This Homemade Cookies & Cream Creamer is the ultimate copycat Chobani creamer — a coffee creamer recipe from scratch made with real ingredients like whole milk, Hershey's Cookies and Creme bars, and actual Oreos.
If your morning coffee could taste like a cookies and cream candy bar, would you make it happen? Obviously yes — and guess what? It only takes 10 minutes!
Whether you're a busy mom who needs her coffee to feel like a treat, or just someone who thinks dessert-for-breakfast is a completely valid life choice (same), this creamer is about to become your new obsession. It makes about 4 cups — enough to keep your coffee dreamy all week long — and the only hard part is not drinking it straight from the jar.
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What does it taste like?
This creamer tastes exactly like an Oreo melted into your morning coffee — and yes, it's just as dreamy as it sounds. You get that sweet, creamy base with little pops of chocolate cookie flavor woven all the way through.
It's rich and indulgent without being overwhelming, and it makes every sip feel like dessert. Think cookies and cream ice cream, but make it coffee. It's the most indulgent chocolate cookie coffee creamer you'll ever taste.
Why You'll Love Cookies & Cream Coffee Creamer
- Better than store-bought — We're talking real milk, real Oreos, and real Hershey's chocolate. The flavor is richer, creamier, and more indulgent than anything you'll find in the coffee aisle!
- Only 4 ingredients — Hershey's Cookies and Creme bar, whole milk, sugar, and Oreos. That's literally it.
- Makes a full week's worth — One batch yields about 4 cups of Oreo creamer, so your coffee is sorted for days.
- Make it any time of year — The Chobani cookies and cream creamer is a seasonal release, which means it's not always on shelves when you're craving it. This homemade version means cookies and cream coffee is on the menu 365 days a year!
- Totally customizable — This DIY flavored coffee creamer can easily be made dairy-free or gluten-free!
Ingredients
You only need four simple ingredients for this recipe — and if you're anything like me, there's a good chance you've already got Oreos in the pantry. (No judgment if they're half eaten. Mine always are.)
- 7 oz Hershey's Cookies and Creme Bar — This is the star of the show! It's about 4½ of the standard 1.55 oz bars. The white chocolate base with chocolate cookie pieces gives this creamer its signature cookies and cream flavor.
- 3 cups whole milk — Whole milk gives us a rich, creamy base without making it overly heavy. It also blends beautifully with the chocolate.
- ½ cup granulated sugar — Just enough sweetness to make this creamer feel indulgent without being over-the-top.
- 4 Oreo cookies — Because one source of cookies and cream flavor just isn't enough! The Oreos deepen that classic chocolate cookie taste and blend right into the creamer.
Substitutions
- Dairy-Free: Swap the whole milk for full-fat oat milk or coconut milk for a creamy, non-dairy version.
- Gluten-Free: Use 5 oz of white chocolate and 5 gluten-free Oreos in place of the Hershey's bar and regular Oreos.
- Can't find Hershey's Cookies and Creme? Use 5 oz of white chocolate and an extra Oreo cookie instead!
How to Make Cookies and Cream Creamer
Here's exactly how to make Oreo creamer at home! If you can stir a pot and press a blender button, you've totally got this!
Step 1: Break up the Hershey's Cookies and Creme bars into individual pieces and add them to a medium saucepan. Pour in the whole milk, granulated sugar, and drop in the 4 Oreo cookies. It looks a little chaotic at this point — that's perfectly normal, promise!
Step 2: Heat the mixture over medium heat, whisking frequently. Keep stirring until the chocolate is fully dissolved and the Oreo cookies have completely disintegrated into the mixture. You'll notice the little dark chocolate cookie pieces from the Hershey's bar floating to the top — that's totally expected and exactly what should happen!
Step 3: Remove the saucepan from the heat and carefully pour the mixture into a high-speed blender.
Step 4: Blend until completely smooth. Let the creamer cool at room temperature for about 15 minutes, then pour it into a mason jar, pop a lid on it, and store it in the fridge for up to 7 days.
