Process vanilla wafers in a food processor into fine crumbs; transfer to a large bowl. Process peanuts in food processor until finely chopped; add to the crumbs.
Stir 1 cup powdered sugar, whiskey, honey, peanut butter, and salt into crumb-peanut mixture. Form mixture into twenty 1 1/2-inch balls.
Whisk together cocoa and remaining powdered sugar in a shallow dish. Roll each whiskey ball in cocoa mixture to lightly coat. Chill for 15 to 20 minutes before serving.
I used with Ogden’s Own Porter’s Peanut Butter Whiskey. Other varieties include Skrewball, found in most liquor stores.
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