Indulge in Homemade Perfection: The Ultimate Copycat Crumbl Cookies & Cream Milkshake Cookies Recipe
Craving that iconic Crumbl experience right from your kitchen? Look no further! These magnificent copycat Crumbl Cookies and Cream Milkshake Cookies are a dream come true for anyone who loves a sweet, chocolatey, and utterly satisfying treat. Imagine a perfectly soft, chewy Oreo sugar cookie base, generously topped with a rich, creamy cookies and cream frosting, and finished with an adorable mini Oreo. They’re not just delicious; they’re visually stunning, almost too good to eat! Get ready to impress your family and friends with a homemade version that rivals the original, delivering a burst of nostalgic flavor in every single bite.
If you’re as obsessed with replicating Crumbl’s weekly flavors as we are, you’ll love exploring more of our copycat Crumbl cookie recipes. Be sure to try these delightful variations: the classic Crumbl Oreo Sandwich Cookies, our foundational Crumbl Sugar Cookie Recipe, the unique Crumbl Biscoff White Chip Cookies, and of course, the ever-popular Crumbl Chocolate Chip Cookies!
Why This Homemade Cookies and Cream Milkshake Cookie Recipe Works Wonders
This recipe isn’t just another cookie; it’s an experience designed to capture the essence of Crumbl’s popular flavor profile, but with an enhanced homemade touch. Here’s why this particular recipe stands out:
- Unbeatable Oreo Goodness in Every Layer! We believe in maximizing flavor, which is why this recipe is bursting with Oreo from start to finish. Crushed Oreos are not only meticulously mixed into the soft, tender sugar cookie dough, creating a delightful texture and chocolatey base, but they are also generously folded into the luscious buttercream frosting. This double dose ensures a truly authentic and intensely satisfying cookies and cream experience with every bite.
- Simply Better Than Crumbl (and more convenient!) Let’s be honest, while Crumbl cookies are fantastic, sometimes their versions can occasionally lack that punchy, distinct flavor. Our cookies and cream milkshake cookie recipe is engineered to deliver a robust, undeniable flavor in every single mouthful. You’ll find these homemade treats are not only incredibly flavorful but also save you precious time and money. Skip the drive and the queue; whip up a fresh, warm batch right in your own kitchen!
- Capturing the Milkshake Vibe Without the Shake. Don’t be fooled by the name; these Crumbl cookies and cream milkshake cookies don’t actually contain liquid milkshake ingredients. Instead, we’ve carefully crafted the recipe with a subtle yet prominent vanilla flavor and a supremely creamy frosting that perfectly mimics the sensation of sipping a thick, frosty vanilla-Oreo milkshake. The experience is so authentic, you might just forget you’re eating a cookie! And if you truly want the full experience, consider pairing these dreamy cookies with our indulgent Oreo Milkshake Recipe for the ultimate treat.
- Perfect for Sharing (or Savoring Solo)! Each batch of this recipe yields approximately 15 generously sized cookies. This makes them absolutely perfect for sharing at gatherings, parties, or as a thoughtful homemade gift. However, we won’t judge if you decide to keep the entire batch to yourself – they’re that good! The choice is entirely yours.
Essential Ingredients for Your Copycat Crumbl Cookies and Cream Milkshake Cookies
Crafting these delectable cookies requires a few key ingredients, each playing a vital role in achieving that perfect texture and unforgettable flavor. Quality ingredients make a noticeable difference, so choose wisely!
- Oreos: The Star of the Show! You’ll need a good supply of these iconic chocolate sandwich cookies. Approximately 20 regular-sized Oreos will be incorporated into both the cookie base and the creamy frosting, ensuring rich flavor throughout. Additionally, you’ll want another 15 mini Oreos to serve as the perfect garnish, adding a charming touch and extra crunch to the top of each frosted cookie. This strategic use of Oreos guarantees a potent and satisfying cookies and cream flavor in every single bite. Consider using classic Oreos for the best authentic taste, though Double Stuffed can also work if you prefer a sweeter filling.
- Vanilla Extract: The Milkshake Secret. The use of 2 teaspoons of high-quality vanilla extract is absolutely crucial in this recipe. It’s what truly helps to evoke that delightful “milkshake” taste, as a classic Oreo milkshake is typically built upon a creamy vanilla ice cream base. While any vanilla extract will work, opting for a higher quality, pure vanilla extract will undoubtedly provide a more robust and nuanced flavor, elevating your cookies to the next level. Use what you have on hand, but keep this tip in mind for future baking adventures.
- Unsalted Butter: For Richness and Texture. Make sure your butter for both the cookies and the frosting is softened to room temperature. This is essential for proper creaming with sugar, leading to a light, airy cookie dough and a smooth, lump-free buttercream.
