No Bake Cookie Brownies