Step aside rum balls, these delicious Peanut Butter Whiskey Balls are what I'm serving for a boozy Christmas treat this year! They taste like a peanut butter ball with an addition of graham cracker crumbs and the warm, fuzzy feeling that your throat and tummy get when you've had a shot of whiskey.
I've been a huge fan of chocolate and peanut butter this Christmas. I typically am, but I've gotten creative with my recipes. If you love chocolate and peanut butter too, check out this Chocolate Peanut Butter Crockpot Candy, this Buckeye Recipe, these Chocolate Peanut Butter Cookies, and these Peanut Butter Cookie Cups with Chocolate Filling.
I'm not sure why it is, but it seems like the alcohol in these whiskey balls gets stronger after the first bite. Everyone that has tried these seems to agree with this.
How to make Peanut Butter Whiskey Balls
To make these delightful boozy Christmas treats, first you need to grab your peanut butter whiskey. We had several brands at our liquor store, so I don't think it should be an issue to find.
This peanut butter whiskey tastes and smells just like peanut butter with of course the burn of whiskey. It's dangerously good.
Anyway, back to the task at hand, cream your butter and peanut butter in a large mixing bowl. Add in the whiskey, vanilla extract, salt, powdered sugar, and graham cracker crumbs and beat with your hand mixer on low until most of the powdered sugar is incorporated. Bump the mixer up to medium and finish beating together.
Using a 1 tablespoon cookie scoop, scoop the peanut butter mixture into your hand and roll into a smooth ball. Place the balls on a parchment-lined cookie sheet and refrigerate for 30 minutes. You can chill longer if you would like.
Dump the melting wafers into a microwave-safe bowl and microwave in 30 second increments and stir after each increment until the chocolate is completely melted and smooth. Grab a toothpick or skewer, stick it in the center of the top of the ball and dip the ball into the chocolate. I like to leave the top uncovered.
Place the whiskey balls back on the parchment lined cookie sheet to set up.
How to store PB Whiskey Balls
These whiskey balls are best stored in an airtight container in the refrigerator for up to 1 month. I don't think they'll last that long though.
Can you freeze Peanut Butter Whiskey Balls
Yes! You can pop these alcoholic peanut butter balls in a freezer bag or freezer container and place them in the freezer for up to 3 months.
You can eat them straight from the freezer or place them in the fridge overnight to thaw. They're amazing either way!
What brand of peanut butter whiskey did you use?
This could make a difference since I'm not sure if all peanut butter whiskeys taste similar. I've only had one kind of peanut butter whiskey though there were other brands at the store. I went with SQRRL Peanut Butter Whiskey and it tastes and smells like peanut butter.
If you don't like whiskey, I don't know if any brand of it will make you love these peanut butter whiskey balls.
Can I use Nilla wafers instead of graham cracker crumbs?
Yes! Nilla wafers would taste amazing in these whiskey balls as well as golden Oreos.
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Peanut Butter Whiskey Balls
- Add the butter and peanut butter to a large mixing bowl. Using a hand mixer, beat on medium until smooth and creamy.
- Add in the whiskey, vanilla extract, salt, powdered sugar, light brown sugar, and graham cracker crumbs. Beat on low until the powdered sugar is mostly worked into the dough, turn the mixer to medium to finish incorporating all of the ingredients. The dough will be thick.
- Once incorporated, use a 1 tablespoon cookie scoop and scoop and roll in your hands until a smooth ball forms.
- Place the peanut butter balls on a parchment-lined cookie sheet and work on the remaining balls.
- Place in the fridge for 30 minutes to firm up.
- Add the melting wafers in a microwave-safe bowl and microwave in 30-second intervals and stir after interval until the chocolate is completely melted.
- Stick a toothpick in the top of the peanut butter ball and dip it into the chocolate. I leave the top uncovered like a buckeye.
- Tap off any excess chocolate by gently tapping the wrist that's holding the toothpick.
- Place the whiskey ball back on the parchment paper.
- Place in airtight container and store in the fridge.