What did you say?
I’m supposed to write commentary for this post?
I can’t think straight right now, so that might present a problem. All that’s going through my brain is:
peanut butter cookie dough. peanut butter cookie dough. peanut butter cookie dough.
Wait, was I saying something?
I lost my train of thought again.
peanut butter cookie dough. peanut butter cookie dough. peanut butter cookie dough.
PB Cookie Dough Shake
(serves 1)
- 1 frozen large banana, as ripe as possible
- 1-3 tbsp peanut butter (or another nut butter or sun butter)
- 2/3 cup milk of choice (For a rich, “ice cream”-like shake, try using full-fat canned coconut milk. Use more or less milk, depending on desired thickness.)
- pb cookie dough of choice (or try this recipe: healthy PB Cookie Dough Cookies.)
- Optional: vanilla extract, a pinch of sea salt, chocolate syrup or cocoa powder
Blend everything together until smooth. Over the top, crumble the cookie dough (or the linked recipe).
The cute straws are from my visit to Fishs Eddy.
As is the milkshake glass. I really wish they’d open one of those stores in Texas. And even my wallet wouldn’t mind; the gorgeous glass was all of $3.50!
You are my new friend, lol. SOOOO glad I found your website on Pinterest today. I recently started a sugar-free, starch-free diet and I have been having so much fun baking with new ingredients, like coconut oil and almond flour, etc. So finding your website is making me so excited and I want to make everything now!! 🙂 Also, I think cheesecake milkshake sounds delish 🙂
I didn’t have time to read all of the comments, so I apologize if this is repetitive, but I highly recommend being sure that banana is frozen or nearly frozen and that the canned coconut milk is cold/refridgerated – it makes for a THICK shake! Cacao nibs are a nice touch, too!
I just made this for my breakfast this morning. I added a little of your vegan “cool whip,” and it’s so yummy! I didn’t have time to make the cookie dough, so I added just a few mini chocolate chips and a bit of broken up peanuts…it tastes incredible this way, too! I’m not a vegan, but I love your blog and the recipes. Thanks for helping me see that things can still be good for me and taste good!
This may be my new favorite recipe of yours yet, which is saying a lot after indulging in the deliciousness of blueberry season with your blueberry crumble bars, blueberry ketchup, and blueberry pie pancakes all in the last week (and even blueberry black bean burgers that I made for the 4th of July!). Mine was a bit liquidy without coconut milk and with a barely frozen banana (I couldn’t wait any longer), but it was still absolutely amazing! And too good to stay silent on your blog any longer… thanks for so many amazing recipes Katie!
Could you do this but with pb2 and if so how much should I add? 🙂 also could you start making some recipes with pb2? 🙂
Yum! I just made it, but using your Cookie Dough Dip recipe instead of PB and some cocoa powder. Delish!
Drinking this right now (minus the coconut stuff, I can’t do coconut 🙁 but with some cocoa powder). OMG YUM. I bet my kiddo would love one of these for breakfast some morning. 🙂
How much cookie dough do I put in? Thanks! 🙂
Hi i was wondering if you use a regular blender to make this or an ice cream maker? Thanks
also is that whipped cream on top?
I love this idea! I want to make it for my boyfriend, but he is mildly allergic to bananas 🙁 At the risk of forgoing the “health” factor, what would be a good substitute? I was thinking just vanilla ice cream, but what would your expertise recommend?
That would definitely work. Or Thai coconut meat.
I made this with 2 tbsp of peanut butter and 3 packets of sweet n’ low. I also added 1/4 cup of uncooked oats because I wanted some texture. It was delicious!!
I would also like to know how much cookie dough is called for
I LOVE this blog! You are awesome! What are the nutrition facts for this milkshake?
This recipe doesn’t have nutrition facts posted but my estimate at the calories (assuming you crumble 1 cookie dough ball from the cck recipe and don’t eat all the others while you are out it, use one TBSP peanut butter without diving in for more, silk almond milk, and don’t attempt to eat the blender after you are done) is 350 calories. The recipe is high in healthy fats from the peanuts. If you use soy milk this will be 370 and with regular 2% milk it will be 380….
This was incredible!!! I made it with coconut milk. Mmm
Hi Katie,
I made this milkshake for dessert tonight OMG it was delicious!! I crumbled my own cookie in it with some coconut yumm!!
I love your recipes and I plan on making more milkshakes and I really want to try the pecan chocolate pie!