Directions
Step 1
Preheat oven to 350° F. Line baking sheet with parchment paper.
Step 2
Spoon 4 (2-tablespoon size) balls of cookie dough about 3-inches apart onto the prepared baking sheet. Spoon the remaining dough in heaping teaspoons onto the baking sheet about 1-inch apart.
Step 3
Bake cookies for 12 to 13 minutes or until golden brown. Remove the smaller cookies from the baking sheet to wire rack to cool and bake the remaining 4 larger cookies for 3 more minutes. Cool the larger cookies slightly then use the end of a straw to pierce a hole the width of the straw into the center of each of the 4 large cookies. Reserve for garnish.
Step 4
Place ice cream, milk and all the smaller cookies (crumbled) in blender; cover. Blend for 30 seconds for until combined. Divide among 4 glasses, top each with a large cookie, insert straw through the hole in the cookie and serve.
For a chocolate twist, use chocolate ice cream in place of vanilla.
Make It
Step 1
Preheat oven to 350° F. Line baking sheet with parchment paper.
Step 2
Spoon 4 (2-tablespoon size) balls of cookie dough about 3-inches apart onto the prepared baking sheet. Spoon the remaining dough in heaping teaspoons onto the baking sheet about 1-inch apart.
Step 3
Bake cookies for 12 to 13 minutes or until golden brown. Remove the smaller cookies from the baking sheet to wire rack to cool and bake the remaining 4 larger cookies for 3 more minutes. Cool the larger cookies slightly then use the end of a straw to pierce a hole the width of the straw into the center of each of the 4 large cookies. Reserve for garnish.
Step 4
Place ice cream, milk and all the smaller cookies (crumbled) in blender; cover. Blend for 30 seconds for until combined. Divide among 4 glasses, top each with a large cookie, insert straw through the hole in the cookie and serve.
For a chocolate twist, use chocolate ice cream in place of vanilla.
Ingredients
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