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Chocolate Rum Balls

Chocolate Rum Balls

Chocolate Rum Balls

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Chocolate Rum Balls
4.3 rating based on 12,345 ratings
4.3/5 (10)
Course: Ball Cookies, No-Bake CookiesDifficulty: Easy



The festive rum flavor shines through in these traditional, no-bake rum balls. These are at their best if allowed to ripen for 2 or 3 weeks before serving, so get started early!


  • 3-1/4 cups crushed vanilla wafers

  • 3/4 cup powdered sugar

  • 1/4 cup unsweetened cocoa

  • 1-1/2 cups chopped nuts (pecans or walnuts)

  • 3 tablespoons light corn syrup

  • 1/2 cup rum

  • additional powdered sugar


  • Combine crushed vanilla wafers, 3/4 cup powdered sugar, cocoa and nuts. Blend in corn syrup and rum. Shape into 1-inch balls; roll in additional confectioners’ sugar. Store in an airtight container for a minimum of several days, up to 3 weeks, to develop flavor. Roll again in powdered sugar before serving.


Name & Location
(example: Sue in LA)

I've been making these rum balls since 2005. Helpful hints: I use less chocolate (only because they're too chocolate-y for my taste); I use dark rum; the longer they sit, the better them are (I usually make them 1-2 weeks before serving). Also, they are a little wet, but I roll them repeatedly in confectioner's sugar (whenever the sugar disappears, I roll it in the sugar - I do this 2-3 times) until it forms a nice sugary crust. ALWAYS a crowd pleaser!
- Vettay

I found this recipe because I was looking for a good no-bake cookie recipe for a Christmas party I was going to. This one sounded really good, but I knew there would be kids at the party. So I substituted the rum for orange juice and added 1/2 tsp of orange extract. They tasted amazing! I found out later that my aunt made the same cookies with rum. She said the rum flavor was very strong and not very good, so I'm glad I used OJ. I'd definitely make them again without the rum.
- A Baker

would make again found that the longer u left in fridge before rolling into balls the better it tasted and added a bit more rum, instead of rolling in nuts I covered with chocolate bit messy doing so but didn't flatten and freeze well...definite plus in my family favorites
- A Baker

I would not make these again. They were messy and hard to serve to guests. Not to mention the recipe calls for 1/2 cup of Rum and the alcohol test was very overpowering.
- Star

I found that it only turned out about three dozen balls. Enjoyed the taste, but did not like the fact that they did not seem to set well as they flattened when placed on top of each other.
- A Baker

This makes about 4 dozen. I make this recipe each year. Using Spiced Rum and adding more, gives the Balls a delicious kick.
- A Baker

This recipe makes 32 generous 1" balls
- A Baker

try whiskey or bourbon. both are also excellent flavors. also, you can use angel coconut instead of nuts. My mom in law used to also roll them in fine instant coffee for a different kind of flavor. These are a big hit in my group of family and friends. Good eating!
- A Baker

The trick with ANY rum balls is to let them age for a minimum of 2 weeks. If you can hide them from the family, 3 or 4 weeks is even better. They taste awful if you don't age them, unless you really like the taste of rum!!!!
- A Baker

This is a great recipe! If you like the flavor of rum then it is PERFECT... however, if you never drink, you might want to do a batch at half power?... but I rarely had anyone say it was strong?... it made about 35 balls, not 48… I used honey instead of corn syrup and topped of the sugar powder with a vanilla powder to add another flavor. I had to use a lite rum for this, but people usually use a dark b/c its sweeter. But taste the rum before adding to make sure it is a good rum. Cheap is not always the answer! To top you can use cinnamon or a sprinkle of nutmeg, that is more for looks though. I do suggest put the mix into the freezer for about 10-15min before rolling into balls. And make sure they are stored in the air tight container in the fridge for a few days. But these, were a great hit & I will make them for years to come!
- Kristin
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