Cookies and Cream Cold Brew

Velvety cold brew meets chocolate cookies and cream, crowned with whipped topping for an indulgent drink.

# Ingredient List:

01 - 2 cups cold brew coffee

02 - 1/2 cup half-and-half or whole milk

03 - 1/4 cup heavy cream

04 - 2 tablespoons chocolate syrup

05 - 2 tablespoons simple syrup, or to taste

06 - 1/2 teaspoon vanilla extract

07 - 4 chocolate sandwich cookies, plus extra for garnish

08 - Whipped cream

09 - Crushed chocolate sandwich cookies

01 - In a blender, combine half-and-half, heavy cream, vanilla extract, and 4 chocolate sandwich cookies. Blend until smooth and creamy.

02 - In a large glass or measuring cup, mix cold brew coffee, chocolate syrup, and simple syrup until well combined.

03 - Fill two tall glasses with ice and distribute the cold brew mixture evenly.

04 - Slowly pour the blended cookie milk over the coffee in each glass and gently stir to create a marbled effect.

05 - Top with whipped cream and a sprinkle of crushed chocolate sandwich cookies if desired. Serve immediately with a straw.

01 -

This recipe turns your kitchen into a coffee shop, but with two scoops of extra indulgence.
It quickly became my go-to upgrade because that silky, cookies-and-cream layer is pure happiness in a glass.

02 -

Once, I rushed blending the cookies and ended up with chunky bits clogging my straw—blend well for silky sipping.
Drizzling chocolate syrup inside the glass before the coffee really does make it feel coffee-shop fancy (plus, more chocolate never hurts).

03 -

Letting the milk and cream sit out a few minutes before blending makes for a silkier result (cold ingredients tend to resist mixing).
Layering the milk slowly gives you those beautiful swirls—pour too fast, and you’ll lose the effect.