Copycat Crumbl Cookies and Cream Milkshake Cookies
These copycat Crumbl Cookies and Cream Milkshake Cookies are big, soft, and completely loaded with that classic cookies-and-cream flavor everyone loves. Thick, bakery-style, and topped with a fluffy frosting, they deliver that milkshake-inspired sweetness in every bite—no trip to Crumbl required.
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This is the kind of cookie that feels nostalgic and over-the-top in the best way. The soft vanilla base, generous Oreo crunch, and creamy frosting all come together into one seriously satisfying dessert. If you love oversized, beautifully frosted cookies, these are going straight to the top of your favorites list.
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They’re perfect for birthdays, bake sales, holidays, or anytime you want something impressive without complicated steps. And since they freeze well, you can always keep a stash ready for cravings or last-minute treats.
Ingredients
For the Cookies
- Unsalted butter – Soft butter creams properly and gives these cookies their thick, bakery-style texture.
- Granulated sugar
- Large eggs – Extra large works without adjustment.
- Vanilla extract – I bake almost exclusively with artificial vanilla extract, but use what you’re comfortable with.
- All-purpose flour
- Baking powder – Check the expiration date, or cookies won’t rise properly.
- Salt
- Oreo cookies – Regular Oreos work best. Double Stuf Oreos will make the dough too wet.
For the Frosting
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Salt
- Milk or heavy cream – Heavy cream makes richer frosting. Milk works for lighter texture.
- Oreo cookies – Crush them into small pieces. Large chunks make the frosting hard to spread.
- Mini Oreos, for decorating
How to Make Crumbl Cookies and Cream Milkshake Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line several baking sheets with parchment paper. Set aside.
Add the softened butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed for 2 to 3 minutes, until light and fluffy. This step is important for soft cookies.
Add the eggs and vanilla extract. Mix until fully combined, scraping down the sides of the bowl with a silicone spatula as needed.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the mixer and mix on low speed until just combined. Do not overmix or the cookies will turn dense.
Fold in the crushed Oreos using a flexible spatula until evenly distributed. Use a large cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2½ inches apart. This keeps the cookies uniform and helps them bake evenly.
Bake for about 10 minutes, until the edges are set and the centers look just barely done. Do not overbake. They will continue to set as they cool. Remove from the oven and let the cookies cool completely on the baking sheets before frosting.
Add the softened butter and about half of the powdered sugar to the bowl of a stand mixer. Mix on low speed until combined.
Add the milk, vanilla extract, salt, and remaining powdered sugar. Mix on low until incorporated, then increase to medium speed and whip for 2 to 3 minutes until light, smooth, and creamy. Fold in the crushed Oreos until evenly distributed.
Spread a thin, even layer of frosting over each cooled cookie using an offset spatula or spoon. Top each cookie with a mini Oreo just before serving.
Chef Jenn’s Recipe Notes
- I tested these with both fully baked centers and slightly underbaked, and the difference is huge. Pull them when the centers still look just a bit soft. They finish setting on the pan and stay thick and tender instead of turning cakey.
- I also tested different Oreo crush sizes, and a mix works best. If you go too fine, you lose the cookies-and-cream texture. Too chunky, and the dough doesn’t hold together as well. Aim for small chunks with some crumbs mixed in.
- Using a light-colored baking sheet helps keep the bottoms from overbrowning before the centers are set. Dark pans run hotter and can firm up the cookies too quickly, which works against that soft, bakery-style texture.
Serving Suggestions
Serve these cookies with cold milk, hot coffee, or vanilla milkshakes for a true cookies-and-cream experience. I love a cookie after a lunch of Ground Beef Philly Cheesesteaks, or a meal of this delish Cheesy Mexican Chicken Caserole. They’re also the perfect cookie for dessert platters, parties, and gift boxes. Want more dessert inspiration? Check out all my dessert recipes.
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture.
This usually comes down to butter that’s too soft or warm dough. If your dough feels sticky, chill it for 15–20 minutes before baking to help the cookies hold their shape.
Regular Oreos work better here. Double Stuf adds extra moisture and can make the dough too soft, leading to excess spreading.
They were likely overbaked or had too much flour added. Even an extra couple of tablespoons of flour can change the texture.
Yes. Freeze them unfrosted for best results, then thaw and frost when ready to serve so they keep that fresh bakery look.
Large Oreo chunks can drag through the frosting. Keep the cookie pieces small so the frosting spreads smoothly.
Crumbl Copycat Cookies and Cream Milkshake Cookies
Ingredients
Cookies
- 1 cup butter softened
- 1 cup granulated sugar
- 2 eggs large
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 10 Oreos crushed
Frosting
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 tablespoons milk or cream
- 6 Oreos crushed
- Mini Oreos for decorating
Instructions
- Preheat the oven to 350°F. Line 3 baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and the sugar until smooth and fluffy, scraping down the sides of the bowl as needed.
- Add the vanilla and the eggs. Mix until fully combined.
- Add the flour, the baking powder, and the salt. Mix until the dough comes together, scraping down the sides of the bowl often so everything is evenly incorporated.
- Fold in the crushed Oreos until evenly distributed throughout the dough.
- Using a large ice cream scoop, portion the dough onto the prepared baking sheets, spacing the cookies apart to allow for spreading.
- Bake for about 10 minutes, until the centers are set. Remove the cookies from the oven and let them cool completely on the baking sheets or transfer them carefully to a wire rack before decorating.
For the frosting
- Add the softened butter and about half of the powdered sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined.
- Add the milk, the salt, the vanilla, and the remaining powdered sugar. Mix on low speed until combined, then increase the speed to medium and beat until the frosting is smooth and creamy, scraping down the sides of the bowl as needed.
- Fold in the crushed Oreo pieces until evenly distributed throughout the frosting.
- Once the cookies are completely cool, spread a thin layer of frosting over the top of each cookie.
- Top each cookie with 1 mini Oreo for decoration.
Video
Notes
Chef Jenn’s Recipe Notes
- I tested these with both fully baked centers and slightly underbaked, and the difference is huge. Pull them when the centers still look just a bit soft. They finish setting on the pan and stay thick and tender instead of turning cakey.
- I also tested different Oreo crush sizes, and a mix works best. If you go too fine, you lose the cookies-and-cream texture. Too chunky, and the dough doesn’t hold together as well. Aim for small chunks with some crumbs mixed in.
- Using a light-colored baking sheet helps keep the bottoms from overbrowning before the centers are set. Dark pans run hotter and can firm up the cookies too quickly, which works against that soft, bakery-style texture.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
