Here’s how to make an outrageously good chocolate peanut butter milkshake at home with just a few simple ingredients.
I’ve written here many times before that I think chocolate and peanut butter are just about the perfect pair, and today I have a particularly good peanut butter and chocolate pairing for you, a chocolate peanut butter milkshake.
This shake is so creamy and dreamy. If you tried the peanut butter milkshake I posted a few weeks ago and loved it, you absolutely have to try this chocolate version.
Adding chocolate to an already incredibly good shake takes things to a whole new level because truly, isn’t everything better with chocolate?
Ingredient Notes
- Fudge sauce or chocolate syrup: I like to use my favorite homemade fudge sauce in this recipe, but any store-bought chocolate sauce/syrup will work well.
- Milk: Any percentage or type of milk will work here. The higher fat milk you use, the richer/creamier your shake will be.
Substitution note: If you don’t have any chocolate sauce on hand, you can also use 2 tablespoons of unsweetened cocoa powder for a slightly less rich and sweet shake.
How to Make a Chocolate Peanut Butter Milkshake
- In a blender, combine ice cream, milk, chocolate syrup, and peanut butter. Blend until well-combined and pourable.
- Pour into a glass, top with whipped cream and other toppings if desired, and enjoy.
Toppings
This shake is so good that it doesn’t need any toppings, but if you’d like to use them, I recommend:
- Whipped Cream
- Peanut Butter Sauce
- More Fudge Sauce
- Chopped Peanut Butter Candy
Can I use natural/chunky peanut butter in this shake?
Yes. While I prefer to use a creamy, processed brand of peanut butter like classic Jif or Skippy because that will give you the smoothest shake possible, you can use natural or chunky peanut butter if that’s what you have on hand.
You can also use any sort of nut butter, not just peanut butter.
Can I make a healthier version of this milkshake?
If you’re looking for a lighter version of a chocolate peanut butter milkshake, go make my No-Ice-Cream Banana Milkshake and make the chocolate/PB variation described in the recipe.
More Chocolate & Peanut Butter Recipes
- Peanut Butter Hot Chocolate
- Peanut Butter Swirl Brownies
- Small-batch Peanut Butter Bars
- Tagalong Cupcakes
More Milkshake Recipes
- How to Make a Milkshake
- The BEST Chocolate Milkshake
- Banana Milkshake
- Strawberry Milkshake
Or check out my Milkshake Recipes Cheat Sheet
Ingredients
- ▢ 1½ cups vanilla ice cream about 3 scoops
- ▢ ½ to ¾ cup milk* any percentage
- ▢ 3 tablespoons chocolate syrup or fudge sauce plus optional more for topping*
- ▢ 2 lightly heaping tablespoons ( 41g ) peanut butter
- ▢ Whipped cream optional for topping
Instructions
- In a blender, combine ice cream, milk, chocolate syrup, and peanut butter. Blend until well-combined and pourable.
- Pour into a glass, top with whipped cream if desired, and enjoy.
Notes
This BBQ Chicken Pizza is made with cubed or shredded chicken tossed with sweet and smoky barbecue sauce, sliced red onions, and a combo of mozzarella, smoked gouda, and a sprinkle of cilantro.
If you’ve never tried BBQ Chicken Pizza before, you absolutely should because it’s is a total treat. Barbecue chicken makes such a good pizza topping, especially combined with red onions, mozzarella and smoked gouda, and cilantro.
Depending on how much time you have, you can make the crust from scratch (I recommend the crust from my Margherita Pizza ) and cook the chicken yourself.
Or you can grab a rotisserie chicken and premade pizza crust at the store when you pick up the rest of your ingredients for a super easy weeknight dinner.
BBQ Chicken Ingredient Notes
- Pizza crust: Use your favorite medium-to-large pizza crust recipe or store-bought pizza crust here. If you’d like to try an alternative pizza base, scroll further down in the post for alternative pizza crust suggestions.
- Cooked chicken: This recipe calls for 1 cup of cooked chicken. As mentioned above, you can use rotisserie chicken, leftover roast chicken , or if you’d like to cook the chicken breast yourself, I recommend this method for cooking shredded chicken and this method for making cubed chicken .
- BBQ sauce: The BBQ sauce you use will have a huge impact on the flavor of your pizza, so be sure to use a BBQ sauce you enjoy. This basic sauce is my go-to for BBQ pizza.
How to Make BBQ Chicken Pizza
- To make the pizza, you’ll pre-season your cooked chicken with salt and pepper and toss it with a little BBQ sauce so it’s well-coated. Then you’ll just assemble the pizza.
- Spread BBQ sauce over the pizza crust and layer on the rest of the ingredients (minus the cilantro). Once that’s done, it goes into the oven and comes out gooey, beautiful, and delicious.
