Ultimate Cookie Milkshake made with OREO, CHIPS AHOY!, and NUTTER BUTTER Cookies and NILLA Wafers



  • 1 oz.vanilla frosting
  • 1¾ oz.OREO Small Cookie Pieces, divided
  • 2 oz.chocolate sauce, divided
  • 10 oz.vanilla ice cream, softened
  • 1 oz.whole milk
  • 1 oz.choppedCHIPS AHOY! Cookies
  • 2½ oz.cookies and cream ice cream (#16 scoop)
  • 1 oz.whipped cream
  • 3CHIPS AHOY! Cookies
  • 3OREO Chocolate Creme Cookies
  • 3NUTTER BUTTER Peanut Butter Sandwich Cookies
  • 3NILLA Wafers

Nutrition per serving

Calories500 Total fat24 gSaturated fat13 gTrans fat0.5 gCholesterol60 mgSodium250 mgCarbohydrate66 gDietary fiber2 gTotal Sugars47 gProtein6 gVitamin A10 %DVVitamin C0 %DVCalcium15 %DVIron8 %DV

For each milkshake, spread 2 tsp. of the frosting in a 1-inch-wide band around rim of each of three 6-oz. serving glasses. Sprinkle with 0.25 oz. of the OREO pieces. Drizzle 1 tsp. of the chocolate sauce up and down inside of glass.

Blend vanilla ice cream, milk, CHIPS AHOY! pieces and remaining 1 oz. OREO pieces in blender until smooth. Pour into prepared glasses.

Top each glass with 1 scoop cookies-and-cream ice cream to one side. Pipe whipped cream on other side of scoop. Garnish each with 1 each of the whole cookies and remaining chocolate sauce.



Substitute chocolate ice cream for the cookies and cream ice cream.

© Mondelēz International group