Mocha Cookie Crumble Frappuccino Recipe

This is a straightforward homemade version of Starbucks Mocha Cookie Crumble Frappuccino — icy, chocolatey, full of crushed cookies and just enough coffee to make you feel awake and cozy at the same time. 5 minutes. 1 blender. No line, no pants needed.

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Quick Summary

• Prep time: 5 mins
• Cook time: 0 mins
• Flavor: mocha milkshake vibes with cookie crunch
• Great for: dessert drinks, hot afternoons, “I deserve this” moments

Why I Like This Recipe

Listen. Sometimes you want coffee. Sometimes you want dessert. And sometimes you just want to feel like you’re sipping on a chocolate cookie cloud. That’s this. It’s creamy and crunchy and doesn’t even pretend to be healthy — which I respect. Also, it tastes exactly like the real thing. Maybe better. I said what I said.

Ingredients

• 3 Oreo cookies, crushed (save some for the top)
• 1 cup ice
• ½ cup cold brew coffee
• ½ cup milk (I used 2%, but any works)
• 3 tbsp mocha sauce, divided
• 10 chocolate-covered espresso beans
• ¼ tsp xanthan gum (makes it thick & smooth)
• Whipped cream for topping

How To Make Mocha Cookie Crumble Frappuccino

1. Crush cookies: Save 1 tsp for garnish. Eat one if you must.
2. Blend it all: Ice, coffee, milk, 2 tbsp mocha sauce, most of the Oreos, espresso beans, xanthan gum. Blend until it looks like a frozen dream.
3. Pour + top: Into a tall glass, obviously. Add whipped cream, drizzle remaining mocha, sprinkle cookie crumbs.
4. That’s it. Drink with a straw bigger than your future.

Tips for Success

• Xanthan gum = texture magic. Skip it if you don’t care about that creamy café thickness.
• Any milk works — even almond, oat, unicorn, whatever.
• No cold brew? Brewed coffee that’s cooled down works too.
• Freeze your espresso beans first — adds extra chill.
• Want it sweeter? Add a splash of vanilla syrup.

Storage and Reheating

• Fridge: Nah, just drink it. It melts.
• Freezer: Technically yes. Reblend with a splash of milk.
• Reheat: Absolutely not. This isn’t soup.

FAQs