Line baking sheets with parchment paper
In a large bowl, beat peanut butter, butter and vanilla extract until creamy.
Gradually add powdered sugar until well combined
Shape into 1 inch balls and place on prepared baking sheet. Freeze for 1 hour.
In a microwave-safe bowl, add chocolate chips and shortening. Heat for 1 minute, stir and continue heating for 10-15 seconds at a time, stirring after each heating and stop just before all chocolate is melted. Stir until completely melted.
Remove 3-4 balls at a time from the freezer, leaving the others in the freezer until ready to dip
Using a toothpick, dip balls into melted chocolate, covering about ¾ of the ball. Shake off excess and place on a prepared baking sheet, With your fingertip or knife tip, smooth over the hole from the toothpick.
Store 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