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I like desserts that feel fun and over-the-top, and these Cookies & Cream Milkshake Cookies do exactly that. They’re soft, thick cookies filled with crushed Oreos, topped with creamy frosting that tastes like cookies & cream, and sprinkled with even more Oreo crumbs. It’s basically a milkshake turned into a cookie!

I have made these for birthday parties, family nights, and even bake sales. I use plenty of Oreo crumbs in both the dough and the frosting because it gives them that deep, cookies-and-cream flavor. Always, I always finish with extra Oreo pieces on top, because they make the cookies look as good as they taste.

You can serve these as a fun weekend dessert, at kids’ parties, or also as a special treat with a glass of milk. They’re bakery-style cookies you can make right at home without standing in line at Crumbl.

It’s Perfect For:

Cookies & cream lovers who can’t resist Oreos
A special dessert for birthdays and parties
Kids’ sleepovers or family baking nights
Bake sales or gifts that look bakery-made
When you want a Crumbl favorite without leaving home

Kitchen Equipment You’ll Need

Large mixing bowl
Hand or stand mixer
Measuring cups and spoons
Rubber spatula
Baking sheet
Parchment paper
Cooling rack
Piping bag or offset spatula for frosting

Ingredients

For the Cookies:

1 cup unsalted butter, softened
1 cup white sugar
½ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ cup crushed Oreo cookies (cream removed)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

For the Frosting:

½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream or milk
½ cup crushed Oreo cookies (for mixing in)

For Topping:

Extra Oreo crumbs and pieces for garnish

How to make Crumbl Cookies and Cream Milkshake Cookie

Step 1

In a large mixing bowl, beat together the softened butter, white sugar, and brown sugar until light and fluffy. Add eggs and vanilla, mixing until smooth. In another bowl, whisk flour, baking powder, baking soda, and salt. Gradually mix dry ingredients into wet until just combined. Gently fold in Oreo crumbs.

Step 2

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop large dough balls (about 3 tablespoons each) and place them spaced apart. Flatten slightly with your palm. Bake for 12–14 minutes until edges are set but the centers look soft. Let cookies cool completely on a wire rack before frosting.

Step 3

In a bowl, beat softened butter until creamy. Add powdered sugar, vanilla, and milk (1 spoon at a time) until fluffy. Fold in crushed Oreos for that classic cookies & cream flavor.

Step 4

Spread or pipe frosting on cooled cookies, then sprinkle with extra Oreo crumbs and pieces on top.

Tips for Perfect Cookies & Cream Milkshake Cookies

Scrape the cream out of Oreos before crushing them for the dough—this prevents cookies from getting greasy.
Don’t overmix the dough. Mix until the flour disappears. Overmixing makes the cookies dense.
Make them bakery-size. Scoop generous dough balls—big cookies give that Crumbl look and texture.
Underbake slightly. Take cookies out when centers still look soft. They firm up as they cool.
Cool before frosting. If cookies are warm, the frosting will melt instead of staying fluffy.
Use Oreo crumbs in frosting. This makes every bite taste like cookies & cream, not just the topping.

Optional Ingredients

½ cup white chocolate chips in the dough
¼ teaspoon almond extract in frosting for depth
Extra mini Oreos for topping
A drizzle of melted chocolate over the frosting
Swap half the flour for cake flour for a softer cookie
Add chocolate sprinkles for a “milkshake look”

How to Serve Cookies & Cream Milkshake Cookies

I love serving these cookies on a big platter with glasses of milk, just like a fun dessert bar at home. They look fancy but are still casual enough for a weeknight family treat.

I also like to pack them as edible gifts. Wrapped in clear bags with a bow, they look just like they came from a bakery box. They’re perfect for teachers, coworkers, or neighbors.

Finally, these cookies make a showstopper for parties. Stack them high on a cake stand, sprinkle extra Oreo crumbs around the base, and they instantly grab attention on a dessert table.

Are They Healthy?

These cookies are definitely an indulgence. They’re rich, buttery, and frosted, which makes them more of a treat than an everyday snack. But since you’re baking at home, you can control size and sweetness.

For a lighter version, make smaller cookies, reduce the frosting, or use low-fat milk in the frosting. That way, you still get all the cookies & cream flavor without going overboard.

Variations and Substitutions

Double Chocolate Cookies & Cream – Add cocoa powder to the dough for a fudgier chocolate cookie.
Mini Oreo Cookie Bites – Make smaller cookies topped with mini Oreos for bite-sized treats.
Cream Cheese Frosted Cookies – Use cream cheese frosting instead of buttercream for tang.
Birthday Oreo Cookies – Add rainbow sprinkles to the dough and frosting for a birthday twist.
Peanut Butter Oreo Cookies – Mix peanut butter into the dough for a nutty version.
Gluten-Free Oreo Cookies – Use gluten-free Oreos and flour blend.
Ice Cream Sandwich Cookies – Freeze the cookies and sandwich them with vanilla ice cream.
Holiday Oreo Cookies – Use red and green Oreos for Christmas or orange ones for Halloween.

How to Store and Reheat

Storing these cookies is easy. Keep frosted cookies in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. For the best flavor, let chilled cookies come to room temperature before serving.

If you want to freeze them, store the cookies unfrosted. Place in a freezer-safe bag with parchment between layers and freeze up to 3 months. Thaw at room temperature and frost before serving for that fresh, bakery taste.

Frequently Asked Questions

Can I freeze the dough?
Yes! Scoop dough balls, then freeze them on a tray until solid. Transfer the frozen dough balls to a bag. Bake from frozen with 1–2 extra minutes.

Can I skip the frosting?
You can, but the frosting is what makes these feel like a “milkshake cookie.” Without it, they’re just Oreo sugar cookies.

Do I need to remove the Oreo cream?
Yes, for the dough—it makes it less greasy. However, you can leave it in for the frosting if you prefer a sweeter, creamier texture.

Can I make them smaller?
Definitely. Use 1–2 tablespoons of dough per cookie and bake a little less. Perfect for parties.

What’s the best way to crush Oreos?
Use a food processor for fine crumbs, or place in a bag and crush with a rolling pin for chunkier pieces.

Crumbl Cookies & Cream Milkshake Cookie

Recipe by ElizabethCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

This Crumbl Cookies & Cream Milkshake Cookie is a thick, soft cookie packed with Oreo crumbs, topped with creamy cookies & cream frosting, and finished with extra Oreo pieces.

Ingredients

For the Cookies:
1 cup unsalted butter, softened
1 cup white sugar
½ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ cup crushed Oreo cookies (cream removed)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
For the Frosting:
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream or milk
½ cup crushed Oreo cookies (for mixing in)
For Topping:
Extra Oreo crumbs and pieces for garnish

Directions

Make the dough: In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until light and fluffy. Add eggs and vanilla, mixing until smooth. In another bowl, whisk flour, baking powder, baking soda, and salt. Slowly add dry ingredients into the wet mixture until just combined. Fold in crushed Oreo cookie crumbs.
Shape and bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into large balls (about 3 tablespoons each) and place spaced apart. Gently flatten the tops. Bake for 12–14 minutes, until edges are set but centers still look slightly soft. Let cookies cool completely on a wire rack before frosting.
Make the frosting: In a bowl, beat the softened butter until creamy. Add powdered sugar, vanilla, and milk (a little at a time) until the frosting is fluffy. Fold in crushed Oreos for that cookies & cream flavor.
Decorate: Spread or pipe the frosting on each cooled cookie. Sprinkle with extra Oreo crumbs and pieces on top. Serve with a cold glass of milk for the ultimate “milkshake cookie” experience.