Preparation Steps

• Line 2 baking sheets with parchment paper or silicone mat and set aside.
• In a food processor, pulse shortbread cookies and powdered sugar until fine crumbs form.
• Add softened cream cheese and Skrewball whiskey to food processor; pulse until smooth and fully incorporated.
• Use a 1.5-inch cookie scoop to scoop the mixture into balls on the prepared baking sheets.
• Refrigerate the baking sheets for 5 hours to firm up the whiskey balls.
• Roll each whiskey ball in your hands to smooth and form consistent balls; keep refrigerated until ready.
• Melt milk chocolate discs in a microwave-safe bowl in 1-minute increments, stirring between until smooth; allow chocolate to cool slightly.
• Dip each whiskey ball into melted chocolate using a fork, tap off excess chocolate, then place on parchment-lined baking tray.
• Repeat for all balls, then refrigerate to set chocolate coating.
• Melt peanut butter chips with coconut oil in microwave at 50-60% power, stirring until smooth for drizzling.
• Pipe melted peanut butter drizzle over the chocolate-coated whiskey balls in a decorative pattern.
• Chill the whiskey balls in the refrigerator for 15 minutes to allow chocolate and drizzle to firm up before serving.