Name: Irresistible Crumbl Cookies & Cream Milkshake Cookies Recipe
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Cuisine: American
Ingredients: 1 Cup unsalted butter, softened; 1 ½ Cup sugar; 1 teaspoon pure vanilla extract; 2 large eggs; 2 ¼ Cup All-purpose flour; 1 cup cake flour; 1 ½ tsp baking soda; 1 teaspoon kosher salt; 1 Cup ground oreos; 3 Hershey cookie and creme candy bars, chopped; 1 Cup butter, softened (for frosting); 2 Cup powdered sugar (for frosting); 3 tablespoon heavy whipping cream (for frosting); 1 teaspoon pure vanilla extract (for frosting); ¼ Cup ground oreos (for frosting); Mini oreos (for topping)

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I fell in love with the Crumbl version, but let me tell you, nothing beats the feeling of pulling these out of your own oven. Picture this: soft, buttery cookies packed with crushed Oreos, topped with the creamiest frosting and a cute little mini Oreo on top. It’s like a milkshake in cookie form!

Image: AI-generated illustration.

Irresistible Crumbl Cookies & Cream Milkshake Cookies Recipe at a Glance

A delicious Crumbl-inspired Cookies & Cream Milkshake Cookies recipe with a creamy frosting and mini Oreo topping.

Prep time: 20 minutes
Cook time: 16 minutes
Total time: 36 minutes
Yield: 18-20 cookies
Category: Dessert
Method: Baking
Cuisine: American
Calories (estimated): 280 per serving

Why You’ll Love These Crumbl Cookies & Cream Milkshake Cookies

That dreamy texture – soft centers with just the right chew, thanks to our sneaky combo of all-purpose and cake flour

Double the Oreo goodness – we’re mixing crushed cookies into the dough AND frosting for maximum cookies-and-cream flavor
Foolproof frosting – my whipped cream cheese method makes piping swirls easier than you’d think
Total crowd-pleaser – these disappear faster than you can say “Crumbl copycat” at parties

Ingredients for Crumbl Cookies & Cream Milkshake Cookies

For the Cookie Dough:

1 cup unsalted butter, softened – leave it out for 30 minutes (poke test: your finger should leave a gentle dent)
1 ½ cups sugar – regular granulated works perfectly here
1 teaspoon pure vanilla extract – splurge on the good stuff if you can!

2 large eggs – room temperature helps them blend smoothly
2 ¼ cups all-purpose flour – spoon & level method, don’t pack it!
1 cup cake flour – our secret weapon for that tender crumb

1 ½ teaspoons baking soda – check it’s fresh (no clumps)
1 teaspoon kosher salt – balances all that sweetness
1 cup ground Oreos – pulse in food processor until sandy (creamy centers included!)
3 Hershey’s Cookies & Creme bars, chopped – about pea-sized pieces

For That Heavenly Frosting:

1 cup butter, softened – same poke test as above
2 cups powdered sugar – sift if yours is lumpy
3 tablespoons heavy whipping cream – cold from the fridge

1 teaspoon pure vanilla extract – yes, more vanilla!
¼ cup ground Oreos – same method as before
Mini Oreos – for topping (about 18-20)

See? Nothing too crazy – just pantry staples transformed into something extraordinary. Now let’s get mixing!

How to Make Crumbl Cookies & Cream Milkshake Cookies

Alright, let’s turn these ingredients into cookie magic! Just follow along and resist eating all the dough (no promises though).

Baking the Cookies

First things first – preheat that oven to 350°F and line your baking sheets with parchment paper. Trust me, this prevents sticking better than greasing alone.

Now, whisk together all those dry ingredients – both flours, baking soda, and salt – in a big bowl. In your stand mixer (or with a hand mixer and some elbow grease), beat the softened butter and sugar until it’s light and fluffy, about 2 minutes. Add the vanilla and eggs one at a time, mixing well after each.

Here’s the fun part – gradually add your dry ingredients to the wet, mixing just until combined. Overmixing = tough cookies, and we don’t want that! Gently fold in those gorgeous ground Oreos and chopped candy bars with a spatula.

Scoop about 3 tablespoons of dough per cookie – I use an ice cream scoop for perfect rounds. Space them 2 inches apart on your prepared sheets, then gently press into disks (they’ll puff up while baking). Bake for 13-16 minutes until the edges are firm but centers still look slightly soft. They’ll continue setting as they cool!

Making the Frosting

While your cookies cool (this part’s crucial – warm cookies melt frosting into a mess), let’s make that dreamy topping. Beat the softened butter until it’s creamy, about 1 minute. Gradually add powdered sugar, then drizzle in the heavy cream and vanilla. Whip it good until fluffy – about 3 minutes total. Fold in the ground Oreos last for those pretty black speckles.

Assembling the Cookies

Now for the grand finale! Pipe or spread about 1-2 tablespoons of frosting onto each cooled cookie. Top each with a mini Oreo – press it gently so it sticks. The hardest part? Waiting 10 minutes before devouring so the frosting sets slightly.

Expert Tips for Perfect Crumbl Cookies & Cream Milkshake Cookies

Chill that dough! 30 minutes in the fridge prevents overspreading and gives you those thick, bakery-style cookies.

Sift your powdered sugar – lumpy frosting is the worst, and this takes just seconds.
Undermix the batter – once you stop seeing flour streaks, STOP. Overworked dough means tough cookies.
Bake one test cookie first – ovens vary wildly, so adjust time/temp if needed.

Let cookies cool completely before frosting – warm cookies turn your beautiful swirls into melty puddles.

Follow these, and you’ll get perfect cookies every single time!

Storage and Serving Suggestions

These cookies stay heavenly fresh in an airtight container for up to 3 days – if they last that long! The frosting can be made 2 days ahead and kept chilled (just rewhip before using). For the ultimate experience, try them slightly chilled – the frosting firms up just enough. Pair with an ice-cold glass of milk or crumble over vanilla ice cream for next-level indulgence!

Nutritional Information

Here’s the scoop per cookie (based on 20 servings): about 280 calories, 14g fat, and 35g carbs. Remember, these values are estimates – your exact numbers might dance a bit depending on ingredient brands and how generously you frost!

FAQs About Crumbl Cookies & Cream Milkshake Cookies

Q1. Can I skip the cake flour?
Absolutely! While cake flour gives that signature tender crumb, you can substitute with all-purpose flour – just replace the 1 cup cake flour with 1 cup minus 2 tablespoons all-purpose flour. Your cookies might be slightly denser, but still delicious!

Q2. Why do my cookies spread too much?
Ah, the dreaded cookie pancake! Usually means your butter was too soft or dough needed chilling. Next time, pop your shaped cookies in the fridge for 30 minutes before baking – this firms up the butter and prevents spreading.

Q3. Can I use regular Oreos instead of mini ones for topping?
Of course! Just chop regular Oreos into quarters – they’ll look adorable and give that same cookies-and-cream crunch.

Q4. My frosting is too runny – help!
No worries! Just add more powdered sugar 1 tablespoon at a time until it holds its shape. If it’s too thick? A teaspoon of extra heavy cream will smooth it right out.

Image: AI-generated illustration.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs on this page are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen.

Irresistible Crumbl Cookies & Cream Milkshake Cookies Recipe

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Author: The BestAllTop Team
Total Time: 36 minutes
Yield: 18-20 cookies 1x
Diet: Vegetarian

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