Easy Chocolate Bourbon or Rum Balls are the kind of treat you whip up when you want something special without turning on the oven or stressing about fancy techniques. Maybe you have last minute guests, or you want to bring a grown up sweet to a holiday party. These little no bake bites check every box. They are rich, chocolatey, and just boozy enough to feel festive. If you can stir, roll, and chill, you can make them. Let me walk you through my favorite way to get them perfect every time.
How to Make Chocolate Bourbon Balls or Rum Balls
We are keeping this simple and totally doable. The goal is a soft, scoopable mixture that firms up in the fridge, rolls into neat balls, and holds a generous coat of powdered sugar, cocoa, coconut, or crushed cookies. The base is classic crushed cookies, cocoa powder, nuts, a touch of corn syrup or honey, and your choice of bourbon or dark rum. The flavor deepens overnight, so these are wonderful make ahead treats.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Easy Chocolate Bourbon or Rum Balls was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Easy Chocolate Bourbon or Rum Balls are the kind of treat you whip up when you want something special without turning on the oven or stressing…
Ingredients
- 2 cups finely crushed vanilla wafers or chocolate wafer cookies
- 1 cup finely chopped pecans or walnuts
- 1/2 cup powdered sugar, plus more for rolling
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon fine salt
- 3 tablespoons light corn syrup or honey
- 1/3 to 1/2 cup bourbon or dark rum, to taste
- 1 teaspoon vanilla extract
- Optional coatings: powdered sugar, cocoa powder, finely shredded coconut, crushed chocolate sprinkles
Directions
- Crush the cookies. Toss them in a zip top bag and crush with a rolling pin or blitz in a food processor until fine. You want a sandy texture with no big chunks.
- Mix the dry ingredients. In a large bowl, stir together cookie crumbs, nuts, powdered sugar, cocoa, and salt.
- Add wet ingredients. Stir in corn syrup or honey, vanilla, and 1/3 cup bourbon or rum. The mixture should be moist and scoopable. If it looks dry, add more spirit 1 tablespoon at a time. If it feels too wet, sprinkle in a bit more cookie crumbs.
- Chill. Cover and chill 20 to 30 minutes. This helps the crumbs hydrate and makes rolling cleaner.
- Roll. Scoop a tablespoon of mixture and roll into a smooth ball about 1 to 1.25 inches wide. If it cracks, press it together and keep rolling.
- Coat. Roll each ball in your chosen coating. I love half in powdered sugar and half in cocoa for contrast.
- Rest and store. Let the balls sit uncovered for 30 minutes, then store in an airtight container in the fridge for at least 4 hours or overnight. The flavor blooms with time.
Tips for Flavor and Texture
Use good cocoa because its flavor drives the whole bite. Dutch process cocoa makes the balls taste smoother and richer. Choose a bourbon or rum you would actually sip, not the bottom of the barrel. If you like a stronger kick, go up to 1/2 cup spirit. For a gentler vibe, stick to 1/3 cup and add a spoon of orange juice to brighten things. If your mix gets sticky, dust your hands with powdered sugar while rolling. For a gluten friendly batch, use gluten free cookies and make sure your cocoa is certified gluten free.
My neighbor tried one and said, I do not even like bourbon, and I want another right now. They are chocolate truffles with an attitude.
Use this base to customize. Swap pecans for almonds. Add a pinch of cinnamon or instant espresso powder. Dip in melted chocolate to create a firm shell, then finish with a dusting of flaky salt. The result stays true to the classic, but it will feel like yours.
Nutrition Facts (per serving)
These numbers will vary based on the cookies and nuts you choose, plus the coating. For a 1 inch ball, plan for about 100 to 120 calories, 6 to 7 grams of fat, 10 to 12 grams of carbs, 1 to 2 grams of protein, and a small amount of fiber from the nuts. Sodium is typically under 60 milligrams. Sugar depends on coatings and can range from 6 to 9 grams. Alcohol content per ball is low, but the flavor is unmistakable, so keep these for adults or make a kid friendly version by swapping the spirit with orange juice and a splash of vanilla.
