The cookie combination that needs no introduction. This Cookies and cream milkshake cookie has all of the sweet cream, and crunchy cookie bits that you love from an Oreo just dipped in milk.
No need for complicated techniques or fancy equipment – just a few simple steps and you'll be on your way to enjoying your cookies.
This one is for my kiddos who've requested more OREOS! I hope you love these tasty bitefuls as much as we did.
Also, don't limit yourself to just plain oreos! Oreo has over 80 flavors, making these one of the most versatile cookies out there. They're just waiting for your customization.
Important Ingredients with Substitutions
- All-purpose flour: For a gluten-free option, use a 1:1 gluten-free flour blend.
- Baking soda: Adds that essential rise to the cookies. No substitutions are needed here.
- Salt: Balances the flavors. Stick to regular sea salt or kosher salt.
- Unsalted butter: Provides richness. If using salted butter, reduce the added salt slightly.
- Eggs: Bind the ingredients together.
- Oreos: The star ingredient! No substitutes here – they bring the iconic cookies and cream flavor.
- White granulated sugar: Sweetens the dough. Monk sugar would be a good substitute for regular sugar.
- Powdered sugar: Sweetens and thickens the cream chantilly.
- Heavy cream: Creates a luscious texture for the chantilly. No direct substitutes.
- Small package of Oreos cut into half: The small pack you can find in the checkout lane.
See the recipe below for the full list of ingredients and quantities.
Instructions for cookies and cream cookies
Preheat your oven to 350F and line a baking sheet with parchment paper.
Step 1: In a medium bowl, cream butter and sugar until creamy.
Step 2: Add eggs one at a time, mixing between each one.
Step 3: Press into patties on the tray
Step 4: Add dry ingredients ½ at a time until incorporated.
Step 5: Press into patties on the tray
Step 6: Mix in chopped Oreos.
Step 7: Using a cookie scoop, form cookie balls.
Step 8: Bake for 10-12 minutes, or until the edges are light brown.
Step 9: Make the creme chantilly by whisking cream with powdered sugar.
Step 10: Top cooled cookies with the creme chantilly and Oreos.
Level Up with a Top Tip!
Hint: It's really helpful to have room temperature ingredients. However... when creating a whipped cream, you want to keep the cream as cold as possible during this process. So. Room temperature eggs and butter, and cold cream.
Double Chocolate: Mix in dark chocolate chunks with the Oreos for an extra dose of chocolatey goodness.
Mint Oreos: Swap regular Oreos for mint-flavored ones for a refreshing flavor profile.
Flavored Oreos: With the 80+ Oreo flavors they have out there, you can swap with any flavor, or a combination of flavors to really make this your own. I'd love to know which ones you have used!!
Store cookies in an airtight container at room temperature for up to 3 days. They'll store longer in the refrigerator but might loose some moisture.
Can I freeze cookies and cream cookies? Freeze cookie dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake straight from the freezer, adding a couple of extra minutes to the baking time.
Likewise, freeze baked cookies in a freezer safe bag or container. Best to freeze without the cream topping.
Level Up With Expert Tips & Tricks
Make sure to use unsalted butter as stated – this allows you to control the salt content accurately.
If the dough gets too sticky, pop it in the fridge for 10-15 minutes before scooping.
Use a cookie scoop for uniform cookie sizes, ensuring even baking.
Chill your mixing bowl and beaters (or whisk) in the freezer for a few minutes before whipping the cream for faster and better results.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This prevents them from breaking.
While butter is recommended for its flavor and texture, margarine can be used. However, the flavor and texture might be slightly different.
Looking for other recipes like this? Try these:
Cookies and Cream Milkshake CookiePrint Pin Let me know you LOVE it!
- 2 ½ cups All purpose flour
- 1 teaspoon Baking soda
- pinch Salt
- ¾ cup Unsalted butter
- 2 Eggs
- 10-12 Oreos chopped
- 1 ¼ cups White granulated sugar
- ¼ cup Powdered sugar
- 1 cup Heavy cream
- 1 small package of Oreos cut into half
- Preheat oven to 350F.
- Line a large sheet pan with parchment paper.
- In a medium bowl, beat butter, sugar until creamy.
- Add eggs one at a time, mixing between each one.
- Add dry ingredients ½ at a time until incorporated.
- Mix in chopped oreos. Using a cookie scoop, form cookie balls.
- Bake for 10-12 minutes, or until the edges are light brown.
- Make the creme chantilly by whisking cream with powdered sugar.
- Top cooled cookies with the creme chantilly and oreos.