Featured Recipe
Chunky Cookie Shake
By Kate
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A thick, crunchy milkshake with crushed cookies and a creamy vanilla base. Uses a substitute cookie and Greek yogurt instead of classic frosting. Texture varies with coarse bites of softened cookie in creamy ice cream and milk blend. Garnished with toasted coconut and a maraschino cherry for contrast. Designed to avoid overpowering sweetness and add complexity. Simple, quick steps, focusing on tactile cues and proper blending without over-processing. Serves two generous portions. Can swap out cookie for any chocolate sandwich cookie, and alternative dairy or nondairy options are explained for convenience.
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Prep:
7 min
Cook:
0 min
Total:
7 min
Serves:
2 servings
milkshake
dessert
cookies
quick recipes
Introduction
Cookies. Milkshake. Not pulverized—must have bite. Vanilla frozen yogurt adds tang and thickness, better than plain ice cream. Greek yogurt replaces sickly sweet frosting. Toasted coconut rim adds unexpected crunch, aroma. Blend gently, keep those cookie chunks alive, please. Don’t overdo milk or frozen yogurt melts too fast. Whipped cream topping lets shake breathe—don’t drown it. Cherry on top—classic, but keep it dry. Chill those glasses early, necessary. Texture control, temperature control—no guessing. Roll cookies with pin if you must but some crunch not powder—chewing matters. Blend frozen yogurt with milk in pulses, hear motor slow; stop then. Spoon yogurt, then coconut, on glass rim—stick, no slide. Quick, no frills—this shake deserves respect and tweaks for your kitchen. Marvelously simple but with rugged texture. Cookie chunks, toasted coconut, patience. That’s worth the difference. Forget overly sweet, heavy lattes, this is grounded. Practical techniques prevail.
Ingredients
About the ingredients
Chocolate sandwich cookies—10 needed, less than the original. Can swap with any sandwich cookie but avoid crumbly single cookies. Greek yogurt (1/4 cup) instead of frosting cuts sweetness and adds creaminess and acidity—trust this over buttercream or frosting replacements—keeps shake from turning too sweet or greasy. Vanilla frozen yogurt (1 cup) over regular ice cream for stability and light acidity; whole milk (3/4 cup) balances fluidity but use full-fat to maintain richness. Toasted shredded coconut (2 tbsp) coats the rim, enhancing aroma and crunch—a layered note missing in frosting-coated rim of original. Whipped cream’s quantity reduced to avoid diluting thick shake. Maraschino cherries garnish. Non-dairy alternatives: coconut milk for milk, plant-based frozen dessert for frozen yogurt, vegan yogurt can replace Greek yogurt for tang. Keep cookie crumbs uneven for texture, reserve part for blend-in chunks, part for rim. Toast coconut at medium heat, stirring to even golden; burned coconut bitter—watch timing carefully.
Method
Technique Tips
Crush 10 cookies unevenly with food processor, pulse, not pulverize—some coarse, some fine. Rolling pin method okay but slower. Remove 3 tbsp crumbs for rim. Spread 2 tbsp Greek yogurt inside glasses 1-2 inches down rim, stick coconut on yogurt; chilling glasses first helps adherence. In blender, add frozen yogurt and milk, pulse until creamy but not too runny. Add reserved cookie crumbs; pulse 2-3 quick bursts to mix but keep texture. Motor will slow as texture thickens—stop promptly. Pour slowly into prepared glasses, filling near top, avoid bubbles/foam. Top with minimal whipped cream swirl for creamy contrast. Cherry on top should be drained to avoid watering down. If shake too thin, add more frozen yogurt or cut milk next time. Toasted coconut adds fragrance, slight crunch—lights notes enhancing cookie rim, better than plain crumbs. Watch heat on coconut, medium-low, stir constantly to prevent burning. Cleanup easy if blender rinsed right away. Chill glasses before starting helps keep milkshake cold longer. Control cookie crumb size to avoid chalky mouthfeel.
Chef's Notes
- 💡 Cook those cookies—don't pulverize. Aim for uneven crumbs. Hear the crunch when blending. Keeps bites in shake; no paste. Rolling pin works but take time. Better food processor—control texture. Reserve 3 tbsp for the rim, easy prep.
- 💡 Greek yogurt replaces frosting—reduces sweetness and adds tang. Vital swap for balance. Use full-fat yogurt for creaminess. No overly sweet finish. Straightforward, control taste of shake. Don't drown it.
- 💡 Coconut edges—toast till golden, but keep stirring. Watch for smoke. Bitter if burnt—sacrifice a batch. Stick to medium-low heat. Hold onto those aromatic notes. Coconut adds dimension; don't skip it.
- 💡 Control milk and frozen yogurt amounts—too runny means watery shake. Watch how it blends. Listen for motor tone changing—thickening up—stop right before over-mixing. Pour slow into chilled glasses. Avoid air bubbles.
- 💡 Swirl whipped cream but don’t overdo. Minimalist topping keeps shake thick. Cherry finish—drain it first. Avoid moisture ruining shake texture. Less sogginess; keeps it vibrant. Check for leftovers; blend again if needed.
Kitchen Wisdom
How to keep the shake thick?
Adjust frozen yogurt or milk proportions. Too much milk thins it out. Listen for blender, hear motor slowing down. Stop mixing to keep bite.
Can I use different cookies?
Yes, any chocolate sandwich cookie works. But avoid those without cream filling. Texture matters—nothing too crumbly—keep it chewy.
What can I use instead of Greek yogurt?
Try light sour cream or plant-based yogurt for non-dairy. Maintain texture and tang, though dairy offers richness.
How to store leftovers?
Refrigerate shake in an airtight container. But blending fresh is better. Options include freezing for blending later; just note texture changes. Separated items might blend poorly.
