Skrewball Whiskey Balls build on classic rum balls and peanut butter truffles by swapping in Skrewball peanut butter whiskey, which has a sweet, nutty flavor that pairs naturally with chocolate. The base mixture is typically made from crushed cookies (often shortbread or peanut butter cookies), powdered sugar, cream cheese, and a splash of Skrewball, all pulsed or stirred together into a thick, scoopable “cheesecake” dough.
That dough is scooped into small balls, chilled until firm, then either rolled in a coating (like cocoa or cinnamon sugar) or dipped in melted chocolate and finished with a drizzle or sprinkle for a polished look. The result is a no‑bake, boozy dessert bite that is easy to prep ahead and feels indulgent without needing an oven.
Equipment
- Food processor for pulsing cookies (shortbread, vanilla wafers, or peanut butter sandwich cookies) into fine crumbs and combining them with powdered sugar.
- Large mixing bowl if you prefer to mix by hand or once crumbs are processed.
- Spatula or wooden spoon for scraping down the processor bowl and stirring the mixture.
- Measuring cups and spoons for cookies, powdered sugar, cream cheese, peanut butter, and whiskey.
- 1–1½ tablespoon cookie scoop for portioning evenly sized balls.
- Baking sheets lined with parchment paper for chilling and setting the whiskey balls.
- Microwave‑safe bowl for melting chocolate or candy melts.
- Forks or dipping tools for coating balls in melted chocolate.
- Small piping bag or zip‑top bag (with corner snipped) for drizzling melted peanut butter chips or contrasting chocolate, if desired.
- Refrigerator space for chilling the centers and setting the coating.
Ingredients (with measurements)
There are two main Skrewball whiskey ball styles: a cream‑cheese‑based “cheesecake truffle” version and a more traditional cookie‑and‑sugar rum‑ball‑style version. A representative cream‑cheese version looks like this.
For cheesecake‑style Skrewball Whiskey Balls (chocolate‑dipped):
- 10 oz (about 280 g) shortbread cookies (such as Lorna Doone), roughly one standard package.
- ¾ cup (about 90 g) powdered sugar.
- 8 oz (226 g) cream cheese, softened to room temperature.
- ¼ cup (60 ml) Skrewball peanut butter whiskey (or similar peanut butter whiskey/bourbon).
- 16 oz (454 g) milk chocolate melting wafers or candy melts for coating.
- 4 oz (about 115 g) peanut butter chips for drizzle (optional).
- 1 teaspoon coconut oil, mixed with the peanut butter chips to help them melt smoothly (optional).
A more peanut‑butter‑forward, fudge‑style whiskey ball might use soft butter and peanut butter instead of cream cheese, plus more powdered sugar and graham crumbs, like this.
For peanut‑butter‑based Skrewball Whiskey Balls:
- ¼ cup (56 g) butter, room temperature.
- 1 cup (250 g) creamy peanut butter.
- ½ cup (120 ml) peanut butter whiskey.
- ½ teaspoon vanilla extract.
- ½ teaspoon salt.
- 3 cups (about 360 g) powdered sugar.
- 2 tablespoons (about 25 g) light brown sugar.
- ¾ cup (about 75 g) graham cracker crumbs or finely crushed vanilla wafers.
- 10 oz (283 g) milk chocolate melting wafers or chocolate almond bark for coating.
Another cookie‑based recipe uses wafer crumbs, peanuts, whiskey, and sugar rolled into balls and coated in more powdered sugar instead of chocolate. Across all of these, Skrewball or another peanut butter whiskey is the key flavor: it brings sweetness and a peanut‑butter‑caramel note that supports both chocolate and cookie elements.
Instructions and steps
For the cheesecake‑style Skrewball Whiskey Balls, the recipe starts with preparing the cookie crumb base. Shortbread cookies are added to the bowl of a food processor and pulsed to fine crumbs; powdered sugar is then added to the processor and pulsed again to blend the sugar evenly into the crumbs. This dry base acts like a crust, providing structure and sweetness for the cream cheese and whiskey.
Next, softened cream cheese and Skrewball peanut butter whiskey are added to the food processor. The mixture is pulsed again until it transforms into a thick, smooth dough with no visible streaks of cream cheese.
The texture should be soft but hold together when pressed; if it seems too loose, a short chill or a tablespoon or two of extra cookie crumbs can help firm it up. At this stage, the mixture will smell strongly of peanut butter whiskey and vanilla‑sweet shortbread.
The whiskey‑cheesecake mixture is then portioned into balls. Using a 1–1½ tablespoon cookie scoop, level scoops of dough are dropped onto a parchment‑lined baking sheet. Once all the mixture is scooped, the tray is placed in the refrigerator for at least 1 hour so the balls can firm up.
After chilling, each portion is rolled between the palms to create smooth, round balls and returned to the tray. Chilling before rolling helps keep the mixture from sticking too much to your hands.
While the centers chill again (or after they’ve chilled once), the chocolate coating is prepared. Milk chocolate melting discs or candy melts are placed in a microwave‑safe bowl and heated at 50–60% power in 30‑second intervals, stirring between each, until fully melted and smooth.
