I made these… significantly earlier than I would care to admit, but things have been busy enough around here with the holidays and such that I haven’t gotten to posting these just yet.
I made these alcoholic cookie balls for the bosses this year (with a few leftover for me), and they also kind of served as tryouts for a good base ball recipe. This was definitely one of the more interesting ones, but not the one I’ll be ultimately using. Very good recipe, though. And around this time of year, I’m all for alcoholic cookie balls.
This recipe isn’t quite perfect, as I ended up having to do some guessing on whether or not I had the right chocolate (long story short there was chocolate in my pantry but I didn’t know what kind it was as it had been taken out of the packaging and scattered all over the pantry), or enough of it. These ended up being a bit more moist following the base recipe, and I ended up adding powdered sugar to compensate. Not sure how much the Kahlua came through on this, but still a no bake, relative stress relieving assembly process.
Makes appx 20 balls
- 3 c crushed graham cracker crumbs (comes out to about two and a half of the small packages of graham crackers you find in a box)
- .75 c powdered sugar
- .25 c dark cocoa powder
- 1.5 c semisweet chocolate, finely chopped
- 1 t vanilla extract
- 3 T corn syrup
- .33 c Kahlua
- 3 T brewed coffee
- .5 c white sugar, for rolling
First, crush your graham crackers. If you have a food processor, you can do it that way. Alternatively, do what I did – take a large bag, add a package at a time, and beat it with a rolling pin until you have relatively uniform, fine crumbs. Trust me, it’s a pretty fantastic feeling. To chop your chocolate, use a large knife (such as the one in picture two above), and use it on the squares to kind of shave the chocolate off the squares, to a fine enough point that it will blend in the batter well eventually.
Take your chocolate, cocoa powder, powdered sugar, and graham cracker crumbs, and whisk them together until you have a relatively uniform mix. Add in the vanilla, Kahlua, corn syrup, and coffee, and stir with a rubber spatula until the dough just barely comes together. If it ends up too moist, add more powdered sugar to firm.
Take chunks of dough and roll them into 1" balls. Put them on a separate plate to rest while you roll them all out. Once rolled, put them in the white sugar, toss to coat, and then place in a container. Put them in the fridge to chill – two to three days to develop the flavor is best. And then, when you decide to eat them (and it will be sooner rather than later), bring them up to room temp, and enjoy!