Description
Enjoy this delicious Cookies and Cream Milkshake Cookies recipe that combines soft, buttery cookies with a rich cookies and cream frosting. Perfectly baked to have a light golden edge and soft center, these cookies are topped with a creamy Oreo frosting and optional mini Oreos for extra crunch and flavor. Ideal for dessert lovers craving a sweet treat that mimics the flavors of a classic milkshake in cookie form.
Ingredients
Scale
Cookie Dough
- 1 cup Butter (softened, unsalted)
- 1 cup Granulated Sugar
- 1 large Egg
- 2 teaspoons Vanilla Extract (pure)
- 2 cups All-Purpose Flour (can substitute with gluten-free blend)
- 1 tablespoon Corn Starch
- 1 teaspoon Baking Powder (fresh)
- 1/2 teaspoon Salt
- 15 cookies Oreos (crushed)
Cookies and Cream Frosting
- 1/2 cup Unsalted Butter (softened)
- 2 cups Powdered Sugar
- 2 tablespoons Heavy Cream or Milk (can substitute with half-and-half)
- 5 cookies Oreos (crushed)
- 12 cookies Mini Oreos (optional, for topping)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make Cookie Dough Creamy Base: In a mixing bowl, beat together the softened unsalted butter, granulated sugar, and half of the powdered sugar until the mixture is light and creamy. This should take about 2-3 minutes using an electric mixer.
- Add Wet Ingredients: Incorporate the egg and pure vanilla extract into the butter mixture, beating until fully combined and smooth.
- Mix Dry Ingredients: Gradually add the all-purpose flour, corn starch, baking powder, and salt into the wet ingredients. Mix gently just until all the dry ingredients are combined, being careful not to overmix to maintain cookie tenderness.
- Fold in Crushed Oreos: Gently fold in the 15 crushed Oreo cookies evenly throughout the dough to distribute the cookie pieces for flavor and texture.
- Shape Cookies: Scoop out 8 portions of dough, forming them into balls. Flatten each ball to approximately ½ inch thickness and place them spaced apart on the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven for 11-12 minutes, or until the edges become lightly golden but the centers still remain soft, ensuring a chewy texture.
- Cool Cookies: Allow the freshly baked cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps set the structure.
- Prepare Frosting: In a separate bowl, beat the softened unsalted butter until smooth and creamy. Add the remaining powdered sugar and vanilla extract, whipping until fluffy.
- Add Oreos to Frosting: Mix in the 5 crushed Oreos, then gradually add heavy cream or milk as needed to reach your desired frosting consistency.
- Frost Cookies: Once the cookies have completely cooled, generously spread the cookies and cream frosting on top of each cookie.
- Decorate: Finish by optionally topping each frosted cookie with mini Oreos for added texture and visual appeal.
Notes
- You can substitute all-purpose flour with a gluten-free blend to make the cookies gluten-free.
- For a creamier frosting, adjust the amount of heavy cream or milk to your desired consistency.
- If you prefer crunchier cookies, bake for an additional 1-2 minutes but watch carefully to avoid overbaking.
- Ensure cookies are completely cool before frosting to prevent melting.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
