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Delicious Mocha Cookie Crumble Frappuccino
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5 from 13 votes

Starbucks Mocha Cookie Crumble Frappuccino

With ribbons of whipped cream, cookie crumble and chocolate sauce this easy Mocha Cookie Crumble Frappuccino Recipe is perfect for a hot day!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: cookie crumble frappuccino, frappuccino, mocha frappuccini, starbucks frappuccino, strabucks mocha frappuccino
Servings: 1 serving
Calories: 483kcal
Author: Lima

Equipment

  • Espresso machine or any coffee maker optional
  • Blender
  • 1 tall glass

Ingredients

  • 2 ounces strong brewed coffee or espresso * to make espresso with instant coffee, follow directions on label for 2 shots or ounces of espresso
  • 6 oreo cookies
  • ½ cup whole milk
  • 2 Tablespoon chocolate syrup mocha sauce divided into thirds
  • 1 Tablespoon chocolate chips
  • 1 cup ice cubes
  • ½ -⅔ cup whipped cream

Instructions

Make the cookie crumble

  • Remove the white cream filling from the Oreo cookies. Place the Oreo cookies into a blender and blitz it 2-3 times. The cookies should be made up of some fine and some small cookie crumbs. Set aside.
    Make The Cookie Crumble

Make the Frappuccino base

  • Make 2 ounces of very strong coffee or espresso. If you do not have an espresso machine or a Moka pot, use instant coffee. To make espresso with instant coffee just follow the directions on the instant coffee label for 2 ounces (or shots) of espresso.
    Pour the milk and espresso into the blender. Add all but 1 teaspoon of the Oreo cookie crumbles. Set aside the 1 teaspoon of cookie crumbles for garnish. Add a third of the chocolate syrup and the ice. Blend.

Assemble the Frappuccino

  • Add an inch of whipped cream and drizzle a little of the mocha sauce on the bottom of the serving glass. For an authentic Starbuck's "look", apply a little of the mocha drizzle to the sides of the glass.
    Pour the blended Frappuccino mixture into each glass.
    Swirl the whipped cream on top. Drizzle with chocolate sauce. Sprinkle the remaining cookie crumbles on top. Serve immediately.

Video

Notes

  • Do not over blend. Blend the Frappuccino mixture just enough so that it has a smooth, creamy texture. If you over blend, the ice will melt, and the texture will be more watery than the regular mocha Frappuccino.
  • For a stronger taste make coffee ice cubes. Freeze some coffee ahead of time in ice cube trays and use the frozen coffee ice cubes instead of regular ice cubes to get a stronger coffee flavor.

Storage

Chocolate Cookie Crumble Frappuccino is best served freshly blended. Blended iced coffee recipes don't store well because the signature milkshake texture is lost within an hour, as the ice melts. Instead of making extra and storing leftovers in the refrigerator, it is better to make the individual components ahead of time and simply assemble the drink when ready to serve.

Variations

Take this drink to the next level by adding other Frappuccino syrups. Starbucks uses a whole slew of syrups to further customize their custom drinks. The most popular one used in this drink is vanilla syrup. I also love adding hazelnut syrup to my own Mocha Cookie Crumble Frappuccino.
I once added vanilla ice cream on top of the Frappuccino instead of whipped cream. It was amazing!

Nutrition

A single serving of this Mocha Cookie Crumble Frappuccino with whole milk has about 483 calories, 23.7g of fat and 63.2g of carbohydrates. Note that the caloric content will increase dramatically if you decide to use more of any of the ingredients with the exception of the espresso.
This recipe yields 1 serving. The nutrition guidance and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.