Indulge in the ultimate treat with these incredible copycat Crumbl Cookies and Cream Milkshake Cookies! If you’re a fan of rich, sweet, and wonderfully chocolatey desserts, prepare to be amazed. Our recipe captures the magic of Crumbl’s beloved creation, featuring a perfectly baked Oreo sugar cookie base, lavishly topped with a creamy cookies and cream frosting, and crowned with an adorable mini Oreo. They’re so meticulously crafted, they almost look too beautiful to eat – but we promise, the taste is even better!
Craving more copycat Crumbl cookie recipes? Explore our delightful collection, including the chewy Crumbl Oreo Sandwich Cookies, the classic Crumbl Sugar Cookie Recipe, the uniquely flavored Crumbl Biscoff White Chip Cookies, and the timeless Crumbl Chocolate Chip Cookies. Each recipe is designed to bring the Crumbl experience right into your kitchen, offering gourmet flavors with the convenience and satisfaction of homemade baking.
Why This Recipe Is an Absolute Must-Try
There are countless reasons to fall in love with this Crumbl Cookies and Cream Milkshake Cookie recipe. Beyond just replicating a popular flavor, this recipe elevates the entire dessert experience, offering convenience, superior taste, and plenty of cookies to go around.
- An Abundance of Oreo Goodness! What makes a cookies and cream treat truly irresistible? Oreos, of course! This recipe goes all in, incorporating crushed Oreo cookies not only into the tender, soft sugar cookie dough but also swirling them generously into the luscious buttercream frosting. Every single bite delivers a delightful crunch and that unmistakable, rich chocolatey cream flavor that only Oreos can provide. This dual-layer of Oreo integration ensures a consistent and intense cookies and cream experience, from the first crumb to the last.
- Better Than Crumbl (Dare We Say It?) While Crumbl cookies are undeniably popular, many home bakers find that homemade versions often surpass them in freshness, flavor intensity, and customization. This copycat recipe is meticulously crafted to be packed with distinct, vibrant flavor in every single bite. Unlike some commercial versions that can occasionally lack a bold flavor profile, our recipe guarantees a satisfying taste explosion. Furthermore, making these at home allows you to save both time and money. Skip the drive, the wait, and the premium price tag, and instead, enjoy warm, freshly baked cookies straight from your oven. You control the quality of ingredients, ensuring a truly exceptional dessert experience.
- The Signature “Milkshake” Experience. Don’t let the name fool you – these Crumbl Cookies and Cream Milkshake Cookies don’t actually contain liquid milkshake ingredients. Instead, the “milkshake” moniker comes from the subtle yet profound vanilla flavor and incredibly creamy texture that beautifully mimic a classic Oreo milkshake. The rich vanilla extract, reminiscent of a premium vanilla ice cream base, blends seamlessly with the Oreo elements, creating a sensation that truly feels like you’re biting into a frozen, creamy treat. For the ultimate indulgence, consider whipping up our easy Oreo Milkshake Recipe to serve alongside these dreamy cookies. It’s a pairing that promises pure dessert bliss!
- Generous Batch Size Perfect for Sharing! Whether you’re hosting a gathering, looking for a thoughtful gift, or simply want to ensure you have enough treats for yourself (we won’t judge!), each batch of this recipe yields approximately 15 large, impressively sized cookies. This generous quantity makes them perfect for sharing with friends, family, or colleagues. Or, if you prefer, you can savor them over several days, enjoying a decadent treat whenever the craving strikes. The choice, and the cookies, are yours!
Essential Ingredients for Your Cookies & Cream Masterpiece
Crafting these irresistible cookies requires a thoughtful selection of ingredients, with a special emphasis on achieving that signature cookies and cream milkshake flavor. Here’s a closer look at the key components:
- Oreos: The Star of the Show. You’ll need a significant amount of Oreo cookies to achieve the deep, authentic cookies and cream flavor. Specifically, plan for about 20 regular-sized Oreos. These will be crushed and divided: some for mixing into the cookie base, adding delightful chunks and flavor to the dough itself, and the rest for incorporating into the creamy frosting. This double-layer of Oreo infusion ensures a consistent and rich flavor profile in every bite. Additionally, you’ll need another 15 mini Oreos, one for garnishing the top of each frosted cookie. These not only add an adorable visual touch but also provide a satisfying final crunch. Ensure you use regular (not double-stuffed or thin) Oreos for the base and frosting unless you intentionally want a different texture or sweetness level.
- Vanilla Extract: The Milkshake Secret. The subtle yet crucial “milkshake” flavor in these cookies comes primarily from the vanilla extract. Using 2 teaspoons of high-quality vanilla extract is key to replicating the smooth, sweet, and comforting taste of a classic vanilla ice cream base often found in Oreo milkshakes. While any vanilla extract will work, a higher quality pure vanilla extract will undoubtedly provide a more robust and nuanced flavor, elevating your cookies from good to extraordinary. However, don’t hesitate to use what you have on hand; the results will still be delicious!
