1 cup Butter
2 cups Peanut butter
3 cups Powdered sugar
1 tsp Vanilla extract
1 bag Semisweet chocolate chops
Tools
Toothpicks for dipping
Parchment paper
- Mix butter, peanut butter, and powered sugar until well incorporated and stiff – a stand mixer makes this much faster! If dough is not coming together, add additional powdered sugar one tablespoon at a time.
- Refrigerate dough for 1 hour.
- Using a small cookie scoop or a ½ tablespoon, scoop dough and roll until round and smooth.
- Refrigerate again for 15 minutes.
- While dough is chilling, melt chocolate chips using a double boiler method. In a larger pot, add about two inches of water and heat to a low boil over medium low heat. In a slightly smaller pot, add chocolate chips and hover over the steam from the pot of water until melted.
- Use a toothpick to pick up a dough ball and gently roll in the melted chocolate, leaving a little peanut butter dough uncovered at the top. Let chocolate drip off, then place on baking sheet lined with parchment paper to set. Refrigerate on the parchment-lined baking sheet until chocolate is fully set.