Serving Suggestions
The obvious answer is: pour it in your coffee and never look back. But there are so many fun ways to use this creamer beyond your standard morning cup!
- Hot coffee or cold brew — A generous splash transforms any plain cup into a cookies and cream latte situation.
- Iced coffee — This creamer is incredible poured over a glass of iced coffee. It swirls in beautifully and makes every sip feel like a treat.
- Blended drinks — Toss it in the blender with some ice and cold brew for a homemade frappuccino moment.
- Cold foam — Froth it up for a creamy, chocolatey cold foam topping for your cold brew. Game. Changer.
Recipe Success Tips
- Whisk constantly while heating. The chocolate can scorch if left alone on the heat, so keep that whisk moving! Medium heat and frequent stirring is the move.
- Let it cool before refrigerating. Give the creamer a full 15 minutes at room temperature before transferring to the fridge. This prevents condensation and keeps the texture smooth and dreamy.
- Shake it before every pour. Since we're not using any artificial emulsifiers (yay!), some natural separation can happen in the fridge. A quick shake before you pour brings everything right back together.
- Use a mason jar or bottle with a pour spout. Trust me — it makes the morning routine so much easier and way less messy!
- Don't skip the blender step! It's what transforms this from a chunky chocolate milk situation into a silky-smooth, pourable creamer. Trust the process!
FAQs
This creamer will keep in the fridge for up to 7 days when stored in an airtight mason jar or bottle. Give it a shake before each use since natural separation can occur!
We don't recommend it! Dairy-based creamers tend to separate and get grainy when frozen and thawed. It's best to make a fresh batch as needed — and with only 10 minutes of effort, that's totally doable!
Yes! The blender is what gives this creamer its silky-smooth texture. Skipping it will leave you with a chunky, uneven consistency that won't pour well into your coffee. If you'd rather skip the blender, you can use an immersion blender directly in a large pot or container — just make sure there's plenty of room to avoid splashing!
100% yes — and honestly, it's incredible over ice. It swirls in beautifully and makes every sip feel like a treat!
Nutritional Info
Each ¼ cup serving of this homemade Oreo creamer comes in at around 175 calories, with 26g of carbs, 21g of sugar, 7g of fat, and 3g of protein. It's definitely a treat — not a health food — but that's kind of the whole point, right?
The good news is that every single one of those calories comes from a real, recognizable ingredient, which is more than we can say for most store-bought creamers! If you're looking to lighten things up, try the sugar-free swap mentioned above. You'll keep all that dreamy cookies and cream flavor with a lot fewer carbs.
Total nutritional content per serving is:
- Calories: 175 calories
- Total Fat: 7 grams
- Protein: 3 grams
- Sodium: 83 grams
- Carbohydrates: 26 grams
- Sugar: 21 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Other Coffee Creamer Recipes
Homemade Cookies and Cream Creamer
Equipment
- 1 medium saucepan
Ingredients
- 7 oz Hershey's Cookies and Creme Bar (about 4 ½ of the 1.55 oz bars)
- 3 cups whole milk
- ½ cup granulated sugar
- 4 Oreo cookies
Instructions
- Break up the cookies and creme chocolate bars into their individual pieces and place a medium saucepan. Add the milk, sugar, and Oreo cookies.
- Heat over medium heat, whisking frequently until the chocolate is dissolved and the Oreo cookies are disintegrated. The little chocolate cookie pieces from the chocolate bar will float to the top.
- Remove from heat and carefully pour into a blender and blend the creamer until smooth. Allow to cool for 15 minutes at room temperature, then pour into a mason jar and store in the fridge for 7 days.
Notes
- Dairy-Free: Swap the whole milk for full-fat oat milk or coconut milk for a creamy, non-dairy version.
- Gluten-Free: Use 5 oz of white chocolate and 5 gluten-free Oreos in place of the Hershey's bar and regular Oreos.
- Can't find Hershey's Cookies and Creme? Use 5 oz of white chocolate and an extra Oreo cookie instead!
Nutrition
xoxo Megan
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