Description
Delight your sweet tooth with these decadent Cookies and Cream Milkshake Cookies, featuring a soft vanilla base studded with crushed Oreos and topped with a luscious cookies and cream frosting. Perfectly baked to a golden edge and soft center, these cookies are finished with mini Oreos to add that perfect crunch and extra indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour (or gluten-free blend)
- 1 tablespoon corn starch
- 1 teaspoon fresh baking powder
- 1/2 teaspoon salt
- 15 Oreos, crushed
Cookies and Cream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk (or half-and-half)
- 5 Oreos, crushed
- 12 mini Oreos (optional, for topping)
Instructions
- Preheat 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: In a mixing bowl, beat together the softened unsalted butter, granulated sugar, and powdered sugar until the mixture becomes light and creamy, about 2-3 minutes. This aerates the butter and sugar, creating a tender cookie.
- Add Wet Ingredients: Add the egg and pure vanilla extract to the creamed mixture, mixing until fully incorporated and smooth, which helps bind your dough.
- Incorporate Dry Ingredients: Gradually mix in the all-purpose flour, corn starch, baking powder, and salt. Stir just until combined to avoid overworking the dough, which can cause tough cookies.
- Fold in Crushed Oreos: Gently fold the 15 crushed Oreos into the dough until they are evenly distributed for that signature cookies and cream texture.
- Shape Cookies: Scoop out eight dough balls and flatten each slightly to about ½ inch thickness. Space them evenly on the prepared baking sheet to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 11-12 minutes, or until the edges turn lightly golden while the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5-10 minutes to firm up, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a separate bowl, beat the softened unsalted butter until smooth. Add vanilla and powdered sugar, whipping until fluffy, which creates a light and creamy frosting.
- Add Crushed Oreos to Frosting: Mix in the 5 crushed Oreos for texture and flavor. Add heavy cream gradually, as needed, to achieve the desired consistency for spreading.
- Frost Cookies: Once cookies are fully cooled, generously top each cookie with the cookies and cream frosting for added richness.
- Garnish: Finish by pressing mini Oreos on top of each frosted cookie to add an appealing decorative and crunchy element.
Notes
- For a gluten-free version, substitute the all-purpose flour with an appropriate gluten-free flour blend.
- Be careful not to overmix the dough to ensure tender, soft cookies.
- Ensure cookies are completely cooled before applying frosting to prevent melting.
- Use fresh baking powder for optimal rise and texture.
- You can substitute heavy cream with milk or half-and-half in the frosting for a lighter version.
- Storing cookies in an airtight container will keep them fresh for up to 5 days.
