These Irish Cream No Bake Cookies are a boozy twist on the classic no-bake cookie — rich, creamy, and perfect for St. Patrick’s Day.
This Irish Cream No Bake Cookies recipe is one of the most requested recipes I get, so I’m sharing it here so friends, family, and readers can find it easily. I’ve been making this version for years — it’s consistently one of my favorite treats, especially around St. Patrick’s Day.
The Irish cream adds a smooth, slightly boozy sweetness that pairs beautifully with the sugar and oats. Don’t worry — the whole batch uses just 1 cup of liqueur, though the flavor is noticeable. Store the cookies in an airtight container for an hour or so after they set, and the Irish cream aroma becomes even more pronounced.
A few tips from years of testing: use 1-minute (instant) oats — they give the best texture for no-bake cookies. Yes, the recipe calls for 2 cups of sugar; that amount helps the cookies set properly and balances the Irish cream. You can swap the instant pudding mix for white chocolate, cheesecake, or chocolate flavors. White chocolate complements the Irish cream nicely; cheesecake or chocolate pudding can be a bit stronger and may mask some of the liqueur’s character.
These cookies can be made with or without the powdered creamer, but I prefer the rounder flavor the creamer provides.
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
- 2 cups granulated sugar
- 1 cup Irish cream liqueur
- ¾ cup unsalted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups 1-minute oatmeal (instant oats)
- 1 (3.4 oz.) box instant vanilla pudding mix, dry
- ¼ cup powdered coffee creamer (optional)
Instructions
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In a large pot, combine 2 cups granulated sugar, 1 cup Irish cream liqueur, ¾ cup unsalted butter, and ¼ teaspoon salt. Stir frequently and bring the mixture to a full rolling boil. Keep it at a rolling boil for 90 seconds, stirring only occasionally.
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Remove the pot from heat. Stir in 1 teaspoon vanilla extract, then add 4 cups 1-minute oatmeal, the dry instant vanilla pudding mix, and ¼ cup powdered coffee creamer (if using). Mix until everything is fully combined.
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Drop large spoonfuls onto wax or parchment paper. Let the cookies set at room temperature for about an hour, or until firm.
Video
Notes
- You can replace the vanilla pudding mix with white chocolate, chocolate, or cheesecake pudding for different flavors.
- For milder alcohol flavor, use ½ cup milk and ½ cup Irish cream liqueur instead of 1 cup liqueur.
- Maintaining a rolling boil for the full 90 seconds is important: undercooking prevents cookies from setting, while overcooking makes them dry and crumbly.
- High humidity or rainy conditions can make it difficult for the cookies to set properly.
Nutrition
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