24 Delicious Skrewball Peanut Butter Whiskey Recipes You Must Try

Peanut butter whiskey might just be the twist your home bar needs! Whether you’re crafting cozy winter warmers or shaking up summer sippers, Skrewball Peanut Butter Whiskey adds a deliciously nutty depth to every glass. From decadent desserts to bold cocktails, we’ve rounded up 24 must-try recipes that’ll inspire your next creation. Ready to explore the possibilities? Let’s dive into these irresistible concoctions!

Skrewball Peanut Butter Whiskey Chocolate Martini

Now, let’s dive into a cocktail that’s as fun to make as it is to drink—imagine the creamy dreaminess of peanut butter whiskey shaking hands with rich chocolate in a glass. It’s the kind of drink that whispers sweet nothings to your taste buds.

Ingredients

• 2 oz Skrewball Peanut Butter Whiskey (because why not go big?)
• 1 oz chocolate liqueur (for that decadent touch)
• A splash of heavy cream (to smooth things over)
• 1 cup of ice (keep it cool, keep it classy)
• A couple of chocolate shavings (for that Instagram-worthy finish)

Instructions

1. Grab your shaker and toss in the Skrewball Peanut Butter Whiskey, chocolate liqueur, and heavy cream. Tip: Chill your shaker first for an extra frosty martini.
2. Add the cup of ice to the shaker. Now, shake it like you mean it—about 15 seconds should do the trick. Tip: Listen for the ice to sound like it’s dancing; that’s when you know it’s perfectly mixed.
3. Strain the mixture into your favorite martini glass. Tip: Run a chocolate liqueur-dipped finger around the rim before pouring for a subtle chocolatey hint with every sip.
4. Sprinkle those chocolate shavings on top like you’re the star of your own cooking show.

Perfect for sipping slowly, this martini is a velvety, boozy dessert in a glass. Try serving it with a side of peanut butter cookies for a match made in heaven.

Peanut Butter Whiskey Banana Bread

Alright, let’s dive into this boozy, nutty, banana-packed delight that’s about to become your new favorite way to use up those overripe bananas. Imagine the love child of your grandma’s banana bread and a night out with friends—this is it.

Ingredients

• 3 overripe bananas (the spottier, the better)
• 1/2 cup of creamy peanut butter (because crunchy is just showing off)
• 1/4 cup of peanut butter whiskey (yes, it’s a thing, and yes, it’s magical)
• 1/2 cup of sugar (for that sweet, sweet life)
• 1/4 cup of melted butter (because we’re not monsters)
• 1 egg (the glue that holds our dreams together)
• 1 tsp of vanilla extract (a splash of liquid happiness)
• 1 1/2 cups of all-purpose flour (the foundation of our creation)
• 1 tsp of baking soda (the lift in our loaf)
• A pinch of salt (to keep things interesting)

Instructions

1. Preheat your oven to 350°F and grease a loaf pan like you’re preparing it for a spa day.
2. In a large bowl, mash the bananas until they’re smoother than your pickup lines.
3. Stir in the peanut butter, peanut butter whiskey, sugar, melted butter, egg, and vanilla extract until the mixture is as harmonious as a boy band.
4. Gently fold in the flour, baking soda, and salt until just combined—overmixing is the enemy of fluffy bread.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick comes out cleaner than your conscience after eating this.
6. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely—if you can wait that long.

This bread is moist, rich, and has just the right amount of kick from the whiskey. Serve it warm with a dollop of peanut butter on top, or toast a slice and pretend it’s health food. Trust me, no one will judge.

Skrewball Whiskey Peanut Butter Cookies

Alright, buckle up, buttercups, because we’re about to take your cookie game to a whole new level with a boozy twist that’ll have your taste buds doing the cha-cha. Imagine the rich, nutty embrace of peanut butter cookies, but with a cheeky splash of Skrewball Whiskey that whispers sweet nothings to your soul. It’s the kind of treat that makes you want to write home about—or at least text your best friend at 2 AM.

Ingredients

• 1 cup of smooth peanut butter (because chunky is great for hiking, not cookies)
• 1 cup of sugar (the sweet stuff that makes life worth living)
• 1 egg (the glue that holds our dreams together)
• A splash of Skrewball Whiskey (for that ‘oops, did I just make these adult-only?’ moment)
• A pinch of salt (to balance out the chaos)

Instructions

1. Preheat your oven to 350°F—because patience is a virtue, but preheating is a must.
2. In a bowl, mix the peanut butter, sugar, egg, and that glorious splash of Skrewball until it’s smoother than your pickup lines. Tip: If the dough feels too sticky, a little extra sugar can save the day.
3. Roll the dough into balls about the size of a walnut—because consistency is key, unless we’re talking about life choices.
4. Place them on a baking sheet and gently press down with a fork to create those classic criss-cross patterns. Tip: Dip the fork in sugar first to prevent sticking and add a little extra sparkle.
5. Bake for 10-12 minutes, or until the edges are just starting to golden. Tip: They’ll firm up as they cool, so resist the urge to overbake unless you’re into hockey pucks.
6. Let them cool on the sheet for a few minutes before moving to a wire rack—unless you enjoy crumbly disasters.

Now, these cookies are the perfect blend of chewy and crisp, with a peanut butter punch that’s softened by the whiskey’s sweet, smoky hug. Serve them with a cold glass of milk for the kiddos (or more Skrewball for the adults) and watch as they disappear faster than your resolve to eat just one.

