Peanut Butter-Chocolate Tagalongs Milk Shakes

Freeze the cookies before crushing to prevent chocolate from melting and making the crumbs stick together.

Yield: Makes 4 servings
Recipe from Southern Living

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  • 1 qt. chocolate ice cream
  • 1 cup milk
  • 1 (7-oz.) package chocolate-covered peanut butter cookies, frozen and crushed
  • Chocolate-Peanut Butter Sauce


  1. 1. Process ice cream and milk in a blender 15 to 20 seconds or until smooth, stopping to scrape down sides, if needed. Remove and reserve 1 cup crushed cookies. Fold remaining crushed cookies into ice-cream mixture.
  2. 2. Pour ice-cream mixture evenly into 4 serving glasses. Drizzle each with 2 Tbsp. Chocolate-Peanut Butter Sauce. Sprinkle with reserved crushed cookies. Serve immediately.
  3. Note: For testing purposes only, we used Girl Scout Tagalongs cookies.
  4. Vanilla-Banana Tagalongs Milk Shakes: Substitute vanilla ice cream for chocolate ice cream. Proceed with recipe as directed, processing 1 banana with milk and ice cream.
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