Double Chocolate Cherry Bourbon Balls
So you want dessert, but not the kind that requires a mixer, a thermometer, and a minor emotional breakdown? Cool. Same. These Double Chocolate Cherry Bourbon Balls are here for you no oven, no stress, and just enough bourbon to make you feel like an adult who has their life together (even if that’s a lie). They’re rich, chocolatey, slightly boozy, and dangerously snackable. One turns into three real fast. Don’t say I didn’t warn you.
Think of them as the love child of a fancy chocolate truffle and that one friend who always brings bourbon to the party. Fun. Reliable. A little messy. Let’s get into it.
Why This Recipe is Awesome
First of all, no baking. Zero. Nada. The oven stays off, which IMO already makes this recipe elite. You’re basically just mixing, rolling, and trying not to eat half the dough before it becomes actual dessert.
Second, these are fancy enough to impress people but easy enough that you won’t hate your life making them. They look like something you bought from an overpriced boutique bakery, yet secretly they’re low-effort chaos balls held together by chocolate and dreams.
Also: chocolate + cherries + bourbon. That’s not a combination; that’s a personality. Sweet, rich, slightly tipsy, and absolutely unapologetic. Plus, they’re perfect for holidays, dinner parties, or “I deserve a treat because today existed.”
Ingredients You’ll Need
Nothing weird. Nothing that requires a specialty store or a Google search. Just solid, dependable ingredients doing their thing.
- Chocolate cookie crumbs (about 2 cups) – Oreos work. Off-brand works. No judgment.
- Unsweetened cocoa powder (¼ cup) – Because one chocolate is never enough.
- Powdered sugar (1 cup) – Sweetness + structure. Magic dust.
- Dried cherries, finely chopped (¾ cup) – Tart, chewy, and way better than raisins. Yes, I said it.
- Bourbon (3–4 tablespoons) – Use something drinkable. If it tastes bad in a glass, it’ll taste bad here.
- Corn syrup or honey (2 tablespoons) – Helps everything stick together without drama.
- Vanilla extract (1 teaspoon) – Subtle, but important. Like a good background singer.
- Melted dark chocolate (for coating) – The final boss. Don’t skip this.
Optional but encouraged:
- A pinch of salt – To balance the sweetness and make the chocolate pop.
- Sprinkles, cocoa powder, or chocolate shavings – For rolling, if you’re feeling extra.
Step-by-Step Instructions
- Crush the cookies.
Toss your cookies into a food processor and blitz them into fine crumbs. No processor? Put them in a zip-top bag and smash them with something heavy. Very therapeutic. - Mix the dry stuff.
In a large bowl, combine the cookie crumbs, cocoa powder, powdered sugar, and salt (if using). Stir until everything looks evenly mixed and deeply chocolatey. - Add the good stuff.
Stir in the chopped dried cherries. Then pour in the bourbon, corn syrup (or honey), and vanilla. Mix until it forms a thick, sticky dough that holds together when pressed. - Taste test (very important).
Take a tiny bite. Too dry? Add a splash more bourbon. Too wet? More cookie crumbs. This is your moment of control. Use it wisely. - Roll into balls.
Scoop out tablespoon-sized portions and roll them into balls with your hands. They don’t need to be perfect. Rustic is a vibe. - Chill out.
Place the balls on a lined baking sheet and refrigerate for about 30 minutes. This helps them firm up and behave. - Dip in melted chocolate.
Melt your dark chocolate gently (microwave or double boiler). Dip each ball, let the excess drip off, and place back on the lined sheet. - Let them set.
Chill again until the chocolate hardens. Try not to poke them every five minutes. I know it’s hard.
Common Mistakes to Avoid
- Using cheap bourbon.
Look, you don’t need top-shelf stuff, but bottom-shelf regret will absolutely show up in the flavor. - Not chopping the cherries finely enough.
Big chunks make rolling annoying and uneven. Small pieces = smooth bites of joy. - Skipping the chill time.
Warm dough equals sticky hands and misshapen balls. Nobody wants that. - Overloading the bourbon.
Yes, bourbon is great. No, this is not a cocktail. If the dough is falling apart, you’ve gone too far. - Rushing the chocolate coating.
If the balls aren’t chilled, the coating turns into a melty mess. Patience, my friend.
Alternatives & Substitutions
No bourbon? That’s okay. You still have options, even if they’re slightly less rebellious.
- Swap bourbon for rum or brandy. Both work beautifully and keep the grown-up vibe.
- Go alcohol-free with cherry juice or orange juice. You’ll lose the booze, but keep the flavor.
- Use cranberries instead of cherries if that’s what you’ve got. Tart is tart.
- Milk chocolate instead of dark if you like things sweeter. I won’t stop you.
- Gluten-free cookies work just fine, FYI. Nobody will notice.
Personally? I’m team bourbon + dark chocolate forever, but you do you.
Final Thoughts
These Double Chocolate Cherry Bourbon Balls are proof that dessert doesn’t have to be complicated to be impressive. They’re rich, indulgent, a little cheeky, and wildly easy to make. Perfect for parties, gifts, or eating straight from the fridge at midnight while questioning your life choices.
So go make a batch. Roll them proudly. Eat one immediately. Hide the rest if you have to. You’ve earned it.
