Oh my goodness, you guys – these Crumbl Cookies & Cream Milkshake Cookies are my latest obsession! 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! Every bite is pure nostalgia mixed with that “wow, I made this?!” pride. Trust me, once you try these, you’ll be sneaking into the kitchen for “just one more” all week!
Why You’ll Love These Crumbl Cookies & Cream Milkshake Cookies
Let me count the ways these cookies will steal your heart:
- 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
Seriously, one bite and you’ll understand why I make these weekly!
Ingredients for Crumbl Cookies & Cream Milkshake Cookies
Gather these goodies – I promise every single one plays a special role in creating cookie magic! Pro tip: measure everything before you start (my grandma called this “mise en place” but I call it “not scrambling when the butter’s melting”).
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! I’ve broken it down into simple steps – even if you’re a beginner, you’ll nail these. 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. I use a star tip for bakery-style swirls, but a knife works just fine. 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. But hey, I won’t judge if you sneak a bite sooner!
Expert Tips for Perfect Crumbl Cookies & Cream Milkshake Cookies
After making these dozens of times (okay, maybe hundreds), here are my foolproof secrets:
- 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. I sometimes mix both sizes for extra texture.
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.
Irresistible Crumbl Cookies & Cream Milkshake Cookies Recipe
- Total Time: 36 minutes
- Yield: 18-20 cookies 1x
- Diet: Vegetarian
Description
A delicious Crumbl-inspired Cookies & Cream Milkshake Cookies recipe with a creamy frosting and mini Oreo topping.
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)
Instructions
- Preheat oven to 350°F and line two cookie sheets with parchment paper.
- Whisk flour, cake flour, baking soda, and salt in a large bowl.
- Beat butter, sugar, vanilla, and eggs in a stand mixer until smooth and fluffy.
- Gradually mix in the dry ingredients, then fold in ground Oreos and chopped candy bars.
- Scoop dough onto sheets, press into disks, and bake for 13-16 minutes until edges are firm.
- Cool cookies completely.
- For frosting, beat butter, powdered sugar, heavy cream, and vanilla until fluffy.
- Fold in ground Oreos and pipe frosting onto cookies.
- Top each with a mini Oreo and serve or chill before serving.
Notes
- Store cookies in an airtight container for up to 3 days.
- Frosting can be made ahead and refrigerated.
- For thicker cookies, chill dough before baking.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg