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Cookies and Cream Frappe Recipe

A quick, creamy cookies-and-cream frappe made with chilled coffee, milk, chocolate syrup and crushed sandwich cookies — blended until frosty and finished with a cookie crumble and drizzle. Perfect for a sweet pick-me-up any time of day.
Prep Time10 minutes
Total Time10 minutes
Servings: 2

Ingredients

Frappe

  • 2/3 cup strong cold coffee or cold brew, chilled
  • 3/4 cup milk (or cream / half & half for richer flavor)
  • 1/2 tsp vanilla extract
  • 1/4 tsp instant espresso powder (optional, intensifies coffee flavor)
  • 2 tbsp chocolate syrup
  • 1 1/2 tbsp granulated sugar (adjust to taste)
  • 3 cookies chocolate sandwich cookies (like Oreos), divided
  • 1 1/4 cup ice cubes

Garnish (optional)

  • Whipped cream, extra chocolate syrup, and reserved cookie crumbs for topping

Instructions

Preparation Steps

  • Break one of the cookies into a small bowl and crush into fine crumbs (use a rolling pin or the flat side of a knife in a zip-top bag). Reserve about a tablespoon of crumbs for garnish and keep the rest for the glass rim or topping.
  • If you like a pretty presentation, drizzle a little chocolate syrup along the inside of two chilled glasses and dip the rims into the reserved cookie crumbs. Place the glasses in the freezer for 3–5 minutes while you mix the frappe.
  • Add half of the ice to a blender and pulse briefly to break it up. Then add the chilled coffee, milk, vanilla, espresso powder, chocolate syrup, sugar and two of the sandwich cookies (leave the reserved cookie aside for garnish). Pulse 3–4 times to combine and start breaking the cookies into the mixture.
  • Add the remaining ice and blend on high for 20–30 seconds, scraping the sides as needed, until the mixture is smooth and frothy but still scoopable. If the frappe is too thick, add a tablespoon of milk and blend briefly; if too thin, add a few ice cubes and re-blend.
  • Pour the frappe into the chilled glasses. Top each with a swirl of whipped cream (if using), a drizzle of chocolate syrup and the reserved cookie crumbs. Serve immediately with a thick straw.

Notes

Tip: For a thicker, creamier texture use half & half or add 1 tablespoon of heavy cream per serving. Leftovers can be kept in the fridge up to 24 hours — give it a quick re-blend before serving.
This recipe is an original creation inspired by classic Cookies and Cream Frappe Recipe flavors. All ingredient ratios and instructions are independently developed.