Okay, so you know how sometimes you get that craving for something sweet, something a little decadent, but the thought of turning on the oven just feels like too much effort? That’s exactly where these Skrewball whiskey balls come in. They’re this amazing little bite that feels super fancy, almost like a gourmet truffle, but honestly, they’re ridiculously easy to whip up. I swear, I stumbled upon these years ago when I was trying to find a way to use up some leftover crushed cookies and had a bottle of Skrewball Peanut Butter whiskey just sitting there, begging to be used. It was one of those happy kitchen accidents that turned into a family favorite. They have this incredible, rich peanut butter and chocolate flavor, with just that hint of whiskey that gives them a grown-up kick. If you love those no-bake chocolate oat cookies from childhood but want something a bit more sophisticated, these are your jam. These Skrewball whiskey balls are seriously a lifesaver for holiday cookie platters, impromptu get-togethers, or honestly, just when you need a little pick-me-up after a long day.
What is a skewball whiskey ball?
So, what exactly are Skrewball whiskey balls? Think of them as super-fudgy, no-bake chocolate balls, but with a star ingredient: Skrewball Peanut Butter whiskey. It’s not an overpowering whiskey flavor, mind you. It’s more like a smooth, creamy warmth that just complements the chocolate and peanut butter beautifully. The “balls” part is pretty literal; they’re rolled into little bite-sized spheres. It’s essentially a no-bake cookie or truffle hybrid, but elevated. The Skrewball whiskey is what makes them truly special, giving them that signature taste that’s both familiar and excitingly new. They’re the kind of treat that makes people say, “Wow, what’s in these?!” and then you get to smugly say, “It’s my little secret!”
Why you’ll love this recipe?
Honestly, the list of reasons to love these Skrewball whiskey balls is pretty long, but I’ll try to give you the highlights. First off, the flavor is just out of this world. You get that classic, comforting combination of rich chocolate and creamy Peanut Butter, but then there’s that subtle, delightful hint of Skrewball whiskey. It’s not boozy in a harsh way; it’s more of a nuanced warmth that just elevates everything. It’s honestly the perfect balance. Then there’s the simplicity. I mean, truly, no baking involved! You just mix, roll, and chill. It’s the kind of recipe I can whip up in about 15 minutes when unexpected guests are on their way or when I’ve forgotten to make a dessert for a potluck. And the cost-efficiency? While the Skrewball whiskey is the special ingredient, a little goes a long way, and you don’t need a ton of other fancy things. Most of the ingredients are pantry staples. Plus, they are incredibly versatile. You can roll them in different toppings, drizzle them with extra chocolate, or even mix in some chopped nuts. They’re perfect for a holiday cookie tray because they look so impressive, but they’re also fantastic for a casual weeknight treat when you just need something sweet. What I love most about these Skrewball whiskey balls is that they satisfy that intense sweet craving without feeling heavy or making a huge mess in the kitchen. They are, without a doubt, one of my most requested recipes, and they always disappear so fast!
How do I make a skewball whiskey ball?
Quick Overview
Making these Skrewball whiskey balls is as straightforward as it gets: we’re going to combine some pantry staples with crushed cookies and our star ingredient, Skrewball Peanut Butter whiskey, form them into balls, and then let them firm up in the fridge. That’s it! No oven, no fuss, just pure deliciousness in a few simple steps. It’s seriously one of the easiest ways to make a show-stopping dessert or treat that tastes like you spent hours slaving away.
Ingredients
For the Main Batter:
Crushed Cookies: About 2 cups. I usually use chocolate sandwich cookies (like Oreos) because the chocolate flavor really complements the whiskey. You can also use graham crackers or even vanilla wafers if you prefer a lighter base. Just make sure they’re finely crushed – a food processor is your best friend here, but a zip-top bag and a rolling pin work in a pinch!
cream cheese: 4 ounces, softened. This is crucial for binding everything together and adding that lovely creamy texture. Make sure it’s truly soft, not just room temperature. I’ve learned the hard way that cold cream cheese makes for a lumpy batter!
Powdered Sugar: 1 cup, sifted. This adds sweetness and helps create that fudgy consistency. Sifting it prevents any little lumps, which is always a good thing.
Skrewball Peanut Butter Whiskey: 3-4 tablespoons. This is where the magic happens! Start with 3 tablespoons and add more if you want a stronger whiskey flavor or if your mixture seems a bit dry. The amount can vary slightly depending on how moist your crushed cookies are.
