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Make a small batch of rich, chocolatey rum balls with this easy no-bake dessert recipe. These classic holiday treats combine crushed cookies, cocoa powder, nuts, and a splash of rum for bold flavor in every bite. Perfect for gifting, parties, or enjoying a festive sweet at home.
Featured Comment
“A quick, indulgent treat that came together quickly.”
– Sharon
Why You’ll Love This Recipe
- Easy Rum Balls Recipe: Made with simple ingredients and no special equipment required.
- Quick No-Bake Dessert: Ready in minutes, perfect for holiday parties or last-minute treats.
- Flexible Ingredients: Works with different cookies, nuts, or even alcohol-free substitutions.
- Scales Easily: Double or triple the recipe when making a larger batch for gifting or gatherings.
- Customizable: Easily adapt for nut-free, vegan, or non-alcoholic versions using the tips below.
Rum balls have always been one of my favorite holiday treats. These rich, bite-sized desserts are made with crushed cookies, cocoa powder, chopped nuts, and a splash of rum for bold flavor and a satisfying texture. They’re a timeless no-bake dessert enjoyed around the world – from Australia to Germany to the United States – and it’s easy to see why.
This small batch rum balls recipe delivers the same classic flavor without making dozens. They come together quickly, require no baking, and are perfect for gifting or enjoying a little holiday sweetness anytime of year.
If you enjoy these small batch rum balls, you might also like other festive small batch desserts such as small batch peanut butter fudge, small batch Oreo balls, small batch pecan pralines, small batch peppermint bark, or small batch M&M cookies. Each one makes a wonderful homemade gift or sweet addition to your holiday dessert table.
Ingredients
If you have any ingredients leftover from this small batch classic rum balls recipe, check out our Leftover Ingredients Recipe Finder.
- Cookie Crumbs: Use finely crushed vanilla wafers (such as Nilla Wafers) for the base. A food processor gives the best texture, though you can crush them by hand if needed. Vanilla wafers provide subtle sweetness; you may substitute graham crackers, butter cookies, digestive biscuits, or shortbread. For a gluten-free option, use gluten-free cookies. Leftover cookies can be used in a single serving banana cream pie for one.
- Crushed Nuts: Choose pecans or walnuts for the classic flavor. Almonds, cashews, or hazelnuts also work well if you want a different taste.
- Rum: Select the rum you prefer – dark, white, spiced, or coconut all work beautifully. If desired, you can substitute whiskey or bourbon to make bourbon-balls instead. Extra rum on hand? Use it in a strawberry daiquiri or single serve bananas foster.
- Powdered Sugar: Also known as confectioners’ or icing sugar. Use this finely ground sugar so the mixture remains smooth, avoid granulated sugar because it can give a grainy texture.
- Cocoa Powder: Use a good-quality unsweetened cocoa powder (brands like Ghirardelli work well) to give the mixture deep chocolate flavor.
- Honey (or binder): Honey adds sweetness and helps bind the mixture. If you prefer, you can substitute light corn syrup, maple syrup, or agave nectar without changing the texture.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
These easy rum ball variations let you customize the flavor or make them fit your preferences.
- Cookie Crumbs: Use crushed Oreos, graham crackers, butter cookies, shortbread, or gingersnaps for a different flavor base.
- Different Spirits: Substitute bourbon or whiskey for rum, or use coconut rum for a tropical flavor. Roll in shredded coconut for extra texture.
- Non-Alcoholic Version: Replace the rum with orange juice, apple juice, or brewed coffee for a flavorful alcohol-free treat.
- Spiced Rum Balls: Add a pinch of cinnamon or nutmeg for a warm, festive flavor – perfect for the holidays.
- Vegan Rum Balls: Swap the honey for agave nectar or maple syrup, and use vegan cookies and dairy-free chocolate if coating them.
- Mocha Rum Balls: Mix in ¼ teaspoon of instant espresso powder for a subtle coffee flavor that pairs beautifully with chocolate.
- Chocolate-Dipped Rum Balls: Dip chilled rum balls in melted chocolate, then let them set for a rich, candy-like finish.
How To Make Rum Balls
Follow these easy step-by-step instructions to make a small batch of rum balls. The recipe is quick, no-bake, and perfect for the holidays. For ingredient amounts and full details, see the recipe card below.
- Crush the Cookies: Add vanilla wafers to a food processor and pulse until fine crumbs form, about 20 seconds. Transfer to a large mixing bowl.
No food processor? Place cookies in a zip-top bag and crush with a rolling pin.
- Crush the Nuts: Process the nuts in the food processor until finely ground, then add them to the cookie crumbs.
Tip: You can also finely chop the nuts by hand.
- Add Dry Ingredients: Sift the powdered sugar and cocoa powder into the bowl with the cookie and nut mixture. Stir until evenly combined.
Tip: Use a fine mesh strainer and gently tap the side to evenly distribute.
- Combine Wet Ingredients: In a small bowl, whisk together the rum and honey until smooth and the honey has dissolved.
- Mix the Dough: Pour the rum mixture over the dry ingredients and stir until the mixture holds together. If it feels dry, add a small splash of rum.
- Shape the Balls: Scoop and roll the mixture into 1-inch balls between your palms. Place on a wax paper-lined plate, a silicone baking mat, or tray.
Pro Tip: While you can make them any size, 1-inch balls are a great bite-sized option.
