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Oreo Milkshake Cookies are soft yet sturdy cookies loaded with crushed Oreos and topped with a creamy cookies-and-cream buttercream frosting. They’re my family’s new favorite cookie, and they just might become yours too.
I started making these because my family loves cookies-and-cream flavored anything. They’ve quickly become the most requested cookie, and we’ve had way too much fun trying different Oreo flavors to mix things up. They bake up soft and chewy with real cookies-and-cream flavor in every bite, and adding the frosting takes them to that bakery-style level.
To be honest, I often skip the frosting because my kids never want to wait for them to cool and frost. They grab them warm from the rack and call it a day. But when I’m making them for friends or bringing them somewhere, that swirl of frosting is what makes everyone stop mid-bite and ask for the recipe.
If you’ve ever had the Cookies & Cream cookie from Crumbl, these will feel familiar. They have that soft center, defined edges, and cookies-and-cream flavor throughout, but they’re a little more balanced and not quite as oversized. It’s the same fun bakery vibe, just made in your own kitchen and easy enough to pull off on a regular week.
Read This Before Starting
Chilling Is Key: The dough needs a 30-minute chill so the cookies bake up soft and sturdy instead of overspreading.
Simple, Straightforward Dough: No complicated steps here. Cream, mix, scoop, chill, and bake.
Big Oreo Flavor: Finely crushed Oreos make the frosting smooth and creamy, but the cookie itself is full of flavor even without it.
Texture Starts with Butter: Room temperature butter helps everything mix smoothly and keeps the texture just right.
Frosting, If You Want It: The frosting adds a bakery-style finish, but you can absolutely skip it and still have a really good cookie.
Just the Right Batch: This recipe makes 12 impressive, shareable cookies that feel special but are easy enough for any day.
Holiday Fun with the Flavors
One of the easiest ways to switch these up is by using different Oreo flavors. It completely changes the vibe of the cookie without changing the base recipe.
- St. Patrick’s Day Cookie: Use Mint Oreos and add a few drops of green food coloring to the frosting for a festive touch.
- Birthday Cookie: Use Birthday Cake Oreos and add sprinkles to the buttercream frosting for a fun, party-ready cookie.
- Valentine’s Day Cookie: Use regular Oreos and tint the frosting pink or red, then top with heart sprinkles for an easy, festive treat.
Ingredients You’ll Need
Salted butter: Butter creates structure and flavor in both the cookies and the frosting. Use true room temperature butter that gives slightly when pressed. If using unsalted butter, add ½ teaspoon salt to the dough to balance the sweetness.
Granulated sugar and light brown sugar: The combination gives you soft centers and light caramel notes. Brown sugar also helps retain moisture so these stay tender.
Egg: One large egg binds the dough and keeps the cookies soft.
All-purpose flour: Standard flour gives these cookies structure without making them dense. Avoid overmeasuring or they can become dry.
Crushed Oreos: These bring the cookies-and-cream flavor. Finely crushed for frosting, slightly chunkier for the dough if you want texture.
Baking soda and baking powder: The combination gives lift while keeping the cookies soft and chewy instead of cakey.
Powdered sugar: Used in the buttercream to create a smooth, pipeable frosting.
How to Make Oreo Milkshake Cookies
This recipe is straightforward and beginner-friendly. You are making a simple creamed butter cookie base followed by an easy buttercream frosting.
Step 1: Cream the Butter and Sugars
Beat the butter, granulated sugar, and brown sugar together until smooth and creamy. The mixture should look pale and fluffy, about 2 to 3 minutes.
Pro Tip: Scrape down the bowl halfway through so everything incorporates evenly.
Step 2: Add the Egg
Beat in the egg until fully combined. The mixture should look glossy and slightly thicker.
Step 3: Mix in the Dry Ingredients and Oreos
Reduce the mixer speed and add the flour, crushed Oreos, baking soda, and baking powder. Mix just until no dry streaks remain.
Pro Tip: Stop mixing as soon as the flour disappears to keep the cookies tender.
Step 4: Scoop, Shape, and Chill
Use a standard cookie scoop to divide the dough into 12 portions. Roll into balls and gently flatten into thick discs. They should look like short hockey pucks, not thin patties.
Place the shaped dough balls in the refrigerator and chill for 30 minutes before baking. This step helps the cookies hold their shape and bake up perfectly chewy.
Step 5: Bake
Bake at 350°F for about 11 minutes. The edges should be set and lightly golden while the centers still look soft.
Pro Tip: To check for doneness, gently press the center of a cookie. If it slowly springs back, the center is set but still soft. If not, then bake for another minute.
Let the cookies cool on the pan for several minutes before transferring to a wire rack. Cool completely before frosting, at least 30 minutes.
