Peanut Butter Whiskey Balls

peanut butter balls on a white cupcake stand with a red fabric under the balls

4.79 from 32 votes

These delicious Peanut Butter Whiskey Balls taste like a peanut butter ball with an addition of graham cracker crumbs and that warm, fuzzy feeling that your throat and tummy get when you've had a shot of whiskey.

Prep Time10

Cook Time0

Chill Time30

Total Time40

Servings: balls

Author: Miranda Couse

Ingredients

1/4 cup butter room temperature
1 cup creamy peanut butter
1/2 cup peanut butter whiskey
1/2 teaspoon vanilla extract
1/2 teaspoon salt
3 cups powdered sugar
2 tablespoons light brown sugar packed
3/4 cup graham cracker crumbs
10 ounces milk chocolate melting wafers chocolate almond bark will work

Instructions

Add the 1/4 cup butter and 1 cup creamy peanut butter to a large mixing bowl. Using a hand mixer, beat on medium until smooth and creamy.
Add in the 1/2 cup peanut butter whiskey, 1/2 teaspoon vanilla extract, 1/2 teaspoon salt, 3 cups powdered sugar, 2 tablespoons light brown sugar, and 3/4 cup 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 10 ounces milk chocolate 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.

Notes

If the balls begin to slide off the toothpick, place the balls back in the refrigerator to chill for another 20 to 30 minutes. This will firm them back up so they can be dipped easily again.

Storage: Store in an airtight container in the refrigerator for up to 1 month.

Nutrition