Recipe: Cookie Butter Milkshake
Updated: Sep 18
This shake from Auntie Gravity’s is the perfect holiday treat — but we can’t wait for December to have it again!
With Disney announcing the much-anticipated return of Mickey’s Very Merry Christmas Party, we had cookies on the brain this week! So we decided to try making our own Cookie Butter Milkshake, previously available at Auntie Gravity’s as a special food offering during the Party. I guess you could call this our gift to you for this Christmas in July.
Cookie Butter Milkshake
Recipe by Diznify
Yields 1 milkshake
Mickey Marshmallow Topper
2 tablespoons powdered sugar
1/2 tablespoon cornstarch
4 teaspoons unflavored gelatin
1/4 cup cold water
3/4 cup granulated sugar
1/2 cup corn syrup
1/4 cup water
1/2 teaspoon clear vanilla
Green food coloring (optional)
1 - 1½ cups vanilla ice cream
1 cup milk
1/4 teaspoon ground nutmeg
Sprinkles to garnish
Prepare the Marshmallow Topper
Note: This recipe requires the marshmallow to sit uncovered overnight (or at least 10 hours).
In a small bowl, combine powdered sugar and cornstarch.
Line an 8" x 8" pan with parchment paper.
Using a mesh strainer or sifter, sprinkle 1/2 of the powdered sugar/cornstarch mixture onto the pan.
In another bowl, mix together gelatin and 1/4 cup of cold water.
In a saucepan, add the sugar, corn syrup, and 1/4 cup of water. Cook the mixture on medium heat, stirring occasionally until the sugar melts and it turns clear. Let the mixture bubble until the temperature reaches 240ºF. Don’t stir! If the mixture doesn’t get hot enough after 10 minutes, increase the heat a little until it does.
Carefully add the hot sugar/corn syrup mixture into the bowl of gelatin and blend with an electric mixer for 7 minutes. The mixture should turn white and triple in size. If it smells weird, that is okay!! It’s just a chemical reaction.
Add the vanilla and food coloring (if desired) until combined.
Immediately pour the marshmallow mixture into the 8" x 8" pan and spread evenly. And we mean immediately! It will get ridiculously sticky and harden quickly.
Using a wire mesh strainer or sifter, dust the marshmallow with the remaining sugar/cornstarch mixture.
Leave the marshmallow out overnight before moving on to the next step. Do not cover the marshmallow!
Use a Mickey-shaped cookie cutter to cut out the marshmallows.
Stick a straw through the center and set aside.
Prepare the Milkshake
In a blender, add ice cream, cookie butter or cookies, milk, and nutmeg.
Blend to your desired consistency.
Pour into a cup.
Top with whipped cream and sprinkles of your choosing.
Add the marshmallow straw topper.
The homemade marshmallow was kind of a hot mess but it sorta makes the aesthetic. I suppose you could try to stick together big marshmallows and little marshmallows to make the Mickey shape.
It’s also hard to spread the marshmallow evenly as it is beyond sticky! So one of our toppers was much thicker than the other that kinda dead-fished and flopped over the milkshake. Again, not Insta-worthy!
The actual shake, however, was delicious! Both versions, whether made with the Lotus Biscoff cookies or the cookie butter were awesome! It’s like a holiday hug! Perfect for any Christmas in July parties, or the actual holidays if you can’t snag tickets to Mickey’s Very Merry Christmas Party.