I turned five simple ingredients into no bake Baileys Irish Cream cookie balls, and my take on Cookies with Baileys Irish Cream hides a tiny secret you’ll be eager to uncover.
I can’t believe how addictive these Baileys Balls are. I made a batch out of curiosity and the mix of crushed chocolate sandwich cookies and Baileys Irish Cream turned into tiny, dangerous bites of joy.
They look almost like Cookies With Baileys Irish Cream from a fancy bakery, but honestly they’re way easier and zero stress. People always get that surprised look, like “wait, this is homemade?” There’s a little trick about texture I love, but i won’t give it away here.
If you want something impressive with almost no effort, trust me these vanish fast.
Ingredients
- Chocolate sandwich cookies: crunchy base, mostly carbs and sugar, tiny fiber, brings deep cocoa sweetness.
- Cream cheese: rich creamy fat and some protein, adds smooth tang and balances sweetness.
- Baileys Irish Cream: sweet boozy liqueur with cream and sugar, gives warm adult flavor.
- Semisweet chocolate chips: melting chocolate for coating, adds sugar, cocoa antioxidants and glossy finish.
- Sprinkles or flaky sea salt: sprinkles add sugar and color, flaky salt brightens sweetness.
- Cookie filling: creamy sugar center boosts sweetness, adds stickiness and familiar sandwich cookie flavor.
- Chocolate coating: smooth shell adds fat and sheen, helps keep balls firm in the fridge.
Ingredient Quantities
- 1 (14.3 oz) package chocolate sandwich cookies (about 36 cookies), crushed
- 8 oz cream cheese, softened
- 1/4 cup Baileys Irish Cream
- 12 oz semisweet chocolate chips or melting chocolate
- sprinkles or flaky sea salt, optional
How to Make this
1. Put the chocolate sandwich cookies (about 36) in a food processor and pulse to fine crumbs, or toss them in a heavy zip bag and crush with a rolling pin, leaving a little extra for garnish if you want.
2. Beat the 8 oz softened cream cheese in a bowl until smooth, then add the cookie crumbs and 1/4 cup Baileys Irish Cream and mix until it becomes a uniform, slightly sticky dough, don’t overmix or it can get oily.
3. Scoop or roll the mixture into about 1 inch balls (a small cookie scoop helps), wet your hands if they’re sticking, and place the balls on a parchment lined baking sheet.
4. Chill the balls in the fridge for 20 to 30 minutes to firm up; if you’re in a hurry pop them in the freezer for 10 to 15 minutes instead.
5. Melt the 12 oz semisweet chocolate chips or melting chocolate in a microwave in 20 to 30 second bursts, stirring between bursts until smooth, or melt gently over a double boiler; add 1 tsp vegetable oil if the chocolate is too thick.
6. Use a fork or dipping tool to dunk each chilled ball into the melted chocolate, tap the fork on the side of the bowl to let excess drip off, then set the coated balls back on the parchment.
7. While the chocolate is still wet sprinkle with sprinkles or a little flaky sea salt, whichever you prefer, the salt really brings out the Baileys flavor.
8. Let the chocolate set at room temp or speed it up by refrigerating for 10 to 15 minutes until firm.
9. Store the cookie balls in an airtight container in the fridge for up to a week, or freeze for longer; let them sit at room temp 5 to 10 minutes before serving so they soften up a bit.
Equipment Needed
1. food processor or big zip-top bag and rolling pin for crushing the cookies, whichever you got
2. large mixing bowl for the cream cheese and crumbs
3. electric hand mixer or a sturdy spoon to beat the cream cheese (mixer makes it easier)
4. 1/4 cup measure and a tsp measure for the Baileys and oil if needed
5. small cookie scoop or tablespoon for forming 1 inch balls
6. baking sheet lined with parchment paper to set the truffles on
7. microwave-safe bowl or a double boiler for melting the chocolate
8. fork or dipping tool (and a toothpick if you wanna fix drips) to dip and tap off excess chocolate
9. airtight container for chilling/storing in the fridge or freezer
FAQ
Baileys Irish Cream Cookie Balls Recipe Substitutions and Variations
- Chocolate sandwich cookies: chocolate wafer cookies, crushed graham crackers plus 1 tbsp cocoa to keep it chocolatey, or Biscoff/digestive biscuits for a spiced twist.
- Cream cheese: mascarpone for a richer, silkier bind, Neufchâtel if you want less fat, or a firm vegan cream cheese (cashew based) for dairy free.
- Baileys Irish Cream: swap with Kahlúa or another coffee liqueur, or for non alcoholic use strong espresso with 2 tbsp heavy cream and 1 tsp vanilla, or a splash of Irish whiskey plus cream for a boozier hit.
