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Thick shakes with chunky choc cookies
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Indulge in patriotic thick shakes, a taste of American diners.
Ingredients:
  • 300ml vanilla custard, (see note) plus extra, to thin
  • 1L vanilla ice-cream
  • 220g (1 cup) caster sugar
  • 110g (1/2 cup) demerara or brown sugar
  • 250g cold unsalted butter, chopped
  • 300g (2 cups) plain flour
  • 2.50 gm bicarbonate of soda
  • 100g (2/3 cup) salted roasted peanuts
  • 200g dark or milk chocolate, cut into 5mm chunks
  • 105g (3 cups) rice bubbles
Instructions:
  • Using an electric mixer, beat sugars, butter, and 1 teaspoon of salt until light and fluffy. Gradually add eggs one by one, mixing after each until just combined. Sift in flour and bicarbonate of soda, then stir until just combined. Gently mix in peanuts and chocolate until incorporated.
  • Preheat the oven to 180C and line 2 baking trays with parchment paper. Take two-thirds of the rice bubbles and place them in a bowl. Roll the cookie dough into balls using leveled tablespoons, then lightly coat them with the rice bubbles. Arrange half of the cookie balls on the prepared trays, making sure they are 6cm apart. Bake for 12 minutes or until golden, rotating the trays halfway through. Once baked, transfer the cookies with the paper to cool. Repeat with the remaining cookie dough, remembering that the second batch might cook a bit faster if the trays are still warm. Store the cookies in an airtight container for up to 2 weeks.
  • Blend custard and ice-cream in a blender until thick and combined. If desired, add more custard to reach desired consistency.
  • Crumble 12 cookies into a bowl and mix with the rest of the rice bubbles. Divide the shake evenly among 6 glasses (375ml or 1 1/2 cups each), layering with the cookie mixture. Garnish with extra cookies before serving.

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