Copycat Dunkin’ Cookie Butter Cold Brew Recipe

If you’ve ever wished you could bottle that warm, spiced-cookie café magic and sip it slowly at home, this Dunkin’ Cookie Butter Cold Brew copycat is for you. It’s bold and cold, layered with buttery brown sugar swirl and topped with a spiced cookie foam that feels like winter mornings wrapped in a blanket. You’ll get the same sweet crunch from cookie crumbles, the same cinnamon-ginger hug from the foam, and all of it balanced with that rich, slow-steeped coffee flavor that doesn’t need a season to taste right.

This homemade Cookie Butter Cold Brew tastes just like the Dunkin’ original, only you can tweak it for dairy-free mornings, deeper spice blends, or a lighter swirl depending on your cravings. Build it once, and you’ll be sipping cookie-flavored joy in under 10 minutes.

How to Make Dunkin’ Cookie Butter Cold Brew

Start with strong cold brew coffee (either store-bought or homemade), then stir in a homemade brown sugar cookie syrup layered with cookie butter and warm spices. Next comes the magic: cookie butter cold foam, frothy and thick, gently spooned on top of the coffee. Finish with crushed Biscoff-style cookie crumbles, and you’ve got a drink that tastes like the holidays, snow or no snow.

Nutrition facts (per 16 oz serving)

Calories: 250
Total Fat: 9 g
Saturated Fat: 6 g
Carbohydrates: 39 g
Sugar: 32 g
Protein: 5 g

Ingredients (1 serving, 16 oz)

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 1

For the drink

• 10 oz cold brew coffee, chilled
• 1½ oz Brown Sugar Cookie Swirl (see below)
• 4 oz Cookie Butter Cold Foam (see below)
• 2 tsp Biscoff-style cookie crumbles
• Ice, to fill

For the Brown Sugar Cookie Swirl

• ½ cup dark brown sugar
• ½ cup water
• 1 tbsp cookie butter spread
• 1 tsp molasses
• ¼ tsp ground cinnamon
• ⅛ tsp ground ginger
• Tiny pinch nutmeg
• ½ tsp vanilla extract

For the Cookie Butter Cold Foam

• 6 tbsp cold skim milk
• 2 tbsp cold heavy cream
• 1 tbsp Brown Sugar Cookie Swirl
• ⅛ tsp ground cinnamon
• Tiny pinch ground ginger

For the Crumbles

• 2 Biscoff-style cookies, crushed

Tools you’ll need

• Blender or milk frother
• Small saucepan
• French press (optional, for frothing)
• Measuring spoons
• Chilled glass (16 oz)
• Spoon for layering foam

Instructions

Make the swirl

Combine brown sugar, water, molasses, cookie butter, and spices in a small saucepan. Heat over low until sugar dissolves. Stir in vanilla and let cool. Store leftovers in the fridge up to 10 days.

Make the cold foam

Mix cold milk, cream, swirl, and spices in a small jar or cup. Froth with a milk frother or pump in a French press until thick and pourable.

Build the drink

1. Fill a 16 oz glass with ice.
2. Add 10 oz cold brew.
3. Stir in 1½ oz of the swirl.
4. Gently spoon the cold foam on top.
5. Finish with cookie crumbles.

Tips

• Chill your milk and glass for longer-lasting foam.
• Use oat milk and coconut cream for a dairy-free twist.
• Adjust the swirl amount to control sweetness.
• Don’t skip the crumble topping, it adds texture and aroma.
• Make extra swirl and store it, your future self will thank you.

What to serve with

Sweet pairings

• Cinnamon scones – Soft and spiced, these play perfectly with the cookie butter flavor, especially when served warm.
• Almond biscotti – Dunk them into the foam and let them soak up all the spiced sweetness. A cozy weekend move.
• Pumpkin muffins – The warm cinnamon and nutmeg in both the muffin and the drink blend into pure holiday harmony.

Light & fresh sides

• Apple slices with almond butter – Crisp, fresh apple slices balance the sweetness of the drink and bring out the cookie butter’s nutty edge.
• Greek yogurt with honey and granola – A spoonful between sips adds creaminess and crunch without overwhelming your taste buds.
• Frozen banana bites – Keep them simple or dipped in dark chocolate. They pair with the coffee like little chilly cookie bites.

Savory companions

• Bacon, egg & cheese croissant – Buttery, salty, and warm. It hits all the right notes with the cold, sweet foam.
• Everything bagel with cream cheese – That garlic-onion crunch works weirdly well as a counterpoint to the creamy spice of the cold brew.
• Ham and cheddar breakfast sliders – If you’re hosting brunch, these mini bites and this cold brew are a match made for cozy gatherings.

Variations

Mini Cookie Butter Cold Brew
Use half the amounts for a small 8 oz version. Same flavor, lower caffeine, better for little sips.

Cookie Butter Latte (Hot Version)
Swap the cold brew for hot strong coffee and heat the swirl before adding. Froth warm milk with the same spice mix for a cozy winter drink.

Dairy-Free Version
Use oat milk and a dash of coconut cream in place of dairy. Froth as usual and top with gluten-free gingersnap crumbles.

Extra Spice Version
Add ⅛ tsp clove or cardamom to the syrup for a stronger speculoos punch. It’ll lean toward gingerbread in the best way.

Mocha Cookie Butter
Add 1 tsp cocoa powder to the swirl and top your foam with shaved dark chocolate. Like a holiday brownie met cold brew and fell in love.

Boozy Brunch Version
Add a splash of bourbon or dark rum to the coffee base before topping with foam. Serve in a glass mug with extra crumbles on the rim.

Blended version
Craving something like a frappe? Blend the cold brew, ice, and swirl together until frosty. Spoon the cold foam on top and serve like a dessert.

Ingredient substitutes

Cold Brew Coffee
Original: Homemade or bottled cold brew
Substitutes: Double-strength iced coffee, espresso over ice, or instant coffee concentrate

Brown Sugar Cookie Swirl
Original: Homemade swirl with cookie butter, sugar, and spices
Substitutes: Maple syrup with cinnamon and ginger, caramel sauce with added spice, or commercial brown sugar syrup with a dash of vanilla

Cookie Butter Spread
Original: Speculoos-style spread
Substitutes: Biscoff spread, Trader Joe’s cookie butter, peanut butter with cinnamon (for a nutty twist)

Skim Milk & Heavy Cream (for foam)
Original: Skim milk + heavy cream
Substitutes: Oat milk + coconut cream, almond milk + soy creamer, 2% milk alone (for a lighter foam)

Spices (Cinnamon, Ginger, Nutmeg)
Original: Ground spices for cookie flavor
Substitutes: Pumpkin pie spice mix, chai spice, or cinnamon alone for a simplified version

Biscoff Cookie Crumbles
Original: Lotus Biscoff cookies
Substitutes: Gingersnaps, cinnamon graham crackers, digestive biscuits, or gluten-free snickerdoodles

Foam Frother
Original: Electric frother
Substitutes: French press, jar + lid shaken vigorously, or hand mixer with whisk attachment