Peanut Butter Whiskey Milkshake

Daring to dive into the decadent depths of dessert? Let’s blend up a storm with a Peanut Butter Whiskey Milkshake that’s as bold in flavor as it is in spirit. Perfect for those who like their sweets with a side of sass.

Ingredients

• 2 cups of vanilla ice cream (because we’re not monsters, go for the good stuff)
• 1/2 cup of whole milk (or a splash more if you like it sippable)
• 1/4 cup of creamy peanut butter (chunky if you’re feeling rebellious)
• 2 oz of peanut butter whiskey (yes, it’s a thing, and yes, it’s magical)
• A couple of whipped cream squirts for topping (because why not?)
• A sprinkle of crushed peanuts (for that crunch factor)

Instructions

1. Grab your blender – it’s about to get wild.
2. Toss in the vanilla ice cream, milk, peanut butter, and peanut butter whiskey. Blend on high until smooth, about 30 seconds. Tip: If it’s too thick, add milk a tablespoon at a time until it’s just right.
3. Pour the milkshake into a chilled glass – because no one likes a warm milkshake. Tip: Running the glass under cold water for a minute before pouring keeps it frosty longer.
4. Top with a generous swirl of whipped cream and a sprinkle of crushed peanuts. Tip: For an extra flair, drizzle a little extra peanut butter on top.

Kick back and savor the creamy, boozy goodness of this milkshake. The peanut butter whiskey adds a smooth kick that’ll have you questioning why all desserts don’t come with a buzz. Serve it with a straw and a spoon – because you’ll want to attack this from all angles.

Skrewball Peanut Butter Whiskey Pancakes

Kickstart your morning with a boozy twist on breakfast that’ll have you flipping pancakes with a grin. These Skrewball Peanut Butter Whiskey Pancakes are the perfect blend of sweet, nutty, and just a hint of mischief, making them the ultimate weekend treat.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• A pinch of salt
• 1 egg
• 3/4 cup milk
• A splash of vanilla extract
• 2 tbsp melted butter
• 1/4 cup Skrewball Peanut Butter Whiskey
• A couple of handfuls of chocolate chips (because why not?)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Tip: Sifting the flour can make your pancakes fluffier.
2. In another bowl, beat the egg, then mix in the milk, vanilla extract, melted butter, and Skrewball Peanut Butter Whiskey. Tip: Don’t overmix; a few lumps are perfectly fine.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips. Tip: Let the batter sit for 5 minutes to thicken up for the perfect pancake texture.
4. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it. Pour 1/4 cup of batter for each pancake.
5. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with a drizzle of maple syrup and an extra sprinkle of chocolate chips for good measure.

These pancakes are irresistibly fluffy with a rich peanut butter flavor and a subtle whiskey warmth that’ll make you feel like a breakfast champion. Try stacking them high with banana slices and a dollop of whipped cream for an over-the-top treat.

Peanut Butter Whiskey BBQ Sauce

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Ingredients

• 1 cup of your favorite BBQ sauce (because life’s too short for mediocre sauce)
• 1/2 cup smooth peanut butter (chunky lovers, we see you, but smooth is the way here)
• 1/4 cup whiskey (a splash of courage for the sauce)
• 2 tbsp soy sauce (for that umami kick)
• 1 tbsp apple cider vinegar (a little tang never hurt nobody)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp smoked paprika (for that smoky whisper)

Instructions

1. Grab a medium saucepan and set it over low heat. We’re not trying to start a fire, just warm things up.
2. Add the BBQ sauce, peanut butter, whiskey, soy sauce, apple cider vinegar, garlic powder, and smoked paprika to the saucepan. Stir like you mean it until everything is best friends.
3. Let the mixture simmer for about 10 minutes, stirring occasionally. If it starts to thicken too much, a splash of water can loosen it up. Tip: This is the perfect time to taste and adjust the flavors to your liking.
4. Once the sauce has thickened slightly and the flavors have melded together beautifully, remove it from the heat. Tip: The sauce will thicken more as it cools, so don’t panic if it seems a bit thin.
5. Let it cool for a few minutes before using. This sauce is a patient one; it gets better with a little rest. Tip: For an extra smooth sauce, give it a quick blitz with an immersion blender.

Rich, smoky, and with just the right amount of kick, this Peanut Butter Whiskey BBQ Sauce is the wingman your grilled meats didn’t know they needed. Slather it on ribs, drizzle over pulled pork, or heck, eat it with a spoon—we won’t judge.

Skrewball Whiskey Peanut Butter Pie

Just when you thought peanut butter couldn’t get any more indulgent, along comes this Skrewball Whiskey Peanut Butter Pie to prove you wrong. It’s the kind of dessert that winks at you from across the room, promising a good time with every creamy, nutty bite.

Ingredients

• 1 1/2 cups of crushed graham crackers (because every great pie starts with a solid foundation)
• 1/2 cup of melted butter (the glue that holds our crunchy dream together)
• 1 cup of smooth peanut butter (go for the good stuff, your taste buds will thank you)
• 8 oz of cream cheese, softened (this is no time for cold feet)
• 1 cup of powdered sugar (for that sweet, sweet embrace)
• 1/2 cup of Skrewball Whiskey (the life of the party)
• 1 cup of heavy cream, whipped to stiff peaks (because fluff is fun)
• A pinch of salt (to balance the sweet chaos)

Instructions

1. Preheat your oven to 350°F because we’re about to get baking.
2. Mix the crushed graham crackers and melted butter until they’re best friends. Press this mixture into a 9-inch pie dish to form the crust. Bake for 10 minutes, then let it cool. Tip: Use the bottom of a glass to press the crust evenly.
3. In a large bowl, beat the peanut butter, cream cheese, and powdered sugar until smooth. Tip: Make sure the cream cheese is at room temperature to avoid lumps.
4. Gently fold in the Skrewball Whiskey and a pinch of salt. Tip: Taste as you go to adjust the whiskey to your liking.
5. Fold in the whipped cream until the mixture is light and fluffy. Pour it over the cooled crust.
6. Chill the pie in the fridge for at least 4 hours, or until it’s set. Tip: Overnight chilling means more flavor melding.

