First of all, I want to say that while these products were sent to me for free, I was not paid to say any of the following. I needed to say that because I want anyone reading this to know how much I genuinely looooved these products. Being both a baker and a blogger, it’s rare that I make anything from a packaged mix so even though I was grateful to be sent the package, I was initially skeptical. In particular, I’ve had issues in the past with sugar cookie mixes and getting them to be the proper consistency for a rolled-out dough. But with the Miss Jones cookie mix, I followed the instructions on the package to add 1/4 cup of flour for rolled dough and it was the perfect consistency. When it came time to frost the cookies I was equally impressed with the frosting. I had stopped buying store-bought cake frosting because I’m an avid package reader and almost all of them are made with hydrogenated oils that contain trans fat, so I usually just make my own buttercream from scratch. The Miss Jones Confetti Pop Frosting is 90% organic and made with coconut oil and no hydrogenated oils. It also happens to be gluten free, vegan, and straight up delicious. So now that I’m done gushing over my new fave at-home baking brand, I’ll tell you what I made and what this blog post is actually meant to be about.
It’s summer time, and that seemed like a good excuse to make a milkshake (as if I needed an excuse). Inspired by my gifts from Miss Jones Baking Co., I decided to create a milkshake centered around one of my favorite treats—cookies and milk. I baked the cookies, crumbled them into a deliciously creamy shake, and saved a few to garnish the glass. It’s one of those recipes that looks really fancy but is actually super easy so it’s great for company and your family will marvel at your master chef skills with no clue that you used a store-bought cookie mix. (I won’t tell if you don’t). Recipe below!
- Miss Jones Organic Sugar Cookie Mix
- Miss Jones Confetti Pop Frosting
- 1/4 cup flour
- 6 tbsp butter
- 1 egg
- 3 cups vanilla ice cream
- 1 1/2 cup milk
- Using the cookie mix, flour, butter, and egg, follow the instructions on the package of mix for rolled cookie dough.
- Roll out your dough and use a cookie cutter of your choice (I chose Mickey Mouse of course), cut out just a few cookies (1 for every milkshake you intend to make, not to exceed 6 because you’ll need more cookies later to flavor the milkshake).
Using a butter knife, make a 1/3″ slit in to the bottom of each cookie. Place on a lightly greased or non-stick cookie sheet, bake according to the package instructions, then finish baking the rest of the cookies once those are done and let cool. (Note: The next batch can just be round mounds because they will be crumbled into the milkshake later).
When the cookies have cooled completely, set the Mickey shaped cookies aside.
- Place the ice cream and milk into a large blender and then crumble in round cookies. Use as many or as few of the cookies as you’d like—I recommend about 2/3 of the leftover cookies. Too little and you don’t get enough cookie flavor, too much and the milkshake is a bit too thick.
- Use the frosting to frost the Mickey shaped cookies. Add sprinkles, then place a cookie on the side of the glass of each milkshake and garnish the top of the milkshake with a sprinkling of leftover cookie crumbs. 🙂