These Oreo 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 one, of course.) And no, ‘crumbl’ is not misspelled. It is a copycat cookie from Crumbl Cookie Company. The frosted Oreo cookies are served cold, but are still super soft! Crumbl Cookie Company is one of the fastest-growing cookie companies in the nation. They have a weekly rotating menu and franchises are popping up everywhere!
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).
How to Make Frosted Cookies & Cream Cookies
All you need is one large mixing bowl, a handheld mixer, and cookie sheets to get this cookie made. (Well, you need the ingredients, too, of course.) To make the cookie dough, first, mix together the butter, shortening, sugar, eggs, and vanilla with the mixer. Next, add the flour, cornstarch, salt, and baking powder. Mix until incorporated.
Finally, add the crushed Oreo cookies. Mix the cookie dough with your mixer at high speed to grind up the Oreo cookie crumbs even more. (It’s okay to have a few larger pieces of cookie in the dough.) Use a quarter cup to scoop the cookie dough onto a lined baking sheet. (Yes, they are large cookies!) You could also use a 2 tablespoon scoop; but then, you need two scoops to make one cookie. (just like in the picture above)
Use your hands to form the dough into round cookies and to slightly flatten. (second picture above) Bake the cookies for about 12 minutes. This keeps the cookies soft. If you prefer a firmer cookie, bake the cookies for 14 minutes. Let the cookies cool completely before frosting with buttercream.
How to Make Buttercream Frosting
I used a reduced amount of my American buttercream recipe to frost the cookies. Here are a few things to keep in mind when preparing the buttercream.
- To properly cream the butter and sugar to form the buttercream, the butter must start at room temperature. If the butter is too cold, the emulsion might break causing a separated buttercream.
- A lighter variation on this buttercream can be made by whipping the butter for a longer period of time to make a whipped buttercream.
- If the buttercream will not be used right away it must be stored in the refrigerator. It will firm up quite a bit and should be allowed to come back to room temperature before piping or spreading. Depending on how long it was stored you may need to re-mix it quickly. It will last about a week in the refrigerator.
I used a 2A tip – however, any open round tip will work for decorating. I piped out swirls on top of the cookies.
Be sure the cookies are completely cooled before frosting and adding mini Oreos on top. (You would not have to add mini or crushed Oreos on top; but it adds the flavor and appearance of the cookies.) Store the cookies in the refrigerator for up to five days. Serve cold.
Looking for More Cookie Recipes?
Frosted Cookies & Cream Milkshake Cookies are chilled cookies that are filled with crushed Oreos and topped with homemade buttercream frosting.
- ½ cup (1 stick, 113g) butter, softened
- ½ cup shortening
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 3 cups (375g) 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)
- ½ cup (1 stick, 113g) unsalted butter, room temperature
- 2 cups (250g) confectioners' sugar, sifted
- 1 small pinch of kosher salt
- 1-3 teaspoons milk, as needed for desired consistency
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.
In the bowl of a stand mixer with a paddle attachment, combine the butter and sugar.
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.