Cookies and Cream Milkshake Cookies are a super sweet, rich, delicious cookie packed with Oreo flavor, topped with a cookies and cream frosting. A Crumbl Copycat!
Cookies and Cream Milkshake Cookies
If you haven’t heard of or been to Crumbl Cookies…I am so sorry. You must live somewhere they haven’t built yet! This cookie company is taking the country by storm with their giant cookies and weekly flavors!
But if you don’t have one near you, or the weekly cookie trips are becoming too much for your budget, I’ve got your back! My copycat recipes are as good as, or even better than the originals! Whether it’s Salted Caramel Cheesecake, S’mores Brownie, Raspberry Cheesecake, Chocolate Oreo, or their original Chocolate Chip or Sugar Cookies these huge cookies are sure to be a crowd pleaser.
But this Cookies and Cream Milkshake Cookie copycat recipe is NEXT LEVEL! In fact, my husband went so far as to say that it is his favorite cookie I’ve ever made, which is saying something since I make at least one new flavor of cookie a week! This super sweet cookie really does have the flavor of a cookies and cream milkshake. And this milkshake really will bring all the boys to your yard.
Ingredients In Cookies and Cream Milkshake Cookies
For the Cookies
- Salted Butter- Make sure you bring the butter to room temperature so that it will cream well with the sugar.
- Granulated Sugar- Just plain ol’ white sugar will do the trick.
- Vanilla Extract
- Chopped Oreos- About 12 chopped Oreos should do the trick, it should end up being about a cup and a half.
- Baking Powder
For the Frosting
- Salted Butter- Again, make sure that the butter is softened, you don’t want chunks of butter in your frosting.
- Powdered Sugar
- Heavy Cream- Technically you can use milk here, but the heavy cream just gives the frosting a thicker richer texture.
- Chopped Oreos- About 8 chopped Oreos for the frosting. About 1 cups worth.
How To Make Cookies and Cream Milkshake Cookies
Start by preheating the oven to 350 degrees. While the oven is preheating, make your cookie dough by creaming your butter and sugar together until light and fluffy. Once the butter and sugar are creamed, scrape the sides of your bowl, add the eggs and vanilla extract and beat again until mixed.
Scrape the sides of the bowl and add in the flour and baking powder and mix until combined. Finally add the crushed Oreos and mix them for about 5 seconds. Be careful not to overmix the Oreos. You don’t want to smash the cookies up. Overmixing will cause your cookies to turn a gray color rather than being a white cookie with chunks of Oreo.
Scoop out a heaping 1/4 cup of dough and roll it into a ball. Place the ball on a cookie sheet and flatten with your hand. The cookies won’t change size too much while baking, so make the cookies about the same size you’d like your final cookie. Repeat this step with the rest of the dough, placing 6 cookies per sheet.
You can make smaller cookies if you prefer, but you will need to adjust the bake time.
Bake at 350 degrees for 9-11 minutes until the center of the cookie has puffed up and no longer looks wet. Do not let the cookies begin to brown, if the are browning, they are over baked. Over baked cookies will be crunchy and dry. Nobody wants that!
Allow the cookies to cool on the cookie sheet. Because they are large, cooling them on the cookie sheet will allow the insides of the cookie to finish baking without the whole cookie overbaking.
While the cookies cool, make your frosting by creaming the butter until super smooth. Slowly add the powdered sugar, vanilla and cream to the frosting until it is smooth and creamy. You can adjust the texture of the frosting if needed by adding more powdered sugar or more cream.
Add the chopped Oreos to the frosting and mix slightly, again, be careful not to overmix and turn the frosting gray. I learned years ago from Steel Magnolias that nobody thinks gray icing is pretty.
Spread the frosting on the completely cooled cookies and top with a mini Oreo smack dab in the middle.
Chill cookies until they are ready to serve.
Do These Cookies Freeze Well?
These cookies freeze beautifully! You can freeze the dough and save it for later, just allow the dough to come to room temperature before baking.
You can freeze the cookie prior to frosting them, or you can freeze the frosted cookie if you par freeze them for a few minutes prior to wrapping them up. Par freezing them will set the frosting and keep it from smearing all over. When you are ready to eat, just remove the cookie from the wrap before thawing them out and your frosting will stay perfect!
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More Delicious Dessert Recipes to Try Out!
- Chocolate Cheesecake Brownies w/ Strawberries
- Red Velvet Cheesecake
- S’mores Brownies
- Peanut Butter Chocolate Bars
- Coconut Lime Sugar Cookies
Crumbl Cookies and Cream Milkshake Cookies
- 1 cup salted butter
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all purpose flour
- 2 tsp baking powder
- 12 oreos chopped
Cookies and Cream Icing
- 1/2 cup salted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1-3 tbsp heavy cream or milk
- 8 oreos chopped
- 12 mini oreos
- Preheat oven to 350°.
- While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
- Scrape the sides, add in the eggs and vanilla extract. Beat until mixed.
- Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.
- Add the chopped oreos to the mixing bowl and turn on the mixer for about 5 seconds- just long enough to mix in the cookies, not completely smash all of them.
- Scoop out heaping 1/4 cup of dough and roll into a ball and then flattening them to the thickness and size you'd like your finished cookie. Repeat with remaining dough. The cookies will spread slightly so make sure to leave room. I tend to only put 6 cookies per pan.
- Bake at 350° for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy.
- Allow them to cool on the cookie sheet.
- While the cookies are cooling, make the frosting.
- Cream the butter until smooth. Slowly add in the powdered sugar, vanilla extract and milk until smooth and creamy.
- Add in the chopped Oreo and mix until the Oreo is mixed in, but not so much your frosting turns grey.
- Spread on the completely cool cookie and top with a mini Oreo right in the middle.
- Chill the cookies in the fridge until ready to serve. These cookies are served chilled.