- Semisweet chocolate chips: dark chocolate (60–70%), milk chocolate, white chocolate or melting wafers/candy melts for easier dipping.
Pro Tips
– Get the texture right before you roll. Use cream cheese that’s soft but not melted, and add the Baileys slowly so you can stop when the mix is just sticky. If it gets oily or too wet, chill it for 10 minutes and mix in a few extra cookie crumbs until it’s firm enough to shape.
– Use a small cookie scoop and wet your hands when rolling. That keeps sizes even so they coat and set the same. Chill the balls on parchment first; popping them in the freezer for 10 minutes speeds dipping, but dont leave them frozen solid or the chocolate might crack when it warms.
– Melt the chocolate low and slow, stirring between 20 to 30 second bursts in the microwave or over a double boiler. A teaspoon of vegetable oil (or a little shortening) will loosen thick chocolate, and if any water gets in and it seizes try a tiny splash of warm cream or oil to bring it back. Keep the chocolate warm while you work so it stays smooth for dipping.
– Finish and store smart. Add sprinkles or flaky sea salt while the coating is still wet, and let them set a bit at room temp before chilling to avoid condensation. Store in an airtight container with parchment between layers, and take them out 5 to 10 minutes before serving so they soften up.
Baileys Irish Cream Cookie Balls Recipe
I turned five simple ingredients into no bake Baileys Irish Cream cookie balls, and my take on Cookies with Baileys Irish Cream hides a tiny secret you'll be eager to uncover.
36
servings
126.6
kcal
Equipment: 1. food processor or big zip-top bag and rolling pin for crushing the cookies, whichever you got
2. large mixing bowl for the cream cheese and crumbs
3. electric hand mixer or a sturdy spoon to beat the cream cheese (mixer makes it easier)
4. 1/4 cup measure and a tsp measure for the Baileys and oil if needed
5. small cookie scoop or tablespoon for forming 1 inch balls
6. baking sheet lined with parchment paper to set the truffles on
7. microwave-safe bowl or a double boiler for melting the chocolate
8. fork or dipping tool (and a toothpick if you wanna fix drips) to dip and tap off excess chocolate
9. airtight container for chilling/storing in the fridge or freezer
Ingredients
-
1 (14.3 oz) package chocolate sandwich cookies (about 36 cookies), crushed
-
8 oz cream cheese, softened
-
1/4 cup Baileys Irish Cream
-
12 oz semisweet chocolate chips or melting chocolate
-
sprinkles or flaky sea salt, optional
Directions
- Put the chocolate sandwich cookies (about 36) in a food processor and pulse to fine crumbs, or toss them in a heavy zip bag and crush with a rolling pin, leaving a little extra for garnish if you want.
- Beat the 8 oz softened cream cheese in a bowl until smooth, then add the cookie crumbs and 1/4 cup Baileys Irish Cream and mix until it becomes a uniform, slightly sticky dough, don’t overmix or it can get oily.
- Scoop or roll the mixture into about 1 inch balls (a small cookie scoop helps), wet your hands if they’re sticking, and place the balls on a parchment lined baking sheet.
- Chill the balls in the fridge for 20 to 30 minutes to firm up; if you're in a hurry pop them in the freezer for 10 to 15 minutes instead.
- Melt the 12 oz semisweet chocolate chips or melting chocolate in a microwave in 20 to 30 second bursts, stirring between bursts until smooth, or melt gently over a double boiler; add 1 tsp vegetable oil if the chocolate is too thick.
- Use a fork or dipping tool to dunk each chilled ball into the melted chocolate, tap the fork on the side of the bowl to let excess drip off, then set the coated balls back on the parchment.
- While the chocolate is still wet sprinkle with sprinkles or a little flaky sea salt, whichever you prefer, the salt really brings out the Baileys flavor.
- Let the chocolate set at room temp or speed it up by refrigerating for 10 to 15 minutes until firm.
- Store the cookie balls in an airtight container in the fridge for up to a week, or freeze for longer; let them sit at room temp 5 to 10 minutes before serving so they soften up a bit.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 28.7g
- Total number of serves: 36
- Calories: 126.6kcal
- Fat: 7.42g
- Saturated Fat: 3.75g
- Trans Fat: 0.042g
- Polyunsaturated: 0.75g
- Monounsaturated: 2.22g
- Cholesterol: 6.44mg
- Sodium: 67.6mg
- Potassium: 59.6mg
- Carbohydrates: 14.68g
- Fiber: 0.83g
- Sugar: 9.83g
- Protein: 1.5g
- Vitamin A: 19.4IU
- Vitamin C: 0mg
- Calcium: 11.3mg
- Iron: 0.54mg
