Oreo® Milkshake Recipe

Prep glass and cookies

Place two tall milkshake glasses in the freezer for 5–10 minutes to chill. Meanwhile, reserve 2 Oreo® cookies whole for garnish and place the remaining 4 cookies (from the garnish section) plus 2 of the shake cookies into a zip-top bag; crush finely with a rolling pin or pulse briefly in a food processor to make coarse crumbs for the rim and garnish.

Prepare rim

Remove chilled glasses from the freezer. Run a little chocolate syrup around the rim of each glass (about 1 tsp each). Dip each rim into the crushed Oreo crumbs so they adhere. Set glasses aside on a plate.

Assemble shake

Add the vanilla ice cream, whole milk, 12 Oreo® cookies, vanilla extract, salt, and the optional ice cubes to a blender. Pulse 3–5 times to break up the cookies, then blend on medium-high for 15–25 seconds until smooth and thick. If the shake is too thick to blend, add milk 1–2 tablespoons at a time until it reaches the desired pouring consistency; if too thin, add 1/4 cup more ice cream and blend briefly.

Check texture and taste

Stop and scrape down the blender sides with a spatula to incorporate any cookie pieces, then pulse once more. Taste and adjust vanilla or salt if needed (add up to another 1/2 tsp vanilla or a pinch more salt).

Serve

Pour the milkshake evenly into the prepared chilled glasses, filling to about 1/2 inch below the rim to leave room for toppings.

Top each milkshake with a generous swirl of whipped cream (about 1/2 cup per shake). Drizzle about 1/2 tablespoon chocolate syrup over the whipped cream on each glass.

Insert one reserved whole Oreo® cookie on the whipped cream or rest it on the rim, and place a maraschino cherry on top of the cream. Add a straw and serve immediately.