Thick shakes with chunky choc cookies

Ingredients

300ml vanilla custard, plus extra, to thin

1L vanilla ice-cream

Chunky choc cookies

220g (1 cup) caster sugar

110g (1/2 cup) demerara or brown sugar

250g cold unsalted butter, chopped

2 eggs

300g (2 cups) plain flour

1 teaspoon bicarbonate of soda

100g (2/3 cup) salted roasted peanuts

200g dark or milk chocolate, cut into 5mm chunks

105g (3 cups) rice bubbles

Method Notes

Step 1

To make cookies, using an electric mixer, beat sugars, butter and 1 teaspoon salt until pale and fluffy. Add eggs, one at a time, beating after each addition until just combined. Sift over flour with bicarbonate of soda, then stir until just combined. Add peanuts and chocolate, and stir to combine.

Step 2

Preheat oven to 180C. Line 2 oven trays with baking paper. Place two-thirds of the rice bubbles in a bowl. Roll level tablespoons of the cookie dough into balls, then roll lightly in rice bubbles. Place half the cookie balls, 6cm apart, on prepared trays. Bake, swapping trays halfway, for 12 minutes or until golden. Slide cookies with paper off trays and set aside to cool. Re-line trays with baking paper and repeat with remaining cookie balls; the second batch may cook a couple of minutes faster if the trays are still hot. The cookies will keep in an airtight container for up to 2 weeks.

Step 3

Meanwhile, to make shakes, blend custard and ice-cream in a blender until thick and combined. Add a little more custard to thin, if desired.

Step 4

Crumble 12 cookies into a bowl and combine with remaining rice bubbles. Pour shake among 6 x 375ml (1 1/2-cup) glasses, layering with cookie mixture. Serve with extra cookies.

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