Skrewball Whiskey Balls
No bake Whisky Balls are the best boozy bites of peanut butter cheesecake with a bourbon burn!
Servings: 25 (approximately 1 ½ inch sized balls)
Calories: 181kcal
Ingredients
- 10 ounces package of shortbread cookies Lorna Doone brand
- ¾ cup powdered sugar
- 8 ounces block of cream cheese softened to room temperature
- ¼ cup Skrewball peanut butter-flavored whiskey
- 16 ounces milk chocolate melting discs Ghirardelli brand
- 4 ounces Reese’s peanut butter baking chips
- 1 teaspoon coconut oil
Instructions
- Line 2 baking sheets with parchment paper or silicone mat, and set aside.
- In the container of a food processor, add the shortbread cookies and powdered sugar. Pulse for 30 seconds to 1 minute or until you have fine crumbs.10 ounces package of shortbread cookies, ¾ cup powdered sugar
- Add the softened cream cheese and Skrewball peanut butter-flavored whiskey to the food processor and pulse for an additional 20-30 seconds or until the mixture is smooth and all the cream cheese has been fully incorporated.8 ounces block of cream cheese, ¼ cup Skrewball peanut butter-flavored whiskey
- Using a 1½-inch (1½ tablespoon) cookie scoop, scoop out a level scoop of the whiskey ball mixture and place it onto one of the prepared baking sheets. Repeat until all the cream cheese mixture has been scooped.
- Place the baking tray into the refrigerator for about 5 hours to allow the whiskey balls to firm up enough to be rolled and dipped into chocolate.
- Once the whiskey balls have firmed up, roll each ball in the palm of your hand to make smooth balls for dipping. *You can place your tray of smooth whiskey balls back into the refrigerator to stay cold while you melt your chocolate.
- In a microwave-safe bowl, add the milk chocolate melting discs and microwave on high for 1 minute, stir, then melt in 30-second intervals until the chocolate discs are fully melted. Be sure to stir the chocolate between each time in the microwave. Do not overheat your chocolate. Stir until smooth. Allow the melted chocolate to cool slightly before dipping your whiskey balls into it.Tip: Keep the chocolate warm/melted by putting the bowl over a pot of hot water.16 ounces milk chocolate melting discs
- Place a whiskey ball onto a fork and dip the ball into the melted chocolate. Once the ball is fully coated with chocolate, lift the fork out of the chocolate and tap it onto the edge of the bowl to allow any excess melted chocolate to drip off the bottom of the chocolate-coated whiskey ball.Tips: Only take a few of the balls out of the fridge at a time. Dip them and then get a few more balls out to be dipped. Keeping them cold makes it easier to dip.
- Using a toothpick or separate fork, gently slide the coated whiskey ball off the fork and onto the second parchment-lined baking tray. Repeat until all the whiskey balls are coated in the milk chocolate.
- Add the peanut butter chips and coconut oil to a small microwave bowl to make the peanut butter drizzle. Heat for 1 minute at (50-60% power), stir, then heat again in 30-second intervals until the chips are melted. Be sure to stir between each 30-second burst. Stir until smooth.4 ounces Reese’s peanut butter baking chips, 1 teaspoon coconut oil
- Transfer the melted peanut butter chips to a piping bag with a small amount of the tip snipped off. Pipe a drizzle of the melted peanut butter chips in a decorative pattern over the tops of all the chocolate-coated whiskey balls.
- Place the tray of whiskey balls back into the refrigerator for 15 minutes to allow the chocolate and peanut butter to firm up before serving.
Notes
Storage:
- To Store: Whisky balls can be stored in the refrigerator in an airtight container for up to 1 week.
- To Freeze: You can freeze these balls in an airtight container for up to 1 month, but you will need to allow them to thaw in the refrigerator to help avoid the outer coating from cracking.
- It is important that the cream cheese is softened to room temperature before mixing. This will help ensure that there are no cream cheese lumps in your Whiskey cookie balls.
- Do not overheat your chocolate, or you have the risk of it burning or seizing up. If this happens, you will need to start over with new milk chocolate melting discs.
- A 1½ inch (1½ tablespoon) cookie scoop was used for this recipe. If your cookie scoop is slightly smaller or larger, then you will need to note that your total number of whiskey balls will vary slightly.
- Any brand of shortbread cookies will work for this recipe. This recipe was not tested with a creme-filled cookie (like Nutter Butter peanut butter cookies).
- Be sure you are using Reese's peanut butter baking chips (found where chocolate chips are found in the baking aisle), not the hard shell-coated Reese’s Pieces candies for the drizzle.
- Milk chocolate almond bark candy coating can be used to dip the whiskey balls into as well. It works just the same as the melting discs do. You will follow the melting instructions on the package for your brand of almond bark.
- Before your milk chocolate candy coating hardens completely, you can take a toothpick and run it around the bottom edge of your dipped whiskey balls for a cleaner bottom edge once the chocolate hardens completely.
- The microwave used for this recipe is 1000 watts. If your microwave is different, then your heating times may vary. Follow the instructions for your brand of microwave.
- These whisky balls should be stored in a loosely covered container, in the refrigerator, until ready to serve.
Nutrition
Calories: 181kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 107mg | Potassium: 88mg | Fiber: 1g | Sugar: 16g | Vitamin A: 15IU | Calcium: 38mg | Iron: 1mg