Balance {Spiked Peanut Butter Cookie Milkshakes}

Do you know what today is?

It’s National Peanut Butter Cookie Day!

According to that link, “The peanut butter cookie was invented in the 1910′s, when George Washington Carver of Alabama’s Tuskegee Institute published a peanut cookbook in an effort to promote the crop.  In the cookbook titled, “How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption,” Carver included several cookies recipes that called for chopped peanuts.  Peanut butter was added to the cookies 20 years later along with the fork marks that are associated with the cookie today.” In my PBC research I also learned that the Aztecs invented peanut butter in the 1300′s. Fascinating!

To celebrate, I am sharing a recipe with you that is so decadent it should probably be illegal. In fact, for those of you under 21, it is illegal.

Spiked Peanut Butter Cookie Milkshakes

Makes two large milkshakes


2 cups vanilla ice cream
1/2 cup unsweetened vanilla almond milk (use more for a thinner consistency)
10 ice cubes
4.5 ounces (3 shots) peanut butter vodka (optional; or substitute vanilla vodka)
4 peanut butter cookies


  1. Add ice cream, almond milk, ice cubes and vodka to blender and blend until combined.
  2. Crumble three of the peanut butter cookies into the blender, and pulse or blend until desired consistency is reached.
  3. To serve, divide shake between two glasses. Crumble the remaining cookie over top the two milkshakes.

A few weeks ago, our friends brought us a bottle of Dogfish Head peanut butter flavored vodka. I love peanut butter, but I really wasn’t sure what to do with the vodka. I knew that it needed its own special recipe. Then I saw a drool-inducing post from Jessica on Chocolate Chip Cookie Kahlua Milkshakes and I knew a spin-off was mandatory.

The first thing I did was make a batch a flourless peanut butter cookies. Did you know that you only need 5 ingredients to make awesome peanut butter cookies? Since I’m feeling nice I’m gonna write that recipe down for you real quick too. This recipe (or a similar version) can be found a million places on the internet, but just since you’re already here…

5 Ingredient Flourless PB Cookies


1 cup natural peanut butter
1 cup organic sugar
1 egg
1 teaspoon vanilla bean paste (or extract)
sea salt


  1. Preheat oven to 350 degrees.
  2. Beat together peanut butter, sugar, egg and vanilla.
  3. Using a cookie scoop, form into balls and spread on a nonstick baking sheet. Make a cross-hatch pattern in each cookie by pressing with the tines of a fork, and sprinkle with a bit of sea salt.
  4. Bake for approximately 10 minutes. Cool on a wire rack.
  5. Enjoy! (But don’t forget to save some for your milkshake!)

I am always talking about finding balance in life. Balance between work and play. Balance between working hard and giving your body the rest it needs to heal. And of course, balance between eating healthy, beautiful whole foods and the occasional trashy dessert.

This is a trashy dessert. It is junk food. You should probably only have one of these. And if you want to work out before you dig in, that wouldn’t be the worst thing in the world.

Balance. Kind of like how National Peanut Butter Cookie Day happens to fall squarely in the middle of National Fresh Fruits and Vegetables Month.

Mmmmmmm. Balance is delicious.

Thought for the day:

Be moderate in order to taste the joys of life in abundance.  ~Epicurus


  • Cassandra Bishop

    This has to be the most amazing milkshake I’ve ever seen! National Peanut Butter Cookie day is definitely the best foodie holiday. Balance is good, I love eating healthy and fresh but every now and then it feels good to let go just for a meal or dessert :) LOVE the recipe!!

    June 12, 2012
  • Oh my goodness! I’ll be making both of these ASAP. And you’re right…balance is everything! Keeps me happy and healthy :)

    June 14, 2012
  • [...] Spiked Peanut Butter Cookie Milkshakes from Around the Veggietable [...]

    June 21, 2012

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