Cookie Dough Milkshake

By ldelmas

Ingredients

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

Details

Servings 4
Adapted from qvc.com

Preparation

Step 1

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.