Oreo Milkshake Cookies
Soft and chewy Oreo Milkshake Cookies are packed with crushed Oreos and topped with a creamy cookies-and-cream buttercream frosting. A bakery-style treat that is easy to make at home.
Servings: 12 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
Calories: 356kcal | Carbohydrates: 47g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 220mg | Potassium: 82mg | Fiber: 1g | Sugar: 32g | Vitamin A: 493IU | Calcium: 26mg | Iron: 2mg