Frosted Cookies and Cream Milkshake Cookies are chilled, but super soft cookies that are filled with crushed Oreos and topped with homemade buttercream frosting. Try my Cookies and Cream Cookies for another cookie that has cookie and cream flavor.
Frosted Cookies & Cream Milkshake Cookies
These Copycat Crumbl Frosted Cookies & Cream Milkshake Cookies are large cookies that are best served cold. (However, I did love them right out of the oven, too. I had to try, of course.) And no, ‘crumbl’ is not misspelled. It is my version of a copycat cookie from the Crumbl Cookie Compnay.
Cookie Ingredients
Room Temperature Ingredients: Using room temperature ingredients (butter, shortening, eggs) will help you get the best results when baking these cookies. Butter is at room temperature at 65°F. Don’t put it in the microwave to soften it; simply cut it up into small pieces and let it sit out if you forgot to take it out of the refrigerator.
Shortening: Shortening (hydrogenated vegetable oil) is any fat or oil that is solid at room temperature. If you have heard of or seen a big can of Crisco, that is shortening. It can be stored at room temperature and has a long shelf life.
Because shortening is all fat, it is hard to make substitutions. If you do have to substitute for shortening, your best bet is lard because it is also 100% fat. If using lard in place of shortening, use 2 tablespoons less of lard for every one cup of shortening.
Cornstarch: Using cornstarch keeps the large cookies together, but still soft.
Oreo Cookies: I crushed up about 8 regular-sized cookies (about a cup) for the cookie dough. I used mini Oreo cookies for the topping, which is optional (but highly recommended).
Frosting: I used half of my American Buttercream Frosting recipe for the cookies.
How to Store Frosted Cookies and Cream Cookies
You can store these cookies in the refrigerator for up to five days; they are best served cold. You could also freeze the cookies, with or without the frosting.
To freeze the unfrosted cookies, let them cool completely. Then, freeze them in an airtight container. If you prefer to freeze them with the frosting, place the cookies on a baking sheet, in the freezer until the cookies are frozen. Then, wrap the cookies in plastic wrap to store in the freezer for up to 2 months.
More Decadent Cookies
Frosted Cookies & Cream Milkshake Cookies
Ingredients
Cookies
- ½ cup (1 stick / 113g) butter, softened
- ½ cup (102.5 g) shortening
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 3 cups (375 g) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 1 cup Oreo cookies, crushed (about 8 cookies)
- mini Oreo cookies, for garnish (optional)
Buttercream Frosting
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 2 cups (250 g) confectioners' sugar, sifted
- 1 small pinch of kosher salt
- 1-3 teaspoons milk, as needed for desired consistency
Instructions
Cookies
- Preheat the oven to 325°F. Line a baking sheet with parchment paper and set it aside.
- Using a handheld mixer, combine the butter, shortening, sugar, eggs, and vanilla in a large bowl.
- To the butter mixture, add the flour, cornstarch, salt, and baking powder. Mix until the ingredients are incorporated.
- Add the crushed Oreo cookies to the dough. Mix on high speed to finely crush the Oreo pieces.
- Using a ¼ cup (or 2 scoops of dough with a 2 tablespoon scoop), add the dough out onto a lined cookie sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.) Use your hands to shape and slightly flatten each ball of dough. (If you used 2, 2 tablespoon scoops, combine the scoops of dough into one large cookie.)
- Bake for 12 minutes for a softer cookie, up to 14 minutes for a firmer cookie.
- Remove cookies from the oven and let them cool completely before frosting with the buttercream.
- Store frosted cookies in the refrigerator. Serve cookies cold.
Buttercream Frosting
- In the bowl of a stand mixer with a paddle attachment, combine the butter, sugar, and salt.
- Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
- Adjust the consistency with milk as needed.
- Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.
- Use buttercream to frost completely cooled cookies.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Do you think I could substitute Nutter Butter’s for the Oreos?
I haven’t tried it yet, but was wondering if the basic cookie is like shortbread with Oreos. Also thanks for including the “lighter” version of frosting!
When you were patting them out after using 1/4 cup, how wide was the cookie before baking? Didn’t know how wide to make them. They are in the oven.
Amanda,
I have made many of your delectable recipes.
They never disappoint 😋
How can I get your cake recipes ?
I need to go thru a lot of them as I am making my granddaughters wedding cake. Gotta get started on trial runs. Also, any advise would be great 😊
Keep on doing what you do so well ❣️ Ellen
I was wondering if you could use vanilla Oreos? My 5 year old grandson love Oreos, but just the vanilla ones, not chocolate. Would love to see how big his eyes get if I could make these for him.
I haven’t tried that but it sounds delicious!
absolutely delicious~ Made at home when my son was home from school. Big hit!!!
Awesome!