Chocolate bourbon balls are a holiday classic in my kitchen and a recipe I make every single year. These boozy little treats are definitely not for the faint of heart—they have a real kick and are best kept well out of reach of the little ones!

For some reason, this year I couldn’t track down the recipe I usually use. At first, I was a little annoyed… but it turned out to be a blessing in disguise. It gave me the chance to recreate it from memory and add a twist of my own.

Instead of relying on lots of added sugar or corn syrup (which I’m fairly certain was part of the original), I reached for dates. They’re naturally very sweet with a subtle caramel-like flavor that pairs beautifully with bourbon. Even better, they add a lovely creaminess and depth that makes these bourbon balls feel rich and indulgent—without being too very sweet.

The result? A decadent, grown-up holiday treat that feels just a little more balanced, but every bit as festive and satisfying.

So let’s dive in.

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Ingredients

Vanilla Wafers 

My original recipe called for vanilla wafers, and so I stuck with that for the base. They provide the “starch” and a bit of sweetness.

Dark Chocolate Cocoa Powder

I love this “special dark” cocoa powder for its deep chocolate flavor. You could also use unsweetened cocoa powder if that is what you have. 

Bourbon

Besides the boozy kick that bourbon lends to these cookies, it also adds a bit of caramel and spicy flavor.

However, speaking from experience here… It’s probably not the best idea to use your hubby’s (or yours) top-shelf bourbon for these little bites! 

Keep the really good stuff to sip on and enjoy by the fire. A good-quality, but not terribly expensive, bourbon is just fine!

Dates

Pitted chopped dates work the best in this recipe. I used Medjool dates as I think they are the sweetest, but any dried date that is pitted and chopped should work. 

Another common variety that you can find in most grocery stores is called Deglet Noor. They aren’t as big as Medjool dates, but they are also super sweet and would blend perfectly in this recipe. 

Pecans

Pecans are blended with the vanilla wafers, giving these cookies a buttery, rich flavor and adding some creaminess to the cookies. You can use extra chopped pecans for coating the cookies. Coconut or confectioners’ sugar is also a good option. 

Confectioners Sugar

I did add just a bit of confectioner’s sugar, which I think made these cookies a bit smoother. The mix was a bit crumbly, and adding just a ¼ cup of sugar smoothed it out nicely. 

How to Make the Chocolate Bourbon Balls

Step 1

Start by “macerating” the dates in bourbon. This just means that you soak the dates in alcohol, which softens them and allows them to pick up some of that smoky, caramel flavor. I usually leave them in the bourbon for at least 30 minutes.

Step 2

Put the vanilla wafers and pecans in the bowl of your food processor and process until you have fine crumbs. Then add the cocoa powder and confectioner’s sugar and give it another quick spin to combine it with the crumbs.

Step 3

Add the macerated dates to the food processor and seal it up. With the processor running, pour in the bourbon and dates, which are soaking in. Puree until the dates are fully chopped and the bourbon is incorporated. You’ll have a thick mass that you should be able to press into balls.

If the mixture is still a bit crumbly and won’t hold together, drizzle in a bit more bourbon until it forms a cohesive mixture.

Step 4

Form the mixture into balls. I used an ice cream or cookie scoop that holds about 1-½ tablespoons. Put the balls on a parchment-lined sheet pan. 

Put about ¼ cup of finely chopped pecans, coconut, or confectioners’ sugar on a plate or flat dish. Roll each ball in the pecans, pressing them into the ball. Place them on a platter or in an airtight tin to hold them until you are ready to serve them.

Variations

If you aren’t a bourbon fan or want a different flavor, use rum or a spiced rum in place of the bourbon. 

You can also use walnuts in place of the pecans. They won’t have quite the buttery note that the pecans provide, but will still have a nutty flavor. 

I mentioned above that you can roll the balls in a variety of things. Anything from confectioner’s sugar, coconut, to chocolate jimmies or sparkly sugar.

Storage Tips

Store these in an airtight container in the refrigerator for up to 2 weeks. The bourbon flavor intensifies the longer they are stored!

I absolutely love how these turned out and hope you do too. If you give them a try, I’d love to hear what you think!