By now, you probably know that we love recreating our favorite Starbucks drinks at home. When my friend Ester DM’ed me on Instagram and said that her kids’ favorite drink is the mocha cookie crumble frappuccino from Starbucks, I couldn’t wait to figure out the perfect recipe so she could start making it at home.
I began experimenting in my kitchen this week, determined to crack the code. Luckily, I have two teenagers who LOVE this drink and are brutally honest with every sip. The first few tries were rough, but I knew I was getting close. On the fourth try, I handed my 17-year-old a cup and held my breath as she sipped. And then, I heard the most beautiful words ever.
“Mom, it’s even better than the one at Starbucks. I’m not even kidding.”
According to the Starbucks website, the mocha cookie crumble frappuccino is described as Frappuccino® Roast coffee, mocha sauce, and Frappuccino® chips blended with milk and ice, layered on top of whipped cream and chocolate cookie crumble and topped with vanilla whipped cream, mocha drizzle, and even more chocolate cookie crumble.
Before I share our copycat recipe for the Starbucks mocha cookie crumble frappuccino, let me share a few tips about the ingredients.
Why coffee ice cubes?
In my journey to make the perfect mocha cookie crumble frappuccino, the feedback from my kids that stuck out to me most was that it tasted “watery.” We tried adding room-temperature and chilled coffee, but the amount of ice needed to give you the frappuccino consistency consistently watered the drink down too much.
I suddenly had a light bulb moment. If I brew 12oz of coffee the night before and measure 2oz into each ice cube square, I would have six cubes ready to go by the following day. Instead of using a full cup of ice, I could use the frozen coffee as part of the needed ice. This leaves the drink much less watery.
Where do I find dark chocolate syrup?
Believe it or not, you don’t have to spend much money on dark chocolate syrup. You can purchase Hershey’s Special Dark Chocolate syrup at your local grocery store. It is inexpensive and has a great flavor! We use this in the recipe and for the drizzle on top. It’s a great, rich chocolate flavor.
What if I prefer the coffeeless version?
Substitute the coffee ice cube and use a total of 1 cup of regular ice instead. I suggest adding more chocolate syrup to the mix as well.
Do I have to use Starbucks coffee?
No, of course, you don’t HAVE TO use Starbucks coffee, but it helps to match the flavor when you are trying to make a Starbucks copycat recipe.
What type of milk is best?
You can use your preferred milk for this recipe. I like to use extra creamy almond milk. It’s a great non-dairy option and makes the frappuccino much creamier.
What if my mixture is too thick or too thin?
Since everyone’s ice cubes are different, you may need to play around with how much ice you need. Add more milk if your Starbucks mocha cookie crumble frappuccino is too thick. If it’s too runny, add a bit more ice. Make sure to do this before you add your OREO cookies.
What is the easiest way to make OREO cookie crumbs for the topping?
Separating the cookie pieces and scraping the filling out works best. Otherwise, the crumbs will stick together. I then place the two cookie halves into a resealable bag and smash it with a cup or the back of a spoon.
I’ve shown you the steps in the photos above to make it easier to make your Starbucks mocha cookie crumble frappuccino.
Step 1: Brew coffee and make it into ice cubes (2 oz each)
Step 2: Add milk, dark chocolate syrup, frozen coffee, and ice to the blender and blend on high until smooth.
Step 3: Add chopped OREO cookies.
Step 4: Blend on medium for 5-10 seconds.
Step 5: Pour into a glass.
Step 6: Top with whipped cream, drizzle chocolate syrup, and crushed OREO cookies. Enjoy!
Starbucks mocha cookie crumble frappuccino copycatPrint
Now you can make the Starbucks mocha cookie crumble frappuccino at home! This copycat recipe is even better than the one you buy at Starbucks (according to my 17-year-old). Coffee, milk, cookies, and dark chocolate syrup are topped with whipped cream, drizzled chocolate sauce, and cookie crumbs.
- 2 oz espresso roast or dark roast coffee
- 1 cup milk of choice
- 2 tbsp dark chocolate syrup
- 2/3 cup ice
- 8 OREO cookies, chopped
- whipped cream
- dark chocolate syrup
- OREO cookie crumbs
- Brew coffee and make it into ice cubes (2 oz each)
- Separate 1-2 OREO cookies, scrape off the cream, and crush the cookies into crumbs. Set aside.
- Add milk, dark chocolate syrup, frozen coffee, and ice to the blender.
- Blend until smooth.
- Add chopped OREO cookies and blend on medium for 5-10 seconds.
- Pour into a glass and top with whipped cream, drizzle chocolate syrup, and crushed OREO cookies.
If you find that it’s too runny, add more ice. If it’s too thick, add more milk.
- Prep Time: 5 min
- Cook Time: 5 min
Keywords: Starbucks, mocha cookie crumble Frappuccino, copycat recipe
Love this Copycat Recipe?
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Have any additional questions I haven’t answered? Make sure to leave those in the comments below!