- Granulated Sugar & Powdered Sugar: Sweetness and Structure. Granulated sugar provides crispness and sweetness to the cookie dough, while powdered sugar is vital for the smooth, creamy texture of the frosting.
- Large Eggs: Binder and Moisture. Eggs help bind the ingredients together, add moisture, and contribute to the cookie’s structure. Ensure they are also at room temperature for optimal emulsification.
- All-Purpose Flour: The Foundation. Use standard all-purpose flour. Proper measurement (spoon and level, not scoop) is key to preventing dry or dense cookies.
- Baking Powder & Baking Soda: For Lift and Chew. These leavening agents work together to give the cookies their signature soft, chewy texture and slight lift.
- Salt: Flavor Enhancer. A pinch of salt balances the sweetness and enhances all the other flavors in both the cookies and the frosting.
- Heavy Cream (or Milk): For Creamy Frosting. Heavy cream gives the buttercream a luxurious, rich consistency. Whole milk can be substituted if cream is unavailable.
Step-by-Step Instructions: Baking Your Perfect Copycat Crumbl Cookies and Cream Milkshake Cookies
Follow these detailed steps to ensure your cookies turn out perfectly soft, chewy, and loaded with flavor. Precision and attention to detail are your best friends in baking!
- Preheat and Prepare: Begin by preheating your oven to a precise 375 degrees Fahrenheit (190°C). While the oven heats, prepare your baking sheets by lining them with either parchment paper or a silicone baking mat. This prevents sticking and ensures even baking and easy cleanup.
- Cream the Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes on medium speed. Next, beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, stir in the vanilla extract, mixing until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. This ensures the leavening agents are evenly distributed throughout the dough.
- Mix Dough Until Just Combined: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just barely combined. Be careful not to overmix the dough, as this can lead to tough cookies. Stop mixing as soon as you no longer see streaks of flour.
- Incorporate the Oreos: Gently fold in your roughly chopped regular-sized Oreo cookies. Mix for only about 10 seconds or until the Oreo chunks are just incorporated into the dough. Overmixing at this stage can break down the Oreos too much and turn your dough a grayish color. You want distinct pieces!
- Scoop and Shape: Use a ¼ cup measuring cup or a large cookie scoop to portion out evenly sized balls of dough. Consistency in size ensures even baking.
- Arrange and Flatten: Place about 6 dough balls per prepared baking sheet, ensuring they are evenly spaced to allow for spreading. For that classic Crumbl look, use the palm of your hand to lightly press down on each dough ball, flattening them into a disc shape. This helps create those signature wide, slightly crinkled cookies.
- Bake to Perfection: Bake in the preheated oven for 8-9 minutes. The cookies should be set around the edges but still appear slightly soft and chewy in the center. Avoid overbaking if you want them soft! Once baked, allow them to cool on the baking pan for 5 minutes before carefully transferring them to a wire cooling rack to cool completely. Cooling completely is crucial before frosting to prevent melting.
- Prepare the Irresistible Frosting: Once your cookies have cooled completely (this is important!), it’s time to make the glorious cookies and cream frosting. In a clean mixing bowl, cream the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream (or milk). Beat the mixture together on medium-high speed until it’s light, fluffy, and smooth. Finally, gently fold in the remaining chopped Oreo cookies. Mix until just combined, but be careful not to overmix, as this can cause the frosting to take on an unappetizing gray hue. You want those distinct black Oreo bits against the white frosting.
- Frost and Garnish: Generously frost the tops of all your cooled cookies using an offset spatula or a knife, spreading the creamy frosting right to the edges. For the final touch, carefully place a mini Oreo on top of each frosted cookie. This adds both visual appeal and an extra layer of delightful crunch.
- Serve as Desired: You have a choice when it comes to serving! You can emulate the authentic Crumbl experience by serving your cookies chilled from the fridge. Alternatively, if you prefer a softer, more melt-in-your-mouth frosting and cookie texture, enjoy them at room temperature (which is my personal preference!). There’s truly no wrong way to savor these delicious cookies!
Pro Tips for Perfect Copycat Crumbl Cookies and Cream Milkshake Cookies
Achieving bakery-level perfection at home is all about the details. Here are some extra tips to ensure your cookies are absolutely phenomenal:
- Finding Mini Oreos and Alternatives: Mini Oreos add a fantastic visual and textural touch. You can typically find them in the snack aisle, often near the checkout, sold in small bags or plastic tubs. If mini Oreos are proving elusive, don’t despair! You can easily quarter a full-sized Oreo and place a corner piece on top of each cookie for a similar effect. Alternatively, a sprinkle of extra crushed Oreos or even a drizzle of melted chocolate can make a lovely garnish. The flavor will still be incredible!
