Hold onto your taste buds because we’re about to make a Cookies and Cream Frappuccino that’ll have you questioning why you ever paid seven bucks at a coffee shop! We’re talking a thick, creamy, ice-cold blended drink loaded with crushed Oreos, coffee (or not — you do you), and topped with whipped cream and more cookie crumbles. It’s like an Oreo milkshake and an iced coffee had a baby, and that baby is absolutely perfect. This is the kind of drink that makes you feel like you’re treating yourself even when you’re just standing in your kitchen in pajamas on a random Tuesday afternoon.
Why You’ll Love This Recipe
Tastes exactly like the fancy coffee shop version but costs way less.
Ready in literally 5 minutes with a blender.
Customizable — make it with or without coffee, adjust sweetness, go wild.
Uses simple ingredients you probably already have (especially if you’re an Oreo person).
Perfect for hot days when you need something cold and indulgent.
Makes enough to share or keep all to yourself (no judgment).
The Good Stuff You’ll Need
For the Frappuccino Base:
2 cups ice (about 12-14 cubes)
1 cup whole milk (or any milk you prefer)
1/4 cup strong brewed coffee, cooled (or 1 shot espresso)
OR skip coffee entirely for a caffeine-free version
2 tbsp granulated sugar (adjust to taste)
1/4 cup chocolate syrup
1/2 tsp vanilla extract
For the Cookies:
8 Oreo cookies (plus more for topping)
Crush 6 of them, keep 2 whole for garnish
For the Whipped Cream Topping:
Whipped cream (store-bought or homemade)
2-3 Oreos, crushed
Extra chocolate syrup for drizzling
Optional Upgrades:
1/4 tsp instant espresso powder (for extra coffee kick)
1 tbsp chocolate chips
A splash of vanilla vodka or coffee liqueur for adult version
Pinch of salt (enhances all the flavors)
Let’s Blend This Baby
Step 1: Coffee Prep (If Using)
If you want coffee in yours, brew a strong cup and let it cool completely.
Or use cold brew concentrate for extra smoothness.
Or just skip it entirely — the chocolate and cookies are delicious on their own!
Step 2: Crush Those Cookies
Place 6 Oreos in a zip-top bag and crush with a rolling pin or heavy pan.
You want a mix of fine crumbs and small chunks for texture.
Set aside a few tablespoons for topping.
Step 3: Blend Time
Add ice to your blender first (helps with blending).
Pour in milk, coffee (if using), sugar, chocolate syrup, and vanilla.
Add the crushed Oreos.
Step 4: Blend to Perfection
Start on low speed to break up the ice.
Gradually increase to high and blend until smooth and thick, about 30-45 seconds.
It should be the consistency of a milkshake — thick enough to need a straw but drinkable.
If it’s too thick, add a splash more milk.
If it’s too thin, add more ice and blend again.
Step 5: Taste and Adjust
Give it a taste test (the best part!).
Need it sweeter? Add more sugar or chocolate syrup.
Want more coffee flavor? Add a pinch of instant espresso powder.
Not cookies-y enough? Toss in another crushed Oreo and pulse.
Step 6: Make It Instagram-Worthy
Drizzle chocolate syrup inside your glass in a spiral pattern.
Pour in the frappuccino.
Top with a mountain of whipped cream.
Sprinkle crushed Oreos generously on top.
Drizzle more chocolate syrup over the whipped cream.
Maybe stick a whole Oreo on the rim if you’re feeling fancy.
Step 7: Drink and Feel Amazing
Grab a thick straw (the chunks need room to travel).
Take that first sip and feel like you just hacked the coffee shop system.
Enjoy every last drop before it melts.
Serving Suggestions
Best enjoyed immediately while it’s ice-cold and thick.
Serve with a spoon-straw combo for getting all those cookie bits.
Perfect afternoon pick-me-up or dessert drink.
Switch It Up
Mint Chocolate: Add 1/4 tsp peppermint extract and use mint Oreos.
Peanut Butter Cup: Add 2 tbsp peanut butter and use peanut butter Oreos.
Mocha Version: Increase coffee to 1/2 cup and add extra chocolate syrup.
Birthday Cake: Use Golden Oreos and add rainbow sprinkles.
Salted Caramel: Add caramel sauce instead of chocolate and a pinch of sea salt.
Protein Boost: Add a scoop of vanilla or chocolate protein powder.
Vegan Style: Use oat or almond milk, vegan cookies, and coconut whipped cream.
White Chocolate: Use white chocolate sauce and Golden Oreos.
Make-Ahead Tips
Brew and cool your coffee ahead of time and keep it in the fridge.
