Irish Cream No Bake Cookies

A cozy, alcohol-free twist on classic no-bake cookies, featuring creamy peanut butter, rolled oats, and rich chocolate flavors without any baking involved.

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Prep Time 15

Total Time 1 15

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American, Irish

Calories: 150

Ingredients Method Notes

Ingredients

For the cookie base

2 cups rolled oats Old-fashioned oats give the best texture; quick oats make a softer cookie.
1 cup creamy peanut butter Natural or commercial brands both work—stir natural peanut butter well so oil is incorporated.

For the sweet and creamy binder

½ cup honey Use mild-flavored honey; maple syrup can be substituted for a different sweetness profile.
½ cup non-alcoholic Irish-cream–flavored creamer or syrup This keeps the Irish cream flavor without alcohol.

For chocolate and flavor

¼ cup unsweetened cocoa powder Dutch-process or natural work; sift if lumpy.
1 teaspoon vanilla extract Pure vanilla brightens the flavors.

Optional mix-ins

¼ cup mini chocolate chips Optional; fold in at the end so they don’t melt.

Method

Preparation

Gather and measure all ingredients.
In a large mixing bowl, add 1 cup of creamy peanut butter, 1/2 cup of honey, 1/2 cup of non-alcoholic Irish-cream flavored creamer, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and homogenous.
Sprinkle in 1/4 cup of unsweetened cocoa powder and mix until fully incorporated.
Add 2 cups of rolled oats and stir until every oat is coated.
If using, fold in 1/4 cup of mini chocolate chips.
Use a small cookie scoop or tablespoon to portion the mixture into small balls on a baking sheet lined with parchment paper.
Refrigerate the cookies for at least 1 hour until they’re firm.

Serving

Once firm, enjoy the cookies straight away. Allow them to sit at room temperature for 5–10 minutes before serving.

Notes

These cookies can develop better flavor overnight in the fridge. Store in an airtight container for up to 7 days or freeze for up to 3 months.