Top recipes for no-bake Christmas cookies that you will immediately fall in love with! Which of the five variants will you try first?

Explore the wonderful world of no-bake sugar cookies with our exquisite recipes.

Delight in the variety of five tempting variants, each offering a unique and delightful experience.

Our no-bake chocolate cookie recipes are a must-try if you have a penchant for chocolate with nuts or various pralines.

Our cupcakes, filled with a luscious hazelnut filling, are delicious, quick, and easy to prepare.

Additionally, these cupcakes’ versatility allows for a wide array of diverse filling options, adding an extra layer of excitement to your culinary creations.

Get inspired to create your own delightful confections!

Classic Walnut Cookies

Delicious chocolate cupcakes filled with nut cream; who could resist? If the filling seems too runny, add more nuts.

Ingredients:

Chocolate

• 1 cup of chocolate suitable for cooking
• 1/4 cup of shortening (any hydrogenated, all-vegetable fat used in baking)

Filling

• 1/2 cup ground walnuts
• 1/2 cup of icing sugar
• 1/4 cup of shortening
• 1/2 cup of milk
• 1 egg
• 1 small cup of espresso
• 1/4 cup of rum
• walnut halves for decoration

Method:

1. Heat the milk in a saucepan over low heat and add the icing sugar.
2. When the sugar has dissolved, set aside and add the ground nuts, shortening, and eggs.
3. Mix everything thoroughly.
4. Then boil the mixture lightly for a few minutes and add the espresso and rum while stirring constantly.
5. Leave the prepared nut filling to cool and put it in the fridge.
6. Melt the cooking chocolate and fat in a water bath.
7. Prepare paper cups and fill them approximately one-third full with chocolate.
8. Allow the chocolate to harden, then add a teaspoon of nut filling.
9. At the end, pour the chocolate glaze again and decorate with half a walnut.
10. Allow to set and then place in the fridge.

Chocolate Almond Cream Cupcakes

This sweet delicacy is most often filled with nuts, but try replacing it with almonds. The cupcakes will be even more delicious and delicate.

Ingredients:

Chocolate

• 1 cup dark chocolate
• 2 Tbsp coconut oil

Filling

• 1/2 cup of natural unpeeled almonds
• 1-2 tablespoons of coconut oil

Method:

1. First, prepare the almond filling.
2. Put the almonds together with the coconut oil in a food processor.
3. Blend until creamy.
4. While mixing, scrape the cream from the walls with a spatula so that it has a uniform consistency.
5. Let the almond filling harden in the fridge or freezer, it will be easier to work with afterwards.
6. Heat the coconut oil in the microwave or a water bath.
7. In the meantime, cut or break the chocolate into small pieces.
8. Add the chocolate to the warm oil and stir thoroughly until melted.
9. Place approximately one tablespoon of melted chocolate into each cupcake.
10. When all the cupcakes are full, put them in the fridge to chill for 10 minutes.
11. Place one to two teaspoons of the chilled almond filling in the center of each cupcake.
12. You can flatten it with your finger, but try to keep the filling in the center and not too close to the edge.
13. Pour a tablespoon of melted chocolate over the almond filling.
14. Place the finished cupcakes in the refrigerator to cool for at least 10 minutes.

Before putting it in the fridge, sprinkle coconut flakes over the cupcakes.

Praliné Chocolate Cups

Homemade Chocolate Hazelnut Butter Cups are a delightful treat to always keep in your freezer. They are simple to make, requiring just a few basic ingredients you likely already have in your pantry!

Ingredients:

Chocolate

• 1 cup dark chocolate, chopped
• 1/2 cup coconut oil
• Pinch of sea salt

Filling

• 1/3 cup hazelnut butter
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup of rum

Method:

1. Start with making the hazelnut butter filling. In a small bowl, mix hazelnut butter, maple syrup, rum, and vanilla extract. Taste and adjust the quantity of maple syrup if necessary. 
2. Finely chop the roasted hazelnuts and add to the preparation; stir to combine. Place in the fridge to firm up slightly while you prepare the chocolate cups.
3. Prepare the cups. You can use silicon muffin cups or line a standard-size muffin tin with paper liners.
4. Fill a small saucepan with just a little water and bring to a gentle simmer. Roughly chop the dark chocolate and add it to a steel heat-safe bowl with the coconut oil.
5. Place the bowl on top of the simmering water to gently melt the chocolate. Once the chocolate is fully melted, stir it, remove it from the heat, and allow it to cool for one minute.
6. Scoop about half a tablespoon of melted chocolate and pour it in liners. Place the cups in the fridge for 5 minutes to set.
7. Once the bottom chocolate has set, remove the hazelnut butter filling from the fridge. Dollop about 1 to 2 teaspoons into each cup and slightly flatten with a small spoon without touching the edges of the cups.
8. Try not to overfill the cups with filling! 

Chocolate cups filled with hazelnut cream

Feel free to switch out hazelnuts for almonds, walnuts, or even peanut butter.

Ingredients:

Chocolate

• 1/2 cup of powdered sugar
• 1/2 cup of butter
• 1/4 cup unsweetened cocoa powder
• 1 tbsp of vanilla sugar

Filling

• 1/2 cup of natural hazelnuts
• pinch of salt

Method:

1. Preheat the oven to 356°F.
2. Place the hazelnuts on a baking sheet lined with baking paper and bake for approximately 10 minutes.
3. Wring the roasted nuts in a clean tea towel to remove the skins.
4. Leave to cool.
5. Then, put the nuts in a food processor, add a pinch of salt, and blend to the desired consistency.
6. Put the hazelnut cream in the fridge for a while.
7. In the meantime, prepare your homemade chocolate in a water bath.
8. Melt the butter and thoroughly mix both types of sugar and cocoa powder into it in small portions.
9. Then, depending on the size of the paper basket, put approximately one tablespoon of chocolate at the bottom, add a teaspoon of hazelnut cream, and finally, add another spoonful of chocolate.
10. At the end, you can decorate the cups with half a hazelnut and let them harden in the fridge or freezer.

Chocolate Cups with Coconut Filling

Many love the irresistible combination of chocolate and coconut. If you adore Mounds bars, you’ll definitely fall in love with these cups, too!

Ingredients:

Chocolate

• 1 cup dark chocolate
• 2 Tbsp coconut oil

Filling

• 1 cup unsweetened shredded coconut
• 2 tbsp maple syrup or honey
• 1 Tbsp coconut oil
• 1 teaspoon of vanilla extract

Method:

1. Melt and mix coconut oil and dark chocolate in a water bath.
2. Once it dissolves, remove the mixture from the heat.
3. Combine coconut oil, maple syrup, shredded coconut, and vanilla extract in a food processor.
4. Process until the mixture thickens and forms a paste.
5. Pour a small amount of chocolate frosting into the paper cups.
6. Then, add a tablespoon of the coconut filling and gently press it down with the back of a spoon to flatten it.
7. Pour the chocolate over the top again and spread it to cover the coconut.
8. Put the coconut-filled cups prepared in this way to harden in the freezer or refrigerator.

Some final tips

Indulge in the deliciousness of chocolate cupcakes filled with nut filling, a treat everyone will adore.

The size of the cups is completely up to your personal preference. Opting for smaller cups may make the preparation more challenging, but the result will be reminiscent of luxurious pralines.

If you have a muffin tin at home, simplifying the preparation of the cups by using paper cups in the muffin wells will provide more stability when filling.

Leaving the paper cups on the cake pans or removing them before serving is entirely up to your preference.

Store the Christmas cookies in an airtight container in the refrigerator or in the freezer for lasting enjoyment.