If you’re craving a sweet treat that practically melts in your mouth, let me introduce you to the Crumbl Copycat Cookies & Cream Milkshake Cookies Recipe. These cookies are thick, frosted, and honestly, I think even better than the original! Imagine the classic cookies and cream flavor, packed into a soft, buttery cookie with a dreamy Oreo buttercream frosting – perfection in every bite.
Why You Should Make This Recipe
Irresistible flavor combo: Cookies and cream is a timeless favorite, and this recipe captures every delicious note perfectly.
Soft, thick texture: These cookies aren’t your ordinary thin and crunchy; they’re satisfyingly thick and soft, delightfully indulgent.
Easy and approachable ingredients: Simple pantry staples come together quickly for an amazing result.
Beautifully frosted finish: The Oreo buttercream frosting makes these cookies look as good as they taste, perfect for impressing friends or indulging solo.
Ingredients & Substitutions
To bring this magic to life, you’ll need just a handful of essential ingredients that are easy to find and work wonderfully together. Every element from the butter to the crushed Oreos plays a key role in building that perfect cookies & cream taste and texture you’re after.
- Butter: Using softened unsalted butter ensures a creamy base and helps yield soft, tender cookies.
- Sugar: A mix of granulated and confectioner’s sugar helps balance sweetness and gives the dough that nice texture.
- Flour and corn starch: The all-purpose flour provides structure, while corn starch adds that delicate softness and chew.
- Baking powder and salt: Simple leavening and seasoning that help the cookies rise just right and enhance flavor.
- Oreo cookies: Crushed Oreos (not double stuffed) add that iconic cookies and cream crunch; they’re the real star.
- Buttercream ingredients: Unsalted butter, powdered sugar, vanilla, heavy cream, and crushed Oreos create a dreamy frosting that’s rich but light.
How to Make Crumbl Copycat Cookies & Cream Milkshake Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by softening your butter and then mixing it with both the granulated and confectioner’s sugars until it’s light and creamy. This step is crucial because it helps create that airy texture in the cookie dough, setting the stage for perfectly soft cookies.
Step 2: Add the Egg and Vanilla
Next, beat in one large egg and a splash of vanilla extract. These add moisture, flavor, and richness to the dough, helping to bind everything together beautifully so your cookies won’t crumble apart.
Step 3: Combine Dry Ingredients and Oreos
In a separate bowl, mix the all-purpose flour, corn starch, baking powder, and salt. Gradually add this to your wet ingredients until fully absorbed. Then gently fold in the crushed Oreos – the secret ingredient that transforms these from standard sugar cookies to cookies and cream dreams!
Step 4: Scoop, Shape, and Bake
Scoop out eight equal portions of dough using a cookie scoop or spoon, place them on a lined baking sheet, and gently flatten each cookie to about half an inch thick. Bake at 350°F for 11-12 minutes, then let them cool on the sheet for a bit before transferring to a rack to cool completely — patience here pays off!
Step 5: Whip Up the Cookies and Cream Buttercream
While your cookies are cooling, whip softened butter with powdered sugar and vanilla until fluffy. Add a bit of heavy cream if your frosting needs loosening. Then fold in more crushed Oreos to give that signature cookies and cream frosting punch.
Step 6: Frost and Decorate
Once the cookies are cool, generously frost them with your Oreo buttercream. For a fun finishing touch, top each cookie with a mini Oreo cookie or a sprinkle of crushed Oreos. Now, they’re ready to enjoy!
How to Serve Crumbl Copycat Cookies & Cream Milkshake Cookies Recipe
Garnishes
Adding mini Oreos on top gives your cookies a charming and recognizable look. You could also sprinkle a little extra crushed Oreo crumbs or even a drizzle of white chocolate for an elevated treat that looks as amazing as it tastes.
Side Dishes
These cookies pair perfectly with a tall glass of cold milk, vanilla ice cream, or even a creamy hot chocolate. Their rich, sweet flavor also balances beautifully with a lightly tart fruit salad for a refreshing contrast.
Creative Ways to Present
Consider stacking the cookies in a pretty jar layered with more crushed Oreos or setting them out on a rustic wooden board with fresh flowers for a stunning dessert spread. You could also serve individual cookies in mini cupcake liners with a dollop of frosting and a mini Oreo on top for a cute party treat.
Make Ahead and Storage
Storing Leftovers
Airtight containers are your best friend here. Store unfrosted cookies separately in an airtight container at room temperature for up to a week, or in the fridge if your home tends to be warm. Keeping the frosting separate until ready to serve ensures the cookies stay soft and fresh.
