Crumbl Cookies and Cream Milkshake Cookies
Deliciously soft, chewy cookies infused with the rich flavors of crushed Oreo cookies and a creamy frosting, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1/2 cup butter (softened) for the dough
- 1/2 cup granulated sugar for sweetness
- 2 tbsp confectioner sugar adds extra sweetness
- 1 large egg for binding
- 1 tbsp vanilla extract
- 1.5 cups all-purpose flour base of the cookies
- 2 tbsp corn starch for a softer texture
- 1 tsp baking powder to help cookies rise
- 1/4 tsp salt enhances flavor
- 6 cookies Oreo cookies (crushed) do not use double stuffed
For the Frosting
- 6 tbsp unsalted butter (softened) for the frosting
- 3/4 cup powdered sugar for sweetness
- 2 tsp vanilla extract
- 1/2-1 tbsp heavy cream or milk to thin the frosting if needed
- 6 cookies regular Oreos (crushed) for mixing in the frosting
- 8 mini cookies mini Oreos (for decoration, optional) for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and confectioner sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, corn starch, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the crushed Oreo cookies until evenly distributed in the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each ball.
Baking
- Bake for 10-12 minutes or until lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
Frosting
- For the frosting, beat together the softened butter, powdered sugar, vanilla extract, and heavy cream until smooth and creamy.
- Spread the frosting on top of each cooled cookie and sprinkle with crushed Oreos and mini Oreos for decoration.
Notes
Try serving these cookies warm for a gooey experience. Store cookies in an airtight container in the refrigerator for up to one week. For best results, freeze baked cookies in a single layer and store in a freezer-safe container for up to three months.