These Irish Cream No Bake Cookies are a boozy twist on the classic no bake cookie recipe! Perfect for St. Patrick’s Day!
This Irish Cream No Bake Cookies recipe is one of my most requested recipes! So I figured it was finally time just to share it here so all my friends and family could easily access it rather than texting me every few months for it.
Plus, I thought you guys might enjoy it too! I’ve made this recipe for years, and it is one of the best cookies that come out of my kitchen on a regular basis, but especially this time of year.
With St. Patrick’s Day sneaking right up on us, these Irish Cream No Bake Cookies are both seasonal and quite delightful!
The Irish Cream blossoms with the sugar and oatmeal for a slightly sweet alcoholic punch, but don’t worry, there’s only 1 cup of liqueur in the entire batch.
However, add them all to an airtight container for an hour or so and when you open it you’ll definitely know what they’re laced with!
I’ve played around with the recipe a lot trying to perfect it, but honestly, it always comes out tasting delicious!
The Minute Oats are a MUST when it comes to no-bake cookies and YES, 2 cups of sugar is accurate.
You can swap out the vanilla instant pudding mix for white chocolate, cheesecake, or chocolate.
Personally, I love the white chocolate, and the cheesecake and chocolate are good, just note that they do tend to overpower the Irish Cream a bit.
These cookies can be made with or without the powdered creamer, but I prefer them with it!
More St. Patrick’s Day Recipes!
- Irish Cream French Toast
- Easy Irish Potato Candy
- Chocolate Irish Cream Cake
- Irish Cream Hot Chocolate
- Corned Beef Hash
- Irish Coffee
- Irish Mule Cocktail
Irish Cream No Bake Cookies
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Irish Cream No Bake Cookies
Ingredients
- 3/4 cup unsalted butter
- 2 cups granulated sugar
- 1 cup Irish Cream Liqueur
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 4 cups 1-minute oatmeal
- 1/4 cup powdered coffee creamer
- 1 (3.4 oz.) box instant vanilla pudding mix dry
Instructions
- Add butter, sugar, and Irish cream to a large pot and bring to a boil. Keep on a rolling boil for 90 seconds.
- Remove from heat and stir in remaining ingredients, once fully combined, plop large spoonfuls onto wax paper and let set for about an hour.
Video
Notes
- You can replace vanilla pudding with white chocolate, chocolate, or cheesecake pudding.
- If you would prefer them to be less boozy, I recommend 1/2 cup of milk and 1/2 cup of Irish Cream liqueur.
- It’s very important to have a rolling boil for 90 seconds, if you undercook then your cookies won’t harden and if you overcook then your cookies will turn out dry and crumbly.
- Cookies will have a hard time setting if it’s raining or humid.
Sarah says
So easy and delicious! They were a big hit 🙂 I made them with powdered milk instead of coffee whitener as that’s what I had on hand.
Rebecca Hubbell says
I’m so glad you love them!
Kellie says
I grew up in Maine and No Bakes were always a favorite. I’m trying to wait patiently as they set. I used Skrewball, a yummy peanut butter whiskey with mine. Thanks for the recipe!!
Rebecca Hubbell says
Yum! Sounds like a delicious addition! Enjoy!
Teresa says
You don’t use crener in this house but I have powdered milk ( used for bread making) can that be used a sub?? TIA
Rebecca Hubbell says
Hi Teresa, it will probably work but since I have never made it that way I can’t say for sure.
Teresa says
Thanks for the reply. That post of mine looks like i’ve hit the Irish Cream already…….LOL that’s what I get for being distracted by parrots (own 3). BTW it worked for texture but NOT for creaminess and flavor
Amy E says
This was a great recipe and SO easy! I used Carmel coffee creamer, cheesecake flavored pudding mix and cream instead of the alcohol. Delicious!!!
Christine Rosa says
Sorry, these were way too sweet and felt like they were missing something. I followed the recipe exactly, using the creamer and the white chocolate pudding and the full cup of Bailey’s Irish Cream. They were not good. I drizzled dark chocolate over them to try to balance out the sweetness and they still didn’t taste good. I feel like they might have needed salt? There was just something missing to balance the sweetness.
Rebecca Hubbell says
Hi Christine, sorry you didn’t enjoy the recipe. But no bake cookies ARE sweet, there’s 2 cups of sugar in the recipe.
Sharon Mays says
I followed the recipe to a T and my cookies are extremely dry and crumbly from the get go. Yours have a sheen to them and are clearly moist ehen you scoop them to the paper. Mine are not even coming together at all or barely at best. I cooked at a rolling boil for 90 sec exactly. Any ideas what went wrong?
Rebecca Hubbell says
Hi Sharon, Dry and crumbly usually means overcooking. It’s possible that even though you only cooked for 90 seconds that your stove cooks on the hotter side of things. When you make no bake cookies in the future, I would only cook for 60 seconds and see if that helps.
Michele says
How long will these keep? Should they be stored in the refrigerator?
Rebecca Hubbell says
Hi Michele, they should keep for about a week in a ziploc bag on the counter. You can put them in the fridge if your house is really hot right now, but it’s not necessary.
Ty says
Taste great, however mine turned out flat and gooie and won’t harden. Any suggestions??
Rebecca says
Hi Ty, How long have they been sitting? Is it raining or humid where you are? If it is, it’s possible they will have a hard time setting because there is moisture in the air. If that is not the case, then soft no bake cookies mean undercooked, how long did you boil them for? If it’s been more than an hour and they haven’t set then I would place them in the fridge or freezer to help them along a bit.
Sara Campbell says
What flavor powdered creamer is it supposed to be?
Rebecca says
Hi Sarah, I usually use original/plain. But you can use vanilla too.
Lorrie holdt says
Can the Baily’s coffee creamer be used I’m place of the liquor?
I have friends that don’t or can’t drink it and I would love to try it.
Rebecca says
Yes, you for sure can!
Melissa says
The alcohol will evaporate out once it boils and just leaves the flavor
Rebecca says
Not all of the alcohol will evaporate since it doesn’t reach a high enough temperature for a long enough time to do so.
Megan @ MegUnprocessed says
This is creative!
fabiola@notjustbaked says
My family will love these!
Lane & Holly @ With Two Spoons says
These look like a perfect addition to my cookie list!
Irish Lady NC says
These look yummy! I’m going to try them! They look like I could possibly dye them light green to really drive them home!
Amanda Brown says
hi can you tell me what is the vanilla pudding mix and where to find it please
Rebecca says
Hi Amanda, it’s Jell-o instant pudding mix, usually found in the baking aisle at most major retailers here in the US. You just use it dry you don’t make the pudding.
Vivienne Breed says
Hi don’t have that in England could you recommend an alternative
Rebecca says
Hi Vivienne,
Another reader in Scotland used what was called Angel Delight, she was using it for a different recipe and found it in butterscotch flavor, but maybe they make it in vanilla too?
Rebecca