Freezing
You can freeze these cookies unfrosted in a sealed container for up to two months. Freeze the buttercream separately as well. Alternatively, if you want the fully frosted cookie ready to go, freeze the frosted cookies on a tray first, then wrap individually for storage – just thaw overnight in the fridge before enjoying.
Reheating
For a soft, just-baked feel, warm your cookies for 5-10 seconds in the microwave before eating. This little trick revives the frosting’s creaminess and makes your cookie extra delightful!
FAQs
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Can I use double stuffed Oreos for this Cookies & Cream Milkshake Cookies recipe?
It’s best to stick with regular Oreos because double stuffed ones have extra filling that can make the dough too wet and affect the texture of the cookies. Regular Oreos give you that perfect balance of cookie and cream flavor without messing with the dough consistency.
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How do I make sure my cookies stay soft?
Using corn starch along with flour helps keep the cookies tender and chewy. Also, be careful not to overbake them — taking them out right when the edges are set but centers still look soft will do the trick.
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Can I make the frosting dairy-free?
Absolutely! Substitute the butter with a plant-based butter and use a dairy-free milk or cream alternative. Just ensure your powdered sugar and crushed Oreos fit your dietary preferences.
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What’s the best way to crush Oreos?
For even, fine crumbs, pulse Oreos a few times in a food processor. If you prefer bigger chunks for texture, place them in a sealed bag and gently crush with a rolling pin.
Final Thoughts
Whether you’re an Oreo lover or just want a cookie that feels like a real indulgence, the Crumbl Copycat Cookies & Cream Milkshake Cookies Recipe is a must-try. Soft, thick, and layered with rich buttercream, these cookies bring all the nostalgia of a milkshake in cookie form—and trust me, once you try them, they’ll become a fast favorite in your baking rotation. Go ahead, whip up a batch and treat yourself today!
Print
Crumbl Copycat Cookies & Cream Milkshake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Yield: 8 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Crumbl Copycat Cookies & Cream Milkshake Cookies are thick, soft, and frosted to perfection, replicating the famous Crumbl cookies with a delicious cookies and cream twist. Featuring crushed Oreos folded into the dough and a creamy cookies and cream buttercream frosting, these cookies are a decadent treat better than the original!
Ingredients
Cookie Dough
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 tbsp confectioner sugar
- 1 large egg
- 1 tbsp vanilla extract
- 1 & 1/2 cups all-purpose flour
- 2 tbsp corn starch
- 1 tsp baking powder
- 1/4 tsp salt
- 6 Oreo cookies, crushed (Do not use double stuffed Oreos)
Cookies and Cream Buttercream
- 6 tbsp unsalted butter, softened
- 3/4 cup powdered sugar
- 2 tsp vanilla extract
- 1/2–1 tbsp heavy cream or milk (to thin out frosting if needed)
- 6 regular Oreos, crushed
- 8 mini Oreos for decoration (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F and line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Set aside.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and confectioner sugar until the mixture is light and creamy. This ensures a fluffy base for the cookies.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, which adds moisture and flavor to the dough.
- Incorporate Dry Ingredients: Gradually mix in the flour, corn starch, baking powder, and salt until the flour mixture disappears. Then fold in the crushed Oreo cookies, mixing with a paddle attachment for about 20 seconds to evenly distribute them without overmixing.
- Scoop and Flatten Dough: Divide the dough into 8 equally sized balls, place them on the prepared baking sheet, and gently flatten each to about 1/2 inch thickness to ensure even baking.
- Bake Cookies: Bake in the preheated oven for 11-12 minutes until the edges are set but centers remain soft. Allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.
- Prepare Cookies and Cream Buttercream: Cream the softened butter until smooth. Add vanilla extract and powdered sugar, whipping until the frosting is light and fluffy. If the frosting is too thick, add 1/2 tbsp heavy cream and whip again, adding more if needed for desired consistency.
- Mix in Crushed Oreos: Gently fold in the 6 crushed Oreos to the buttercream for added texture and flavor.
- Frost and Decorate Cookies: Spread the cookies and cream buttercream on the cooled cookies evenly. Garnish each cookie with a mini Oreo on top for decoration and an extra Oreo crunch.
- Serve and Enjoy: Enjoy these thick, frosted cookies fresh or follow storage instructions for later enjoyment.
Notes
- Freezing Unfrosted Cookies: Freeze the unfrosted cookies in an airtight container for up to 2 months. Freeze the buttercream separately. Thaw in the fridge overnight and frost before serving.
- Freezing Frosted Cookies: Freeze the frosted cookies on a baking sheet until solid for 1-2 hours. Wrap each cookie individually in plastic wrap or wax paper, then place in an airtight container and freeze up to 2 months. Thaw overnight in the freezer before enjoying.
