Crumbl Cookies and Cream Milkshake Cookies

Ingredients

• 1 cup salted butter (For the cookie dough)
• 1 cup granulated sugar (For the cookie dough)
• 2 eggs
• 1 tsp vanilla extract (For the cookie dough)
• 3 cups all-purpose flour (For the cookie dough)
• 2 tsp baking powder (For the cookie dough)
• 12 Oreos (Chopped; for the cookie dough)
• 0.5 cup salted butter (Softened; for the frosting)
• 3 cups powdered sugar (For the frosting)
• 1 tsp vanilla extract (For the frosting)
• 1 tbsp heavy cream or milk (Use 1–3 tablespoons as needed to make the frosting smooth and creamy)
• 8 Oreos (Chopped; for the frosting)
• 12 mini Oreos (For topping the cookies)

Steps

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   While the oven preheats, place the cookie-dough butter and granulated sugar in a mixing bowl. Cream them together until light and fluffy.

3. 3

   Scrape down the sides of the bowl. Add the eggs and the cookie-dough vanilla extract, then beat until fully mixed.

4. 4

   Scrape down the sides of the bowl again. Add the flour and baking powder, and mix until thoroughly combined.

5. 5

   Add the 12 chopped Oreos to the dough. Mix for about 5 seconds—just long enough to distribute the cookies without completely smashing them or turning the dough gray.

6. 6

   Scoop heaping 1/4-cup portions of dough. Roll each portion into a ball, place it on a cookie sheet, and flatten it with your hand to approximately the thickness and size you want for the finished cookie. Leave room between cookies; the source recommends no more than 6 cookies per pan. Repeat with the remaining dough.

7. 7

   Bake at 350°F (180°C) for 9–11 minutes, until the centers have puffed up and are no longer glossy. Do not let the cookies begin to brown, or they may become crunchy and dry.

8. 8

   Allow the cookies to cool on the cookie sheet. Keeping the large cookies on the sheet allows their centers to finish baking without overbaking the entire cookie.

9. 9

   While the cookies cool, make the frosting. Cream the softened frosting butter until very smooth.

10. 10

    Slowly add the powdered sugar, frosting vanilla extract, and 1 tablespoon of the heavy cream or milk. Mix until the frosting is smooth and creamy, adding more cream or milk as needed—up to 3 tablespoons total—to adjust the texture.

11. 11

    Add the 8 chopped Oreos to the frosting and mix only until they are distributed. Do not overmix, or the frosting may turn gray.

12. 12

    Once the cookies are completely cool, spread the frosting over them.

13. 13

    Place one mini Oreo in the center of each frosted cookie.

14. 14

    Chill the cookies in the refrigerator until ready to serve. Serve chilled.

Notes

The source says the dough, unfrosted cookies, and frosted cookies all freeze well. Bring frozen dough to room temperature before baking. To freeze frosted cookies, briefly par-freeze them first so the frosting sets before wrapping; remove the wrapping before thawing to help keep the frosting intact. The source does not specify a chilling duration.

Nutrition per serving

• dessert
• cookies
• American
• baked
• vegetarian
• make-ahead
• freezer-friendly
• chilled