Line a baking sheet with waxed paper and set it aside.

Using an electric handheld mixer and a medium-sized mixing bowl, or a stand mixer; cream together the peanut butter, softened butter and vanilla.

Slowly add the powdered sugar, and mix until smooth.

Using a spoon or small cookie dough scoop, scoop the peanut butter mixture and shape into 1-inch round balls and place on the waxed paper covered baking sheet. (This usually measures out to a little over a ½ tablespoon)

Place the peanut butter balls in the freezer for 45 minutes.

In a heat-safe bowl, combine the chocolate chips and the shortening.

Heat in the microwave for 45 seconds. Remove and stir the chocolate chips. Return to the microwave and heat in 15-second intervals, stirring well after each 15 seconds until the chocolate is smooth.

Remove the peanut butter balls from the freezer.

Insert a toothpick into the peanut butter balls. Dip each ball into the chocolate, leaving a small amount of the top of the peanut butter visible. Allow the excess chocolate to drip off, or carefully wipe the bottom of the ball on the side of the bowl. Return to the sheet pan.

You will need to place the balls in the fridge to help the chocolate properly set.