Irish cream no bake cookies take me straight back to the first St. Patrick’s Day I was old enough to help make the “grown-up” desserts. When I was growing up, my mom would make the classic chocolate no-bake cookies, but one year she added a splash of Irish cream and said, “Just enough for flavor.” Back in our kitchen, that creamy cocoa scent filled the air, and I remember thinking it smelled richer somehow. Trust me on this, a little Irish cream goes a long way. These cookies are fudgy, smooth, and perfectly set without ever turning on the oven.
Irish Cream No Bake Cookies
Equipment
- medium saucepan
- wooden spoon
- Cookie scoop (1½ tablespoon)
- Parchment Paper
- baking sheet
- Measuring tools
Ingredients
- ½ cup unsalted butter
- ½ cup whole milk
- 1¾ cups granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons Irish cream liqueur such as Baileys
- 1 teaspoon vanilla extract
- 3 cups quick oats
- Pinch of sea salt
- ½ cup mini chocolate chips optional
Instructions
- In a medium saucepan over medium heat, combine butter, milk, and sugar. Stir constantly until fully melted.
- Bring mixture to a full rolling boil and boil for 60 seconds exactly.
- Remove from heat immediately.
- Stir in cocoa powder until smooth.
- Add Irish cream, vanilla, and salt. Stir quickly to combine.
- Fold in oats (and chocolate chips if using) until evenly coated.
- Drop 1½ tablespoon portions onto parchment-lined baking sheet.
- Let set at room temperature for 20 minutes until firm.
- Texture cue: Cookies should look glossy at first, then turn matte as they firm up. They should hold shape but remain fudgy inside.
Notes
Most alcohol cooks off slightly from residual heat, but a small amount remains. For an alcohol-free version, substitute 2 tablespoons Irish cream coffee creamer. Storage:
Store in airtight container at room temperature up to 5 days. Freezing:
Freeze up to 2 months with parchment between layers. Humidity Tip:
In humid climates, allow 25–30 minutes to fully set. Troubleshooting:
- Too soft? Boil 5 seconds longer next batch.
- Too dry? Reduce boil time slightly.
- Flavor too mild? Add ½ teaspoon Irish cream extract for stronger taste without extra liquid.
Nutrition
Conclusion
Between you and me, Irish cream no-bake cookies feel like the grown-up cousin of the classic chocolate version my mom used to make. If you’re building a St. Patrick’s Day dessert table, you might also love festive treats like pistachio no-bake cookies for St. Patrick’s Day or minty favorites like St. Patrick’s Day mint chocolate cookies. And if you enjoy rich flavors, chocolate mint no-bake cookies bring that same deep cocoa goodness. Trust me on this, these disappear fast once the coffee is poured.