Rim a pint-sized glass with peanut butter and peanut butter cookie crumbs and set aside.
Combine the ice, espresso, brown sugar and chocolate peanut butter syrups in a shaker cup.
Cover and shake mixture until combined. Pour mixture into the rimmed glass.
Combine the oat milk and sweet cream in a small cup. Whip with a milk frother until thick. Spoon the mixture on top of the glass and serve.
