These Crumbl cookies and cream milkshake cookies are the ultimate copycat cookie from Crumbl bakery. Each cookie is packed with all the Oreos your heart can ever desire. It is then topped with cookies and cream frosting and decorated with an adorable mini oreo on top.
Since you’re here, I know you will also love The best Crumbl Oreo Birthday Cake Cookies, Golden Oreo Truffles with Cream cheese, and Crumbl chocolate Oreo cookies with buttercream frosting Copycat Recipe!
This cookies and cream milkshake cookie recipe is the ultimate Crumbl copycat treat. It is made with a thick, soft, and chewy cookie that’s packed with oreo crumbs. It is then topped with a homemade Oreo cookies and cream buttercream.
The second I tried it, I knew it had to be on the blog! Plus someone on Tiktok said that she was pretty close to giving birth and she would love to make these to satisfy her cravings. That comment right there melted my heart so I went and made it immediately!
This is the best Crumbl cookies and cream milkshake cookies.
The main reason why I started sharing these Crumbl copycat cookie recipes is to help all of those who don’t have a crumbl bakery by where they live. Honestly, they might be working on building one near you because they’re constantly growing.
But in the meantime, I got your back. I share some of the best Crumbl recipes on the internet. I know that’s a bit statement but I truly stand behind… and I know that everyone that has tried my recipes also stands behind them as well. So try them out for yourself and see!
Want more cookies ideas? You might like the Chilled CRUMBL Twix Cookies Copycat Recipe or The softest Crumbl Circus Animal Cookies and maybe even this other Oreo-inspired Crumbl Oreo cookies with buttercream frosting.
Why you need to make this recipe!
- It tastes just like the cookie from Crumbl!
- It is packed with Oreo cookies
- The buttercream frosting tastes just like a sweet cookies and cream milkshake.
- It’s so so easy to make.
- Makes giant cookies just like the ones from Crumbl bakery!
Ingredients for the Crumbl Cookies and Cream Milkshake cookies
Here are the ingredients you will need to make these Oreo cookies at home. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You can use either or unsalted butter for this cookie recipe.
- Granulated sugar & powdered sugar– This sugar cookie base recipe uses a combination of granulated and confectioner sugar to give you a sweet and soft sugar cookie. The powdered sugar will also be used to make the buttercream.
- Egg– The egg is the binding agent of this recipe.
- Vanilla extract– The vanilla extract will give extra depth of flavor for these cookies.
- Flour– You can use all purpose flour for this cookie recipe.
- Corn starch- The corn stach will make this cookies softer and more tender.
- Baking powder– The baking power is the leavening agent that will give a little height to the cookies.
- Salt– I always like to add a little salt to my baked good to balance out the sweetness of my treats.
- Oreos– You will need regular oreos for the cookies dough as well as the frosting.
- Heavy cream – The heavy cream will be used in the buttercream to thin it out a little.
- Mini Oreos– The mini Oreos are not necessary but theyr’re the cutest addition to these cookies!
How to make cookies and cream milkshake cookies.
This is how you can make them at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, granulated sugar, and powdered sugar together until smooth.
- Add in the egg and vanilla extract and mix to combine.
- Mix in the flour, corn starch, baking soda, and salt just until the flour mixture disappears.
- Add in the crushed oreos and mix to combine.
- Scoop out equally sized cookie dough balls and bake in the preheated oven.
Make the Oreo cookies and cream buttercream
- Cream the softened butter until smooth.
- Mix in the powdered sugar, vanilla, and heavy cream or milk.
- Add in the crushed Oreos and mix just to combine.
- Frost the cooled down cookies and decorate with a mini oreo on top then enjoy!
Frequently asked questions – FAQ
How to store cookies and cream milkshake cookies?
You can store these Crumbl milkshake cookies in an air-tight container at room temperature for up to 4 days.
They can also be stored in the fridge for up to 7 days. Just make sure to let the cookies get back to room temperature before enjoying them because the buttercream will harden in the fridge.
Can I make catering sized crumbl cookies and cream milkshake cookies?
Absolutley!
