Crumbl Cookies and Cream Milkshake Cookies Copycat
Chocolate cookie studded sugar cookies with creamy cookies and cream milkshake frosting
Ingredients
For the cookies:
- 1 cup salted butter room temp
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups AP flour
- 2 tsp baking powder
- 12 oreos chopped
For the Frosting:
- 1/2 cup salted butter room temp
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1-3 tbsp heavy cream
- 8 oreos chopped
- 12 mini oreos
Instructions
- Preheat oven to 350. Line a few baking trays with parchment paper.
- Cream the butter and sugar until light and fluffy. Add the vanilla and eggs and beat until fluffy and combined.
- Scrape down the bowl and add the baking powder and beat and scrape down the bowl a few times to evenly incorporate it. Then with the mixer on low add the flour and mix only until combined.
- Smash the 12 oreos in a ziploc bag and add them and mix only for about 5-10 seconds until just mixed.
- Scoop 1/4 cup portions of dough onto the parchment and roll into balls. Use a greased back of a glass or measuring cup to flatten the cookies to about 1/2-3/4 inches thick.
- Only put about 4 cookies on a sheet because these are meant to be big cookies.
- Bake about 9-10 minutes until the centers are puffed and no longer shiny, but don't overbake them. The edges should only be starting to brown.
- Remove from oven and let cool for 5 minutes, then move to a cooling rack to finish cooling.
- Coming the butter and powdered sugar and vanilla in the mixer and beat until mixed. Slowly add the cream until you get a smooth and creamy consistency. Not to thick and not too thin. Crush the 8 oreos in a bag and then add them and gently fold in so they don't turn your frosting too gray. Spread frosting on cooled cookies and top with a mini oreo.
Tried this recipe?Let us know how it was!