Your favorite peanut butter and chocolate Girl Scout cookie in yummy milkshake form. We recommend buying high quality ice cream and hot fudge. You can also use pre-made peanut butter sauce, but having the leftovers is delicious (and useful for making more shakes). Enjoy immediately.

Adam Dolge
Recipe by MyRecipes

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Daniel Agee; Prop Styling: Audrey Davis

Recipe Summary

active:
10 mins
total:
10 mins
Yield:
Serves 2 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together condensed milk, peanut butter, and corn syrup in a small saucepan, and heat over medium-low, stirring constantly, until thoroughly combined, 3 to 4 minutes. Transfer to a bowl, and set aside. (Store leftover peanut butter sauce in an airtight container in refrigerator up to 3 weeks.)

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  • Finely chop 3 of the cookies, and reserve. Roughly chop remaining 5 cookies; place in blender. Add ice cream and milk to blender, and process until smooth, about 1 minute.

  • Place 1/4 cup of the peanut butter sauce in microwavable bowl, and microwave on HIGH until warm, 15 to 30 seconds. Repeat process with hot fudge topping.

  • Beat heavy cream with an electric mixer fitted with whisk attachment on high speed in a small bowl until medium peaks form, 1 to 2 minutes.

  • Spread half of warmed peanut butter sauce and half of warmed hot fudge topping along bottom and sides of each of 2 tall glasses. Fill each with ice-cream mixture, and top each with a dollop of whipped cream. Sprinkle with reserved finely chopped cookies.

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