Place cookies in the food processor bowl equipped with a steel blade and pulse the cookies until finely crushed. Be sure to use the pulse function, as continuously running the food processor can turn the mixture into a butter-like consistency.
In a deep bowl, combine the crushed vanilla wafer crumbs, chopped pecans, 3/4 cup powdered sugar, and cocoa.
In a separate bowl, whisk the bourbon and corn syrup.
Pour the bourbon mixture into the dry mixture; mix and blend well until a soft dough forms.
Cover and chill for 20 minutes.
Remove it from the fridge, scoop small sections of dough, and form them into 1-inch balls. Then, roll them in powdered sugar. Store in refrigerator for 30 minutes before serving.
For a more intense flavor, make the bourbon balls 3 days in advance.
Notes
Use a Food Processor: To make things easier, you can use a food processor for the entire recipe. First, combine the vanilla wafers and pecans, pulsing a few times until you have a mixture that looks like breadcrumbs. Then, add the sugar and cocoa. Pulse again. Finally, add the liquid ingredients and pulse until everything is well combined.
Bourbon balls are best stored in the fridge. Place them in an airtight container after you have added the powdered sugar coating. They will keep for up to 2 weeks.
You can also freeze these in a freezer-safe airtight container for up to 3 months. When ready to serve, defrost them in the fridge overnight.