Using lower power and short bursts helps prevent scorching or seizing. If the chocolate seems too thick for dipping, a small amount of shortening or coconut oil can be added to thin it slightly, though many melting wafers are ready to use as‑is.
To coat the Skrewball Whiskey Balls, a few chilled centers are taken from the fridge at a time. One ball is placed on a fork and dipped into the melted chocolate, turning to cover it completely. The fork is lifted out and gently tapped on the side of the bowl to let excess chocolate drip off.
A toothpick or another fork can then be used to carefully slide the coated ball onto a clean parchment‑lined baking sheet. This process repeats until all of the whiskey balls are coated and resting on the tray.
For the peanut butter drizzle, peanut butter chips and a small amount of coconut oil are melted together in the microwave at 50–60% power, again in short bursts with stirring in between, until smooth. The melted mixture is transferred to a piping bag or a small zip‑top bag with a tiny corner snipped off.
Then, a zigzag of peanut butter drizzle is piped over each chocolate‑coated whiskey ball, adding both decoration and another layer of peanut butter flavor. Alternatively, you can simply sprinkle crushed peanuts or peanut butter chips on the wet chocolate for a quicker finish.
The tray of coated and drizzled whiskey balls is chilled again for at least 30 minutes or until the chocolate is fully set and the drizzle firm to the touch. Once set, the Skrewball Whiskey Balls can be transferred to an airtight container and kept in the refrigerator.
Most sources note that the flavor improves as they rest—like traditional rum balls, the whiskey flavor mellows and blends with the cookies and cream cheese over a day or two. They’re best served slightly chilled or at cool room temperature so the centers stay firm but creamy.
For the peanut‑butter‑based version, the method differs slightly because the base is mixed in a bowl rather than in the processor. Soft butter and peanut butter are beaten together until smooth. Then whiskey, vanilla, salt, powdered sugar, brown sugar, and graham cracker crumbs are added and mixed on low speed until mostly combined, then on medium to finish, forming a thick, fudge‑like dough.
The mixture is scooped and rolled into balls, chilled to firm, and dipped in melted chocolate in the same way. The result is a slightly denser, more fudge‑textured center compared to the cream‑cheese version, with a stronger peanut butter punch.
Another shared technique across many whiskey ball recipes: making them ahead. Because the flavors deepen and meld as the alcohol infuses the cookie and sugar mixture, recipes often advise chilling the formed balls for at least 24 hours (even before coating) to let the flavor “ripen.” After coating, they can be stored in the refrigerator for up to a week or more, making them ideal for holiday prep.
Variations
Skrewball Whiskey Balls are highly adaptable. The most obvious variation is swapping the base cookies. Shortbread is classic for a neutral buttery flavor, but peanut butter sandwich cookies (like Nutter Butters), vanilla wafers, or even chocolate sandwich cookies can be used instead; each one shifts the flavor profile while keeping the same mixing method.
Crushed peanut butter cookies emphasize the nutty whiskey notes, while vanilla wafers keep things milder and more rum‑ball‑like.
The coating can also change. Milk chocolate gives a candy‑bar feel, but dark chocolate will make the truffles less sweet and more intense, which can help balance Skrewball’s sweetness.
White chocolate coating with a dark or peanut butter drizzle can give a visual pop on dessert platters and echo the flavor of peanut butter cups or candy bark. For a simpler finish, some recipes skip dipping entirely and instead roll the balls in cocoa powder, powdered sugar, cinnamon sugar, or finely chopped nuts, creating rustic but still elegant boozy bites.
Whiskey choice is another area for experimentation. Skrewball is the signature option, but any peanut butter whiskey or peanut butter‑flavored bourbon can stand in. Some bakers blend Skrewball with traditional whiskey or bourbon to tone down the sweetness or add more oak and spice notes.
There are also recipes that keep the filling itself unflavored by whiskey and instead add whiskey only in the coating or as a brush‑on glaze, though the classic approach mixes the whiskey directly into the ball mixture.
Texture can be adjusted by playing with the ratio of crumbs to moisture. Adding more cookie crumbs or nuts makes the centers firmer and more rum‑ball‑like, while increasing cream cheese, peanut butter, or whiskey keeps them softer and more truffle‑like (though too much liquid can make them difficult to roll and coat).
Some recipes include finely chopped peanuts or pecans in the mixture for added crunch. Others stir mini chocolate chips into the dough itself before rolling for pockets of chocolate inside as well as outside.
There are also holiday spins. Cinnamon or pumpkin pie spice can be added to the mixture for a fall‑themed Skrewball ball, while crushed candy canes or holiday sprinkles on top of the coating make them more festive for Christmas.
Using colored candy melts or sprinkling edible glitter on the wet chocolate can dress them up for New Year’s or special events. Because the balls are small and pre‑portioned, they work well on dessert boards alongside fudge, truffles, and cookies, and their boozy nature makes them a novelty treat just for adults.
No matter how they’re adjusted, all Skrewball whiskey ball variations share the same core idea: crushed cookies and sugar are bound with a rich, creamy element and a healthy splash of peanut butter whiskey, rolled into bite‑size balls, chilled, and finished in a coating that suits the occasion. That simple formula yields a no‑bake, make‑ahead treat that captures the playful, dessert‑like character of peanut butter whiskey in a poppable, sharable form.