- Sprinkle with chopped fresh cilantro (don’t skip the cilantro–it adds a ton of flavor) and dig in!
More Pizza Toppings
The ingredients I’ve included in the recipe are the standard ones you’ll find for most barbecue pizzas, but like any pizza, you can really make this your own with a variety of toppings. Try:
- Bacon
- Pineapple (my favorite)
- Sliced jalapeños or banana peppers
- Blue cheese
Pizza Crust Alternatives
No pizza crust? No problem. Try it with one of these crust alternatives:
- French bread: (Makes 1 loaf, sliced into halves) Bake assembled pizzas at 400°F for 10 to 15 minutes.
- Naan: (Makes 2-3 naan pizzas ) Bake assembled pizzas at 400°F for 12 to 14 minutes.
- Tortillas: (Makes about 4 taco-size, 2 burrito-size pizzas) Bake assembled pizzas at 425°F for 7 to 10 minutes.
- Cauliflower Pizza: Bake assembled pizza according to package or crust recipe instructions.
Can I use leftover BBQ chicken in this recipe?
Yes! If you have cooked BBQ chicken on hand like my Shredded BBQ Chicken , you can use it here. Just use 1 cup of the chicken and skip tossing it with extra BBQ sauce. Make the rest of the recipe as written.
Can I freeze this pizza?
Yes. Like most pizzas, this recipe freezes and reheats well. Store slices in a freezer bag or double wrap the entire uncooked pizza in plastic wrap and then foil. Store in the freezer for up to 3 months.
To reheat, unwrap and bake in a 400°F oven until heated through.
More Easy Weeknight Meals
- Bacon Chicken Ranch Pizza
- Creamy Sausage Pasta
- Oven-baked BBQ Chicken Thighs
- Slow Cooker Beef Ribs
- Quick and Easy Chicken Fajitas
- Chicken in White Wine Lemon Butter Sauce
Ingredients
- ▢ Olive oil for brushing
- ▢ 1 medium-to-large pizza crust unbaked
- ▢ 1 cup ( 8oz ) chopped or shredded cooked chicken
- ▢ ⅓ cup plus 2 tablespoons thick and sweet barbecue sauce
- ▢ Salt and pepper
- ▢ ¾ cup ( 3oz ) shredded smoked gouda cheese divided
- ▢ ¾ cup ( 3oz ) shredded mozzarella cheese divided
- ▢ ¼ to ½ red onion thinly sliced
- ▢ Chopped fresh cilantro for topping
- ▢ Ranch optional for dipping
Instructions
- Preheat oven according to crust package or pizza crust recipe instructions.
- In a bowl, toss cooked chicken with 2 tablespoons of the barbecue sauce and salt and pepper to taste. Set aside.
- Brush unbaked pizza crust with a light layer of olive oil and transfer crust to a lightly greased baking sheet.
- Spread remaining ⅓ cup of barbecue sauce over the crust, leaving a 1-inch border around the edges.
- Top crust with half of the gouda and mozzarella cheese, followed by the prepared chicken and red onion. Sprinkle remaining gouda and mozzarella over the top and bake pizza according to crust package or pizza crust recipe instructions.
- Sprinkle with chopped cilantro, slice, serve with ranch if desired, and enjoy!
This 20-minute one-pan honey garlic chicken is an easy weeknight dinner that everyone will love.
I have another quick and easy chicken recipe for you today, honey garlic chicken.
This is one of those recipes you’ll be glad to have in your back pocket on busy weeknights because it cooks up fast and easy. You just need a handful of pantry ingredients, 20 minutes, and one pan.
The chicken comes out moist and tender, cooked in a sweet honey garlic sauce that you’ll want to drizzle over everything. Serve it with some steamed rice and a green veggie, and you have a super simple, super quick meal that everyone will love.
Ingredient Notes & Substitutions
- 2 medium-to-large chicken breasts: Because we want the chicken to cook quickly, this recipe starts with 2 chicken breasts (about 1 to 1 1/2 pounds of meat), sliced in half to make 4 thinner cutlets. Cutlets cook much faster than full chicken breasts, allowing us to cook the chicken in the honey garlic sauce without it burning.
- Flour: Dusting the chicken with flour before frying is optional, but it gives it a nice golden crust and helps the sauce stick to the chicken after cooking. If you’re gluten-free or just short on time, you can skip the flour in the recipe, just sprinkle the chicken breasts with a little salt before browning.
- Honey and white vinegar: Honey is the primary ingredient in this sauce, which makes it quite sweet. A little vinegar helps cut through that sweetness and adds a little acidic edge to the sauce. I really love vinegar in recipes, so I like to use 2 tablespoons here. If you’re not a huge fan, you can cut the vinegar in half or use a less aggressive vinegar like apple cider or rice vinegar.