Pre-crush cookies and store in an airtight container for quick assembly.
Make a double batch and freeze half for later (thaw slightly and re-blend).
The chocolate syrup drizzle can be done ahead if you’re meal-prepping drinks.
Questions People Actually Ask
Q: Can I make this without a high-powered blender? A: Yes, but you might need to blend longer. Crush the ice and cookies finer first.
Q: What if I don’t have chocolate syrup? A: Use cocoa powder mixed with sugar, or melted chocolate chips, or even Nutella!
Q: Can I use decaf coffee? A: Absolutely! Or skip coffee entirely for a cookies and cream milkshake vibe.
Q: How do I make it thicker? A: Add more ice or freeze some milk in ice cube trays and use those instead.
Q: Can I use a different cookie? A: Sure! Chocolate chip, Nutter Butters, or graham crackers all work.
Q: What’s the best milk to use? A: Whole milk makes it creamiest, but any milk works. Oat milk is great for vegan versions.
Q: Can I make this sugar-free? A: Yes! Use sugar-free cookies, sugar substitute, and sugar-free chocolate syrup.
Q: Why is mine too watery? A: Not enough ice or you over-blended. Add more ice and pulse just until combined.
Print
Cookies and Cream Frappuccino
- Total Time: ~5 minutes
- Yield: 2 medium drinks 1x
Description
Hold onto your taste buds because we’re about to make a Cookies and Cream Frappuccino that’ll have you questioning why you ever paid seven bucks at a coffee shop! We’re talking a thick, creamy, ice-cold blended drink loaded with crushed Oreos, coffee (or not — you do you), and topped with whipped cream and more cookie crumbles. It’s like an Oreo milkshake and an iced coffee had a baby, and that baby is absolutely perfect. This is the kind of drink that makes you feel like you’re treating yourself even when you’re just standing in your kitchen in pajamas on a random Tuesday afternoon.
Ingredients
For the Frappuccino Base:
2 cups ice (about 12–14 cubes)
1 cup whole milk (or any milk you prefer)
1/4 cup strong brewed coffee, cooled (or 1 shot espresso)
OR skip coffee entirely for a caffeine-free version
2 tbsp granulated sugar (adjust to taste)
1/4 cup chocolate syrup
1/2 tsp vanilla extract
For the Cookies:
8 Oreo cookies (plus more for topping)
Crush 6 of them, keep 2 whole for garnish
For the Whipped Cream Topping:
Whipped cream (store-bought or homemade)
2–3 Oreos, crushed
Extra chocolate syrup for drizzling
Optional Upgrades:
1/4 tsp instant espresso powder (for extra coffee kick)
1 tbsp chocolate chips
A splash of vanilla vodka or coffee liqueur for adult version
Pinch of salt (enhances all the flavors)
Instructions
If you want coffee in yours, brew a strong cup and let it cool completely.
Or use cold brew concentrate for extra smoothness.
Or just skip it entirely — the chocolate and cookies are delicious on their own!
Place 6 Oreos in a zip-top bag and crush with a rolling pin or heavy pan.
You want a mix of fine crumbs and small chunks for texture.
Set aside a few tablespoons for topping.
Add ice to your blender first (helps with blending).
Pour in milk, coffee (if using), sugar, chocolate syrup, and vanilla.
Add the crushed Oreos.
Start on low speed to break up the ice.
Gradually increase to high and blend until smooth and thick, about 30-45 seconds.
It should be the consistency of a milkshake — thick enough to need a straw but drinkable.
If it’s too thick, add a splash more milk.
If it’s too thin, add more ice and blend again.
Give it a taste test (the best part!).
Need it sweeter? Add more sugar or chocolate syrup.
Want more coffee flavor? Add a pinch of instant espresso powder.
Not cookies-y enough? Toss in another crushed Oreo and pulse.
Drizzle chocolate syrup inside your glass in a spiral pattern.
Pour in the frappuccino.
Top with a mountain of whipped cream.
Sprinkle crushed Oreos generously on top.
Drizzle more chocolate syrup over the whipped cream.
Maybe stick a whole Oreo on the rim if you’re feeling fancy.
Grab a thick straw (the chunks need room to travel).
Take that first sip and feel like you just hacked the coffee shop system.
Enjoy every last drop before it melts.
Notes
Best enjoyed immediately while it’s ice-cold and thick.
Serve with a spoon-straw combo for getting all those cookie bits.
Perfect afternoon pick-me-up or dessert drink.
- Prep Time: 5 minutes
- Cook Time: ~
Nutrition
- Calories: ~320 kcal
- Carbohydrates: ~48g
- Protein: ~6g
