Cookies and Cream Milkshake Cookies
You'll love these cookies and cream milkshake cookies. The cookie dough has chopped Oreo cookies and cookies n cream candy peices and the cookie has a delicous Oreo cookie buttercream frosting.
Equipment
- 2 baking sheets
- Hand or Stand Mixer
- 3 tablespoon cookie scooper
- piping bag
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
- 3 cups all-purpose flour scooped and leveled
- 1 tablespoon corn starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup finely chopped oreos about 7 oreos
- 3 1.55oz Hershey’s Cookies N Crème bars, chopped
Frosting
- 1 cup butter softened
- 2 cups powdered sugar
- 3 tablespoon heavy cream
- ¼ cup finely chopped or ground oreos
- 15 mini oreos for topping
Instructions
- Preheat the oven to 350°F, and line two cookie sheets with parchment paper.
- In a mixing bowl, beat butter, sugar until light and fluffy
- Add in the eggs and vanilla and beat until smooth.
- Mix in flour, baking soda, and salt.
- Fold in finely chopped oreos and chopped candy pieces
- Scoop onto cookie sheets with room to spread.
- Bake for 14-15 mins until the edge are slightly golden.
- Allow to cool on baking sheet for 15 mins before moving to a cooling rack to finish cooling completely.
Make the Buttercream
- Mix the butter, powdered sugar, heavy whipping cream and vanilla until combined
- Add in the ground oreos and mix until fluffy.
- Add to piping bag and pipe circular rings around the top. Add a mini oreo to the center.
Notes
Notes:
Serve cold or at room temp
Can be stored at room temp for 3 days or 5 days in fridge
Serve cold or at room temp
Can be stored at room temp for 3 days or 5 days in fridge
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