If you’re like me and crave that chocolatey, creamy, crunchy drink from Starbucks but don’t always want to leave the house (or drop $6+ every time), you’re going to love this.
This mocha cookie crumble frappuccino is cold, rich, and full of flavor with Oreo cookie pieces, fudgey chocolate syrup, and whipped cream.
It’s like a dessert in a cup and only takes about 5 minutes to make at home. Plus, you don’t need any fancy equipment—just a blender and a sweet tooth.
What You’ll Need
- 1 cup whole milk (cold)
- 2 cups ice
- ½ cup strong brewed coffee (cold or room temp)
- 3 tbsp chocolate syrup, plus more for drizzling
- 4 Oreo cookies, crushed (2 for blending, 2 for topping)
- ¼ tsp vanilla extract
- ¼ cup heavy whipping cream
- 1 tbsp powdered sugar
- Pinch of salt
Why I Love This Recipe
This is my go-to treat when I want something cold, chocolatey, and just a little over the top. It tastes almost identical to the Starbucks version—but way cheaper and totally customizable. Here’s why I keep making it:
- You can whip it up in 5 minutes or less.
- It uses simple pantry and fridge ingredients.
- It’s rich, creamy, and packed with chocolate flavor.
- You can adjust the sweetness or coffee level easily.
- It feels fancy but takes zero effort.
Servings & Time
Makes: 2 servings
Total Time: 5 minutes
Why This Recipe Works (Quick Science)
The combo of ice and milk gives it that classic frappuccino texture when blended—smooth but thick. Using cooled brewed coffee adds depth without watering it down. Chocolate syrup blends smoothly and adds richness, while the Oreos give it the right texture and a punch of cookie flavor. The pinch of salt enhances all the chocolatey notes.
Common Mistakes
- Using warm coffee: This will melt the ice and make your frapp too thin.
- Over-blending: It’ll turn soupy fast. Blend just until smooth.
- Not using enough ice: You need the full 2 cups for that thick, frosty texture.
- Skipping the pinch of salt: It sounds weird but makes the chocolate pop.
What to Serve With
This is basically a dessert, but it goes great with:
- Chocolate chip cookies
- A slice of banana bread
- Salted popcorn
- Anything peanut butter!
FAQ
Can I make it decaf?
Yes! Just use decaf coffee.
Can I use plant-based milk?
Absolutely. Almond, oat, or soy milk all work.
Do I need a blender?
Yes. A high-powered blender is best for that smooth, icy texture.
Can I skip the whipped cream?
Totally! But it does make it extra special.
Pro Tips
- Chill your blender cup ahead of time for a colder drink.
- Use crushed ice if your blender isn’t super strong.
- Drizzle chocolate syrup inside the glass for a pretty look.
- Don’t skip the Oreo topping—it adds crunch and looks amazing.
- Make extra whipped cream and store in the fridge for the next day.
Tools You’ll Need
- Blender
- Mixing bowl
- Whisk or hand mixer
- Measuring cups & spoons
- Tall glass or clear plastic cup
- Straw (optional but fun)
Substitutions & Variations
- Use almond milk instead of whole milk for a dairy-free version.
- Swap chocolate syrup with Nutella for a hazelnut twist.
- Add a scoop of chocolate ice cream for extra richness.
- Use espresso instead of brewed coffee for a stronger flavor.
- Skip the coffee altogether and make it caffeine-free.
Make Ahead Tips
You can brew the coffee and crush the Oreos ahead of time. Store the coffee in the fridge and keep the cookies in an airtight bag. Whipped cream can be made and stored in the fridge for 1–2 days.
Full Recipe & Instructions
Step 1: Brew & Cool the Coffee
Brew ½ cup of strong coffee. Let it cool to room temp or chill in the fridge.
Step 2: Make Whipped Cream
In a small bowl, combine ¼ cup heavy whipping cream and 1 tbsp powdered sugar. Whisk until soft peaks form.
Step 3: Crush the Oreos
Place 4 Oreos in a ziplock bag and crush them with a rolling pin. Set 2 crushed cookies aside for topping.
Step 4: Blend the Drink
In your blender, add 1 cup whole milk, 2 cups ice, ½ cup cooled brewed coffee, 3 tbsp chocolate syrup, 2 crushed Oreos, ¼ tsp vanilla extract, and a pinch of salt. Blend until smooth.
Step 5: Assemble the Drink
Drizzle chocolate syrup inside a tall glass. Pour in the blended frappuccino. Top with whipped cream and the remaining crushed Oreos.
Leftovers & Storage
This frappuccino is best served immediately. If you have leftovers, store in the freezer and blend again with a splash of milk to bring it back to life. Whipped cream can be stored in the fridge for up to 2 days in an airtight container.
Conclusion
Now you’ve got a cozy, cool, chocolatey frappuccino you can make right at home—no drive-thru needed. I hope you enjoy it as much as I do! If you give it a try, leave a comment and let me know how it turned out or if you have any questions. Happy sipping!
