In a large mixing bowl, combine the softened unsalted butter and creamy peanut butter. Use an electric mixer to blend them together until the mixture is smooth and creamy. Add the vanilla extract and mix again.
Gradually incorporate the powdered sugar into the peanut butter mixture. Mix until fully combined and the dough is thick and slightly sticky.
Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This will make it easier to handle when shaping the cookies.
While the dough is chilling, preheat your oven to 350°F (175°C). Line your cookie sheet with parchment paper to prepare for baking.
Once the dough has chilled, scoop out tablespoon-sized portions and roll them into balls. Place them on the prepared cookie sheet, leaving some space between each ball.
Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. Remove them from the oven and let them cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, melt the semisweet chocolate chips in a microwave-safe bowl. If you’re using shortening, add it to the chocolate to achieve a smoother consistency. Heat the chocolate in 30-second intervals, stirring in between until fully melted.
Once the cookies are completely cooled, dip the tops into the melted chocolate, allowing any excess to drip off. Place the coated cookies back on the parchment paper to set.
Allow the chocolate to harden completely. You can speed up this process by placing the cookies in the refrigerator for a few minutes.