- Unsalted Butter (Room Temperature): For both the cookie dough and the frosting, butter is paramount. Using unsalted butter allows you to control the overall saltiness of the recipe. Ensuring your butter is at room temperature is crucial for proper creaming with sugar, which incorporates air and creates a light, fluffy texture in the cookies and a smooth, airy frosting.
- Granulated Sugar: Provides sweetness and helps create that desirable crisp edge and soft center in the cookies. In the frosting, it contributes to the overall sweetness and smooth texture when combined with powdered sugar.
- Large Eggs: Act as a binder, adding moisture, richness, and structure to the cookie dough. Ensure they are also at room temperature to emulsify properly with the butter and sugar, preventing a curdled mixture.
- All-Purpose Flour: The structural backbone of your cookies. Measure it correctly (preferably by weight or using the spoon-and-level method) to avoid dense or dry cookies.
- Baking Powder and Baking Soda: These leavening agents work in tandem to give the cookies their perfect lift and chewy texture. Baking soda reacts with acidic ingredients (if any, or in this case, often with butter and other components that create a slight acidity in the baking process), while baking powder provides consistent leavening.
- Salt: A pinch of salt is essential to balance the sweetness and enhance all the other flavors in both the cookies and the frosting, preventing them from tasting flat.
- Powdered Sugar (Confectioners’ Sugar): The base for your creamy, dreamy frosting. Its fine texture dissolves easily, creating a silky-smooth consistency without grittiness.
- Heavy Cream (or Milk): Used in the frosting to achieve the desired consistency and rich mouthfeel. Start with the recommended amount and add more sparingly if a thinner frosting is desired. Heavy cream yields a richer, thicker frosting, while milk can be used for a lighter touch.
Easy Step-by-Step Instructions to Bake Perfection
Creating these delightful Crumbl-inspired cookies is a straightforward process when you follow these clear steps. Get ready to fill your kitchen with the irresistible aroma of fresh-baked goodness!
- Prepare Your Baking Environment: Begin by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). While the oven heats, line a large baking sheet with parchment paper or a silicone baking mat. This step is crucial for preventing sticking and ensuring your cookies bake evenly and release easily.
- Cream Wet Ingredients for the Cookies: In the bowl of a stand mixer (or using a hand mixer), cream together the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes and is vital for incorporating air, which contributes to the cookies’ texture. Next, add the large eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract until just combined. Scrape down the sides of the bowl to ensure all ingredients are thoroughly mixed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. This ensures the leavening agents and salt are evenly distributed throughout the dry mixture, leading to a consistent bake.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet ingredients in the mixer bowl. Mix on low speed until the ingredients are just barely combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in tough cookies. Stop mixing as soon as no dry streaks of flour remain.
- Add the Crushed Oreos: Gently fold in your finely chopped Oreo cookies into the dough. Mix for approximately 10 seconds on low speed, or just long enough for the Oreo chunks to be evenly incorporated throughout the cookie dough. You want visible pieces of Oreo without overworking the dough.
- Portion the Dough: Using a ¼ cup measuring cup or a large cookie scoop, scoop out evenly sized portions of the cookie dough. This ensures consistent baking and uniform cookie size. For best results, lightly roll each scoop into a ball.
- Prepare for Baking: Place about 6 cookie dough balls onto your prepared baking sheet, ensuring they are evenly spaced to allow for spreading. Then, use the palm of your hand to gently press down on each dough ball, flattening it slightly into a thick disc shape. This helps the cookies spread into that characteristic Crumbl-style flat, wide shape.
- Bake to Perfection: Bake in the preheated oven for 8-9 minutes. The edges of the cookies should be lightly golden, and the centers should still look slightly soft. Do not overbake, as they will continue to set as they cool, ensuring a soft and chewy texture. Once baked, remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes. This helps them firm up before transferring. Afterward, carefully transfer them to a wire cooling rack to cool completely. Cooling completely is essential before frosting.
- Craft the Creamy Frosting: Once your cookies have cooled completely, it’s time to make the luscious cookies and cream frosting. In your stand mixer (or with a hand mixer), cream the softened butter until smooth and fluffy. Gradually add the powdered sugar, vanilla extract, and heavy cream (or milk). Beat the mixture on medium-high speed until it is smooth, light, and airy. Finally, gently fold in your remaining chopped Oreo cookies. Mix just until combined; be careful not to overmix, as excessive blending can cause the frosting to turn a less appealing gray color rather than maintaining its creamy white with distinct Oreo flecks.
- Frost and Garnish: Generously frost the tops of all the cooled cookies with your prepared cookies and cream frosting. You can use an offset spatula for a rustic look or pipe it on for a more refined finish. As a final flourish, gently press a mini Oreo onto the center of the frosting of each cookie.
