Fried Oreo Cookie Shake Recipe
our oreo cookie shake in an oreo crumb decorated glass, topped with whipped cream, fried oreos & chocolate sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shake Base
Fried Oreos
Glass Decoration & Toppings
Method
Glass Decoration & Toppings
- 1
Prepare Oreo crumb rim
Place 6 Oreo cookies in a zip-top bag and crush to fine crumbs with a rolling pin or pulse in a food processor. Pour crumbs onto a shallow plate. Brush the outer rim of a chilled 16–20 oz serving glass with melted butter, then dip and press the rim into the Oreo crumbs to coat evenly. Set glass in the freezer while you prepare the shake.
- 2
Prepare toppings
Warm the chocolate sauce slightly so it’s pourable (15–20 seconds in microwave) and keep whipped cream chilled. Have fried Oreos ready and a spoon to drizzle sauce over the finished shake.
Fried Oreos
- 3
Make batter
In a medium bowl whisk together 3 tbsp flour, 1 tbsp granulated sugar, 1/2 tsp baking powder and 1/8 tsp salt. Add 3 tbsp milk and whisk until smooth to form a slightly thick batter that will coat the cookies. If too thick add up to 1 tsp more milk.
- 4
Heat oil
Pour about 2 cups vegetable oil into a heavy-bottomed skillet or pot to reach roughly 1" deep. Heat over medium-high to 350°F (175°C). If you don’t have a thermometer, test with a drop of batter — it should sizzle and brown within 30–40 seconds.
- 5
Fry Oreos
Working in small batches, dip whole Oreos (8 total) into the batter to coat completely, letting excess drip off. Carefully lower into the hot oil and fry 2–3 minutes, turning once, until golden brown and puffed. Remove with a slotted spoon to a wire rack or paper towels to drain. Allow to cool slightly before topping the shake.
Shake Base
- 6
Crush cookies for shake
Place 10 halved Oreos into a zip-top bag or food processor and pulse until coarse crumbs remain — aim for a mix of small bits and some finer crumbs for texture.
- 7
Blend shake
In a blender combine 3 cups vanilla ice cream, 1 cup whole milk, 1 tbsp cocoa powder, 1 tsp granulated sugar, 1/2 tsp vanilla extract and the crushed Oreo pieces. Pulse 8–12 seconds until smooth but still thick (avoid over-blending; you want some cookie bits). If too thick, add up to 2 tbsp milk and pulse again.
- 8
- 9