- Make Ahead and Bake Later: Life gets busy, and sometimes you need convenience without sacrificing fresh-baked goodness. This dough is perfect for making in advance! Prepare the cookie dough as directed, then wrap it tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to 24 hours. When you’re ready to bake, simply scoop and bake as usual. This is ideal for busy weeknights, last-minute dessert needs, or when you want fresh cookies after dinner or a weekend game without all the immediate prep work.
- The Chill Factor: Serving Temperature Matters: Crumbl is renowned for serving many of their cookies chilled, and these cookies and cream treats are no exception. For a truly authentic Crumbl experience, make sure to chill your frosted cookies in the fridge for at least 30 minutes (or longer) before serving. This firms up the frosting and gives the cookie a dense, satisfying chew. However, if you, like me, prefer a softer cookie and a meltier, creamier frosting, these are absolutely divine served at room temperature. Experiment to find your favorite way to enjoy them!
- Room Temperature Ingredients are Key: For both the cookie dough and the frosting, ensuring your butter and eggs are at room temperature is vital. Room temperature butter creams beautifully with sugar, creating air pockets that lead to a lighter, softer cookie. Cold butter will result in a dense cookie and a lumpy frosting. Similarly, room temperature eggs emulsify better into the batter.
- Don’t Overmix the Dough: After adding the flour, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dry cookies. A few streaks of flour are better than an overmixed dough.
- Achieve Uniform Cookies: Using a cookie scoop (the ¼ cup size is perfect here) ensures that each cookie is roughly the same size. This not only makes them look professionally baked but also ensures they bake evenly, preventing some from being underbaked while others are overbaked.
- Patience with Cooling: Resist the urge to frost warm cookies! The frosting will melt and slide right off. Allow your cookies to cool completely on a wire rack before applying the frosting for a clean, beautiful finish.
Storing Your Delicious Cookies and Cream Milkshake Cookies
Proper storage ensures your homemade Crumbl copycat cookies stay fresh and delicious for as long as possible. Here’s how to keep them at their best:
- Room Temperature Storage (Frosted and Baked): If you prefer your cookies at room temperature, store the baked and frosted cookies in an airtight container. They will remain fresh and delightful for 2-3 days. Make sure they are in a cool, dry place away from direct sunlight.
- Refrigerated Storage (Frosted and Baked): For a longer shelf life or if you prefer a chilled cookie (like Crumbl!), store them in an airtight container in the fridge for up to 5 days. Chilling also helps the frosting to set firmly, making them less messy to handle.
- Freezing Cookie Dough Balls: If you want to bake fresh cookies on demand, you can freeze the unbaked cookie dough. After portioning and lightly flattening the dough into discs, place them on a baking sheet and freeze until solid (about 1-2 hours). Once solid, transfer the dough balls to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be stored for up to 2 months. When ready to bake, remove from the freezer and place on a prepared baking sheet. Bake as directed, but add an additional minute or two to the bake time, as they will be baking from frozen.
- Freezing Frosted Cookies: Yes, you can freeze frosted cookies! First, place the frosted cookies on a baking sheet and freeze them uncovered for about an hour, or until the frosting is firm. This prevents the frosting from sticking to the wrapping. Once firm, wrap each cookie individually in plastic wrap, then place them in an airtight, freezer-safe container or bag. They can be frozen for up to 1 month. To enjoy, simply unwrap and thaw at room temperature or in the refrigerator.
Frequently Asked Questions About Cookies and Cream Milkshake Cookies
While “cookies and cream” is widely recognized as a flavor profile, it’s not strictly the same as “Oreo.” “Cookies and cream” is a general flavor that describes the combination of chocolate cookie pieces (often dark chocolate) and a sweet, creamy, usually vanilla-flavored base. Oreo cookies are the most iconic and popular brand that embodies this flavor, to the point where they are almost synonymous. The distinctive hard, flat chocolate wafer and the sweet, vanilla-flavored crème filling of an Oreo blend together to create such an enjoyable experience that many bakers specifically use Oreo cookies in desserts to achieve that beloved “cookies and cream” taste in various innovative ways. So, while Oreo is a specific product, “cookies and cream” is the delicious flavor concept it popularized.
Yes, absolutely! These Cookies and Cream Milkshake Cookies can be successfully frozen, both in dough form and after being frosted. If you prefer to bake fresh cookies later, you can freeze the dough balls (flattened into discs) in a freezer-safe bag for up to two months. Simply thaw them slightly and bake as directed, adding a minute or two to the baking time. To freeze frosted cookies, first place them on a baking sheet and freeze for about an hour until the frosting is firm. This prevents smudging. Then, wrap each cookie well in plastic wrap and store them in an airtight container in the freezer for up to a month. When you’re ready for a treat, just unwrap and let them thaw at room temperature. The texture and flavor hold up surprisingly well!
