Why You’ll Love This Recipe

The Cookie Dough Milkshake is the perfect blend of creamy, sweet, and indulgent flavors. With chunks of raw cookie dough blended into a smooth milkshake base, it’s a dessert that’s hard to resist. The best part? This milkshake is super easy to make, and you don’t need to worry about baking anything! It’s a great way to enjoy the taste of cookie dough without the mess of rolling and baking cookies. Plus, you can customize it with your favorite cookie dough flavors and toppings!

Ingredients

For the cookie dough:

1/2 cup of unsalted butter (softened)
1/2 cup of brown sugar
1 teaspoon of vanilla extract
1 cup of all-purpose flour (heat-treated, see instructions below)
1/4 teaspoon of salt
2 tablespoons of milk
1/2 cup of mini chocolate chips

For the milkshake:

2 cups of vanilla ice cream
1/2 cup of milk (more if needed for desired consistency)
1 teaspoon of vanilla extract
Optional: extra mini chocolate chips for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cookie Dough:

Heat treat the flour: To ensure the flour is safe to eat raw, spread it out on a baking sheet and bake it at 350°F (175°C) for about 5 minutes. Let it cool completely before using it in the dough.
Make the cookie dough: In a medium bowl, beat together the softened butter and brown sugar until smooth. Add the vanilla extract and milk, and mix until combined.
Add the flour and salt: Gradually add the heat-treated flour and salt, mixing until the dough comes together. Stir in the mini chocolate chips.
Form the cookie dough chunks: Once the dough is made, you can either leave it as is, or roll it into small dough balls or chunks that you’ll use in the milkshake. Set aside.

For the Milkshake:

Blend the milkshake: In a blender, combine the vanilla ice cream, milk, and vanilla extract. Blend until smooth and creamy.
Add the cookie dough: Add 1/4 to 1/2 cup of the cookie dough chunks to the blender, depending on how doughy you want your milkshake. Pulse a few times to break up the dough and incorporate it into the milkshake, leaving some chunks for texture.
Serve: Pour the milkshake into glasses, and if desired, top with extra cookie dough chunks, mini chocolate chips, or whipped cream for extra indulgence.

Servings and Timing

Servings: Makes 2 milkshakes
Prep Time: 10 minutes
Cook Time (for cookie dough): 5 minutes (to heat treat flour)
Total Time: 15 minutes

Variations

Different flavors of cookie dough: Try adding other mix-ins to your cookie dough, such as peanut butter chips, white chocolate chips, or chopped nuts for added flavor.
Use different ice cream: You can swap the vanilla ice cream for chocolate, caramel, or any flavor of your choice for a unique twist.
Vegan version: Use dairy-free butter, plant-based milk, and dairy-free ice cream to make a vegan Cookie Dough Milkshake.

Storage/Reheating

Storage: Cookie dough can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to a month. If you have leftover milkshake, store it in the freezer and blend again when ready to serve.
Reheating: There’s no need to reheat this milkshake as it’s best enjoyed chilled. If it thickens too much in the freezer, add a bit of milk and blend again.

FAQs

1. Can I eat the cookie dough raw?

Yes, this cookie dough is safe to eat raw because we heat-treated the flour to kill any potential bacteria. Just make sure to follow the instructions for heating the flour.

2. Can I use store-bought cookie dough instead?

You can use store-bought cookie dough, but make sure it’s edible cookie dough (without raw eggs) and safe to eat raw. It may alter the texture and flavor of the milkshake slightly.

3. Can I make this milkshake without the cookie dough?

Yes, if you prefer a simpler milkshake, you can leave out the cookie dough and just make a classic vanilla milkshake. You can also use other cookie-inspired mix-ins like crumbled cookies or chocolate chips.

4. How can I make my milkshake thicker?

If you like your milkshake thicker, you can add more ice cream or reduce the amount of milk. Blending in some extra frozen cookie dough chunks will also help thicken the milkshake.

5. Can I freeze the milkshake?

While it’s best fresh, you can freeze any leftover milkshake in an airtight container. When you’re ready to enjoy it, let it thaw for a few minutes and blend it again to smooth it out.

6. Can I use a different flavor of ice cream?

Absolutely! You can swap the vanilla ice cream for other flavors like chocolate, cookies and cream, or even peanut butter for a different take on the milkshake.

7. Can I use regular sugar instead of brown sugar in the cookie dough?

Yes, you can substitute regular granulated sugar for brown sugar, but brown sugar gives the dough a richer, deeper flavor.

8. How do I make this milkshake less sweet?

If you find the milkshake too sweet, you can reduce the amount of sugar in the cookie dough or use unsweetened almond milk for a less sugary base.

9. Can I make the cookie dough in advance?

Yes, you can make the cookie dough ahead of time and store it in the fridge for up to 3 days, or freeze it for longer storage.

10. Can I add other toppings to the milkshake?

Yes, you can add a variety of toppings like whipped cream, sprinkles, chocolate sauce, or even a cherry on top for an extra indulgent treat.

Conclusion

The Cookie Dough Milkshake is the perfect dessert for anyone who loves the combination of creamy, sweet, and a little indulgent treat. With the combination of vanilla ice cream and edible cookie dough, it’s a milkshake that will satisfy your sweet cravings. Whether you’re enjoying it as a special dessert or a fun treat, this milkshake is sure to impress. Enjoy every creamy, doughy, delicious sip!

Cookie Dough Milkshake Recipe

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The Cookie Dough Milkshake combines the rich, indulgent flavors of homemade cookie dough with creamy ice cream and milk for a decadent treat. It’s easy to make, customizable, and perfect for satisfying your sweet cravings.

Author: Laura
Prep Time: 10 minutes
Cook Time: undefined
Total Time: 15 minutes
Yield: 2 milkshakes
Category: Dessert
Method: Blended
Cuisine: American
Diet: Vegetarian

Instructions

For the Cookie Dough: Heat treat the flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let it cool completely before using it in the dough.
Make the cookie dough: Beat together softened butter and brown sugar until smooth. Add vanilla extract and milk, mixing until combined.
Add flour and salt: Gradually add the heat-treated flour and salt, mixing until the dough comes together. Stir in mini chocolate chips.
Form cookie dough chunks: Leave the dough as is or roll into small dough balls or chunks for the milkshake. Set aside.
For the Milkshake: Blend the milkshake: In a blender, combine vanilla ice cream, milk, and vanilla extract. Blend until smooth and creamy.
Add the cookie dough: Add 1/4 to 1/2 cup of cookie dough chunks to the blender, pulsing a few times to incorporate dough, leaving some chunks for texture.
Serve: Pour into glasses and top with extra cookie dough chunks, mini chocolate chips, or whipped cream if desired.

Notes

Try different flavors of cookie dough, like peanut butter or chocolate chip, for a unique twist.
If you want a thicker milkshake, add more ice cream or less milk. Frozen cookie dough chunks also help thicken it.
For a vegan version, use dairy-free ice cream, plant-based milk, and dairy-free butter.

Nutrition

Serving Size: 1 milkshake
Calories: 350
Sugar: 42g
Sodium: 90mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 5g
Cholesterol: 35mg