Whiskey balls are irresistible homemade treats featuring a creamy, whiskey-infused center coated in rich milk chocolate and adorned with a peanut butter drizzle, making them a delightful dessert.

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Prep Time20

Total Time5 35

Servings

Soft, boozy, and totally irresistible—this isn’t your grandma’s recipe. These Skrewball whiskey balls are made with buttery shortbread crumbs, rich cream cheese, and a shot of Skrewball peanut butter whiskey. Then, they’re dipped in silky milk chocolate and topped with a warm peanut butter drizzle.

Enjoy this quick recap, get the full and complete recipe in the recipe card at the end of the post.

Ingredients For These Skrewball Whiskey Balls

Whisky Balls raw ingredients that are labeled

Ingredients pictured:

10-ounce package of shortbread cookies
¾ cup of powdered sugar
8-ounce block of cream cheese, softened to room temperature
¼ cup of Skrewball peanut butter-flavored whiskey
16 ounces of milk chocolate melting discs
4 ounces of Reese’s peanut butter baking chips
1 teaspoon of coconut oil

Ingredient Substitutions

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.

You can use any brand of shortbread cookies.

While Skrewball whiskey adds a distinctive peanut flavor, you can experiment with other whiskey brands.

If you have leftover peanut butter whiskey, check out our Reese cup shot recipe and peanut butter root beer.

How To Make This Skrewball Dessert Recipe

OUR RECIPE DEVELOPER SAYS – A 1½-inch (1½-tablespoon) cookie scoop was used for this recipe. If your cookie scoop is slightly smaller or larger, your total number of whiskey balls will vary slightly.

Pulse shortbread + powdered sugar to fine crumbs. Add cream cheese + Skrewball and blend until smooth.
Scoop into balls and refrigerate for at least five hours—no shortcuts here, they need to firm up properly.
Once chilled, roll each into a smooth ball. Pop them back in the fridge while you melt the chocolate.
Gently melt the chocolate discs (stir often, don’t overheat). Dip each ball, tap off the excess, and place on a lined tray.
Melt peanut butter chips with coconut oil until silky. Pipe over the chocolate shells in a zigzag or swirl.

Cooking Tips

Issue: Batter is too soft to form balls

If the bites are too soft, they might not have chilled long enough. For best results, chill this recipe in the fridge for five hours before dipping in chocolate.

Issue: Chocolate Has Seized or Burnt

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 melting discs. Microwave in short intervals, stirring between each, to ensure the chocolate melts evenly without burning.

Serving Suggestions

Arrange them on a decorative tray as an elegant addition to your dessert table at gatherings. Add our Baileys cheesecake balls and chocolate cheesecake truffles, too.

Package them in a beautiful box and share them as sweet gifts for friends and family. Add our strawberry truffles and Nutella truffles for a trifecta of treats.

Storage Instructions

Fridge: Covered container, up to one week.
Freezer: Freeze flat first, then bag. Thaw in fridge or 30 mins at room temp.

a bunch of Whisky Balls on a plate with a bottle of Whisky

These indulgent treats feature the rich and creamy essence of cream cheese, the warmth of Skrewball peanut butter-flavored whiskey, and the velvety embrace of milk chocolate. If you have leftover peanut butter whiskey, check out our Reese cup shot recipe and peanut butter root beer.

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Whiskey Balls

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Whiskey balls are irresistible homemade treats featuring a creamy, whiskey-infused center coated in rich milk chocolate and adorned with a peanut butter drizzle, making them a delightful dessert.

Prep Time 20

Total Time 5 35

Servings

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Ingredients

10 ounces shortbread cookies
¾ cup powdered sugar
8 ounces cream cheese, softened to room temperature
¼ 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 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.
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.
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 atleast 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.
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.
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.
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

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.
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.
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.
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.
Only take a few balls out of the fridge at a time when dipping. Keeping them cold helps them hold their shape and makes dipping much easier.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Angela Sessions Recipe Developer

Skrewball Recipes – Make Peanut Butter Whiskey Balls