Description
These crumbl cookies and cream milkshake cookies are thick bakery-style cookies packed with Oreo crumbs and topped with fluffy cookies-and-cream frosting and a mini Oreo.
Ingredients
Units
Scale
Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 10 Oreo cookies, crushed
Cookies and Cream Frosting
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons milk or heavy cream
- 6 Oreo cookies, crushed
- Mini Oreo cookies, for decorating
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Cream the butter and sugar. In the bowl of a stand mixer, beat the softened butter and sugar together until light and fluffy.
- Add the eggs and vanilla. Mix until fully incorporated and smooth.
- Add the dry ingredients. Add the flour, baking powder, and salt, mixing until a soft cookie dough forms. Scrape down the sides of the bowl as needed.
- Fold in the Oreos. Gently mix in the crushed Oreo cookies until evenly distributed throughout the dough.
- Scoop the cookie dough. Using a large cookie scoop or ice cream scoop, portion the dough onto prepared baking sheets.
- Bake the cookies. Bake for about 10 minutes, or until the centers are set and the edges are lightly golden.
- Cool completely. Remove cookies from the oven and allow them to cool fully on a wire rack before frosting.
- Make the frosting. In a stand mixer, beat the softened butter with about half of the powdered sugar until combined.
- Finish the frosting. Add the milk, vanilla, salt, and remaining powdered sugar. Mix on low speed until combined, then increase speed to medium and whip until smooth and creamy.
- Add crushed Oreos. Fold the crushed Oreo cookies into the frosting until evenly distributed.
- Frost the cookies. Spread a thin layer of cookies-and-cream frosting over the top of each cooled cookie.
- Decorate. Top each cookie with a mini Oreo cookie before serving.
Notes
- Use room temperature butter for both the cookies and frosting to create a smooth dough and creamy frosting.
- Crushing the Oreo cookies into small pieces instead of fine crumbs gives the cookies better cookies-and-cream texture.
- Allow the cookies to cool completely before frosting so the frosting stays thick and fluffy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 455 kcal
- Sugar: 41 g
- Sodium: 330 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 68 mg