Cookie Dough Milkshake

Name: Cookie Dough Milkshake
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 tablespoons (24 g) all-purpose flour; 2 tablespoons (28 g) unsalted butter, softened; 3 tablespoons (36 g) light brown sugar; ½ teaspoon (2 g) pasteurized egg powder, mixed with 1 teaspoon water to reconstitute; ¼ teaspoon (1 ml) vanilla extract; ⅛ teaspoon (0.6 g) salt; ⅛ teaspoon (0.6 g) baking soda; ⅓ cup (55 g) chocolate chips (semi-sweet or milk chocolate); 1½ cups (355 ml) vanilla ice cream, slightly softened; 1 cup (240 ml) whole milk, cold

From the MyKitchenBank Kitchen

A rich, creamy milkshake featuring homemade heat-treated cookie dough studded with chocolate chips, blended with vanilla ice cream and whole milk. The dough is made with pasteurized ingredients for food safety, creating an indulgent treat that tastes like a cookie in a glass.

Prep: 10 min
Cook: 3 min
Wait: 5 min
Total: 18 min
Makes: 2 milkshakes (about 14 oz each)

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Steps

Before you start

Scoop ice cream into a shallow bowl and let it soften at room temperature for 5 minutes (this helps it blend smoothly)
Have all ingredients measured and ready before blending
Use pasteurized eggs or egg powder for safe-to-eat cookie dough

1
Heat-treat the flourOven 160°F / 70°C
- Pour the flour into a small saucepan and heat over medium heat, stirring constantly with a whisk or fork for 2–3 minutes until it reaches 160°F (71°C) on an instant-read thermometer.
- This pasteurizes the flour and kills any bacteria.
- Transfer to a small bowl and let cool for 2 minutes.
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Ready when: Flour reaches 160°F (71°C) and is fragrant
Tip: Stir constantly to ensure even heating and prevent scorching. A thermometer is essential for safety.
2
Mix wet ingredients
- In a small bowl, whisk together the softened butter and brown sugar until light and fluffy, about 30 seconds.
- Add the reconstituted egg powder (egg powder mixed with 1 teaspoon water) and vanilla extract.
- Whisk until well combined.
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Ready when: Mixture is creamy and smooth with no streaks
Tip: Reconstitute the egg powder with water just before mixing to avoid clumping.
3
Combine dry ingredients
- In another small bowl, whisk together the cooled heat-treated flour, salt, and baking soda.
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Ready when: Dry ingredients are evenly mixed with no lumps
4
Combine wet and dry
- Add the dry ingredient mixture to the wet ingredients and stir with a fork until just combined—the mixture should resemble thick cookie dough.
- Do not overmix.
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Ready when: All flour is incorporated and no dry streaks remain
Tip: Overmixing can make the dough tough; stop as soon as everything is combined.
5
Fold in chocolate chips
- Fold the chocolate chips into the dough using a fork or spatula until evenly distributed.
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Ready when: Chocolate chips are visible throughout the dough
6
Blend the milkshake
- Add the slightly softened vanilla ice cream and cold whole milk to a blender.
- Add about 3 tablespoons (40 g) of the prepared cookie dough.
- Blend on high speed for 45–60 seconds until smooth and creamy, stopping halfway through to scrape down the sides if needed.
- The shake should be thick but pourable.
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Ready when: Shake is smooth, uniform in color, and flows slowly when stirred
Tip: If the shake is too thick, add 1–2 tablespoons more milk. If too thin, add more ice cream.
7
Serve
- Pour the milkshake into two tall chilled glasses.
- Top with a dollop of whipped cream if desired, and drizzle with chocolate syrup or add an extra cookie dough cluster on top.
- Serve immediately with a wide straw or spoon.
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Tip: Chill the glasses for 10 minutes in the freezer before serving for a colder, longer-lasting shake.

Good to know

Tips

Use a high-speed blender for the smoothest texture. A regular blender will work but may leave small dough chunks.
The flour must be heat-treated to at least 160°F (71°C) to safely eliminate bacteria; a food thermometer is non-negotiable.
Softening the ice cream for 5 minutes before blending helps it incorporate evenly without diluting the shake too much.
Make a batch of cookie dough and store it to use for multiple shakes throughout the week—it keeps for 2 days refrigerated.

Make ahead

The cookie dough can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Use it straight from the fridge for blending.

Storage & reheating

Assemble and blend to order. Once blended, drink immediately for the best texture. Leftover cookie dough keeps refrigerated in an airtight container for up to 2 days and is not suitable for freezing because it will become hard and grainy when thawed.

Substitutions

pasteurized egg powder → 1 tablespoon of pasteurized liquid egg product (such as Simply Egg). Use the liquid directly instead of reconstituting powder; no additional water needed.
chocolate chips (semi-sweet or milk chocolate) → Chopped dark chocolate, white chocolate chips, or crushed cookies (Oreos, graham crackers). Use the same amount by weight for consistent texture.
vanilla extract → Almond extract or omit entirely for a plain dough. Use 0.25 teaspoon of almond extract for a different flavor profile.
whole milk → 2% milk, oat milk, or heavy cream (use 0.75 cup cream + 0.25 cup milk for richness). Whole milk provides the richest base; other options will change the final texture slightly.