Chocolate Bourbon Balls (Printable Version)

No-bake chocolate bourbon balls with pecans and powdered sugar, chilled until firm for a fudgy, indulgent bite.

# What You'll Need:

→ Dry Components

01 - 1½ cups vanilla wafer crumbs
02 - 1 cup finely chopped pecans
03 - 1 cup powdered sugar
04 - 2 tablespoons unsweetened cocoa powder

→ Wet Components

05 - ¼ cup bourbon
06 - 2 tablespoons light corn syrup
07 - 1 teaspoon vanilla extract

→ For Coating

08 - ½ cup powdered sugar for rolling

# Directions:

01 - In a large mixing bowl, combine the vanilla wafer crumbs, chopped pecans, powdered sugar, and cocoa powder. Stir until evenly distributed.
02 - In a small bowl, whisk together the bourbon, light corn syrup, and vanilla extract until well blended.
03 - Pour the wet mixture into the dry ingredients and stir thoroughly until a sticky, cohesive dough forms and no dry spots remain.
04 - Using your hands, roll tablespoon-sized portions of the dough into 1-inch balls, pressing firmly to hold their shape.
05 - Roll each ball in powdered sugar, turning to coat all sides generously. Shake off any excess.
06 - Arrange the coated balls on a parchment-lined baking tray and refrigerate for at least 2 hours to allow the flavors to meld and the texture to firm up before serving.

# Expert Hints:

01 -
  • No oven required, which means you can make these in a tiny apartment kitchen or even at someone elses house without taking over their stove.
  • The bourbon flavor deepens over a few days, so making them ahead actually improves the result.
  • They look elegant enough for a gift tin but come together with pantry staples you probably already have.
02 -
  • If the dough feels too crumbly to hold a shape, add another half teaspoon of corn syrup or a small splash of bourbon and mix again.
  • These are raw cookies with alcohol, so they are strictly for adults unless you swap the bourbon for orange juice for a kid friendly version.
03 -
  • Chill the dough for fifteen minutes before rolling if it is too sticky to handle, but do not chill it so long that it becomes stiff and crumbly.
  • Use a small cookie scoop to portion the dough evenly so every ball is the same size and they all chill at the same rate.

Go Back