Cookies and Cream Protein Shake

This 4-ingredient cookies and cream protein shake is super creamy and tastes just like an Oreo in liquid form — but with 25 grams of protein!
Contents
Ingredients Needed How to Make Cookies and Cream Protein Shake My Recipe Tips!How to Store More Protein Shakes to Try

If you love Oreos, get excited — this cookies and cream protein shake is about to become your new favorite treat!

It’s creamy, packed with cookie chunks, and has that perfect crushed cookie texture — basically a protein-packed dessert in a glass. I’ve been making it on repeat as my go-to after-dinner treat, and I can’t wait for you to try it!

Why You Gotta Try This One

You know those days when you’re craving something sweet but still want to stay on track? This cookies and cream protein shake is made for those moments. Here’s why it might just become your new go-to:

High-protein: Packs in 25 grams of protein to keep you full and satisfied
Tastes like dessert: Legit tastes like a liquid Oreo
Just 4 ingredients: Super simple and quick to make with only 4 ingredients
No banana needed: Perfect for anyone who’s not into banana-based smoothies

Ingredients Needed

milk – I usually use unsweetened almond milk, but oat, dairy, coconut… any milk you love will work just fine.
protein powder – I’ve made this recipe with both Clean Simple Eats cookies and cream and vanilla protein powder and they’ve both been delicious.
ice – this is what gives the shake that thick, frosty milkshake feel. Start with 1 cup and add more if you want it extra thick.
chocolate sandwich cookies – I like using the Catalina Crunch Chocolate Vanilla Sandwich Cookies because they’re low-sugar, low-carb and high-protein, but your favorite chocolate sandwich cookies works perfectly!

How to Make Cookies and Cream Protein Shake

Step 1: Add all the ingredients to a blender and blend until smooth and creamy.

Step 2: Add the chocolate sandwich cookie chunks to the blender. Pulse for a few seconds, until the cookies are slightly crushed. Enjoy immediately!

My Recipe Tips!

Don’t over-blend the cookies: Just pulse a few times so you get those perfect cookie bits in every sip.
Make it extra thick: Add more ice for a thicker, milkshake-like consistency.
Use a high-powdered blender: A good blender is key for a smooth, creamy texture. I recommend a Vitamix if you’re looking for a great option!

How to Store

This shake is best enjoyed right after blending, but if you have leftovers, pour it into an airtight container and store it in the fridge for up to 24 hours. Give it a good stir or re-blend before drinking, as some separation may occur.