Cookies and Cream Milkshake Cookies are thick, soft, and packed with Oreo cookie chunks—just like your favorite creamy milkshake, but in cookie form. Topped with a cookies and cream frosting and finished with a mini Oreo, this Crumbl copycat delivers big flavor in every decadent bite. Perfect for parties, dessert tables, or anytime you’re craving cookies and cream goodness.
Why You’ll Love This Recipe
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A spot-on copycat of Crumbl’s cookies and cream flavor
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Soft and thick cookies with chunks of real Oreos
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Creamy frosting with crushed Oreos for double the cookies and cream
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Simple ingredients and easy-to-follow steps
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Perfect for Oreo lovers and milkshake fans alike
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Frosting stays firm after chilling
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Can be made in advance and frozen
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Great for birthdays, bake sales, or gifting
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Customizable with mini Oreos, drizzle, or extra toppings
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Family-approved and freezer-friendly
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough:
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Salted butter, softened
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Granulated sugar
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Eggs
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Vanilla extract
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All-purpose flour
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Baking powder
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Chopped Oreos (about 12 cookies)
For the Cookies and Cream Frosting:
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Salted butter, softened
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Powdered sugar
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Vanilla extract
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Heavy cream or milk
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Chopped Oreos (about 8 cookies)
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Mini Oreos, for topping
Directions
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Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
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In a large bowl, cream together the softened butter and sugar until light and fluffy.
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Scrape down the bowl, add in the eggs and vanilla extract, and beat until fully combined.
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Add the flour and baking powder to the bowl and mix until a soft dough forms.
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Gently fold in the chopped Oreos, mixing for only a few seconds to avoid turning the dough gray.
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Scoop out heaping ¼-cup portions of dough, roll into balls, and flatten slightly into pucks.
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Place 6 cookies per sheet and bake for 9–11 minutes, until puffed and no longer glossy. Do not overbake.
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Let cookies cool completely on the baking sheet.
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While cookies cool, make the frosting by creaming the butter until smooth.
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Gradually add the powdered sugar, vanilla, and cream, beating until fluffy.
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Fold in chopped Oreos just until mixed—avoid overmixing to keep the frosting white with Oreo chunks.
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Frost the cooled cookies and top each with a mini Oreo.
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Chill until ready to serve.
Servings and timing
Servings: 24 (12 large cookies, ½ cookie per serving)
Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling Time: 30 minutes
Total Time: 1 hour
Variations
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Chocolate Drizzle: Add a drizzle of melted chocolate on top for extra indulgence.
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Stuffed Center: Insert a mini Oreo or cookies-and-cream chocolate piece into the dough before baking.
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Mint Twist: Use mint Oreos and add a drop of mint extract to the frosting.
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Double Frosted: Pipe a layer of vanilla buttercream under the cookies and cream frosting for extra decadence.
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Gluten-Free: Use gluten-free Oreos and a 1:1 gluten-free flour substitute.
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Mini Version: Make smaller cookies and adjust the baking time to 7–9 minutes.
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Whipped Topping: Use stabilized whipped cream instead of buttercream for a lighter frosting.
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Cookie Sandwiches: Use the cookies to make Oreo frosting-filled sandwich cookies.
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Extra Crunch: Add crushed Oreo pieces on top of the frosting instead of folding into it.
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Oreo Blondies: Press the dough into a pan and bake as cookie bars.
Storage/Reheating
Room Temperature: Cookies can sit out for up to 4 hours if serving the same day.
Refrigerator: Store frosted cookies in an airtight container in the fridge for up to 1 week.
Freezing Dough: Freeze raw cookie dough balls and bake directly from frozen, adding 1–2 minutes to the bake time.
Freezing Baked Cookies: Freeze baked (unfrosted) cookies in an airtight container for up to 2 months.
Freezing Frosted Cookies: Par-freeze frosted cookies on a tray for 30 minutes before wrapping and storing.
Reheating: Bring cookies to room temperature or enjoy chilled as intended.
FAQs
Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter. Just add a pinch of salt to the dough and frosting for balance.
Can I make these cookies smaller?
Absolutely. Use a smaller scoop and reduce the baking time to 7–9 minutes.
Do I have to chill the dough before baking?
No, the dough is ready to bake immediately. Just shape and bake as directed.
What’s the best way to keep the frosting white?
Don’t overmix the chopped Oreos into the frosting. Mix just until they’re incorporated.
Can I use store-brand sandwich cookies?
Yes, any chocolate sandwich cookie will work, but Oreos offer the best flavor and texture for this recipe.
Is heavy cream necessary for the frosting?
Heavy cream creates a richer, thicker frosting, but you can substitute with milk if needed.
Can I make the cookies ahead of time?
Yes, you can make them a day or two ahead and store in the fridge until ready to serve.
Do these cookies taste good at room temperature?
Yes, though they’re best chilled like the original Crumbl version, they’re still delicious at room temp.
Can I use cookies and cream chocolate bars in the dough?
Definitely! Add chopped cookies and cream chocolate for an extra layer of flavor.
How do I avoid dry cookies?
Do not overbake. The cookies should be just set and slightly puffed in the center.
Conclusion
Cookies and Cream Milkshake Cookies are the ultimate treat for Oreo lovers and Crumbl cookie fans alike. With their thick, chewy texture and smooth cookies and cream frosting, each bite is packed with nostalgic milkshake flavor. Whether served chilled or at room temperature, these cookies are sure to be a standout dessert for any occasion.