It’s a “yes and no” situation, depending on whether they are frosted or not. Once these cookies have been frosted with the buttercream, it’s highly recommended to store them in an airtight container in the refrigerator. This helps prevent the frosting from spoiling, especially if left at room temperature for an extended period, and also helps the frosting set. They will last well for up to 5 days in the fridge. If the cookies are unfrosted, they can generally last for about 2-3 days at room temperature in an airtight container. However, for optimal freshness and texture, especially with the creamy topping, refrigeration is the best choice.
For perfectly round and uniform cookies, use a 1/4 cup cookie scoop to portion the dough. After placing the scooped dough on the baking sheet, gently press down on each ball with the palm of your hand to create a disc shape. This helps them spread evenly. Another trick is to use a round cookie cutter (slightly larger than your baked cookie) to gently scoot around the edges of a freshly baked cookie (while still hot from the oven) to perfect its shape. This technique works wonders!
Adjusting frosting consistency is easy! If your frosting is too thick, add more heavy cream (or milk) a teaspoon at a time, mixing well after each addition until you reach your desired creamy consistency. If it’s too thin, gradually add more powdered sugar, a tablespoon at a time, until it thickens up. Remember, it’s easier to add more liquid or sugar than to remove it, so make adjustments slowly.
Discover More Irresistible Oreo and Cookies & Cream Recipes
If you’re a fan of the classic cookies and cream flavor, you’re in for a treat! Explore these other fantastic recipes that celebrate the magic of Oreos:
- Easy No-Bake Oreo Dessert
- The Best Homemade Oreo Milkshake Recipe
- Decadent Oreo Ice Cream Cake Recipe
- Rich Crumbl Chocolate Oreo Cookies (Copycat)
- Ultimate Chocolate Cookies and Cream Cookies
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Review
Cookies and Cream Milkshake Cookies
Ingredients
Cookies
- 1 cup unsalted butter – softened to room temperature
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 14 Oreos – chopped, (use regular size, not mini Oreos)
- 15 mini Oreos – for topping
Frosting
- 1/2 cup butter – softened to room temperature (can use salted or unsalted)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream – or milk
- 6 Oreo cookies – chopped (regular sized Oreos)
Equipment
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baking sheet
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Measuring cups
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Kitchen Aid stand mixer
Instructions
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Preheat oven to 375°F. Line a baking sheet with parchment paper or a baking mat.
Cookies
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Make cookies. Cream butter and sugar in a stand mixer fitted with a paddle attachment for 2-3 minutes until light and fluffy. Add the eggs and vanilla and mix until well combined. Add the flour, salt, baking powder, and baking soda. Mix until just barely combined, being careful not to overmix. Add the chopped Oreos and mix for about 10 seconds, just enough to get the Oreo chunks dispersed throughout the dough without overmixing.
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Using a 1/4 cup measuring cup, portion the dough into round balls. Place about 6 balls of dough on a parchment or baking mat lined baking sheet, ensuring even spacing. Using the palm of your hand, press down gently on the top of each cookie to form a slightly flattened disc shape. Bake for 8-9 minutes until the edges are set and the centers are still slightly soft.
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Remove from oven and let cool on the pan for 5 minutes before carefully transferring to a wire rack to cool completely. This prevents breakage and ensures the cookies are sturdy enough for frosting.
Frosting
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Make frosting: In a clean mixing bowl, cream the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and heavy cream (or milk). Beat on medium-high speed until the frosting is light, fluffy, and smooth. Gently fold in the chopped Oreos, mixing just for a few seconds to combine. Avoid overmixing to keep the frosting from turning gray.
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Once the cookies are completely cool, generously frost the tops of each cookie with the cookies and cream frosting. Finish by placing a mini-Oreo on top of each frosted cookie for garnish. These cookies are typically served chilled at Crumbl (though many, including myself, prefer eating them at room temperature for a softer bite.)
Notes
Store in the fridge in an airtight container for up to 5 days.
Freeze the cookie dough balls (flattened into a disk) in a freezer-safe bag for up to 2 months. When ready to bake, remove from the freezer and bake as directed but add an additional minute or two to the bake time.
For a truly authentic Crumbl experience, chill the frosted cookies in the refrigerator before serving.
Nutrition
Carbohydrates: 63g (21%)
Protein: 5g (10%)
Fat: 23g (35%)
Saturated Fat: 13g (65%)
Polyunsaturated Fat: 2g
Monounsaturated Fat: 7g
Trans Fat: 1g
Cholesterol: 75mg (25%)
Sodium: 216mg (9%)
Potassium: 119mg (3%)
Fiber: 1g (4%)
Sugar: 39g (43%)
Vitamin A: 618IU (12%)
Vitamin C: 1mg (1%)
Calcium: 35mg (4%)
Iron: 3mg (17%)