Line your baking sheets with parchment paper or a silicone baking mat.
Beat peanut butter, butter, and vanilla extract in a mixing bowl until creamy.
1 ½ cups creamy peanut butter, ½ cup unsalted butter, ½ teaspoon vanilla extract
Gradually add the powdered sugar until everything is well combined.
3 ½ cups powdered sugar
Shape the creamy mixture into 1-inch balls and place them on the prepared cookie sheet.
Freeze the balls for 1 hour.
In a microwave safe bowl, add chocolate chips and shortening.
2 cup semi-sweet chocolate chips, 2 tablespoons vegetable shortening or coconut oil
Heat for 1 minute, stir and continue heating for 10-15 seconds at a time, stirring after each heating. Stop just before all the chocolate is melted. Stir until the chocolate is completely melted.
Remove 3-4 balls at a time from the freezer, leaving the others in the freezer until ready to dip.
Dip the balls into the melted chocolate using two forks or a dipping fork. Shake off excess chocolate and place the coated balls on the baking sheet.
Place the coated balls in the refrigerator to set for at least 30 minutes.
Add melted chocolate to a zipper plastic bag or plastic squeeze bottle and drizzle chocolate over the ball to create the swirl on top of the peanut butter ball.
Notes
Store these peanut butter balls in an airtight container at room temperature for 2 days or in the refrigerator for up to 2 weeks. Or freeze for up to 3 months.
Use a tablespoon or a cookie scoop to get nice round balls.
Freezing the balls before coating the chocolate makes them hold together better and helps the chocolate stick smoothly.
You can also melt the chocolate in a double boiler if you prefer.