Mint Chocolate Bourbon Balls


Nothing says “holiday party” like a cookie that goes just as well with cocktails as it does tea. Also, this mint chocolate bourbon ball requires very few parts and is easy to assemble, with the right tools…honest! Another bonus is that this bite-sized cookie improves with age so you can make it tonight and bring them to your holiday gathering this weekend. You might want to put a little note on the serving dish stating they do contain bourbon, for non-consuming adults and to keep it away from the kids; I do however recall an old cherished family story about my little cousin falling asleep on the shag rug after tossing down remnant holiday party cocktails left on coffee tables. However, that was the early 70’s and we set our humor standard by Laugh-in. Actually  my cousin grew up to be pretty much a teetotaler and there’s not enough bourbon in this recipe to stimulate bad behavior in your average imbibing adult unless you include cleaning out the serving dish as being unacceptable as these are a fabulous version of the classic bourbon ball and will disappear fast!


  • 1-1/2 cups pecan halves
  • 1 pkg. (7 ounces) Mint Milano Cookies (Pepperidge Farm)
  • 1-1/4 cups powdered sugar
  • 4 Tbs. dark cocoa
  • 1/3 cup bourbon
  • 2 Tbs. honey


  • Sifter
  • Food processor, blender of nut grinder


1.  Finely chopped the nuts in a food processor. And put into a large bowl.

2.  Finely chop, by pulsing the food processor, the mint milano cookies. Add them to the bowl along with the powdered sugar, sifted, and 2 Tbs. of the dark cocoa. Mix well.

3.  Combine the bourbon and the honey. Add to the dry mixture and throughly combine. Refrigerate, covered, for at least an hour.

4.  Sift the remaining dark cocoa onto a flat plate. With a teaspoon, scoop up the bourbon ball mixture and shape into a ball – rolling in your hands works best (especially is you dust your hands with a little cocoa) – and roll the ball in the cocoa to dust it lightly.

5.  Store in an airtight container in the fridge. Separate the layers with a piece of plastic. Cookies last at least a couple of weeks in the fridge (good luck with that – they have a way of “evaporating”) and actually improve in flavor after a day or two.