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Chocolate Kahlua Truffle Cookies (No Bake)

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“These are like a little bit of heaven!They're almost like a cookie fudge! I had them at a friend's house the other night and wasn't happy until I called her for the recipe! There are a few steps, but not that many, when you end up with one of the very best cookies you'll ever try! Making the cookie crumbs is a snap using a food processor! If you don't have Kahlua,you can use whatever you have on hand. Use something that will go well with Chocolate, orange, raspberry, mint, or caramel are good choices. Bake time is chill time. Note: For children, you may want to leave out the liqueur, and replace it with a flavoring or extract.”
1hr 20mins
25-30 cookies

Ingredients Nutrition

  • 2 12 cups finely crushed chocolate cookie crumbs
  • 1 cup finely chopped nuts
  • 1 cup sifted powdered sugar
  • 13 cup coffee liqueur
  • 1 tablespoon water (may need 1-2)
  • 5 ounces semisweet chocolate, chopped
  • 1 tablespoon shortening (solid)
  • 6 ounces white baking bar, chopped


  1. In a large mixing bowl, stir together the chocolate wafer crumbs, chopped nuts, powdered sugar, and Kahlua, if using. Add enough of the water so that the crumbs hold together. Shape mixture into 1-inch balls.
  2. Place on a waxed paper cookie sheet.
  3. In a small, heavy saucepan, heat semisweet chocolate and shortening over low heat until melted. In another small, heavy saucepan, heat white baking bar till melted.
  4. With a fork, dip half of the cookies into the semisweet chocolate mixture to coat; place on cookie sheet. Dip remaining cookies in melted white baking bar to coat, place on cookie sheet.
  5. With the tip of a spoon, thinly drizzle white baking bar mixture in a zigzag pattern over cookies coated with semisweet chocolate. Repeat with semisweet chocolate, drizzling over cookies coated with white baking bar mixture.
  6. Refrigerate for about 30 minutes, or until chocolate is firm. Store in refrigerator.
  7. Amount is a guestimate.

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