Cookies and Cream Milkshake Cookies

Why You’ll Love This Recipe

If you’re a fan of cookies and cream, these milkshake-inspired cookies will be your new favorite dessert. The base of the cookie is rich and buttery, with chunks of Oreo cookies scattered throughout. The cookies are soft and chewy, and the finishing touch—an optional milkshake-inspired glaze—takes them to the next level. The balance of crunchy chocolate cookie pieces with the smooth, creamy texture of the dough is simply irresistible. These cookies are perfect for any occasion, from casual snacks to special celebrations.

Ingredients

For the Cookie Dough:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 cup brown sugar, packed

• 2 large eggs

• 1 teaspoon vanilla extract

• 2 ½ cups all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 ½ cups chocolate sandwich cookies (like Oreos), roughly chopped

• ½ cup mini chocolate chips (optional, for extra chocolatey goodness)

For the Milkshake Glaze (optional):

• ¼ cup heavy cream

• 1 teaspoon vanilla extract

• 1 cup powdered sugar

• ¼ cup crushed Oreo cookies (for sprinkling on top)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cookie Dough:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Cream the butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

3. Add the eggs and vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Add the cookie pieces and chocolate chips: Gently fold in the chopped Oreo cookies and mini chocolate chips (if using), making sure they are evenly distributed throughout the dough.

7. Chill the dough (optional but recommended): Chill the cookie dough in the refrigerator for 30 minutes. This step helps the dough hold its shape during baking and results in thicker cookies.

Shape and Bake the Cookies:

8. Form the dough balls: Once chilled, scoop about 2 tablespoons of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

9. Bake: Bake for 10-12 minutes, or until the edges are golden brown, but the centers are still soft. The cookies will continue to set as they cool, so be careful not to overbake them.

10. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Milkshake Glaze (Optional):

11. Make the glaze: In a small bowl, whisk together the heavy cream, vanilla extract, and powdered sugar until smooth and creamy. If the glaze is too thick, add a bit more heavy cream to reach your desired consistency.

12. Drizzle the glaze: Once the cookies have cooled, drizzle the milkshake-inspired glaze over the top of each cookie. You can use a spoon or a piping bag for more control over the drizzle.

13. Sprinkle with crushed Oreos: Finish by sprinkling crushed Oreo cookies on top of the glaze for extra flavor and texture.

Serve:

14. Enjoy: Let the glaze set for a few minutes, then serve and enjoy your delicious cookies and cream milkshake cookies!

Servings and Timing

• Servings: About 20 cookies

• Prep Time: 15 minutes

• Chill Time: 30 minutes (optional)

• Bake Time: 10-12 minutes

• Total Time: 1 hour

Variations

• Use different cookies: Try using other chocolate cookies, such as chocolate chip cookies or chocolate graham crackers, instead of Oreos for a different flavor.

• Add milk chocolate chips: Add milk chocolate chips or white chocolate chips for an even richer chocolate flavor.

• Make it gluten-free: Use a 1:1 gluten-free flour blend to make these cookies gluten-free. Make sure to check that your chocolate sandwich cookies are also gluten-free.

Storage/Reheating

• Storage: Store cookies in an airtight container at room temperature for up to 5 days.

• Freezing: Freeze the unbaked dough balls for up to 3 months. When ready to bake, just bake directly from frozen, adding an extra 1-2 minutes to the baking time.

• Reheating: To reheat, microwave the cookies for 10-15 seconds to make them soft again or warm them in the oven at 300°F (150°C) for about 3 minutes.

FAQs

Can I skip the milkshake glaze?

Yes, you can skip the glaze if you prefer. The cookies are already delicious without it, but the glaze does add an extra touch of sweetness and flavor.

Can I make these cookies without chocolate chips?

Yes, you can omit the chocolate chips if you prefer a more classic cookies and cream flavor with just the sandwich cookies. The cookies will still be delicious with just the chopped Oreos.

Can I make these cookies ahead of time?

Yes! You can prepare the cookie dough ahead of time and refrigerate it for up to 2 days before baking. You can also freeze the dough for up to 3 months and bake fresh cookies as needed.

How do I prevent the cookies from spreading too much?

Chilling the dough before baking helps the cookies hold their shape. If you’re still worried about spreading, you can slightly increase the amount of flour or reduce the butter slightly.

Can I use regular Oreos instead of mini ones?

Yes, regular Oreos work just as well. You can either chop them into smaller pieces or leave them in larger chunks for a more substantial cookie bite.

Conclusion

Cookies and Cream Milkshake Cookies are a fun and decadent twist on the classic cookies and cream flavor. Soft, chewy cookies filled with chunks of Oreo cookies, topped with a creamy milkshake glaze and more Oreos, make these treats irresistible. Whether you enjoy them as a dessert or a snack, these cookies are sure to be a crowd favorite that satisfies your sweet tooth with every bite!