Frosted Cookies & Cream Milkshake Cookies
Frosted Cookies & Cream Milkshake Cookies are chilled cookies that are filled with crushed Oreos and topped with homemade buttercream frosting.
Servings: 13 cookies
Calories: 483kcal
Ingredients
Cookies
- ½ cup (1 stick / 113g) butter, softened
- ½ cup (102.5 g) shortening
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 3 cups (375 g) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 1 cup Oreo cookies, crushed (about 8 cookies)
- mini Oreo cookies, for garnish (optional)
Buttercream Frosting
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 2 cups (250 g) confectioners' sugar, sifted
- 1 small pinch of kosher salt
- 1-3 teaspoons milk, as needed for desired consistency
Instructions
Cookies
- Preheat the oven to 325°F. Line a baking sheet with parchment paper and set it aside.
- Using a handheld mixer, combine the butter, shortening, sugar, eggs, and vanilla in a large bowl.
- To the butter mixture, add the flour, cornstarch, salt, and baking powder. Mix until the ingredients are incorporated.
- Add the crushed Oreo cookies to the dough. Mix on high speed to finely crush the Oreo pieces.
- Using a ¼ cup (or 2 scoops of dough with a 2 tablespoon scoop), add the dough out onto a lined cookie sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.) Use your hands to shape and slightly flatten each ball of dough. (If you used 2, 2 tablespoon scoops, combine the scoops of dough into one large cookie.)
- Bake for 12 minutes for a softer cookie, up to 14 minutes for a firmer cookie.
- Remove cookies from the oven and let them cool completely before frosting with the buttercream.
- Store frosted cookies in the refrigerator. Serve cookies cold.
Buttercream Frosting
- In the bowl of a stand mixer with a paddle attachment, combine the butter, sugar, and salt.
- Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
- Adjust the consistency with milk as needed.
- Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.
- Use buttercream to frost completely cooled cookies.
Nutrition
Calories: 483kcal