- Serve and Enjoy: These cookies are often served chilled at Crumbl, which gives them a firmer, almost ice cream-like texture. However, they are equally delicious at room temperature, where the cookie remains soft and the frosting is wonderfully creamy. Feel free to enjoy them however you prefer – there’s truly no wrong way to savor these cookies!
Expert Recipe Tips for Perfect Cookies Every Time
Achieving bakery-quality cookies at home is easier than you think with a few simple tricks up your sleeve. These tips will help you navigate the baking process like a pro and ensure your Crumbl Cookies and Cream Milkshake Cookies turn out spectacular.
Finding and Using Mini Oreos: The mini Oreos are a charming and delicious garnish, adding to the visual appeal and textural contrast of these cookies. You can typically find mini Oreos in the snack aisle of most grocery stores, often near the checkout counters, packaged in small bags or convenient plastic tubs. They are commonly marketed as single-serving treats. If, for any reason, you’re unable to locate mini Oreos, don’t fret! You have a couple of excellent alternatives. You can carefully quarter a full-sized Oreo cookie and place one of the corner pieces on top of each frosted cookie. This still provides that iconic Oreo look and taste. Alternatively, you can simply omit the top garnish altogether; the cookies will still be incredibly delicious with just the cookies and cream frosting.
Preparing Cookie Dough in Advance: Life can get busy, but that doesn’t mean you can’t enjoy fresh-baked cookies! This recipe is incredibly convenient if you want to prepare the dough ahead of time. You can make the cookie dough exactly as directed, up to the point of portioning. Once the dough is ready, cover the bowl tightly with plastic wrap and refrigerate it for up to 24 hours. Chilling the dough can actually enhance its flavor development and can make it easier to handle. This foresight is a game-changer for busy evenings or weekend events, allowing you to quickly scoop and bake warm cookies after dinner or a sports game, even when you’re too exhausted for extensive prep.
Serving Temperature Matters (Personal Preference): Crumbl is renowned for serving many of their cookies, including the Cookies and Cream Milkshake variety, chilled. This refrigeration often gives them a firmer, almost fudgy texture that many enjoy. For an authentic Crumbl experience, make sure to chill your frosted cookies in the refrigerator for at least an hour before serving. However, personal preference plays a huge role here! I, for one, often prefer my cookies at room temperature. When served at room temperature, the cookie base remains wonderfully soft and chewy, while the frosting is creamy and melts delicately in your mouth. There’s truly no wrong way to eat a cookie – experiment and discover your favorite!
Storing Your Delicious Cookies and Cream Creations
Proper storage ensures your cookies remain fresh and delicious for as long as possible. Here’s how to keep them at their best:
Room Temperature Storage: Once baked and fully frosted, these cookies can be stored in an airtight container at room temperature for 2-3 days. Make sure they are completely cooled before storing to prevent condensation, which can make them soggy.
Refrigerator Storage: For extended freshness, especially with the creamy frosting, store the baked and frosted cookies in an airtight container in the refrigerator for up to 5 days. Chilling them will give them a firmer texture, similar to how Crumbl often serves their cookies.
Freezing Cookie Dough: If you want to bake fresh cookies on demand, you can freeze the unbaked cookie dough. Portion the dough into balls and flatten them slightly into discs. Place these discs in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Once firm, transfer the frozen dough discs to a freezer-safe bag or container, ensuring they are well-sealed to prevent freezer burn. They can be stored for up to 2 months. When you’re ready to bake, remove the desired number of dough discs from the freezer and bake as directed, adding an additional minute or two to the bake time as they will be starting from a frozen state.
Freezing Frosted Cookies: Yes, you can freeze frosted cookies! First, place the frosted cookies on a baking sheet and freeze them uncovered for about an hour until the frosting is firm. This prevents the frosting from sticking to packaging. Once firm, wrap each cookie individually in plastic wrap, then place them in an airtight freezer-safe container or bag. They can be frozen for up to 1 month. To enjoy, simply unwrap and allow them to thaw at room temperature or in the refrigerator.
Frequently Asked Questions About Cookies and Cream Milkshake Cookies
While often used interchangeably in common parlance, “cookies and cream” refers to a flavor profile, whereas “Oreo” is a specific brand of cookie. The “cookies and cream” flavor is famously derived from the iconic combination found in a regular Oreo cookie: the rich, dark chocolatey wafers and the sweet, creamy vanilla filling. When you bite into an Oreo, you experience this distinct blend of textures and tastes that became so popular, it inspired countless desserts. Bakers and confectioners widely use Oreo cookies in a variety of desserts precisely because they offer this beloved “cookies and cream” experience, allowing people to enjoy it in new and exciting forms beyond just the sandwich cookie itself. So, while an Oreo *is* a cookies and cream item, the flavor profile can be achieved with other similar chocolate wafer/cream combinations as well.
