Cookie Butter Cold Brew

This cookie butter cold brew proves that a genuinely dessert-style summer recipe requires nothing beyond a jar of spread, a whisk, and a strong batch of coffee underneath. You follow the full minute of whisking, the softened cookie butter step, and the last-minute cookie crumb topping, and this drink rivals anything sold at a seven-dollar coffee counter. Whether you drink it plain or dress it up with chocolate drizzle, this recipe turns a pantry impulse buy into the best glass of coffee in the house.

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Prep Time 10

Total Time 10

Servings: 2

Course: Drinks

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

2 cups cold brew coffee chilled
1 cup ice cubes
¼ cup heavy cream
2 tablespoons milk
2 tablespoons cookie butter spread
1 tablespoon maple syrup
1 tablespoon crushed cookie crumbs for topping

Equipment

Mixing bowl
Small whisk
Measuring cups and spoons
Tall glasses

Method

Make the cookie butter foam
You add the heavy cream, milk, cookie butter, and maple syrup to a small mixing bowl and whisk for about one minute until the mixture turns smooth, creamy, and slightly thickened.
Fill the glasses with ice
You divide the ice cubes evenly between two tall glasses.
Pour in the cold brew
You pour the chilled cold brew coffee evenly over the ice in both glasses.
Add the cookie butter foam
You spoon the prepared foam evenly over both glasses, letting it settle naturally on top. The drink tastes the same even if the foam sinks slightly instead of floating.
Finish and serve
You sprinkle crushed cookie crumbs over the foam and serve immediately.

Recipe Notes

Coffee: I use a strong, concentrated cold brew to stand up to the sweet foam.
Cream: I only use heavy cream, never lower fat milk, for the foam.
Cookie butter: I soften mine slightly in the microwave before whisking.
Syrup: I use real maple syrup for clean, gritless sweetness.
Toppings: I add cookie crumbs only right before drinking to keep them crisp.