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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.

Course Dessert
Cuisine American
Keyword Cookies and Cream Milkshake Cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 13 cookies
Calories 483 kcal
Author Amanda Rettke--iambaker.net



  • 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)

Buttercream Frosting

  • 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



  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper and set it aside.

  2. Using a handheld mixer, combine the butter, shortening, sugar, eggs, and vanilla in a large bowl.

  3. To the butter mixture, add the flour, cornstarch, salt, and baking powder. Mix until the ingredients are incorporated.

  4. Add the crushed Oreo cookies to the dough. Mix on high speed to finely crush the Oreo pieces.

  5. 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.)

  6. Bake for 12 minutes for a softer cookie, up to 14 minutes for a firmer cookie.

  7. Remove cookies from the oven and let them cool completely before frosting with the buttercream.

  8. Store frosted cookies in the refrigerator. Serve cookies cold.

Buttercream Frosting

  1. In the bowl of a stand mixer with a paddle attachment, combine the butter and sugar.

  2. 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.

  3. Adjust the consistency with milk as needed.

  4. Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.

  5. Use buttercream to frost completely cooled cookies.