- Coat the Rum Balls: Roll each ball in powdered sugar, cocoa powder, chopped nuts, or sprinkles until coated.
Tip: Coat immediately so the toppings stick well. If refrigerating, re-roll in powdered sugar before serving, as the coating may absorb moisture.
Expert Tips
- Read the Recipe First: Skim through the full recipe and ingredient notes before you start to make the process smooth and easy.
- Fixing Dough Texture: If the dough feels sticky or hard to roll, chill it for 10 to 15 minutes. Lightly coat your hands with cooking spray to prevent sticking.
- Adjusting Rum Flavor: For a stronger rum flavor or slightly drier dough, add a small splash of rum. If it becomes too wet, stir in extra cookie crumbs until it holds together.
- Customizing Flavor: Experiment with different rums or add a touch of cinnamon, nutmeg, or espresso powder for a flavor boost.
How To Store And Package Rum Balls
Storing Rum Balls
Keep rum balls in an airtight container for up to 10 days. They actually taste better after a day or two as the flavors deepen. You can store them at room temperature, but refrigerating them helps the rum flavor develop even more.
For longer storage, freeze the rum balls. Place them on a baking sheet and freeze until firm, about 2 hours. Then transfer to a freezer-safe bag, pressing out as much air as possible. They’ll keep well for up to 2 months. Thaw in the refrigerator until soft enough to enjoy.
Packaging For Gifts
Rum balls make an easy and festive homemade gift. Place each one in a mini foil or paper wrapper and arrange them in a decorative tin or gift box. Add a ribbon and a short handwritten note for a simple, personal touch – perfect for holiday gifting or special occasions.
Frequently Asked Questions
Dark rum gives the richest flavor, but you can use spiced, white, or coconut rum depending on your preference. Each type adds a slightly different taste.
Yes. Replace the rum with orange juice, apple juice, or brewed coffee for an alcohol-free version that still tastes delicious.
Stored in an airtight container, rum balls keep up to 10 days at room temperature or in the refrigerator.
They don’t have to be, but refrigeration helps preserve their texture and enhances the rum flavor over time.
Yes. Rum balls are perfect make-ahead treats. Prepare them a few days in advance, the flavor improves as they sit – and package them in small boxes or tins for gifting.
More Small Batch Holiday Desserts
Looking for more festive treats? These recipes are perfect for sharing with a few or enjoying on your own:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch rum balls recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Small Batch Rum Balls
Equipment
Ingredients
- ½ cup plus 2 tablespoons crushed vanilla wafer cookies (approximately 22 cookies)
- ¼ cup ground nuts (use pecans, walnuts, cashews, or hazelnuts)
- ¼ cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons rum
- 1 tablespoon honey
- Optional for rolling: sprinkles, powdered sugar, cocoa powder, or chopped nuts
Instructions
- Add vanilla wafers to a food processor and pulse until fine crumbs form, about 20 seconds. Transfer to a large mixing bowl.Note: No food processor? Place cookies in a zip-top bag and crush with a rolling pin.
- Process the nuts in the food processor until finely ground, then add them to the cookie crumbs.Tip: You can also finely chop the nuts by hand.
- Sift the powdered sugar and cocoa powder into the bowl with the cookie and nut mixture. Stir until evenly combined.Tip: Use a fine mesh strainer and gently tap the side to evenly distribute.
- In a small bowl, whisk together the rum and honey until smooth and the honey has dissolved.
- Pour the rum mixture over the dry ingredients and stir until the mixture holds together. If it feels dry, add a small splash of rum.
- Scoop and roll the mixture into 1-inch balls between your palms. Place on a wax paper-lined plate or tray.Tip: 1-inch balls are ideal for bite-sized treats.
- Roll each ball in powdered sugar, cocoa powder, chopped nuts, or sprinkles until coated.Tip: Coat immediately so the toppings stick well. If refrigerating, re-roll in powdered sugar before serving, as the coating may absorb moisture.
- Cover and store the rum balls in an airtight container at room temperature or in the refrigerator for up to 10 days.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
A quick, indulgent treat that came together quicky. Just enough for the two of us without having tons of leftovers that we wouldn’t be able to finish before getting tired of eating them (not that we get tired of chocolate, or rum…).
Thank you for your comment! I’m so glad you enjoyed the recipe. It’s wonderful to hear that the portion size worked perfectly for you—just enough to enjoy without having too many leftovers.
Can I use Rum extract instead, and if so how much? Will it change the consistency of the dough?
I haven’t used rum extract in this rum balls recipe but McCormick (spices) suggests using 2 tsp of McCormick Culinary Imitation Rum Extract for 1 TBSP of dark rum – this article provides a bit more information on using rum extract in recipes -https://bit.ly/3N2Ug76
So yummy and so easy! Toasted the cashew nuts. Really glad we doubled the recipe. Can’t wait to make with Cointreau.
I made mine with peanut butter whiskey and added some crushed up butterfingers candy bar then rolled the balls in the left over butterfingers yummy
Next I’m gonna make the rum balls and add health crunch and roll them in the English toffee
Oh my!!! That sounds amazing. What a wonderful idea.
Easy, fast, and pretty – perfect for entertaining! And as others have mentioned, there are endless amazing variations to try.
As a substitute for the rum, I have also used 100-proof Southern Comfort or an orange flavored liqueur such as Grand Marnier.
Good recipe using Kaluha instead of rum.
Good recipe.