Skrewball Whiskey Peanut Butter Balls

Skrewball Whiskey Balls are my go-to treat for parties and holiday trays when I want something indulgent but playful. These creamy boozy bites blend the flavors of peanut butter cheesecake with a chocolate shell and a gentle whiskey finish. The best part is you never have to turn on the oven

The first time I made these was for a game night with friends and they disappeared before the first round was over. Now they are a must for my holiday cookie trays and everyone always asks for the recipe

Ingredients

• Shortbread cookies: like Lorna Doone provide a buttery and tender base that holds the balls together Crush them finely for best texture
• Powdered sugar: blends smoothly and adds the right level of sweetness Always sift for a lump-free finish
• Cream cheese: needs to be fully softened to create that creamy tang Lift the richness of your filling with good quality full-fat cream cheese
• Skrewball peanut butter-flavored whiskey: delivers a nutty depth and a gentle grown-up kick Go for the freshest bottle for best flavor
• Milk chocolate melting discs: melt smoothly and coat each ball evenly Choose a trusted brand like Ghirardelli for a glossy finish
• Reeses peanut butter baking chips: make the decorative drizzle and add extra nutty flair Use only baking chips for smooth melting
• Coconut oil: helps thin the peanut butter chips so your drizzle sets beautifully Opt for pure coconut oil for the cleanest taste

Step-by-Step Instructions

Prepare Baking Sheets:

Line two baking sheets with parchment paper or a silicone mat This keeps the whiskey balls from sticking during both shaping and coating

Crush Cookies and Sugar:

Add shortbread cookies and powdered sugar to a food processor Pulse for thirty seconds to one minute until you have fine even crumbs This crumb base forms the body of your whiskey balls

Make Cheesecake Mixture:

Add softened cream cheese and Skrewball whiskey to the crumbs in the processor Pulse again for twenty to thirty seconds until smooth and no streaks of cream cheese remain The mixture should be evenly combined

Scoop and Chill:

Use a one and a half inch cookie scoop to portion out the mixture onto a prepared tray Chill the tray in the refrigerator for at least five hours so the balls can firm up This helps them hold shape for dipping

Roll Whiskey Balls:

Take the chilled mounds and gently roll each one between your hands to create smooth round balls This gives a polished look and ensures even coating

Melt Chocolate:

Place milk chocolate melting discs in a microwave safe bowl Heat in one minute intervals stirring well then in thirty second bursts until completely smooth Let the chocolate cool slightly before dipping

Dip and Coat:

Work with a few balls at a time and dip each into the melted chocolate using a fork Tap off excess chocolate then gently slide onto the second lined tray

Drizzle with Peanut Butter Chips:

Melt peanut butter chips and coconut oil in the microwave using half power and short bursts stirring between each interval until smooth Transfer to a piping bag and drizzle decoratively over the chocolate coated whiskey balls

Final Chill:

Return the tray to the refrigerator for fifteen minutes or until the chocolate and drizzle are set and firm

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I love the peanut butter whiskey in this recipe because it creates such an unexpected yet comforting flavor combination One year my sister and I made a double batch for our family Christmas Eve and we found everyone sneaking back for seconds before dinner even started

Storage Tips

Keep whiskey balls in an airtight container in the fridge and they will stay fresh and creamy for up to one week For longer storage you can freeze them for up to a month Just let them thaw gently in the refrigerator so the chocolate shell does not crack

Ingredient Substitutions

Any plain shortbread cookie works as the base if Lorna Doone is not available For a deeper flavor you can even switch to a peanut butter flavored whiskey from a different brand If you have a chocolate allergy try dipping the balls in dark or white chocolate melting discs instead

Serving Suggestions

Serve these on a dessert platter along with fresh berries and roasted nuts for a sophisticated sweet board They also make fantastic edible gifts simply package them in festive boxes with parchment paper between layers

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Cultural or Historical Context

Whiskey balls are a playful modern twist on the classic bourbon ball recipe with roots in the American South where whiskey desserts have long been a part of holiday and family celebrations This version pays tribute to both Southern hospitality and the recent rise of peanut butter whiskey liqueurs

Recipe FAQs

→ Can I substitute Skrewball whiskey with another type?

Yes, any peanut butter-flavored or standard whiskey may be used. Flavor profiles will vary slightly, but the texture and method remain the same.

→ Do the balls need to be chilled before dipping in chocolate?

Absolutely. Chilling ensures firmness, making them easier to handle and dip smoothly into melted chocolate, resulting in a neat finish.

→ Can I freeze these chocolate whiskey balls?

Yes, they can be frozen in an airtight container for up to a month. Thaw in the refrigerator before serving to prevent the chocolate from cracking.

→ Must I use shortbread cookies, or are substitutions allowed?

Shortbread provides an ideal texture, but other plain, sturdy cookies such as vanilla wafers may work. Avoid cream-filled cookies for best results.

→ How do I achieve a smooth chocolate coating?

Use gently melted milk chocolate and dip cold balls a few at a time. Tap off excess chocolate and use a fork or toothpick for a clean finish.

→ How should I store finished balls for optimal freshness?

Keep them in an airtight container in the refrigerator. Serve chilled for best flavor and texture, up to one week after preparation.