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    StandardRecipe

    Cookie Butter Mocha Frappé

    The BYOB Team5 min1 drink (from a batch of Mocha Sauce and a batch of Cookie Butter Syrup, each making about 12 servings)$0.63/drink144 cal/drink

    Uses Mocha Sauce — make a batch ahead of time; it keeps in the fridge for a week or two, so you won't need to make it again for every drink.

    Ingredients & steps

    Standard

    Ingredients

    • 2oz espresso, freshly pulled (or 1/3 cup strong coffee/cold brew)
    • 1 tbsp Mocha Sauce (make a batch ahead of time -- it keeps about 2 weeks in the fridge)
    • 1 tbsp Cookie Butter Syrup (make a batch ahead of time -- it also keeps about 2 weeks in the fridge)
    • 1.5 cups ice (about 10-12 standard cubes)
    • 4oz cold milk
    • Optional: whipped cream and a dusting of cinnamon or crushed speculoos-style cookie for topping

    Steps

    1. 1.Make a batch each of Mocha Sauce and Cookie Butter Syrup ahead of time if you haven't already -- both keep about 2 weeks in the fridge.
    2. 2.Pull a double shot of espresso (or brew strong coffee/cold brew) -- no need to cool it first.
    3. 3.Add the espresso, mocha sauce, cookie butter syrup, ice, and cold milk to a blender.
    4. 4.Blend on high for 30-45 seconds until smooth and slushy with no ice chunks left.
    5. 5.Pour into a 16oz glass, top with whipped cream and a dusting of cinnamon or crushed cookie if using, and serve immediately with a straw.

    Swap the milk

    This recipe is written with Kirkland Signature Organic A2 Whole Milk (4oz). Pick a different milk to see the cost and calories update below.

    Milk: Kirkland Signature Organic A2 Whole Milk

    Cost per drink

    $0.63

    Calories per drink

    144

    Not medical or nutrition advice. Calorie figures on this page are estimates based on typical ingredient values, not a lab analysis of your exact batch — they'll shift with the brand of milk, syrup, or protein powder you actually use. "Ingredient-Honest" and "sugar-free" describe what's in the recipe, not a health claim. If you're managing diabetes, a caffeine sensitivity, pregnancy, or another condition, check with a doctor or dietitian before making a recipe part of your routine. Read the full disclaimer.

    Our Cookie Butter Mocha pairs real chocolate with the caramelized brown-sugar spice syrup behind our Cookie Butter Latte — a chocolate-and-spice-cookie combination that’s shown up on trending café menus recently. This blends that same pair with espresso, milk, and ice into a proper slushy frappé instead of pouring it over cubes.

    Make Both Bases First (Just Once)

    This recipe assumes you already have a jar each of Mocha Sauce and Cookie Butter Syrup in the fridge — 15 and 10 minutes to make respectively, each covering about 12 drinks and keeping about 2 weeks.

    Building the Frappé

    1. Pull a double shot of espresso (about 2oz), or brew strong coffee/cold brew instead.
    2. Add the espresso, 1 tbsp of the mocha sauce, 1 tbsp of the cookie butter syrup, 1.5 cups of ice, and 4oz cold milk to a blender.
    3. Blend on high for 30-45 seconds until smooth and slushy.
    4. Pour into a 16oz glass, top with whipped cream and a dusting of cinnamon or crushed cookie if using, and serve immediately with a straw.
    Café Cookie Butter Mocha Frappé vs. Home Version
    Café grande cookie butter mocha Frappuccino-style blended drink (trending specialty pricing)$6.75
    Home cookie butter mocha frappé (espresso, milk, ice, both bases)~$0.63
    Savings per drink$6.12

    Both bases together cost about $2.44 total to make (~$1.30 for the Mocha Sauce batch, ~$1.14 for the Cookie Butter Syrup batch) — the same pair of jars behind the latte version.

    Assumptions: grande-size blended drink, national-average specialty/trending-menu pricing for a two-flavor combo Frappuccino-style drink, dairy milk, $16/lb specialty beans or equivalent grocery beans. Not seasonal, unlike pumpkin spice — at 5 a week over the site’s standard 48-week year, that’s roughly $1,469/year back in your pocket versus the café version.

    Swaps & Notes

    • No espresso machine? Strong cold brew or a moka pot shot both work fine.
    • Want it more chocolate-forward or more spice-cookie-forward? Shift the ratio — 1.5 tbsp of whichever base you want to lead, 0.5 tbsp of the other.
    • Prefer it poured over ice instead of blended? See the Cookie Butter Mocha and use its Hot/Iced toggle.
    • Watching sugar? Swap in the Sugar-Free Mocha Sauce and Sugar-Free Cookie Butter Syrup (same 1 tbsp each method) for a lower-sugar build — blend it with ice yourself for a frappé version today.

    Recipe Card Summary

    Cookie Butter Mocha Frappé

    • 2oz espresso + 4oz milk + 1 tbsp Mocha Sauce + 1 tbsp Cookie Butter Syrup (both made ahead) + 1.5 cups ice, blended
    • Prep time: 5 minutes (after both bases are made) · Total: 5 minutes
    • Cost: ~$0.63/drink vs. $6.75 café equivalent

    FAQ

    Do I need a whole new syrup for this, or does it reuse the latte’s jars?

    It reuses the same 1 tbsp each of Mocha Sauce and Cookie Butter Syrup behind the latte version — this page just blends instead of pours.

    Is this the same as gingerbread with chocolate?

    No — Gingerbread is its own, more clove/molasses-forward spice blend. Cookie butter’s spice blend is heavier on cinnamon and ginger with a caramelized-brown-sugar base.

    Can I make this without a blender?

    Yes — the iced Cookie Butter Mocha uses the exact same espresso, milk, and syrup quantities poured over ice instead of blended.

    Keep exploring

    Browse by ingredient tier

    Or skip this drink and explore every recipe in the Ingredient-Honest, Standard, or Sugar-Free lineup.

    Browse more Frappé recipes →