Copycat Crumbl Cookies & Cream Milkshake Cookie ft. Mini Oreo Recipe – We Tried It
🥛 This cookie tastes exactly like sipping a thick cookies & cream milkshake! Crumbl loaded it with crushed Mini Oreos and swirled in creamy vanilla frosting that mimics that classic milkshake texture. The cookie base stays soft and dense, while the Oreo crunch adds perfect contrast. You've had Oreo-stuffed cookies before, but this milkshake presentation feels nostalgic and indulgent.
Ingredients
Main ingredients
- unsalted butter 1 cup
- cream cheese (softened) 2 oz
- granulated sugar 1 cup
- light brown sugar 1 cup
- large eggs 2 pieces
- vanilla extract 2 tsp
- all-purpose flour 2.75 cups
- cornstarch 2 tbsp
- baking powder 1 tsp
- baking soda 0.5 tsp
- Mini Oreos (crushed, divided use) 1.5 cups
Seasonings/Sauce
- kosher salt 0.5 tsp
- unsalted butter (for frosting) 0.5 cup
- powdered sugar 2 cups
- heavy cream 2 tbsp
- vanilla extract (for frosting) 1 tsp
- Mini Oreos (whole, for garnish) 8 pieces
Nutrition summary
Carbohydrates
76 g
54%
Protein
6 g
4%
Fat
28 g
42%
Cooking steps
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1
Preheat oven to 350°F (175°C) and line two large baking sheets with parchment. Cream 1 cup unsalted butter, 2 oz cream cheese, granulated sugar, and brown sugar together on medium-high for 2-3 minutes until light and fluffy. This creaming step builds the signature Crumbl thick, soft dough texture.
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2
Add eggs and 2 tsp vanilla extract to the creamed mixture; beat until fully combined, scraping bowl as needed.
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3
Sift together flour, cornstarch, baking powder, baking soda, and kosher salt. With mixer on low, mix the dry ingredients into the wet until just combined (do not overmix). Fold in 1 cup crushed Mini Oreos, reserving remaining 0.5 cup for coating.
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4
Portion dough into 8 equal balls (about 1/2 cup or 4.75 oz each). Roll each gently in the reserved 0.5 cup crushed Mini Oreos. Place cookies well spaced on sheets. Cover and chill dough balls for at least 45 minutes before baking—this prevents overspreading and keeps cookies thick like Crumbl.
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5
Bake cookies for 14–16 minutes until edges are set but centers are still soft and look slightly underbaked. Cool completely on baking sheets to finish setting and keep the plush Crumbl-style interior.
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6
While cookies cool, beat 0.5 cup softened butter for frosting until creamy. Mix in 2 cups powdered sugar, then add 2 tbsp heavy cream and 1 tsp vanilla extract. Beat 2-3 minutes until the frosting is light and spreadable, resembling a melty milkshake.
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7
Once cookies are fully cool, pipe or spoon swirls of frosting generously over each, leaving a rim for the classic Crumbl look. Top each cookie with the remaining whole Mini Oreo for garnish. Chill cookies 10 minutes to set the frosting for that craveable Crumbl finish.
Personalized Q&A
Q. Does this actually taste like the Crumbl Cookies & Cream Milkshake Cookie ft. Mini Oreo?
Yes! This recipe uses cream cheese, a high butter-to-flour ratio, and extra crushed Mini Oreos in and on the dough—just like Crumbl’s version. The technique of chilling dough before baking ensures thick, plush centers, and the generous swirl of vanilla buttercream mimics their nostalgic milkshake finish.
Q. Why did my cookies spread too thin or turn out flat?
The most important steps are chilling the dough balls before baking and properly creaming the butter and sugars. Skipping the chilling or using very soft butter will cause spreading. Bake until just set on the edges for that Crumbl thick, soft texture.
Q. Can I substitute regular Oreos for Mini Oreos?
Absolutely! You can use regular Oreos instead of Mini Oreos—just crush them to match the amount by cup. The flavor and texture will stay true, though using the Minis gives the classic Crumbl look.
Q. How many calories and macros are in one cookie?
Each Crumbl-sized Cookies & Cream Milkshake Cookie ft. Mini Oreo has about 570 kcal, with 76g carbs (54%), 6g protein (4%), and 28g fat (42%). These are true dessert indulgences!
Q. How should I store or freeze these cookies?
Store frosted cookies in an airtight container in the fridge for up to 5 days. Unfrosted cookies can be frozen for up to 2 months; frost after thawing for best texture. The frosting also freezes well separately.
