Peanut Butter Skrewballs (for an adult hot beverage)

If you love hot chocolate, especially when it’s laced with a little something extra, you’ll love these Skrewballs. They’re a sweet peanut butter and cocoa confection (think soft truffle) lightly flavored with Buttershots and Skrewball Whiskey. This whiskey is deliciously peanut buttered flavored, and very, very sweet. I found it a bit syrupy for sipping, so I made these little flavor bombs that you drop right into your hot beverage. After much experimentation, my control group (aka: The Man) and I decided that hot milk was the tastiest choice¬† Hot cocoa works well, too. Coffee was good, but a little extra cream was needed. Of course, my coffee could hold up a spoon. You might not need that cream if you make normal coffee!

Since the mixture is just lightly flavored with the alcohol, you’ll probably want to splash a little extra in your cup once you’ve dropped the Skrewball in the steaming hot milk and whisked thoroughly, and before you add the whipped cream.

This easy recipe makes about 12 little flavor bombs (9 if you use large mugs). The Skrewballs can hang out in a container in your fridge for weeks if they’re dipped in chocolate. If you decide to skip that step, I’d suggest you drop yours into a mug of hot cocoa instead of milk, to maintain the perfect balance of peanut butter and chocolate.

Peanut Butter Skrewballs (for an adult hot beverage)
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Makes12 (9 larger screwballs if you use big mugs) flavor bombs to drop into hot milk or cocoa.
Ingredients
  • 2 tablespoons butter, softened
  • ¼ cup peanut butter
  • 1 cup powdered sugar
  • ¼ cup powdered creamer (you can substitute whole milk powder if you wish)
  • 2-3 tablespoons cocoa
  • pinch of salt (a little more if you used unsalted butter or unsalted peanut butter)
  • 1 tablespoon butterscotch liqueur (I used Buttershots)
  • 2 tablespoons peanut butter flavored whiskey (I used Skrewball)
  • 1 package (11.5 oz) milk chocolate chips
  • 1 teaspoon shortening
Instructions
  1. Beat together the butter, peanut butter, powdered sugar, powdered creamer, cocoa, and salt until combined. It will be dry and crumbly.
  2. Mix in the alcohol until mixture forms a thick batter.
  3. Scoop onto a parchment lined platter or pan, dividing into 12 equal pieces. (A cookie scoop works well for this.) Roll with your hands to form smooth balls. If you use large mugs, make 9 bigger balls. (You can stop here and refrigerate them if you don't want to dip in chocolate.)
  4. Place screwballs in the freezer while you gently melt the chocolate and shortening over low heat in a small pan. (Or microwave at 15 second increments, stirring often.)
  5. Dip the balls in the chocolate. It will be thick; don't try to make a thin coating. The chocolate adds a lot of flavor to the hot drink.
  6. Return to parchment and chill until firm. They're ready to drop into a cup of steaming hot milk. Whisk well, add a splash of whiskey, and top with whipped cream.

Ingredients. If you object to using creamer, you can use whole milk powder instead.

Combine the butter, peanut butter, and dry ingredients. Stir in the booze.

Makes a nice, thick batter. Or soft dough?

Make 12 balls (or 9 larger ones if you use big mugs).

Dip in milk chocolate. Be generous; the chocolate adds a lot of flavor to the hot drink.

And you may have already figured this out, but not all of them have to go into hot drinks. They’re awfully good just as they are!

Lorinda