Who doesn’t adore desserts that bring a little extra fun and flair? These Cookies & Cream Milkshake Cookies really deliver that experience. Picture thick, soft cookies packed with crushed Oreos, layered with a rich, creamy cookies & cream frosting, and topped off with a sprinkle of more Oreo crumbs. It’s like biting into a milkshake—but in cookie form!

I’ve made these treats for birthday celebrations, cozy family nights, and even bake sales where they’re always a hit. The key is using lots of Oreo crumbs both in the cookie dough and in the frosting to lock in that unmistakable cookies-and-cream flavor. Plus, I never skip piling on extra Oreo pieces on top—they make these cookies look as delicious as they taste.

These cookies are perfect for a playful weekend dessert, kid’s birthday parties, or simply a special treat paired with a tall glass of cold milk. They bring a bakery vibe right into your kitchen—no waiting in line at Crumbl needed.

It’s Perfect For:

• Anyone who’s a devoted cookies & cream fan and loves Oreos
• Celebrations like birthdays and festive parties
• Fun kids’ sleepovers or enjoyable family baking sessions
• Bake sales or homemade gift ideas that look professionally made
• Craving a Crumbl classic without leaving your home

Kitchen Equipment You’ll Need

• A large mixing bowl for combining ingredients
• Hand mixer or stand mixer to make mixing effortless
• Measuring cups and spoons for accurate ingredient amounts
• Rubber spatula for folding in the Oreos gently
• Baking sheet to hold the cookies as they bake
• Parchment paper to prevent sticking and easy cleanup
• Cooling rack so the cookies cool evenly without getting soggy
• Piping bag or offset spatula to spread or pipe the frosting neatly

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated white sugar
• ½ cup packed brown sugar for a hint of molasses flavor
• 2 large eggs
• 2 teaspoons vanilla extract for warmth and depth
• 2 ½ cups all-purpose flour
• ½ cup crushed Oreo cookies, with the cream filling removed
• 1 teaspoon baking powder to give the cookies a light rise
• ½ teaspoon baking soda for tenderness and lift
• ½ teaspoon salt to balance the sweetness

For the Frosting:

• ½ cup unsalted butter, softened and creamy
• 2 cups powdered sugar for smooth sweetness
• 1 teaspoon vanilla extract
• 2 to 3 tablespoons heavy cream or milk to thin the frosting as needed
• ½ cup crushed Oreo cookies folded in to pack that cookies & cream punch

For Topping:

• Extra Oreo crumbs and pieces for the perfect finish and extra crunch

How to make Crumbl Cookies and Cream Milkshake Cookie

Step 1

Grab a large bowl and whip together the softened butter and both sugars until the mixture is light and fluffy. This adds air and creates a tender cookie. Then, beat in the eggs and vanilla until smooth and well incorporated. In a separate bowl, whisk the flour, baking powder, baking soda, and salt so everything is evenly mixed. Slowly add the dry mix to the wet ingredients, stirring just until combined. Finally, gently fold in the crushed Oreo crumbs, being careful not to overwork the dough.

Step 2

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. Scoop out big dough balls, about 3 tablespoons each, and space them well apart on the sheet. Flatten them slightly with your palm to help them bake evenly. Pop them into the oven and bake for 12 to 14 minutes. You want the edges to be just set while the centers stay a little soft – they’ll finish cooking as they cool. Let the cookies rest on a wire rack until fully cooled before the next step.

Step 3

For the frosting, beat the softened butter in a bowl until creamy and smooth. Gradually add powdered sugar, vanilla, and milk a spoonful at a time, beating after each addition until the frosting turns fluffy and spreadable. Stir in the crushed Oreos at the end to get that perfect cookies & cream texture and flavor.

Step 4

Once your cookies have cooled completely, use a piping bag or an offset spatula to spread or pipe the luscious frosting over each one. Don’t forget to sprinkle extra Oreo crumbs and pieces on top for that beautiful, bakery-style finish that screams deliciousness!

Tips for Perfect Cookies & Cream Milkshake Cookies

• Scrape off the Oreo cream before crushing the cookies for the dough. This keeps your cookies from getting greasy and heavy.
• Avoid overmixing the dough. Stir until the flour disappears. Overworking leads to dense, tough cookies, and we want soft and fluffy.
• Go for bakery-sized cookies. Bigger dough scoops make that beautiful Crumbl look and give you that soft, chewy texture inside.
• Take them out a little early. When the centers still look soft, pull the cookies from the oven—they’ll firm up while cooling but stay nice and tender.
• Let cookies cool fully before adding frosting. If you frost while warm, your frosting will melt and lose its fluffy shape.
• Mix Oreo crumbs into the frosting. That way, every bite is packed with that classic cookies & cream flavor, not just the topping.

Optional Ingredients

• Add ½ cup white chocolate chips to the dough for a sweet twist
• Try ¼ teaspoon almond extract in the frosting—it adds lovely depth
• Top with mini Oreos for extra crunch and cuteness
• Drizzle melted chocolate over the frosting for a luscious finish
• For an even softer cookie, swap out half the all-purpose flour for cake flour
• Sprinkle chocolate jimmies for a fun “milkshake” look and texture

How to Serve Cookies & Cream Milkshake Cookies

I love arranging these cookies on a big platter alongside glasses of milk for a fun dessert bar feel right at home. They look fancy enough to impress guests but are laid-back and family-friendly for everyday treats.

