Prepare your baking sheets. Line two baking sheets with parchment paper or a silicone mat.

Crush the cookies. In a food processor, add the shortbread cookies and powdered sugar. Pulse until you achieve fine crumbs.

Mix the filling. Add the softened cream cheese and Skrewball whiskey, pulse until smooth.

Scoop the mixture. Using a 1½-inch cookie scoop, scoop out a level scoop onto one of the prepared baking sheets.

Chill to firm up. Place the baking tray into the refrigerator for about 5 hours.

Roll into smooth balls. Once firm, roll each ball to create smooth spheres.

Melt the chocolate. In a microwave-safe bowl, melt the chocolate discs.

Dip the balls. Dip each whiskey ball into the melted chocolate using a fork.

Transfer to tray. Gently slide the coated whiskey ball off the fork onto the second baking tray.

Make the drizzle. Heat Reese’s peanut butter chips and coconut oil until melted.

Pipe the drizzle. Transfer melted peanut butter chips to a piping bag and drizzle over the whiskey balls.

Final chill. Place the tray back into the refrigerator for 15 minutes before serving.