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!
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.)
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.