Crumbl Cookies and Cream Milkshake Cookies
These copycat Crumbl cookies and cream milkshake cookies are a perfect treat for when you want something sweet and chocolatey. Made with an Oreo sugar cookie base and then topped with cookies and cream frosting and a mini Oreo they almost look too good to eat!
Why This Recipe Works
- Lots of Oreo goodness! Crushed Oreos are mixed into the soft sugar cookie dough and into the buttercream frosting.
- Better than Crumbl. This cookies and cream cookie recipe is packed with flavor in every bite. (Sometimes the Crumbl versions lack distinct flavor, these do not!) Save time and money by making a batch at home instead of driving to Crumbl.
- These Crumbl cookies and cream milkshake cookies do not contain actual milkshake ingredients but the subtle vanilla flavor and creamy goodness really make it feel like you’re eating one. Of course, you can also make my Oreo Milkshake Recipe as a fun beverage to serve alongside these dreamy cookies.
- Makes enough to share! Each batch makes about 15 large cookies that are perfect for sharing, or keeping to yourself! I’ll let you choose. 🙂
- Oreos: You will need about 20 regular sized Oreos for the cookie base and the frosting as well as another 15 mini Oreos for garnishing the tops of the cookies after they’ve been frosted. This is going to give you a perfect amount of Oreo flavor in every bite.
- Vanilla: Using 2 teaspoons of vanilla extract is what’s going to help bring in that milkshake taste because an oreo milkshake is usually made with a vanilla ice cream base. Higher quality vanillas will give you a stronger taste but use what you already have on hand.
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or a baking mat.
- Prepare the cookies by creaming the butter and sugar, then add the eggs and vanilla.
- Add in the dry ingredients and mix until just barely combined.
- Add in your chopped Oreo cookies and mix for about 10 seconds or until the Oreo chunks have been incorporated into the dough.
- Use a ¼ cup measuring cup to scoop out the dough in evenly sized portions.
- Place about 6 cookies per baking sheet, evenly spaced, and use the palm of your hand to lightly press down to make them into a disc shape.
- Bake in the oven for 8-9 minutes and allow to cool on the pan for 5 minutes before transferring to a wire cooling rack.
- Make the frosting: Once the cookies have cooled completely make your frosting by creaming the butter and then adding in the powdered sugar, vanilla, and cream. Beat the mixture together until smooth. Fold in your chopped Oreo cookies and mix until combined but do not overmix or else the frosting will turn a gray color.
- Frost the tops of all of the cookies and then add a mini Oreo to the top.
- You can serve your cookies chilled like they do at Crumbl or you can eat them at room temperature (like I do).
You can find mini Oreos for sale in grocery stores usually near the checkout section in tiny bags or plastic tub containers as they’re thought of as a single serving treat. If you can’t find them you can quarter a full-sized Oreo and place a corner piece on top of each cookie, or omit it completely.
If you don’t want to make a full batch of cookies at once or simply want to make the dough in advance you can make the cookies dough as directed and then keep it well covered in a bowl in the fridge for about 24 hours before cooking. This can really make it convenient for baking if you want to serve them after dinner or a weekend sports game when you’re too exhausted to prep and cook at once.
For a more authentic taste make sure to chill these frosted cookies in the fridge before serving. Crumbl is known for serving these cookies chilled. I like my cookies at room temperature though so you can eat them however you want. There’s no wrong way to eat a cookie!
Store baked and frosted cookies in an airtight container for 2-3 days at room temperature.
Store in the fridge in an airtight container for 5 days.
Freeze the cookie dough balls (flattened into a disk) in a freezer-safe bag for 2 months. When ready to bake, remove from the freezer and bake as directed but adding an additional minute or two to the bake time.
“Cookies and cream” is the flavor used to explain the chocolate creamy flavors you get when you bite into a regular flavored Oreo. The hard flat chocolate cookie and the creamy sweet filling blend together well for an experience so enjoyable that many bakers use Oreo cookies in desserts so that they can experience the cookies and cream in new and exciting ways.
Yes, these cookies can be frozen. You can freeze dough balls before baking if you don’t want to bake up a full batch right now, just thaw and bake them later at your convenience. You can also freeze the frosted cookies on a baking sheet for about an hour before wrapping them well in plastic wrap and storing them in an airtight container. Then to eat simply unwrap and thaw.
Yes and no. After being frosted these cookies should be kept stored in the fridge in an airtight container for up to a few days as this will keep the frosting from spoiling. The cookies if unfrosted can last about 2 days at room temperature.
Cookies and Cream Milkshake Cookies
- 1 cup unsalted butter - softened to room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 14 Oreos - chopped, (use regular size, not mini Oreos)
- 15 mini Oreos - for topping
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
- Make cookies. Cream butter and sugar in a stand mixer fitted with a paddle attachment for 2-3 minutes. Add the eggs and vanilla and mix until well combined. Add the flour, salt, baking powder, and baking soda. Mix until just barely combined. Add the chopped Oreos and mix for 10 seconds or so, just enough to get the Oreo chunks dispersed throughout the dough.
- Using a 1/4 cup measuring cup, portion the dough into round balls. Place about 6 balls of dough on a parchment or baking mat lined baking sheet. Using the palm of your hand, press down gently on the top of the cookie just slightly. Bake for 8-9 minutes.
- Remove from oven and let cool on pan for 5 mins then transfer to wire rack to cool completely.
- Make frosting: Cream butter. Add the powdered sugar, vanilla, and cream (or milk). Beat until smooth. Fold in the chopped Oreos and mix for a few seconds to combine – don’t mix too long or the frosting will turn gray.
- Frost the tops of each cookie then top with a mini-Oreo. These cookies are normally served chilled at Crumbl (I prefer eating them at room temperature.)