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To all the cookies I’ve loved before, I have to issue an apology – August’s Chocolate Shake Cookie might be my endgame. It’s a delicious chocolate cookie frosted with chocolate milkshake mousse and topped with whipped cream and a chocolate drizzle.
August’s Cookie of the Month
The Cookie: Chocolate Milkshake Cookie
A thick (soft!) chocolate cookie topped with a creamy chocolate milkshake mousse, a dollop of whipped cream, and is finished off with a chocolate drizzle. Inspired by the scene in the diner where Peter Kavinsky orders a chocolate milkshake.
The Movie: “To All The Boys I’ve Loved Before”
This one is for fans of fake dating, teenage love, meddling sisters, and a whole lot of chaos! Whenever Lara Jean has had a serious crush, she has written them a secret love letter (to be stored in her closet, of course). But mayhem ensues when her little sister mails all of the letters and past crushes start coming out of the woodwork. Suddenly, LJ finds herself fake dating one of the guys – and it’s looking like crushing on Peter Kavinsky isn’t going to stay in the past. Guys, it’s a good one.
The Activity: Face masks + painting your nails
As a tribute to Lara Jean and her little sister, Kitty, August’s COTM club is meant to feel like the ultimate girl’s night! So slap a face mask on, spend way too long choosing your nail color, and enjoy some milkshake cookies with this fun movie!
Ingredients in Chocolate Milkshake Cookies
*You can find exact quantities and directions in the recipe card below.
- Salted butter, softened – I use salted butter in all of my recipes! You can sub in unsalted butter, I just recommend adding a pinch of salt to the dough.
- Brown sugar
- Granulated sugar
- Eggs
- Corn syrup – This helps flavor the cookies and give it a nice chewy + soft texture.
- Vanilla extract
- All-purpose flour
- Dutch processed cocoa
- Chocolate Malted Milk – This helps give the cookies a milkshake flavor! This is a powder, not a liquid!
- Cornstarch – We use this to keep the cookies nice and soft for days, even when served chilled.
- Baking soda
- Salt
- Milk chocolate chips* – This is completely optional!
Milkshake Mousse + Toppings
- Heavy whipping cream – You cannot sub in milk or half & half here. We need whipping cream to make the mousse.
- Powdered sugar
- Chocolate Malted Milk – Again, this really helps the cookie taste exactly like a chocolate milkshake. You’re looking for the powder, not the liquid.
- Hot fudge – I just used store bought fudge, but you could also use homemade. Note: you want the fudge to be room temperature (not hot or cold) when you drizzle onto the cookies.
- Whipped cream, for serving
How to Make August’s Cookie of the Month
- Preheat the oven to 350°F (180°C).
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, Chocolate Malted Milk Powder, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft.
- Use a #40 scoop to portion the dough out into balls or take approx 1 1/2 tbsp of dough and roll into balls.
- Arrange on a parchment or silicone lined cookie sheet.
- Bake at 350°F (180°C) for 9-11 minutes. The cookies will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
- Allow the cookies to cool completely on the pan.
- Once the cookies are cool, make the milkshake mousse.
- Make the mousse by adding the heavy whipping cream to either the bowl of your stand mixer or a large bowl that you can use an electric hand mixer with.
- Whip the cream on medium high speed until it starts to thicken.
- Once it starts to thicken,slow the speed down and gradually add in the powdered sugar, and the chocolate malted milk powder.
- Once all of the powdered sugar has been added, bump the speed up to as high as it can go and whip it until stiff peaks form. Once stiff peaks form, the mousse is done.
- Divide the mousse among the cookies and then spread the topping until smooth.
- Spoon the hot fudge sauce into a zip top bag, snip the corner and then drizzle the fudge on top of the mousse. Note: the fudge should be room temp, not hot or cold when you drizzle.
- Chill until ready to serve. Add a dollop of whipped cream right before serving. Store in the fridge.
What is Cookie of the Month Club?
A new feature of 2025, the Cookie of the Month Club features a BRAND NEW (likely themed, guaranteed delicious) cookie recipe for each month, a movie to watch while eating said cookie, and an activity to go along with the fun! Grab your crew and have so.much.fun!
Disappointed that you’re only finding out about this half way through the year? You can catch up here!
How to Store Milkshake Cookies
These cookies are meant to be served chilled and should be stored in the fridge to preserve the mousse topping! Enjoy within 5 days.