Now, this pie is a dreamy, creamy concoction with a kick that’ll make your taste buds dance. Serve it with a drizzle of chocolate sauce or a dollop of whipped cream for extra pizzazz.

Peanut Butter Whiskey Hot Chocolate

Howdy, chilly friends! If you’re looking to cozy up with a drink that’s like a hug from the inside, you’ve hit the jackpot. This Peanut Butter Whiskey Hot Chocolate is the boozy, nutty, chocolatey dream you didn’t know you needed.

Ingredients

• 2 cups of whole milk (because we’re not messing around with skim today)
• A generous splash of heavy cream (for that luxurious mouthfeel)
• 1/2 cup of smooth peanut butter (chunky lovers, I see you, but smooth is the way here)
• 1/4 cup of cocoa powder (the darker, the better)
• 1/4 cup of granulated sugar (sweetness is non-negotiable)
• A couple of shots of peanut butter whiskey (this is where the magic happens)
• A pinch of salt (to make all those flavors pop)
• Whipped cream and mini peanut butter cups for garnish (because why not?)

Instructions

1. Grab a medium saucepan and pour in the milk and heavy cream. Heat over medium-low until it’s just about to simmer, but don’t let it boil—no one likes scorched milk.
2. Whisk in the peanut butter, cocoa powder, and sugar until everything is smooth and combined. Tip: If your peanut butter is being stubborn, a quick zap in the microwave can loosen it up.
3. Once everything is happily mingling, stir in the peanut butter whiskey and that pinch of salt. Tip: The salt is your secret weapon against a one-note drink.
4. Keep the heat low and let the mixture warm through for about 2-3 minutes, stirring occasionally. Tip: This is the perfect time to taste-test and adjust the sweetness or booziness to your liking.
5. Pour the hot chocolate into your favorite mugs, top with a cloud of whipped cream, and a couple of mini peanut butter cups for that extra flair.

So, what’s the verdict? This drink is creamy, dreamy, and just the right amount of decadent. The peanut butter whiskey adds a grown-up twist that’ll have you questioning why you ever settled for plain old hot chocolate. Serve it with a side of bad decisions or good conversation—either way, you’re winning.

Skrewball Peanut Butter Whiskey Fudge

Craving something sweet with a kick? This Skrewball Peanut Butter Whiskey Fudge is the rebellious dessert you didn’t know you needed, blending creamy peanut butter goodness with a hint of whiskey for that grown-up twist.

Ingredients

• 2 cups of sugar (because life’s sweet, but not as sweet as this fudge)
• 1/2 cup of milk (the whole kind, let’s not skimp on the creaminess)
• A splash of Skrewball Peanut Butter Whiskey (for that cheeky buzz)
• 3/4 cup of peanut butter (smooth or crunchy, your call, no judgment here)
• A pinch of salt (to balance the sweetness, like a good life coach)
• 1 tsp of vanilla extract (the secret handshake of baking)

Instructions

1. Grab a medium saucepan and mix the sugar and milk over medium heat until the sugar dissolves. No sugar crystals left behind!
2. Bring the mix to a boil, then let it bubble away for exactly 2 minutes. Set a timer because multitasking leads to burnt sugar tragedies.
3. Remove from heat and quickly stir in the peanut butter, whiskey, salt, and vanilla. Stir like you mean it until everything’s smooth and united.
4. Pour the mixture into a greased 8×8 inch pan. Use a spatula to spread it evenly – we’re aiming for fudge, not abstract art.
5. Let it cool at room temperature for about 2 hours, then pop it in the fridge to set for another hour. Patience is a virtue, especially in fudge-making.

Outrageously creamy with a playful peanut butter punch and a whisper of whiskey warmth, this fudge is perfect for slicing into squares or crumbling over ice cream for an extra indulgent treat.

Peanut Butter Whiskey Cheesecake

Alright, let’s dive into the world of decadent desserts with a twist that’ll make your taste buds do a happy dance. Imagine combining the creamy dreaminess of cheesecake with the bold, nutty kick of peanut butter whiskey—yes, it’s as epic as it sounds.

Ingredients

• 2 cups of graham cracker crumbs (because every great cheesecake starts with a solid foundation)
• 1/2 cup of melted butter (the glue that holds our crust together)
• 3 packages (8 oz each) of cream cheese, softened (let’s get that smooth texture)
• 1 cup of sugar (for that sweet, sweet love)
• 3 eggs (the binding agents of joy)
• 1/2 cup of sour cream (for a tangy twist)
• 1/4 cup of peanut butter whiskey (the star of the show)
• A splash of vanilla extract (because vanilla makes everything better)

Instructions

1. Preheat your oven to 325°F—no rushing this beauty; it needs the perfect environment.
2. Mix the graham cracker crumbs and melted butter until it feels like wet sand. Press this mixture into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press it down evenly.
3. Bake the crust for 10 minutes, then let it cool. This little bake gives it a toasty flavor.
4. In a large bowl, beat the cream cheese and sugar until smooth. Tip: Make sure the cream cheese is at room temperature to avoid lumps.
5. Add the eggs one at a time, beating well after each addition. This ensures a silky texture.
6. Stir in the sour cream, peanut butter whiskey, and vanilla extract. Mix until just combined—overmixing is the enemy of fluffy cheesecakes.
7. Pour the filling over the crust and smooth the top with a spatula.
8. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly. Tip: A water bath can prevent cracks, but who are we kidding? A little character never hurt anyone.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This slow cool-down helps prevent sinking.
10. Refrigerate for at least 4 hours, though overnight is better. Patience is a virtue, especially in cheesecake land.

