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
Scale
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.