Milkshake Cookies
- Cookies and Cream Milkshake Cookies
- Blue Raspberry Icee Cookie (Cookie of the Month)
- Funfetti Milkshake Cookie Bars
Chocolate Milkshake Cookies (Cookie of the Month)
Ingredients
- 3/4 cups (167g) salted butter, softened
- 3/4 cups (185g) brown sugar
- 1/4 cup (58g) granulated sugar
- 2 egg
- 1 tbsp corn syrup
- 1/2 tbsp vanilla extract
- 2 cups (304g) all-purpose flour
- 1/2 cup (79g) dutch processed cocoa
- 1/4 cup chocolate Malted Milk powder
- 1/2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (200g) milk chocolate chips* if desired
Milkshake Mousse + Toppings
- 3/4 cup (180mL) heavy whipping cream
- 1/3 cup (35g) powdered sugar
- 1/3 cup chocolate Malted Milk powder
- 1/4 cup hot fudge
- Whipped cream, for serving
Instructions
- Preheat the oven to 350°F (180°C).
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.3/4 cups (167g) salted butter, softened, 3/4 cups (185g) brown sugar, 1/4 cup (58g) granulated sugar
- Add in the eggs, corn syrup and vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, Chocolate Malted Milk Powder, cornstarch, baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft. If using chocolate chips, fold in until incorporated.2 cups (304g) all-purpose flour, 1/2 cup (79g) dutch processed cocoa, 1/4 cup chocolate Malted Milk powder, 1/2 tbsp cornstarch, 1 tsp baking soda, 1/2 tsp salt, 1 cup (200g) milk chocolate chips* if desired
- Use a #40 scoop to portion the dough out into balls or take approx 1 1/2 tbsp of dough and roll into balls.
- Arrange on a parchment or silicone lined cookie sheet.
- Bake at 350°F (180°C) for 9-11 minutes. The cookies will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
- Allow the cookies to cool completely on the pan.
- Once the cookies are cool, make the milkshake mousse.
- Make the mousse by adding the heavy whipping cream to either the bowl of your stand mixer or a large bowl that you can use an electric hand mixer with.3/4 cup (180mL) heavy whipping cream
- Whip the cream on medium high speed until it starts to thicken.
- Once it starts to thicken, slow the speed down and gradually add in the powdered sugar, chocolate malted milk powder.1/3 cup (35g) powdered sugar, 1/3 cup chocolate Malted Milk powder
- Once all of the powdered sugar has been added, bump the speed up to as high as it can go and whip it until stiff peaks form. Once stiff peaks form, the mousse is done.
- Divide the mousse among the cookies and then spread the topping until smooth.
- Spoon the hot fudge sauce into a zip top bag, snip the corner and then drizzle the fudge on top of the mousse. Note: the fudge should be room temp, not hot or cold when you drizzle.1/4 cup hot fudge
- Chill until ready to serve. Add a dollop of whipped cream right before serving. Store in the fridge.Whipped cream, for serving
These are absolutely amazing!! It’s probably my new favorite cookie. The mousse isn’t sickingly sweet -it’s perfect!
These look really good but I would argue they are not Chocolate Milkshake cookies but rather they are Chocolate Malt cookies! Shakes do not use malt flavoring but malts do :-). Regardless of what they are called they do look good and I will be trying them!
The chocolate is the optional chocolate chips. I had to go back and read the recipe again 🤣
These are some of the BEST COOKIES I have ever had in my life. So, so good.
On the directions for the mousse frosting, it says to add chocolate with the powdered sugar and malted milk, but I don’t see what type of chocolate in the ingredient list? I just added a bit of cocoa this time, and that worked wonderfully! Just wondering for next time! Thanks for the wonderful recipes! The dump and start ziti from this site is my GO TO dinner and I love it so much.
Hi, is there a way to use regular malted milk powder if you don’t have chocolate malted milk powder? Thank you! 😊
Look SO DELICIOUS! Could you make these in a 9×13 pan to be bar form too?
Yes, you can! The cookie portion might be a little thin, but the frosting will make up the difference I think!
Are there ways to make this recipe gluten-free and dairy-free. Any substitutes. especially when recipes call for heavy whipping cream? Do you have a section for recipes that are both gluten-free and dairy-free (for those with lactose intolerance)? Thanks!,
Step 12 may have an error. Should “and the” be removed between “chocolate” and “milk powder”? If not, which chocolate are you referring to?
Great catch – thanks! It is just chocolate malted milk powder. Fixed!
I can’t wait to make these (after I go for my annual physical 🤣🤣🤣)!