Perfectly creamy with a hint of peanut butter whiskey that’s just bold enough to make you raise an eyebrow in delight. Serve it up with a drizzle of caramel or a sprinkle of crushed peanuts for that extra pizzazz.

Skrewball Whiskey Peanut Butter Brownies

Yo, buckle up, buttercups, because we’re about to take your brownie game to levels of deliciousness you didn’t even know existed. These Skrewball Whiskey Peanut Butter Brownies are the love child of your wildest dessert dreams and a happy hour you never want to end.

Ingredients

– A stick of butter (because we’re not monsters, we measure in sticks)
– A cup of sugar (for that sweet, sweet life)
– A couple of eggs (the glue that holds our dreams together)
– A splash of vanilla extract (for a little mystery)
– A half cup of flour (keep it light, keep it tight)
– A pinch of salt (to keep things interesting)
– A generous pour of Skrewball Whiskey (for the party)
– A big ol’ scoop of peanut butter (creamy or crunchy, you do you)
– A handful of chocolate chips (because why not?)

Instructions

1. Preheat your oven to 350°F because we’re not savages—we bake at the right temp.
2. Melt that stick of butter in a microwave or on the stove, but don’t walk away; butter has a knack for mischief.
3. Mix the melted butter with sugar until it looks like a beach at sunset—golden and glorious.
4. Crack in those eggs one at a time, stirring like you mean it, then add the vanilla for that je ne sais quoi.
5. Gently fold in the flour and salt; think of it as tucking in a baby, not wrestling a bear.
6. Now, the fun part: stir in the Skrewball Whiskey and peanut butter until the batter is smoother than your pickup lines.
7. Toss in those chocolate chips like you’re sprinkling confetti at the best party ever.
8. Pour the batter into a greased baking dish and slide it into the oven for about 25 minutes. You’ll know they’re done when the edges are firm but the center still has a little jiggle—like a good dance move.
9. Let them cool unless you’re into molten lava burns, then slice into squares or just grab a spoon and dig in.Damn, these brownies are the perfect mix of fudgy, boozy, and nutty with a texture that’s somewhere between a hug and a high-five. Serve them warm with a scoop of vanilla ice cream for a dessert that’s basically a standing ovation in your mouth.

Peanut Butter Whiskey Ice Cream

Yo, peanut butter lovers and whiskey enthusiasts, have we got a treat for you! Imagine the creamy dreaminess of ice cream getting a boozy, nutty upgrade that’ll make your taste buds do a happy dance. This Peanut Butter Whiskey Ice Cream is the dessert equivalent of a high-five – it’s just that good.

Ingredients

• 2 cups of heavy cream (because we’re not messing around)
• 1 cup of whole milk (for that smooth texture)
• 3/4 cup of granulated sugar (sweetness is key)
• 1/2 cup of smooth peanut butter (chunky fans, feel free to rebel)
• 1/4 cup of peanut butter whiskey (the star of the show)
• A pinch of salt (to make everything pop)

Instructions

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Warm over medium heat, stirring constantly, until the sugar dissolves – about 5 minutes. Don’t let it boil!
2. Remove from heat and whisk in the peanut butter until smooth. Pro tip: If your peanut butter is stubborn, a blender can help smooth things out.
3. Stir in the peanut butter whiskey and that pinch of salt. Taste it – yeah, it’s good, right?
4. Pour the mixture into a bowl and chill in the fridge for at least 4 hours, or overnight if you can wait. Patience is a virtue, especially in ice cream making.
5. Churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions. Usually about 20-25 minutes until it’s thick and creamy.
6. Transfer to a freezer-safe container and freeze for another 4 hours, or until firm. Ice cream naps are essential.

This ice cream is the love child of a dessert and a cocktail – creamy, rich, with a whisper of whiskey warmth. Serve it in a whiskey glass for extra flair, or just eat it straight from the container; we won’t judge.

Skrewball Peanut Butter Whiskey Smoothie

Whiskey in a smoothie? You betcha! This Skrewball Peanut Butter Whiskey Smoothie is the boozy breakfast of champions (or the perfect happy hour treat) that’ll have you questioning why you haven’t been blending your whiskey all along.

Ingredients

• 2 cups of vanilla ice cream (because we’re not monsters, we’re making a smoothie)
• 1/2 cup of milk (whole, skim, almond—you do you)
• 1/4 cup of Skrewball Peanut Butter Whiskey (the star of the show)
• A generous spoonful of peanut butter (for that extra nutty goodness)
• A handful of ice cubes (to keep things chill)
• A drizzle of chocolate syrup (for a little fancy flair)

Instructions

1. Grab your blender—yes, that dusty thing in the back of your cabinet.
2. Toss in the vanilla ice cream, milk, Skrewball Peanut Butter Whiskey, and peanut butter. Pro tip: If your peanut butter is stubborn, microwave it for 10 seconds to make it more blend-happy.
3. Add a handful of ice cubes to the mix. This isn’t just for texture; it’s for that Instagram-worthy frosty look.
4. Blend on high for about 30 seconds, or until everything is smoother than your last pickup line.
5. Drizzle the inside of your glass with chocolate syrup before pouring the smoothie in. It’s not just for taste; it’s for drama.
6. Pour the smoothie into your prepared glass, and if you’re feeling extra, top it with a little more peanut butter or a sprinkle of cocoa powder.