Cocoa Powder: 1/4 cup, unsweetened. For that extra chocolatey punch. Use good quality cocoa powder for the best flavor.
Peanut Butter: 1/4 cup, creamy. This reinforces the peanut butter flavor and adds to the richness. Natural peanut butter works, but make sure it’s well-stirred.
For the Coating (Optional but Recommended!):
Melted Chocolate: 1 cup semi-sweet or dark chocolate chips. This is for dipping the balls if you want an extra layer of chocolatey goodness and a more polished look. You can use milk chocolate too, if that’s your preference!
Optional Garnishes: Sprinkles, chopped peanuts, sea salt flakes, or even a drizzle of white chocolate.
Step-by-Step Instructions
Step 1: Crush Those Cookies
Get your cookies (chocolate sandwich cookies are my go-to!) into a food processor and blitz them until they form fine crumbs. You want them almost powdery. If you don’t have a food processor, put them in a sturdy zip-top bag, seal it well, and give them a good whack with a rolling pin. Measure out about 2 cups of these crumbs.
Step 2: Soften the Cream Cheese (This is Key!)
Make sure your cream cheese is nice and soft. I usually take it out of the fridge about an hour before I plan to start mixing. You want it to be spreadable. If you’re in a hurry, you can gently microwave it for about 10-15 seconds, but be careful not to melt it!
Step 3: Mix the Creamy Base
In a medium bowl, combine the softened cream cheese, peanut butter, and sifted powdered sugar. Beat them together with an electric mixer (or a sturdy whisk and some elbow grease) until they’re smooth and well combined. It should look like a thick, creamy frosting.
Step 4: Add the Stars!
Now, it’s time for the flavor. Add the unsweetened cocoa powder and the Skrewball peanut butter whiskey to the cream cheese mixture. Mix until everything is just combined. Don’t overmix at this stage; we just want it all incorporated.
Step 5: Bring It All Together
Add the crushed cookie crumbs to the bowl. Mix everything together until it forms a thick dough. It should be firm enough to hold its shape but still moist. If it feels too dry, add another tablespoon of whiskey. If it feels too sticky, add a tablespoon or two more of cookie crumbs or powdered sugar.
Step 6: Roll ‘Em Up!
Grab a small cookie scoop or a tablespoon to portion out the dough. Roll each portion into a smooth ball, about 1-inch in diameter. Try to roll them evenly so they look nice. Place the rolled balls onto a baking sheet lined with parchment paper.
Step 7: Chill Time
Pop the baking sheet with the Skrewball whiskey balls into the refrigerator for at least 30 minutes. This helps them firm up and makes them much easier to handle, especially if you decide to dip them in chocolate.
Step 8: The Optional Chocolate Dip
If you’re coating them in chocolate, melt your chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Or, you can use a double boiler. Once melted, dip each chilled whiskey ball into the chocolate, letting any excess drip off. Place them back onto the parchment-lined baking sheet. While the chocolate is still wet, you can add your desired garnishes – sprinkles, chopped peanuts, or a pinch of sea salt are my favorites!
Step 9: Final Chill and Serve
Once dipped (or if you skipped the dip), put the baking sheet back into the refrigerator for another 15-20 minutes, or until the chocolate is set. Then, they’re ready to be devoured!
What to Serve It With
These Skrewball whiskey balls are so versatile, they fit in everywhere! For breakfast, though I’d say they’re more of a treat than a daily staple, a couple of these with a strong cup of coffee are like a mini-celebration to start your day. They’re so rich and satisfying. For brunch, imagine a beautiful platter with these alongside mini quiches and fresh fruit salad. They add that little bit of adult indulgence that feels so special. I’ve even served them on tiny decorative spoons for an elegant touch. As dessert, they’re absolute showstoppers. Forget a fancy cake; these little bites are perfect for after a big meal. They’re great paired with a glass of milk (for the non-whiskey drinkers, of course!) or even a small pour of a complementary liqueur. For cozy snacks, they’re unparalleled. Picture this: a rainy afternoon, a good book, and a few of these Skrewball whiskey balls. Pure bliss! My family tradition is to make a big batch around the holidays, and they are the first to disappear from the cookie tin. We also love having them during football game nights – they’re the perfect, easy-to-eat finger food!
