I’m in love with this Reese’s Peanut Butter Frappuccino—it blends chocolate, peanut butter, and coffee into a creamy, cold drink that tastes like a decadent dessert and energizes me at the same time.

Reese’s Peanut Butter Frappuccino

Why You’ll Love This Recipe

I adore this frappuccino because it hits the perfect balance of rich peanut butter and indulgent chocolate while still delivering that energizing espresso punch. It’s easy for me to make at home, customizable to my tastes, and far more satisfying than a basic coffee drink. It feels like a reward in a glass!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup strong brewed coffee, cooled (or cold brew)
1 cup milk (dairy or alternative)
2–3 Tbsp creamy peanut butter
2 Tbsp chocolate syrup (plus extra for drizzling)
1–2 Tbsp sugar or sweetener (adjust to taste)
1½ cups ice
Whipped cream, for topping
Optional garnish: chopped peanuts, mini chocolate chips, or a drizzle of peanut butter and chocolate syrup

directions

Brew strong coffee and let it cool completely, or use cold brew for extra smoothness.
In a blender, combine cooled coffee, milk, peanut butter, chocolate syrup, sugar (if using), and ice.
Blend on high until smooth and frothy. Taste and adjust sweetness or chocolate/peanut butter levels as desired.
Drizzle chocolate syrup inside the glass before pouring the frappuccino—it makes it look extra fancy.
Pour the blend into a tall glass.
Top generously with whipped cream, then drizzle more chocolate syrup and sprinkle chopped peanuts or mini chocolate chips if you like.

Servings and timing

Servings: Makes one large (16 oz) or two small (8 oz) frappuccinos
Total time: Approx. 5 minutes
- Prep & blend: 5 minutes

Variations

I sometimes swap coffee for chocolate milk or leave it out entirely for a peanut butter chocolate smoothie.
To make it extra peanutty, I add a scoop of peanut butter protein powder or peanut butter cups.
For a vegan version, I use almond or oat milk, dairy-free chocolate syrup, and coconut whipped cream.
I can boost the caffeine with a shot of espresso.
To lighten it up, I use unsweetened almond milk, reduce sugar, and skip the whipped cream.

storage/reheating

This frappuccino is best enjoyed fresh. If I need to prep ahead, I’ll blend and pour into an airtight bottle, then store in the fridge for up to 24 hours—though the texture may separate slightly. Just shake or re-blend before drinking.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes—I dissolve 1–2 tsp of instant coffee in a few tablespoons of water, chill it, and use it in the frappuccino.

How can I make it thicker and creamier?

I add a scoop of vanilla ice cream or frozen banana to thicken it up and give it a milkshake-like texture.

Is there a caffeine-free version?

Absolutely! I substitute the coffee with chocolate milk or cold chocolate almond milk to keep the flavor without caffeine.

Can I skip the chocolate syrup?

Certainly—I sometimes just do peanut butter, coffee, and milk for a simpler flavor, though I do miss the chocolate twist.

Can I batch this for a party?

Yes—I multiply the ingredients, blend in batches, and keep each in the fridge. I top them individually right before serving to maintain the whipped cream texture.

Conclusion

This Reese’s Peanut Butter Frappuccino has become my go-to indulgence when I want something creamy, chocolatey, and caffeinated in one glass. It’s easy to make, customizable, and feels like a sweet treat even on busy days. Whip one up—you might just find it becomes your favorite too.