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5 from 1 vote

Frosted Cookies & Cream Milkshake Cookies

Frosted Cookies & Cream Milkshake Cookies are chilled cookies that are filled with crushed Oreos and topped with homemade buttercream frosting.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies and Cream Milkshake Cookies
Servings: 13 cookies
Calories: 483kcal
Author: Amanda Rettke--iambaker.net



  • 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



  • 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.


Calories: 483kcal