Top Tips for Perfecting Your Skrewball Whiskey Balls
I’ve made these Skrewball whiskey balls enough times to have picked up a few tricks that I think really make a difference. First, the cookie crumbs are super important. Make sure they’re *really* fine. If they’re too coarse, your balls won’t hold together as well. A food processor is ideal, but if you’re using a bag and rolling pin, just keep at it until it’s pretty much dust. For the cream cheese, seriously, let it get soft. I can’t stress this enough. If it’s even slightly firm, it will make your batter lumpy, and nobody wants lumpy Skrewball whiskey balls! When you’re mixing the wet and dry ingredients, it’s best to do it gently. You don’t want to overwork the dough, or it can become tough. Just mix until everything is combined. For the whiskey, start with the lower amount (3 tablespoons) and taste the dough. You can always add more if you want that Skrewball flavor to be more pronounced. Remember, you can add, but you can’t take away! If you’re dipping them in chocolate, make sure your balls are well-chilled before you dip. This helps the chocolate set faster and gives you a smoother coating. Also, when melting chocolate, use short intervals in the microwave and stir well. It’s the easiest way to avoid scorching. For ingredient swaps, if you can’t find Skrewball, you *could* try a different peanut butter flavored liqueur, but honestly, it won’t be quite the same magic. For a non-alcoholic version, you can omit the whiskey and add an extra tablespoon of peanut butter and a splash of vanilla extract, plus maybe a tiny bit more cookie crumbs if the mixture seems too loose. I’ve also experimented with adding a little espresso powder to the cocoa mixture for a mocha-whiskey vibe, which is pretty darn delicious!
Storing and Reheating Tips
These Skrewball whiskey balls are pretty forgiving when it comes to storage, which is another reason I love them. If you’ve got leftovers (which is rare in my house!), you can keep them at room temperature in an airtight container for about 3-4 days. Just make sure they’re not in direct sunlight or a really warm spot. If you’ve dipped them in chocolate, they’re probably best kept at room temperature anyway, as the chocolate can get weird in the fridge. For longer storage, the refrigerator is your best bet. Store them in an airtight container for up to a week. They’ll become a little firmer in the fridge, which I actually kind of like because they’re almost like a little frozen treat then. And yes, you can freeze these! Wrap them really well, either individually or in small batches, in plastic wrap and then pop them into a freezer-safe container or bag. They’ll keep in the freezer for about 2-3 months. To thaw, just transfer them to the refrigerator overnight. If you’ve dipped them in chocolate, be aware that sometimes condensation can form on the chocolate when it thaws, so they might not look quite as pristine, but they’ll still taste amazing. If you’re planning on freezing them *before* dipping in chocolate, that’s a great option too! Just freeze the plain balls, then thaw them in the fridge before dipping.
Frequently Asked Questions
- Extra cookie crumbs
- Chopped peanuts or other nuts
- Shredded coconut
- A dusting of cocoa powder or powdered sugar
- Edible glitter for a fun sparkle!
They’re still delicious without the coating.
Final Thoughts
So there you have it – my go-to recipe for Skrewball whiskey balls. Honestly, this recipe is a little piece of kitchen magic for me. It’s that perfect blend of comfort and a little bit of indulgence, and the fact that it requires zero oven time is a huge bonus in my book. Whether you’re looking for a festive treat for the holidays, a sophisticated addition to your dessert spread, or just a simple way to satisfy a sweet tooth with a grown-up twist, these Skrewball whiskey balls are the answer. They’re always a hit, and people are always asking for the recipe. I just love seeing the look on their faces when they take that first bite. If you enjoy this recipe, you might also love my recipe for no-bake peanut butter fudge or my decadent chocolate avocado mousse – both are super easy and crowd-pleasing! I really hope you give these Skrewball whiskey balls a try. Let me know in the comments how yours turn out, or if you have any fun variations you’ve tried! Happy treating!
Skrewball whiskey balls
Ingredients
Main Ingredients
- 10 ounces shortbread cookies (Lorna Doone brand)
- 0.75 cup powdered sugar
- 8 ounces cream cheese (softened to room temperature)
- 0.25 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
Preparation Steps
- 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 1.5-inch (1.5 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. Keep the chocolate warm/melted by putting the bowl over a pot of hot water.
- 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. 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.
- 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.
