Cookie Dough Milkshake
Cookie Dough Milkshake
Cookie Dough Milkshake
Cookie Dough Milkshake

Cookie Dough Milkshake

David Venable

Homemade frozen yogurt makes for a memorable milkshake. Greek yogurt & almond flour are smart substitutes in our cookie dough variety.

Cookie Dough

  • 8 oz butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup sugar
  • 1 Tbsp vanilla extract
  • 1/4 tsp salt
  • 1-1/2 cups almond flour
  • 1/4 cup chocolate chips
  • 1/4 cup peanut butter chips
  • 1 cup plain Greek yogurt
  • 1 pinch baking soda, about half of 1/8 tsp

Preparation

To prepare the cookie dough frozen yogurt, use a stand mixer with the paddle attachment. Cream together the butter, sugars, vanilla, and salt on medium speed until smooth. Add the almond flour. Mix on medium speed until a dough forms, then stir in both chips on low speed.
Measure out 1/4 cup of the dough mixture and set aside.
Add Greek yogurt to the dough still in the stand mixer bowl, combing thoroughly on medium
speed. Put the mixture into a metal loaf pan, or similarly sized container, and cover tightly with plastic wrap. Freeze for at least 6 hours, or overnight.
To prepare the cookie dough topping, start by preheating the oven to 350°F. Mix the reserved dough with baking soda in a small bowl. Roll into large, marble-size balls and place onto a nonstick cookie sheet. Bake for 10–15 minutes, until the edges start to brown. Remove from the oven and cool.
To prepare the milkshake, scoop the frozen yogurt into a blender. Add the peanut butter and almond milk. Purée until smooth. Pour into glasses and top with crumbled cookies, or eat them alongside.

Milkshake

  • 1 Tbsp peanut butter
  • 2 cups vanilla-flavored almond milk

Cook's Notes

If regular cookies are on your mind, use the foundation of the dough recipe to make a batch. Omit the Greek yogurt and mix in 1/4 tsp baking soda to create yummy gluten-free cookies.

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