Delightfully creamy with a kick, this smoothie is like a peanut butter cup decided to go on a tropical vacation. Serve it with a straw and a spoon because you’ll want to attack it from all angles.

Peanut Butter Whiskey Caramel Apples

Forget everything you thought you knew about caramel apples, because we’re about to take this fall favorite on a wild ride with a boozy, nutty twist that’ll have you saying, ‘Apple who?’

Ingredients

• 6 medium apples (go for something crisp like Granny Smith)
• 1 cup of granulated sugar (because sweetness is non-negotiable)
• A splash of water (just enough to get the party started)
• 1/2 cup of heavy cream (for that velvety smooth finish)
• 1/4 cup of peanut butter whiskey (the star of the show)
• A pinch of salt (to balance the sweetness)
• 6 wooden sticks (for that classic caramel apple handle)

Instructions

1. Wash and dry your apples thoroughly, then skewer each one with a wooden stick. Pro tip: Removing the wax with a quick vinegar rinse helps the caramel stick better.
2. In a medium saucepan over medium heat, combine the sugar and water. Stir just until the sugar dissolves, then stop stirring and let it bubble away until it turns a deep amber color, about 5-7 minutes. Keep an eye on it; sugar burns faster than a bad date.
3. Carefully whisk in the heavy cream. It’ll bubble up like a science experiment, but that’s just the sugar saying hello. Stir until smooth.
4. Remove from heat and stir in the peanut butter whiskey and salt. The aroma will have you floating on cloud nine.
5. Working quickly, dip each apple into the caramel, swirling to coat evenly. Let any excess drip off, then place on a parchment-lined tray.
6. Chill in the fridge for at least 30 minutes to set the caramel. Patience is a virtue, especially when whiskey’s involved.

Kick back and admire your handiwork: these apples are a symphony of crunchy, creamy, and just the right amount of kick. Serve them at your next gathering and watch them disappear faster than your resolve to eat just one.

Skrewball Whiskey Peanut Butter Truffles

Whiskey and peanut butter? Oh, you bet we’re going there! These Skrewball Whiskey Peanut Butter Truffles are the boozy, nutty, chocolate-covered bite of joy you didn’t know you needed in your life. Perfect for when you want to impress your friends or just treat yourself to something sinfully delicious.

Ingredients

• 1 cup of creamy peanut butter (because chunky would just be showing off)
• A splash of Skrewball Whiskey (about 2 tbsp, but who’s measuring?)
• 1/2 cup of powdered sugar (to sweeten the deal)
• A pinch of salt (because balance is key)
• 1 cup of semi-sweet chocolate chips (for that luxurious coat)
• A dollop of coconut oil (about 1 tbsp, to keep things smooth)

Instructions

1. Grab a medium bowl and mix together the peanut butter, Skrewball Whiskey, powdered sugar, and salt until it’s smoother than your pickup lines.
2. Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined tray. Pop them in the freezer for 15 minutes to firm up—patience is a virtue, especially here.
3. While the truffles are chilling, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second bursts, stirring in between, until it’s as smooth as your dance moves.
4. Using a fork, dip each peanut butter ball into the melted chocolate, ensuring it’s fully coated. Let the excess drip off like gossip at a high school reunion.
5. Place the coated truffles back on the parchment paper and sprinkle with a little sea salt or crushed peanuts if you’re feeling fancy.
6. Chill the truffles in the fridge for at least 30 minutes, or until the chocolate is set and they’re ready to be devoured.

How about that? These truffles are the perfect combo of creamy, crunchy, and downright decadent. Serve them at your next party or keep them all to yourself—we won’t judge. Either way, they’re guaranteed to disappear faster than your resolve to eat just one.

Peanut Butter Whiskey Glazed Donuts

Get ready to dive into a world where your breakfast dreams and happy hour fantasies collide with these Peanut Butter Whiskey Glazed Donuts. Imagine biting into a fluffy, golden donut only to be greeted by the rich, nutty embrace of peanut butter, all jazzed up with a whiskey kick that’ll make your taste buds do a little dance.

Ingredients

• 2 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1/2 cup of granulated sugar (for that sweet, sweet love)
• 1 tbsp of baking powder (the unsung hero of fluffiness)
• A pinch of salt (to keep things interesting)
• 3/4 cup of milk (whole, because we’re indulging)
• 2 eggs (the glue that holds our dreams together)
• 1/4 cup of melted butter (for that rich, golden hug)
• A splash of vanilla extract (because why not?)
• 1/2 cup of peanut butter (creamy or crunchy, you do you)
• 1/4 cup of whiskey (for the grown-up twist)
• 1 cup of powdered sugar (to sweeten the deal)

Instructions

1. Preheat your oven to 350°F (175°C) because we’re baking, not sunbathing.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This is where the magic starts.
3. In another bowl, beat the eggs, then mix in the milk, melted butter, and vanilla extract. Pour this into the dry ingredients and stir until just combined. Tip: Overmixing is the enemy of fluffy donuts.
4. Grease a donut pan with a bit of butter or non-stick spray. Fill each donut cavity about 2/3 full with the batter. Tip: A piping bag makes this step a breeze, but a spoon works in a pinch.
5. Bake for 10-12 minutes, or until the donuts are golden and spring back when lightly touched. Tip: They’ll continue to cook a bit out of the oven, so don’t overbake.
6. While the donuts cool, whisk together the peanut butter, whiskey, and powdered sugar until smooth for the glaze.
7. Dip each donut into the glaze, letting the excess drip off, then place on a wire rack to set.

