Ingredients
- 2 tablespoons milk
- 2 cups ice cream
- 1 generous shot (2 ounces) of peanut butter whiskey (I think Screwball is best, but there’s options out there)
- 2 tablespoons peanut butter (crunchy or smooth, your choice), plus extra for the glass
- Whipped cream
- Mini Reese’s Cups, chopped
- Homemade peanut butter cookies:
- 1 cup pb (crunchy of smooth, your choice)
- 1 cup white sugar
- 1 egg
Instructions
Make homemade peanut butter cookies first:
-
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
-
Blend together the peanut butter, white sugar and egg until smooth.
- Drop spoonfuls of dough onto the prepared baking sheet. Bake for 8-10 minutes. Overbaking is okay, because a little crunch makes them easier to crumble. Let cool completely before using in the milkshake.
Decorate you glass (if you’re feeling ridiculous):
- Use a spoon or knife to line your rim of your glass with peanut butter.
- Crush up some of the peanut butter cookies and dip the peanut butter coated rim in them. (Think salt on a margarita glass but… all peanut butter.)
For the milkshake:
- Combine ice cream, milk, whiskey, and peanut butter in a blender and blend until it comes together but is still thick. Add some of the crushed cookies and pulse your blender until they are incorporated but you still have some chunks (like cookies n’ cream texture).
- Pour into your prepared cup, and decorate with whipped cream and chopped Reese’s. Enjoy!