Photos of Rum or Bourbon Balls
These should look like little snowballs and cocoa gems. If you coat in powdered sugar, they will be bright and festive. If you coat in cocoa or coconut, they will read darker or snowy. A mix is prettiest on a dessert tray. Aim for even sizes, which makes them look polished. If your powdered sugar melts into the surface after a night in the fridge, just re roll in fresh sugar before serving. To get clean lines for photos, chill the balls on a parchment lined tray, then shoot them while they are still cool. Soft natural light always makes chocolate look velvety and rich. If you want a little sparkle, roll a few in crushed chocolate sprinkles and mix them in with the classics.
Popular Christmas Recipes
If you are building a dessert board or planning a cozy holiday party, try a mix of easy bakes and no bake favorites. Here are a few of my go to crowd pleasers that pair well with these boozy bites.
- Deliciously Easy Christmas Oreo Balls for a kid friendly counterpart.
- Chocolate Crinkle Cookies that come out fudgy and crackly every time.
- Christmas Punch that looks gorgeous in a big bowl and tastes like a celebration.
- Boozy Bourbon Cranberry Sauce if you want to echo the bourbon note at dinner.
You’ll Also Love
On chilly nights when I am leaning into cozy, I set out a plate of these balls and pour mugs of thick drinking chocolate. If that sounds like your vibe, try this homemade drinking chocolate. For another chocolatey bite with a crunchy twist, take a peek at these chocolate Rice Krispie balls. Both are easy, make ahead friendly, and bring that same cozy energy.
And if you want to carry the no bake momentum into dessert for a crowd, a layered trifle never fails. This chocolate cheesecake trifle is a five minute assembly miracle that looks like you spent an hour on it.
Common Questions
Can I make these without alcohol? Yes. Use orange juice or strong coffee, add vanilla, and adjust the liquid to get that scoopable texture. The flavor will still be fantastic.
How long do they last? In the fridge, up to 2 weeks in an airtight container. The flavor actually gets better after the first day. For longer storage, freeze for up to 2 months and thaw in the fridge.
Why are my balls crumbly? They likely need more moisture. Add 1 teaspoon of bourbon or rum at a time, or a touch more honey, until the mix holds together cleanly when pressed.
Why did my powdered sugar disappear? The sugar can melt into the surface, especially in humid fridges. Re roll in fresh powdered sugar just before serving for that snowy look.
What size should I make them? I like 1 inch balls for single bite treats. If you go bigger, they will be softer in the center, which many people love.
Ready to Roll and Enjoy
If you love simple, satisfying candies that feel fancy without the fuss, Easy Chocolate Bourbon or Rum Balls are about to be your new go to. Mix, roll, chill, and you are done. They are rich, portable, and perfect for gifting or setting out with coffee and cocoa. If you want more inspiration, I also love the versions over at Chocolate Rum Balls Recipe or Easy Chocolate Bourbon Balls and the classic take from Chocolate Bourbon Balls – Brown Eyed Baker. Now go grab a bowl and make a batch you will be proud to share.
Chocolate Bourbon or Rum Balls
Ingredients
Method
- Crush the cookies. Toss them in a zip top bag and crush with a rolling pin or blitz in a food processor until fine.
- Mix the dry ingredients. In a large bowl, stir together cookie crumbs, nuts, powdered sugar, cocoa, and salt.
- Add wet ingredients. Stir in corn syrup or honey, vanilla, and 1/3 cup bourbon or rum. Adjust moisture as needed.
- Chill the mixture. Cover and chill for 20 to 30 minutes.
- Roll the balls. Scoop a tablespoon of mixture and roll into a smooth ball about 1 to 1.25 inches wide.
- Coat the balls. Roll each ball in your chosen coating.
- Rest and store. Let the balls sit uncovered for 30 minutes, then store in an airtight container in the fridge for at least 4 hours or overnight.