Mmm, these donuts are a masterpiece of contrasts: tender and cakey with a glaze that’s smooth yet packs a punch. Serve them at your next brunch with a side of coffee or, dare we say, another splash of whiskey for the ultimate morning indulgence.

Skrewball Peanut Butter Whiskey French Toast

Prepare to have your breakfast game revolutionized with a boozy twist that’ll make your taste buds dance—Skrewball Peanut Butter Whiskey French Toast is here to turn your morning into a celebration. This isn’t just any French toast; it’s a decadent, peanut buttery, whiskey-infused masterpiece that’ll have you questioning why you ever settled for the plain old version.

Ingredients

• 4 thick slices of brioche bread (because we’re fancy like that)
• 2 eggs (the glue that holds our dreams together)
• 1/2 cup of milk (a splash more if you like it extra custardy)
• 1/4 cup of Skrewball Peanut Butter Whiskey (the star of the show)
• 1 tbsp of sugar (for that sweet, sweet caramelization)
• A pinch of salt (to balance the sweetness)
• 1 tsp of vanilla extract (because vanilla makes everything better)
• A knob of butter (for frying, and because butter is life)
• Maple syrup and powdered sugar for serving (go wild with it)

Instructions

1. In a mixing bowl, whisk together the eggs, milk, Skrewball Peanut Butter Whiskey, sugar, salt, and vanilla extract until well combined. Tip: Make sure the mixture is homogenous to ensure every bite is perfectly flavored.
2. Heat a large non-stick skillet over medium heat and add a knob of butter, letting it melt and get slightly bubbly. Tip: The butter should be foamy but not brown to avoid burning.
3. Dip each slice of brioche into the egg mixture, letting it soak for about 20 seconds per side. The bread should be fully coated but not falling apart. Tip: If your bread is too thick, you might need to soak it a bit longer to ensure the custard penetrates.
4. Transfer the soaked bread to the skillet and cook for about 3-4 minutes per side, or until golden brown and slightly crispy. Tip: Don’t rush the cooking process; medium heat ensures the inside gets custardy without burning the outside.
5. Serve immediately with a generous drizzle of maple syrup and a dusting of powdered sugar. For an extra indulgent touch, add a dollop of peanut butter on top.

Just imagine cutting into that golden, crispy exterior to reveal a soft, custardy center with a hint of peanut butter whiskey warmth. It’s the kind of breakfast that calls for a second cup of coffee and maybe even a midday nap. Serve it up on a lazy Sunday morning, and watch as it becomes an instant favorite.

Peanut Butter Whiskey Pecan Pie

Daring to dive into the decadent depths of dessert? This Peanut Butter Whiskey Pecan Pie is your golden ticket to flavor town, where every bite is a boozy, nutty, buttery symphony that’ll have your taste buds dancing.

Ingredients

• 1 9-inch pie crust, store-bought or homemade (because we’re not judging)
• 1 cup of granulated sugar (for that sweet, sweet life)
• 3 large eggs (the glue that holds our dreams together)
• 1 cup of corn syrup (the secret to that gooey goodness)
• A splash of vanilla extract (because vanilla makes everything better)
• 1/2 cup of peanut butter whiskey (for a little kick)
• 2 tbsp of melted butter (because butter is life)
• A couple of cups of pecans (for that crunchy, nutty texture)

Instructions

1. Preheat your oven to 350°F (175°C) – no peeking until it’s ready!
2. Roll out your pie crust into a 9-inch pie dish, crimping the edges for that homemade touch. Tip: Chill the crust for 10 minutes before baking to prevent shrinkage.
3. In a large bowl, whisk together the sugar, eggs, corn syrup, vanilla extract, peanut butter whiskey, and melted butter until smooth. Tip: Room temperature eggs mix better, so take them out of the fridge ahead of time.
4. Stir in the pecans, making sure they’re all coated in that glorious mixture.
5. Pour the filling into the pie crust, spreading the pecans evenly. Tip: Cover the edges of the crust with foil to prevent burning.
6. Bake for 50-60 minutes, or until the center is set but still slightly jiggly – like your resolve after a couple of drinks.
7. Let the pie cool completely on a wire rack, resisting the urge to dive in immediately.

Now, this pie is a showstopper with its rich, velvety filling and crunchy pecan topping. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Not that you need an excuse to enjoy this masterpiece, but hey, we’re not here to judge.

Skrewball Whiskey Peanut Butter Popcorn

Oh boy, do we have a treat for you today! Imagine combining the smooth, nutty embrace of peanut butter with the bold kick of Skrewball Whiskey, all tossed over freshly popped popcorn. It’s like your favorite childhood snack decided to grow up and throw a party in your mouth.

