Chocolate Kahlua Truffle Cookies (No Bake)

"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."
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Ready In:
1hr 20mins
25-30 cookies


  • 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


  • 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.
  • Place on a waxed paper cookie sheet.
  • 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.
  • 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.
  • 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.
  • Refrigerate for about 30 minutes, or until chocolate is firm. Store in refrigerator.
  • Amount is a guestimate.

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I would like to welcome you to my recipes. I have been with since 10/05. My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him. I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me. We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here. I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more. Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact. I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
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