Step 6: Make the Frosting
Beat the butter, powdered sugar, and finely crushed Oreos together until smooth and fluffy.
Pipe the frosting using a piping bag for a bakery-style swirl, or spread with a spatula for a more rustic look.
Expert Tips
Chilling Matters: Chill the dough for 30 minutes before baking so the cookies hold their shape and don’t overspread.
Skip Double Stuf Oreos: The extra filling throws off the cookie-to-cream balance and can affect texture. Stick with regular Oreos for best results.
Too-Thick Frosting: Add 1 teaspoon milk at a time until the frosting is smooth and pipeable.
Greasy Frosting Fix: If the frosting looks greasy, the butter was too warm. Chill briefly and re-whip.
Gluten-Free Option: Use gluten free Oreos and a reliable 1:1 gluten free flour blend.
Variations
Even More Oreo Flavor: Fold in small Oreo chunks in addition to the crumbs for extra texture and bigger bites of Oreo.
Mint Version (Our Absolute Favorite!): Swap in Mint Oreos! I almost rewrote this entire recipe to be centered around Mint Oreos because we love this version so much. If you try one variation, make it this one.
Any Oreo Flavor Fun: Use Golden, Birthday Cake, Peanut Butter, or Dark Chocolate Oreos. Limited-edition flavors work great too and make the cookies feel brand new without changing the base recipe.
Festive Frosting Touch: Add food coloring or sprinkles to the frosting to match any holiday or theme.
Storage & Freezing
Room Temperature: Unfrosted cookies can be stored in an airtight container for up to 4 days. Frosted cookies are best within 2 days at room temperature.
Refrigerator: After 2 days, refrigerate in an airtight container for up to 5 days total.
Freezer (Unfrosted): Freeze cookies in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature and frost fresh.
Freezer (Frosted): Freeze uncovered until solid, then wrap well and store for up to 2 months.
Before Serving: Let refrigerated cookies sit at room temperature for 15 to 20 minutes. Bringing them fully to room temperature restores their soft and chewy texture.
FAQs
Cookies usually spread too much if the butter was too soft or the dough was too warm. A 30-minute chill helps the dough firm up so the cookies hold their shape and bake up soft and sturdy instead of flat.
For thicker cookies, chill the dough before baking and avoid pressing the dough too thin before it goes into the oven. You can also add 1 to 2 tablespoons of flour if you prefer a slightly sturdier texture.
Yes. Freeze unfrosted cookies in a single layer, then transfer to an airtight container for up to 2 months. Let them thaw at room temperature before frosting. Frosted cookies can also be frozen once the frosting is set.
No. The cookies are packed with crushed Oreos and have plenty of cookies-and-cream flavor on their own. The frosting adds a bakery-style finish, but they’re just as good without it.
Yes. These have a similar soft texture and cookies-and-cream flavor, but they’re slightly less oversized and a bit more balanced in sweetness, making them easy to enjoy any day of the week.
More Cookies Worth Making
If you’re in the mood to bake, here are a few more cookies and treats that are absolutely worth making:
- Chocolate Chip Cookie Butter Cookies
- Easy 3-Ingredient Peanut Butter Cookies
- Raspberry Cheesecake Cookies
- Brown Butter Snickerdoodles
- Chocolate and Vanilla Swirl Cookies (Pinwheel Cookies)
Made these Oreo Milkshake Cookies? Leave a review and let me know how they turned out!
Oreo Milkshake Cookies
Ingredients
Cookies:
- ½ cup salted butter, room temperature
- ½ cup white granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- ½ cup finely crushed Oreos
- 1/2 teaspoon baking soda
- ½ teaspoon baking powder
Frosting:
- ½ cup salted butter, room temperature
- 1 cup powdered sugar
- ½ cup finely crushed Oreos
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until smooth and creamy.
- Add the egg and beat until fully combined.
- Reduce the mixer speed and mix in the flour, crushed Oreos, baking soda, and baking powder just until no dry streaks remain.
- Divide the dough into 12 portions. Roll into balls and gently flatten into thick discs.
- Chill the shaped dough balls in the refrigerator for 30 minutes. This step helps the cookies hold their shape and bake up soft and chewy.
- Bake for 11 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the pan for several minutes before transferring to a wire rack. Cool completely before frosting.
- For the frosting, beat the butter, powdered sugar, and finely crushed Oreos together until smooth and fluffy. Spread or pipe onto cooled cookies.
Notes
- Finely crush Oreos for smooth frosting.
- Chill dough for 30 minutes before baking to prevent overspreading.
- Add ½ teaspoon salt if using unsalted butter.
- Freeze unfrosted cookies up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