- Cornstarch: Cornstarch helps thicken the sauce, but it’s optional. In this recipe, you’ll mix it with 1 tablespoon of water before adding it to the rest of your ingredients. Don’t try and toss dry cornstarch into the pan with hot liquids or you’ll get cornstarch lumps that you won’t be able to get rid of.
How to Make Honey Garlic Chicken
- Slice each piece of meat into 2 even cutlets by placing your hand on top of the chicken breast and running a sharp knife horizontally through the breast, slicing the top and bottom into two thin, even pieces.
- Toss the chicken breast pieces in flour and then in a large skillet, sear on both sides until golden brown.
- Remove the chicken from the pan, melt butter, and brown the garlic. Add sauce ingredients and bring to a low simmer.
- Return the chicken to the pan, cover, and simmer until the chicken is cooked through. Remove the chicken from the sauce and allow it to rest for 5 minutes before serving.
Can I make this dish ahead of time?
Yes. You can make the chicken and the sauce up to 48 hours in advance.
Can I double the sauce?
Yes. You can double the sauce with no recipe changes except you may need to simmer it a little longer for it to thicken. BUT, this sauce is quite sweet. A little goes a long way, so you might not need as much sauce as you think you do.
How do you thicken honey garlic sauce?
A slurry of cornstarch and water helps thicken the honey garlic sauce. If your sauce is still not as thick as you’d like, just continue to simmer it until more liquid cooks off and it thickens to your desired consistency.
What to serve with honey garlic chicken?
Serve the chicken over steamed white rice with a simple veggie side like:
- Steamed broccoli
- Roasted green beans
- Roasted zucchini
- Steamed green beans
More Easy Weeknight Recipes
- Easy BBQ Chicken Sandwiches
- Oven-roasted Tri-tip
- Quick Beef Teriyaki
- Asparagus-stuffed Chicken Breasts
Equipment
- 12-inch skillet with a lid
Ingredients
- ▢ 2 medium (about 1 to 1½ pounds) boneless, skinless chicken breasts
- ▢ ⅓ cup ( 40g ) all-purpose flour
- ▢ ¼ teaspoon salt
- ▢ 1 tablespoon extra virgin olive oil
- ▢ 1 tablespoon ( 14g ) butter
- ▢ 3 cloves garlic crushed or minced
- ▢ Pinch of red pepper flakes optional
- ▢ ⅓ cup honey
- ▢ ¼ cup water
- ▢ 3 tablespoons soy sauce
- ▢ 2 tablespoons white vinegar
- ▢ 1 teaspoon cornstarch whisked with 1 tablespoon of water
Instructions
- Slice each piece of chicken into 2 cutlets by placing your hand on top of the chicken breast and running a sharp knife horizontally through the breast, slicing the top and bottom into two thin, even pieces.
- In a bowl or container large enough to fit a chicken breast, stir together flour and salt. Dredge each chicken breast piece in the mixture until lightly coated.
- In a 12-inch skillet with a lid, heat oil over medium-high heat. Once hot, add chicken breasts and cook until well-browned, 2-3 minutes. Flip and repeat with the second side. Transfer chicken breasts to a plate.
- Turn heat down to medium and add the butter to the pan. Once the butter is melted, add garlic and optional red pepper flakes and cook until garlic is lightly golden, about 1 minute.
- Add honey, water, soy sauce, vinegar, and cornstarch/water mixture and bring to a simmer, using a wooden spoon to scrape any cooked-on bits from the bottom of the pan. Carefully add chicken back to the pan. Cover and cook, stirring occasionally, until chicken is cooked through, 5 to 8 minutes. If at any point the sauce becomes too thick and looks like it might burn, add a couple tablespoons of water to the pan.
- Transfer chicken breasts to a clean plate and allow them to rest for 5 minutes. If sauce is not quite thick enough, you can allow it to continue simmering uncovered while your chicken rests until it reaches your desired consistency.
- Serve the chicken topped with the sauce and a side of rice.
Chocolate Peanut Butter Milkshake
Ingredients
- 1½ cups vanilla ice cream about 3 scoops
- ½ to ¾ cup milk* any percentage
- 3 tablespoons chocolate syrup or fudge sauce plus optional more for topping*
- 2 lightly heaping tablespoons ( 41g ) peanut butter
- Whipped cream optional for topping
Instructions
- In a blender, combine ice cream, milk, chocolate syrup, and peanut butter. Blend until well-combined and pourable.
- Pour into a glass, top with whipped cream if desired, and enjoy.
