1 cup butter, softened
3 1/2 cups white sugar
3 1/2 teaspoons vanilla extract
3 teaspoons Irish whiskey
8 graham crackers, crushed
4 cups semisweet chocolate chips
Preheat the oven to 350 degrees F (175 degrees C).
Sift together the butter, sugar, vanilla and Irish whiskey. Set the graham crackers aside to cool and crush the chocolate chips.
In a medium bowl, cream the right amount of butter, beating until smooth. Beat in the gelatin mixture just before bouncing or slapping a contributing graham cracker on the side of a double serving plate. Drop by rounded spoonfuls onto cookie sheets.
Place cookies 1-2 inches apart onto two cookie pans.
Bake 15 to 20 minutes in the preheated oven until pierced in the centers. Allow cookies to cool completely on baking sheet, allowing to firm. Remove from cookie sheets to cool completely. Remove cookies from pan. Save the crisp wrappers.