• Preheat the oven to 350 degrees F.

Cookie Dough:

• Using a paddle attachment on a mixer, mix the butter and 1 cup of sugar until they are just combined.
• Add the vanilla.
• In a medium bowl, sift the flour and salt together, then add them to the butter-and-sugar mixture.
• Mix on low speed until the dough starts to come together. If your dough is a little dry, try adding 1 Tbsp. of water at a time until the dough comes together.
• Roll dough into a ball and wrap it in plastic; chill for 30 minutes.
• Bake for 14-16 minutes, until the edges begin to brown.
• Allow to cool to room temperature.

Peanut Butter Filling:

• While the Cookies are baking, start the peanut butter filling.
• In a small mixing bowl, mix together peanut butter and powder sugar until it’s completely blended and no sugar can be seen.
• On a cookie sheet, lay wax paper or grease the pan with cooking spray.  
• Place ½ tablespoon of the peanut butter mixture on the prepared pan. (I used a cookie dough scooper, and it worked great.)
• Once Cookies are cool, use a spatula, and remove the peanut butter from the pan.  
• Place one ball in the middle of the shortbread cookie and use a butter knife to spread the peanut butter around the cookie.
• Repeat with remaining peanut butter balls and cookies.

Chocolate Coating:

• Melt Chocolate coating according to package.
• Once melted, use a fork to dip the cookies into the chocolate.
• Allow the excess chocolate to drip off the cookies and transferred to wax paper to allow cookie coating to harden.