Ingredients

• 8 cups of freshly popped popcorn (because stale popcorn is just sad)
• 1/2 cup of smooth peanut butter (chunky is fine if you’re into that texture)
• 1/4 cup of Skrewball Whiskey (for that grown-up flavor twist)
• 1/4 cup of honey (to sweeten the deal)
• A pinch of salt (to balance all that sweetness)
• 1 tbsp of butter (because butter makes everything better)

Instructions

1. Preheat your oven to 250°F because we’re taking this popcorn on a little warm vacation.
2. In a saucepan over medium heat, melt the butter, peanut butter, honey, and Skrewball Whiskey together until it’s smooth and combined. Tip: Stir constantly to avoid any peanut butter sticking to the pan.
3. Pour this glorious mixture over the popcorn in a large bowl and toss until every piece is coated. Tip: Use a spatula to scrape every last bit of that sauce out of the pan.
4. Spread the popcorn out on a baking sheet lined with parchment paper and bake for 45 minutes, stirring every 15 minutes. Tip: This is the perfect time to clean up or pour yourself a drink.
5. Let it cool for about 10 minutes before diving in. The popcorn will crisp up as it cools, so patience is key here.

Delightfully crunchy with a perfect balance of sweet, salty, and boozy, this popcorn is a conversation starter. Serve it at your next gathering or keep it all to yourself—we won’t judge.

Peanut Butter Whiskey Oatmeal Cookies

Alright, buckle up, buttercups, because we’re about to take your average oatmeal cookie from ‘meh’ to ‘more, please!’ with a splash of peanut butter whiskey that’ll make your taste buds do a happy dance.

Ingredients

• 1 cup of all-purpose flour (because we’re not reinventing the wheel here)
• A couple of cups of old-fashioned oats (for that chewy goodness)
• A splash of peanut butter whiskey (for the grown-up twist)
• 1/2 cup of creamy peanut butter (because more peanut butter is always the answer)
• 1 stick of unsalted butter, softened (let’s keep it rich)
• 3/4 cup of brown sugar (for that deep, molasses-y sweetness)
• 1/4 cup of granulated sugar (to balance things out)
• 1 large egg (the glue that holds our cookie dreams together)
• 1 tsp of vanilla extract (for a whisper of sophistication)
• 1/2 tsp of baking soda (to give them a little lift)
• A pinch of salt (to make all the flavors pop)

Instructions

1. Preheat your oven to 350°F (175°C) because patience is a virtue, especially when cookies are involved.
2. In a big bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s lighter than your mood on a Friday. Tip: Scrape the sides of the bowl to make sure everything gets evenly mixed.
3. Beat in the egg, peanut butter, peanut butter whiskey, and vanilla extract. If it looks a bit curdled, don’t panic—it’ll all come together with the dry ingredients.
4. In another bowl, whisk together the flour, oats, baking soda, and salt. Tip: Mixing the dry ingredients separately ensures no baking soda pockets ruin your cookie vibe.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Overmixing is the enemy of tender cookies!
6. Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, leaving some room for them to spread their wings.
7. Bake for 10-12 minutes, until the edges are golden but the centers are still soft. Tip: They’ll firm up as they cool, so resist the urge to overbake.
8. Let them cool on the baking sheet for 5 minutes before moving to a wire rack. This is the perfect time to pour yourself a glass of that peanut butter whiskey.

These cookies are the perfect mix of chewy and crisp, with a rich peanut butter flavor that gets a playful kick from the whiskey. Serve them warm with a glass of milk or, for the adults, a shot of peanut butter whiskey on the side for the ultimate indulgence.

Skrewball Peanut Butter Whiskey Tiramisu

Forget everything you thought you knew about tiramisu, because this boozy, nutty twist is about to become your new obsession. Combining the creamy dreaminess of traditional tiramisu with the playful punch of Skrewball Peanut Butter Whiskey, this dessert is a game-changer for your taste buds.

Ingredients

• 1 cup of heavy cream, because we’re not messing around
• 8 oz of mascarpone cheese, for that creamy backbone
• 1/2 cup of sugar, to sweeten the deal
• 1/4 cup of Skrewball Peanut Butter Whiskey, for a nutty kick
• 1 cup of strong coffee, cooled, because tiramisu needs its caffeine fix
• A pack of ladyfingers, the unsung heroes of tiramisu
• A sprinkle of cocoa powder, for that Instagram-worthy finish

Instructions

1. Whip the heavy cream in a large bowl until it forms stiff peaks. Pro tip: Chill your bowl and whisk first for faster whipping.
2. In another bowl, beat the mascarpone and sugar together until smooth. Gently fold in the whipped cream to keep it fluffy.
3. Stir in the Skrewball Peanut Butter Whiskey into the coffee. Dip each ladyfinger into the mixture for about 2 seconds—just enough to soak up the flavors without turning to mush.
4. Layer the soaked ladyfingers in a dish, then spread half of the mascarpone mixture on top. Repeat the layers once more.
5. Chill in the fridge for at least 4 hours, though overnight is better if you can resist. This patience-testing step ensures everything sets perfectly.
6. Dust the top with cocoa powder right before serving to avoid a soggy situation.

Mmm, the first bite reveals a cloud-like texture with a bold peanut butter whiskey flavor that’s surprisingly sophisticated. Serve it in shot glasses for a fun, individual twist that’ll have everyone talking.

Peanut Butter Whiskey Bread Pudding

Get ready to dive fork-first into a dessert that’s as indulgent as it is inventive—Peanut Butter Whiskey Bread Pudding. This boozy, nutty twist on a classic will have you questioning why all bread puddings don’t come with a splash of whiskey.

