Cream Liqueur Cookie Nut Truffles

This cream liqueur cookie nut truffle recipe blends crushed cookies, roasted nuts, sweetened condensed milk, coffee, and a splash of cream liqueur into soft, aromatic no-bake truffles. With warm flavours, a tender texture, and a lightly boozy finish, these cream liqueur cookie nut truffles make a festive, easy holiday treat.

Hey folks – I hope you are doing well today.

Today, I am excited to share with you these truffles that came together as a super easy yet elegant treat. They mix familiar flavours of cookies, nuts, coffee, and liqueur into something soft, fragrant, and delightfully indulgent. So, let’s dive into these cream liqueur cookie nut truffles.

Why You’ll Love These Cream Liqueur Cookie Truffles

• Easy: No baking, minimal steps, and pantry-friendly ingredients.
• Festive: Sweet, aromatic flavours with a gentle boozy note perfect for holiday entertaining.
• Versatile: Use your favourite cookies and any cream liqueur you enjoy.
• Make-Ahead: The texture improves after chilling, making them ideal for preparing in advance.

Flavour and Texture Profile

These truffles are soft, creamy, and slightly chewy with a fragrant nuttiness and warm notes of coffee and liqueur. The coating of extra cookie crumbs adds a delicate crunch and a comforting caramelized aroma.

Ingredients You’ll Need for These No Bake Cream Liqueur Cookie Truffles

For this cream liqueur cookie nut truffle mixture, you will combine fragrant roasted nuts, finely crushed cookies, sweetened condensed milk, instant coffee, and a splash of cream liqueur. The mixture sets into soft, chewy truffles that you can coat in extra crumbs for a festive finish.

• Cookies: A blend of Biscoff and Marie-style cookies for aroma, structure, and gentle sweetness.
• Roasted Nuts: Cashews and almonds bring richness, nuttiness, and a soft crunch.
• Sweetened Condensed Milk: Adds moisture and binds the mixture while creating a fudgy texture.
• Cream Liqueur: I used dulce de leche cream liqueur, but Irish cream, bourbon cream, maple cream, or any flavoured cream liqueur works beautifully.
• Instant Coffee or Espresso Powder: Deepens the flavour and balances the sweetness.
• Salt: A small pinch to round out the flavours.

Possible Additions and Variations

• Swap the Cookies: Digestive biscuits, graham crackers, amaretti, or shortbread all work.
• Adjust the Coffee: Increase or decrease the instant coffee for a stronger or milder flavour.
• Add Spice: Cinnamon or nutmeg adds an extra festive layer.
• Make Them Nut-Free: Replace nuts with additional cookie crumbs or finely shredded coconut.

How to Make Festive Cookie Truffles

To make these no-bake cream liqueur truffles, start by crushing the cookies and nuts into fine crumbs, reserving a portion of the crumbs for coating. Mix the remaining crumbs with sweetened condensed milk, coffee, salt, and cream liqueur until a soft, slightly sticky mixture forms. Chill briefly if needed, then roll into small truffles and coat them in the reserved crumbs. Refrigerate until firm, and store chilled.

More Festive No-Bake Recipes

Are you looking for more holiday truffle balls ideas, like these cream liqueur cookie truffles? Be sure to check more recipes below:

• Rum and Raisin Biscoff Truffles
• Gingerbread Bliss Balls – Festive Christmas Date Truffles
• Date Chestnut Bliss Balls with Clove and Orange
• Festive Pistachio Cointreau Truffles – Boozy Holiday Dessert
• Festive Cointreau Chocolate Truffles
• Festive Chestnut Chocolate Truffles

I’d love for you to try these holiday cookie truffles. If you give the recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts!

Cream Liqueur Cookie Nut Truffles

Recipe by Ben | Havocinthekitchen

Cream liqueur cookie nut truffles with cookies, nuts, coffee, and sweetened condensed milk. A simple no-bake holiday treat.

Course: Boozy Desserts and Treats, Chilled and No-Bake Desserts, Christmas, Festive Christmas DessertsCuisine: American-inspiredDifficulty: Easy

5.0 from 1 vote

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Servings

24-30

servings

Prep time

20

minutes

Chilling time

1

hour

Cook Mode

Keep the screen of your device on

Ingredients

• 200 g cookies such as Biscoff, Maria or similar
  (about 25-30 cookies)

• 1 ½ cups (180 g) nuts, roasted
  (I used cashews and almonds)

• 4 tbsp (60 ml) cream liqueur
  (dulce de leche liqueur used; you can use Irish cream, bourbon cream, maple cream, etc.)

• 3–4 tbsp (45–60 ml) sweetened condensed milk

• 1 tbsp (6 g) instant coffee or espresso powder

• A pinch of salt

Directions

• In a food processor, pulse the cookies and roasted nuts together until you get fine, even crumbs. Set aside about ⅓ cup (35–40 g) of this mixture for coating, and transfer the remaining crumbs to a mixing bowl.
• Add the cream liqueur, sweetened condensed milk, instant coffee, and a pinch of salt. Mix until a soft dough forms – it should hold together easily when pressed. If the mixture feels too dry, add a small splash of liqueur or condensed milk. Chill for 15–20 minutes to firm up. If you prefer a smoother texture, you can use the food processor to mix the wet and dry ingredients.
• Roll the mixture into 26–28 truffles, each about 18–20 g. Coat in the reserved crumb mixture and refrigerate for 1 hour to set. Store refrigerated for 3-4 days. They should stay fine even up to one week, but the coating will start softening after several days. Enjoy!

Notes

• Always have some extra cookies/nuts or liqueur/condensed milk, as you may need to adjust the texture/consistency.