Description
These Skrewball Whiskey Balls are delicious no-bake peanut butter cheesecake truffles coated in smooth milk chocolate and finished with a sweet peanut butter drizzle. Made with shortbread cookies, cream cheese, powdered sugar, and Skrewball peanut butter whiskey, these bite-sized treats are perfect for Christmas parties, holiday dessert platters, and adult celebrations. They are easy to prepare ahead of time and require no baking.
Ingredients
Scale
- 10 ounces shortbread cookies (Lorna Doone or another plain shortbread brand)
- 3/4 cup powdered sugar
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup Skrewball peanut butter-flavored whiskey
- 16 ounces milk chocolate melting discs
- 4 ounces Reese’s peanut butter baking chips
- 1 teaspoon coconut oil
Instructions
- Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Add the shortbread cookies and powdered sugar to a food processor. Pulse for 30 seconds to 1 minute until the cookies become fine crumbs.
- Add the softened cream cheese and Skrewball peanut butter whiskey. Pulse for another 20–30 seconds until the mixture is smooth and fully combined.
- Using a 1 1/2-inch cookie scoop (approximately 1 1/2 tablespoons), scoop the mixture into portions and place them on the prepared baking sheet.
- Refrigerate the mixture for approximately 5 hours until firm enough to roll and dip. Once chilled, roll each portion between your palms to create smooth balls.
- Place the milk chocolate melting discs in a microwave-safe bowl. Microwave on high for 1 minute, stir, and continue heating in 30-second intervals until completely melted and smooth. Allow the chocolate to cool slightly before dipping.
- Place one whiskey ball on a fork and dip it into the melted chocolate until completely coated. Gently tap the fork against the bowl to remove excess chocolate.
- Use a toothpick or another fork to slide each chocolate-covered ball onto the second prepared baking sheet. Repeat with the remaining whiskey balls, working in small batches to keep them cold.
- Add the peanut butter baking chips and coconut oil to a small microwave-safe bowl. Heat at 50–60% power for 1 minute, stir, and continue heating in 30-second intervals until melted and smooth.
- Transfer the melted peanut butter mixture into a piping bag with a small opening. Drizzle decorative ribbons over the chocolate-covered whiskey balls.
- Refrigerate for approximately 15 minutes until the chocolate and peanut butter drizzle are completely set. Serve chilled.
Notes
- Use softened block cream cheese to prevent lumps in the filling.
- Keep the whiskey balls refrigerated while preparing the chocolate coating.
- Do not overheat the chocolate, as it can burn or seize. Stir between heating intervals.
- Use Reese’s peanut butter baking chips, not Reese’s Pieces candies, for the drizzle.
- Milk chocolate almond bark can be substituted for the melting discs.
- Vegetable shortening can replace coconut oil in the peanut butter drizzle.
- Plain shortbread cookies can be substituted with graham crackers, digestive biscuits, or Nilla wafers.
- Use a 1 1/2-inch cookie scoop for approximately 25 evenly sized whiskey balls.
- Store in an airtight container in the refrigerator for up to 1 week.
- Freeze in an airtight container for up to 1 month. Thaw in the refrigerator to help prevent the chocolate coating from cracking.
- These treats contain alcohol that is not cooked off and are intended for adults only.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 whiskey ball
- Calories: 181 kcal
- Sugar: 16 g
- Sodium: 107 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 1 mg