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 and Cream Cookies with Mini Oreo Cookies Recipe - Copycat Crumbl Cookie Recipe

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.

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Process for how much batter and how to flatten cookies and cream cookies

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.

Adding Frosting to Copycat Crumbl Cookies & Cream Cookie

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.

Cut Into Frosted Cookies and Cream Cookies Recipe - Copycat Crumbl Cookie Recipe

More Decadent Cookies

5 from 1 vote

Frosted Cookies & Cream Milkshake Cookies

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Frosted Cookies & Cream Milkshake Cookies are chilled cookies that are filled with crushed Oreos and topped with homemade buttercream frosting.

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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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!

  2. 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.

  3. 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

  4. 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.

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