You can scoop out 8 equally sized cookie dough balls with a large cookie scooper and split each cookie dough in half. Roll them in between the palm of your hand, place them on the baking sheet then gently press down to about ⅔ of an inch in thickness.
Instead of baking them for 11-12 minutes bake them for 8-9 minutes.
Can I freeze these cookies?
Absolutely! There are two ways you can freeze your cookies:
- The first option would be to freeze the cookies unfrosted in an airtight container, then freeze the buttercream separately for up to 2 months. Once you’re ready to enjoy these, thaw them in the fridge overnight and frost before enjoying.
- The second option is for those who want to freeze the frosted cookies. Place the cookies on a baking sheet and freeze for 1-2 hours or until solid, then wrap each cookie with plastic wrap or wax paper then place in an airtight container and freeze for up to 2 months. Once ready to enjoy, thaw them in the freezer overnight and enjoy.
Crumbl cookies and cream milkshake cookies copycat recipe
If you made these Crumbl oreo milkshake cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
The best Crumbl cookies and cream milk shake cookies
Ingredients
- ½ cup butter softened
- ½ cup granulated sugar
- 2 tablespoon confectioner sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 & ½ cup AP flour
- 2 tablespoon corn starch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 Oreo cookies Crushed, Do not use double stuffed Oreos here!
Cookies and cream buttercream
- 6 tablespoon unsalted butter softened
- ¾ cup powdered sugar
- 2 teaspoon vanilla extract
- ½-1 tablespoon heavy cream or milk to thin out the frosting if needed
- 6 regular Oreos Crushed
- 8 mini Oreos for decoration (optional)
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper and set it aside.
- Cream the butter, granulated sugar, and confectioner sugar together until light and creamy.
- Add in the egg and vanilla extract, and mix until combined.
- Mix in the flour, corn starch, baking powder, and salt and mix until the flour mixture disappears. Add in the crushed Oreo cookies and mix with the paddle attachment for 20 seconds just to get it incorporated.
- Scoop out 8 Equally sized cookie dough balls, place them on the baking sheet, and gently flatten to about ½ inch in thickness, and bake in the preheated oven for 11-12 minutes. Let the cookies cool down on the baking sheet for 5-10 minutes then transfer to a cooling rack.
Make the cookies and cream buttercream
- Cream the butter until smooth then add in the vanilla and powdered sugar and whip until fluffy. If the frosting seems too thick add in ½ tablespoon heavy cream and whip again. (add more if needed)
- Mix in the crushed Oreos and frost your cooled down cookies with the Oreo buttercream. Decorate with a mini oreo on top and enjoy!
Notes
Storing these cookies
- The first option would be to freeze the cookies unfrosted in an airtight container, then freeze the buttercream separately for up to 2 months. Once you’re ready to enjoy these, thaw them in the fridge overnight and frost before enjoying.
- The second option is for those who want to freeze the frosted cookies. Place the cookies on a baking sheet and freeze for 1-2 hours or until solid, then wrap each cookie with plastic wrap or wax paper then place in an airtight container and freeze for up to 2 months. Once ready to enjoy, thaw them in the freezer overnight and enjoy.
Nutrition
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Sarah
I made this recipe for a potluck. It came together quickly & easily. I made the cookies a bit smaller since it was for a crew. Im not sure if I overmixed the frosting or crushed the oreos, but it came out darker. Still tasted just fine though. Will be making this recipe again.
Chahinez
Sounds like it’s most likely the crushed Oreos that made it darker. Very glad to hear that it was good!
Kulvinder
Absolutely delicious! My boys and their friends devour them every time I make them!
Chahinez
Great to hear!!
Myriah
The cookie itself is very good. However the frosting came out very runny and would not stay in place on the cookies. I used maybe 1 1/2 tbs of the heavy crème. Perhaps it needs to cool for a few hours first? Otherwise the cookies were good.
Chahinez
I think it was definitely because of the extra heavy cream. For this buttercream, it’s best to start with no cream at all, then add just drops until it’s pipeable. If it’s runny, you can chill it for 10–15 minutes or mix in a bit more powdered sugar to thicken it. Cooling the cookies completely before frosting also helps the icing stay in place.
Lizzy
They were so fun to make and also delicious!
Chahinez
So glad you like them!!