They also shine as lovely homemade gifts. Wrapped in clear bags with a ribbon, they look just like they came from a bakery box—perfect for teachers, neighbors, or friends who could use a sweet pick-me-up.

For parties, stack these cookies on a pretty cake stand and scatter extra Oreo crumbs around the base. They make an eye-catching centerpiece sure to get compliments.

Are They Healthy?

These cookies are definitely a special treat—they’re rich, buttery, and topped with sweet frosting. So, save them for when you want to indulge a little.

But here’s the good news: baking them at home means you control the size and sweetness. Try making smaller cookies, cutting back on frosting, or swapping in low-fat milk to lighten up the frosting. That way, you get all the beloved cookies & cream flavor without going overboard.

Variations and Substitutions

• Double Chocolate Cookies & Cream – Stir in cocoa powder to the dough for a deep chocolatey taste and fudgier texture.
• Mini Oreo Cookie Bites – Make smaller cookie scoops and top each one with a mini Oreo for bite-sized fun.
• Cream Cheese Frosted Cookies – Swap buttercream for tangy cream cheese frosting to mix things up.
• Birthday Oreo Cookies – Add rainbow sprinkles to both the dough and frosting for a festive birthday surprise.
• Peanut Butter Oreo Cookies – Blend creamy peanut butter into the dough for a nutty twist.
• Gluten-Free Oreo Cookies – Use gluten-free Oreos and substitute with a gluten-free flour blend to keep everyone happy.
• Ice Cream Sandwich Cookies – Freeze the baked cookies and sandwich them around vanilla ice cream for a dreamy summer snack.
• Holiday Oreo Cookies – Use festive colored Oreos like red and green for Christmas or orange for Halloween fun.

How to Store and Reheat

Keeping these cookies fresh is straightforward. Store frosted cookies in an airtight container at room temperature for up to 2 days, or pop them in the fridge for up to 5 days. Before serving chilled cookies, bring them to room temperature for the best, soft texture and full flavor.

If you want to freeze them, it’s best to freeze the cookies unfrosted. Layer them between parchment paper in a freezer-safe bag and freeze for up to 3 months. When you’re ready to enjoy, thaw them completely at room temp and frost fresh for that bakery-fresh taste.

Frequently Asked Questions

Can I freeze the dough?
Absolutely! Scoop the dough balls onto a tray and freeze them until solid. Then, transfer the frozen dough balls to a freezer bag. When ready to bake, just pop them in the oven straight from frozen and add an extra minute or two to the baking time.

Can I skip the frosting?
You could, but the frosting is the magic that turns these into a “milkshake cookie.” Without it, you’ll end up with tasty but plain Oreo sugar cookies.

Do I need to remove the Oreo cream?
For the dough, yes—removing the cream prevents greasy cookies. However, you can keep it in the frosting if you like your frosting extra creamy and sweet.

Can I make them smaller?
Totally. Use 1 to 2 tablespoons of dough per cookie and bake a bit less. Smaller cookies are perfect for serving at parties and grab-and-go snacking.

What’s the best way to crush Oreos?
If you want fine crumbs, a food processor is your friend. For chunkier pieces that add texture, put Oreos in a zip bag and crush them gently with a rolling pin.

Crumbl Cookies & Cream Milkshake Cookie

Recipe by ElizabethCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

450

kcal

This Crumbl Cookies & Cream Milkshake Cookie recipe makes thick, soft cookies loaded with Oreo crumbs, topped with creamy cookies & cream frosting, and finished with extra Oreo bits for that perfect crunchy touch.

Ingredients

• For the Cookies:
• 1 cup unsalted butter, softened
• 1 cup white sugar
• ½ cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• ½ cup crushed Oreo cookies (cream removed)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• For the Frosting:
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons heavy cream or milk
• ½ cup crushed Oreo cookies (for mixing in)
• For Topping:
• Extra Oreo crumbs and pieces for garnish

Directions

• Make the dough: In a large bowl, beat the softened butter along with the white sugar and brown sugar until the mixture is airy and fluffy. Add the eggs and vanilla, mixing until smooth. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually combine the dry ingredients with the wet mixture, stirring just until evenly blended. Gently fold in the crushed Oreo crumbs, being careful to keep the dough light.
• Shape and bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough balls roughly 3 tablespoons each and space them apart on the sheet. Lightly press the tops to flatten a bit. Bake for 12 to 14 minutes, aiming for set edges but soft centers that will finish cooking as the cookies cool. Remove from oven and transfer cookies to a wire rack to cool completely before frosting.
• Make the frosting: Beat softened butter until creamy. Slowly add powdered sugar, vanilla, and milk (adding a bit at a time) until you reach a fluffy, spreadable consistency. Fold in the crushed Oreo cookies for that full cookies & cream flavor.
• Decorate: Spread or pipe a generous layer of frosting on the cooled cookies. Finish by sprinkling on extra Oreo crumbs and pieces for a picture-perfect look. Serve these delightful cookies with a cold glass of milk to enjoy the full “milkshake cookie” vibe.