Ingredients

• 4 cups of day-old bread, cubed (because stale bread soaks up all that goodness better)
• 1 cup of creamy peanut butter (go for the good stuff—your taste buds will thank you)
• 1/2 cup of whiskey (a splash more if you’re feeling frisky)
• 3 large eggs (the glue that holds our pudding dreams together)
• 2 cups of whole milk (none of that skim stuff—we’re making dessert, not a diet plan)
• 1/2 cup of sugar (sweetness to balance the booze)
• 1 tsp of vanilla extract (because vanilla makes everything better)
• A pinch of salt (to make all the flavors pop)

Instructions

1. Preheat your oven to 350°F—no rushing this preheat, it’s the foundation of your pudding’s success.
2. In a large bowl, whisk together the peanut butter, whiskey, eggs, milk, sugar, vanilla, and salt until smooth. Tip: If your peanut butter is being stubborn, warm it up for a few seconds to make it more cooperative.
3. Toss in the bread cubes and gently stir until every piece is lovingly coated. Let it sit for 10 minutes—patience is key for maximum absorption.
4. Pour the mixture into a greased baking dish and bake for 45 minutes, or until the top is golden and the center is set. Tip: A knife inserted in the center should come out clean, but don’t overbake—nobody likes a dry pudding.
5. Let it cool for a bit before serving. Tip: This is the hardest part, but it’s worth it to avoid burning your mouth and missing out on all the flavors.

Crave-worthy doesn’t even begin to describe this pudding. The peanut butter brings the rich, the whiskey brings the kick, and together they create a dessert that’s irresistibly moist with just the right amount of boozy warmth. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to take it over the top.

Skrewball Whiskey Peanut Butter Cupcakes

Kick off your baking shoes because we’re about to dive into a boozy, nutty adventure that’ll have your taste buds dancing the cha-cha! These cupcakes are not just a treat; they’re a party in your mouth, thanks to the playful punch of Skrewball Whiskey and the creamy dreaminess of peanut butter.

Ingredients

• 1 and 1/2 cups of all-purpose flour (because we’re not savages, we measure)
• A generous 1/2 cup of Skrewball Whiskey (for the cupcakes, and maybe a splash for the chef)
• 1/2 cup of creamy peanut butter (chunky if you’re feeling wild)
• 1 cup of sugar (sweetness is non-negotiable)
• A couple of eggs (the glue that holds our dreams together)
• 1/4 cup of milk (any kind you fancy)
• 1 tsp of baking powder (the unsung hero of fluffiness)
• A pinch of salt (to keep things interesting)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here, precision is key.
2. In a large bowl, whisk together the flour, baking powder, and salt like you mean it.
3. In another bowl, beat the sugar and peanut butter until they’re best friends. Tip: Room temperature peanut butter mixes easier, so plan ahead.
4. Add the eggs one at a time, mixing well after each addition. This isn’t a race; patience makes perfect cupcakes.
5. Pour in the Skrewball Whiskey and milk, mixing until just combined. Overmixing is the enemy of tender cupcakes.
6. Gradually add the dry ingredients to the wet, stirring until the batter is smooth and dreamy.
7. Line a muffin tin with cupcake liners and fill each about 2/3 full. Tip: An ice cream scoop makes this step a breeze and keeps your hands clean.
8. Bake for 20-25 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway through for even baking.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Resist the urge to frost them while hot – patience, grasshopper.

Moist, fluffy, and with just the right amount of kick, these cupcakes are a revelation. Serve them at your next gathering with a side of tall tales, or keep them all to yourself – we won’t judge.

Peanut Butter Whiskey Fondue

Buckle up, buttercups, because we’re about to dive into a fondue that’s equal parts decadent and daring—Peanut Butter Whiskey Fondue. This isn’t your grandma’s cheese fondue (no offense to grandma), but a boozy, nutty twist that’ll have your taste buds doing backflips.

Ingredients

• 1 cup of smooth peanut butter (because chunky is just asking for trouble)
• A splash of whiskey (about 2 tbsp, but who’s counting?)
• 1/2 cup of heavy cream (for that luxurious feel)
• A couple of dashes of vanilla extract (because vanilla makes everything better)
• 1/4 cup of powdered sugar (to sweeten the deal)
• A pinch of salt (to balance the sweetness)

Instructions

1. Grab a medium saucepan and set it over low heat. We’re taking it slow to avoid any peanut butter tantrums.
2. Pour in the heavy cream and let it warm up for about 2 minutes—just until it starts to whisper sweet nothings to you.
3. Add the peanut butter, stirring constantly until it’s smoother than a jazz saxophonist. This should take about 3 minutes.
4. Now, introduce the whiskey, vanilla extract, powdered sugar, and salt to the party. Keep stirring until everything is as harmonious as a boy band.
5. Let the mixture simmer for another 2 minutes, then kill the heat. Tip: If it’s too thick, a little more cream will loosen it up without killing the vibe.
6. Transfer to a fondue pot or a serving bowl that’s as stylish as your taste in fondue. Tip: Keep it warm over a tea light if you’re not diving in immediately.
7. Serve with dippers like pretzel rods, apple slices, or even cubes of pound cake. Tip: For an extra kick, drizzle a little extra whiskey on top before serving.

Silky, rich, and with just the right amount of kick, this fondue is like a cozy blanket for your soul. Perfect for those nights when you want to impress or just treat yourself—no judgment here.

Conclusion

Lovingly curated, this roundup of 24 Skrewball Peanut Butter Whiskey recipes offers a delightful mix of cocktails and desserts to spice up your gatherings or cozy nights in. We hope you’re inspired to shake, stir, and savor these creations. Don’t forget to share which recipe stole your heart in the comments and pin your favorites on Pinterest for fellow foodies to discover. Happy cooking and cheers to delicious adventures!