Milk and Cookies Recipe

Name: Milk and Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks butter, at room temperature; 3/4 cup sugar; 3/4 cup light brown sugar; 2 large eggs; 1 tablespoon vanilla extract; 2 1/4 cups all-purpose flour; 1/2 teaspoon salt; 3/4 teaspoon baking soda; 1 1/4 cups milk chocolate chips; 1 1/4 cups dark chocolate chips; 1 recipe frozen Ice Milk, recipe follows; 1 quart farmer's milk; 1/2 vanilla bean, scraped; 1/4 cup sugar

Servings: persons

2 sticks butter, at room temperature
3/4 cup sugar
3/4 cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/4 cups milk chocolate chips
1 1/4 cups dark chocolate chips
1 recipe frozen Ice Milk, recipe follows
1 quart farmer's milk
1/2 vanilla bean, scraped
1/4 cup sugar

1
Preheat the oven to 350 degrees F. Line 2 or 3 large baking sheets with parchment paper.
2
Place the butter, sugar and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on medium speed until well combined, about 1 minute.
3
Add the eggs and vanilla to the butter and sugar and beat in slowly.
4
Sift together the flour, salt and baking soda, add to the batter in 3 stages.
5
Once combined, fold the chocolate chips into the batter.
6
Scoop the cookie batter into 2 tablespoon portions and place onto the prepared cookie sheets.
7
Flatten slightly, place in the oven and bake for 18 to 20 minutes, or until cookies are lightly golden.
8
Remove the cookies using a spatula and transfer to cooling racks to cool.
9
Serve with the frozen Ice Milk.
10
Combine all the ingredients into a medium bowl and whisk until the sugar is dissolved.
11
Discard the vanilla pods, pour the milk mixture into an ice cream machine and churn according to manufacturer's directions until it becomes slushy.
12
Remove, place in a plastic container and freeze until ready to serve.

1730

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 sticks butter, at room temperature, 3/4 cup sugar, 3/4 cup light brown sugar, 2 large eggs, and more.

Yes, Milk and Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Milk and Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions