How To Make Crumble Cookies And Cream Milkshake Cookies

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I once came across a bakery treat that combined the nostalgia of cookies and cream with the indulgent feel of a thick milkshake an irresistible combination for anyone with a sweet tooth. However, those same cookies could be heavy on sugar and refined ingredients. Determined to create a more balanced spin, I experimented with nutrient dense flours, modest sweeteners, and a lighter approach to the creamy filling. The result? Crumble Cookies And Cream Milkshake Cookies that offer a satisfying crunch from real cookie bits, a gentle sweetness, and a hint of milkshake flavor, all while being kinder to your health goals. Whether you’re a longtime fan of cookies and cream ice cream or you simply enjoy a creative cookie, this recipe shows that indulgence can coexist with better for you ingredients.

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Prep Time, Chill Time, Bake Time, and Approximate Calories

• Prep Time: 25 minutes
• Chill Time: 30 minutes (for dough)
• Bake Time: 10–12 minutes
• Calories: ~120 per cookie (depending on add ins)
• Servings: ~18–20 cookies

(Calorie estimate is based on using partial whole wheat flour, lower sugar content, and moderate cookie crumb add ins.)

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Step-by-Step: Creating a Lighter Version of a Sweet Favorite

1. Gather Your Dry Ingredients

In a medium bowl, whisk together:

• 1 cup whole wheat flour
• ¾ cup all purpose flour (or a 50/50 blend if you want a softer crumb)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

This combination builds a balanced, fiber rich base for your cookie while keeping the texture from turning too dense. If you desire more texture, you can swap a few tablespoons of flour for finely ground oats.

• Potential Pitfall: Overly dense cookies if using 100% whole wheat flour.
• Active Fix: Blend flours to keep some lightness in the final product.

2. Make a “Milkshake” Cream Mixture

In a separate bowl, combine:

• ¼ cup softened butter (or plant based alternative)
• ¼ cup low sugar or zero cal sweetener (like a coconut sugar erythritol blend)
• 2 tablespoons Greek yogurt (adds creaminess without heavy fats)
• 1 teaspoon vanilla extract

Beat everything with a hand mixer on medium speed until the texture appears slightly fluffy. The Greek yogurt mimics that creamy milkshake essence.

• Potential Pitfall: Overly soft dough if the butter melts.
• Active Fix: Let butter reach room temperature gently; if it’s too melted, chill it briefly before blending.

3. Add the Egg and Flavor Accents

Crack 1 large egg into your creamed mixture and beat again until fully combined. If you love a pronounced “milkshake” vibe, stir in ½ teaspoon of almond extract or try a pinch of malted milk powder (if it fits your dietary goals). Taste the batter briefly to ensure the flavor suits you. The mixture should smell reminiscent of a vanilla milkshake but not overly sweet.

• Potential Pitfall: Egg separating if it’s too cold.
• Active Fix: Let the egg sit at room temperature for 10 minutes so it blends smoothly.

4. Incorporate the Dry Mix

Sprinkle half the flour mixture into your wet ingredients and fold gently. Add the remaining half, folding until no visible streaks remain. Avoid overmixing, as that can lead to tough cookies. The dough should feel pliable yet not sticky. If it’s too dry, add a tablespoon of milk. If it’s too sticky, sprinkle in an extra spoonful of flour.

• Potential Pitfall: Tough cookies if the dough is overworked.
• Active Fix: Use a spatula or wooden spoon, stopping once the dough just comes together.

5. Crumble Cookie Add Ins

Take 4-5 low sugar chocolate wafer cookies (store bought or homemade) and crush them into small pieces. Gently stir these cookie crumbs into your dough. The bits will provide that classic “cookies and cream” dimension. If you want a chocolate swirl, toss in 2 tablespoons of dark chocolate chips or a dash of cocoa nibs.

• Potential Pitfall: Cookie crumbs turning to dust.
• Active Fix: Crush them to pea sized pieces for distinct bites in each cookie.

6. Chill and Shape

Cover the dough with plastic wrap and place it in the fridge for at least 30 minutes. Chilling helps the flavors meld and the dough firm up. Preheat your oven to 350°F (175°C) while the dough chills. Once ready, roll tablespoon sized portions of dough into balls, spacing them about 2 inches apart on a parchment lined baking sheet.

• Potential Pitfall: Cookies spreading too thin if dough isn’t chilled.
• Active Fix: Ensure the dough is cold. If needed, return shaped dough balls to the fridge for 10 more minutes.

7. Bake to Perfection

Slide the cookie sheet into the oven and let the cookies bake for 10–12 minutes, or until their edges appear lightly golden. They might still feel soft in the middle, but they’ll firm up as they cool. Remove the tray from the oven and let the cookies rest on the baking sheet for 2–3 minutes before transferring them to a rack.

• Potential Pitfall: Overbaked, dry cookies if left too long.
• Active Fix: Check at the 9 minute mark. Pull them out once edges firm up but centers remain a bit soft.

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Nutrition Facts

One cookie (around 1/20 of the batch), made with reduced sugar and moderate cookie crumbs, typically contains:

• Calories: ~120
• Carbs: ~18-20g
• Fat: ~4-5g
• Fiber: ~2-3g
• Sugar: ~6-8g (from sweetener, cookie crumbs, etc.)
• Protein: ~2-3g

Using Greek yogurt, partial whole wheat flour, and controlled sugar helps balance these macros. Adjust accordingly if you add more cookie crumbs or chocolate chips.

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Tips for Maximum Freshness and Storage

Allow cookies to cool thoroughly before storing. Place them in an airtight container at room temperature for up to 4 days, or freeze them for about 2-3 months. If you notice they harden after a day, place a slice of apple or bread in the container to help maintain moisture.

• Advance Tip: Prepare and freeze the dough balls. When cravings strike, bake them straight from the freezer, adding 1-2 extra minutes.

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A Personal Take on Flavor Additions

I love adding ½ teaspoon of cinnamon to play against the chocolate cream backdrop. For a more pronounced chocolate flavor, you could swirl in 1 tablespoon of unsweetened cocoa powder to part of the dough for a two toned effect. If you prefer a fruit element, chop dried cranberries or freeze dried raspberries and fold them in alongside the cookie crumbs for little bursts of tangy sweetness.

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Pairing Suggestions with Other Recipes

These crumble cookies pair well with a light beverage, try a simple Rosemary Iced Tea or an unsweetened almond milk latte. If you’re planning a dessert spread, set them out with fresh fruit and a yogurt dip. To keep the “milkshake” theme, whip up a Banana Pudding Breakfast Parfait or a skinny chocolate smoothie to serve on the side. Check out our downloadable meal planners on Easy Gym Recipes if you want to factor these sweet treats into your weekly menu.

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Pin This Recipe for Later

Ready to bake a lighter cookie that still brings all the flavor? Pin these Crumble Cookies And Cream Milkshake Cookies and note: “A nostalgic cookie lovers’ dream, with a healthier spin!” so you’ll have an easy reference when the mood for a sweet, crunchy yet soft cookie hits.