Absolutely! These cookies are quite freezer-friendly, both before and after frosting. For convenience, you can freeze the dough balls before baking; just thaw them slightly and bake later when you’re ready for fresh cookies. If you’ve already baked and frosted your cookies, you can still freeze them. To do so, first place the frosted cookies on a baking sheet and let them freeze for about an hour. This initial freeze will firm up the frosting. After that, wrap each cookie individually in plastic wrap, then store them in an airtight container or freezer bag. When you’re ready to enjoy them, simply unwrap the desired number of cookies and let them thaw at room temperature. Freezing is a fantastic way to extend their shelf life and enjoy them whenever a craving strikes.
The need for refrigeration depends on whether the cookies are frosted or not. Once these cookies are frosted with the creamy buttercream, it is generally recommended to store them in the fridge. This helps to keep the frosting firm, prevents it from spoiling, and maintains its optimal texture, allowing the cookies to last for up to a few days. If the cookies are unfrosted, they can typically last about 2 days at room temperature in an airtight container. However, for the best quality and to emulate the Crumbl experience, chilling the frosted cookies is often preferred.
Frosting consistency is key! If your frosting is too thin, it likely needs more powdered sugar. Add it in small increments (a tablespoon at a time), beating well after each addition until it reaches your desired thickness. If your frosting is too thick and difficult to spread, it needs more liquid. Add heavy cream or milk, again, a teaspoon at a time, mixing until it’s smooth and spreadable. Remember that softened butter is crucial; if it’s too warm, the frosting will be too soft regardless of sugar, so make sure your butter is at the correct room temperature.
While this recipe has been developed with all-purpose flour, many bakers have successfully adapted cookie recipes using a 1:1 gluten-free baking flour blend. Look for a blend that specifically states it can be substituted cup-for-cup for regular flour and includes xanthan gum. The texture might be slightly different, potentially a bit more delicate or crumbly, but the flavor should still be fantastic. It’s always a good idea to test one or two cookies first to check for spread and texture before baking a whole batch with a new flour type.
Delightful Oreo-Inspired & Related Recipes
If you’ve fallen in love with these Cookies and Cream Milkshake Cookies, you’ll surely enjoy exploring more recipes that celebrate the irresistible flavor of Oreos and other decadent treats. Expand your baking repertoire with these fantastic related recipes:
- Easy No-Bake Oreo Dessert
- Classic Oreo Milkshake Recipe
- Decadent Oreo Ice Cream Cake Recipe
- Rich Crumbl Chocolate Oreo Cookies
- Double Chocolate Cookies and Cream Cookies
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Cookies and Cream Milkshake Cookies
Whitney WrightIngredients
Cookies
- 1 cup unsalted butter – softened to room temperature
- 1 ¼ cups granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 14 Oreos – chopped, (use regular size, not mini Oreos)
- 15 mini Oreos – for topping
Frosting
- ½ cup butter – softened to room temperature (can use salted or unsalted)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream – or milk
- 6 Oreo cookies – chopped (regular sized Oreos)
Equipment
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baking sheet
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Measuring cups
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Kitchen Aid stand mixer
Instructions
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Preheat oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
Cookies
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Make cookies. Cream butter and sugar in a stand mixer fitted with a paddle attachment for 2-3 minutes until light and fluffy. Add the eggs and vanilla and mix until well combined, scraping down the bowl as needed. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet, mixing on low speed until just barely combined. Finally, add the chopped Oreos and mix for about 10 seconds to evenly disperse them throughout the dough.
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Using a ¼ cup measuring cup or large cookie scoop, portion the dough into round balls. Place about 6 dough balls on a parchment or baking mat lined baking sheet, ensuring even spacing. Gently press down on the top of each cookie with the palm of your hand to create a slightly flattened disc. Bake for 8-9 minutes until the edges are lightly golden and the centers are still soft.
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Remove from oven and let cool on the baking pan for 5 minutes to firm up, then transfer to a wire cooling rack to cool completely before frosting.
Frosting
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Make frosting: In a clean mixer bowl, cream the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream (or milk). Beat on medium-high speed until the frosting is smooth, light, and fluffy. Gently fold in the chopped Oreos, mixing for only a few seconds until just combined. Avoid overmixing, as this can turn the frosting gray.
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Once cookies are completely cool, generously frost the tops of each cookie. Garnish each frosted cookie with a mini-Oreo pressed gently into the center. Serve chilled for a Crumbl-like experience, or at room temperature for a softer, creamier treat (my personal preference!).
Notes
Store in the fridge in an airtight container for 5 days.
Freeze the cookie dough balls (flattened into a disk) in a freezer-safe bag for 2 months. When ready to bake, remove from the freezer and bake as directed but adding an additional minute or two to the bake time.