Rich, chocolatey cookies and cream bourbon balls with tons of bourbon flavor are a perfect Valentine’s Day or any time treat!
I’ll never forget the first time I tried a bourbon ball. It was at The Big Traveling Potluck–an awesome blogging conference where everyone brings a dessert–and it was love at first bite! I couldn’t stop thinking about how it was the best thing I ate the entire weekend, and let me tell you, the food was awesome!
I finally got around to making some for myself on New Years eve and they were a total hit! Just as delicious as the first time, and with a cookies and cream flare! A lot of the recipes I found called for vanilla cookies, but I picked up some gluten-free Joe Joe’s (my favorites from TJ’s) instead and it was an awesome decision. Of course, you are free to use regular Oreos, and if you do, these are also vegan! Ummm, what? Yeah, Oreos are vegan…one of those weird things you’d never expect. Also, dark chocolate (most of the time) and bourbon. I’m not, but your friends might be. 😉
My favorite thing about these babies? You can totally taste the bourbon! Now if you don’t love bourbon like I do, they may not be your thing, but this was what made me absolutely fall in love with them. They are still sweet and decadent, but the bourbon flavor is not subtle or hidden. And bourbon and chocolate together? OMG….
Best of all, they are no bake, and so easy to make! You can customize them with different colors for different holidays, or just use whatever you have on hand.
- 10 ounces chocolate sandwich cookies Oreos, Joe Joe's, etc., processed to find crumbs
- 1 cup almond or pecan flour
- 1/2 cup powdered sugar
- 6 ounces dark chocolate melted and slightly cooled
- 1/2 cup bourbon at room temperature
- 1-2 tablespoons pure maple syrup
- colored sugar or regular granulated sugar for coating
- In a large bowl, combine all ingredients together. Refrigerate for 30-60 minutes.
- Pour sugar in a large bowl. Roll the bourbon ball mixture into 1" balls. Roll in sugar to coat. Repeat with remaining mixture. Store in an airtight container (I store mine in the refrigerator, but room temp is also okay) for up to one month.