- 1 jar creamy peanut butter, 16 ounces
- 2 sticks butter, softened
- 3/4 teaspoon pure vanilla extract (I use Mexican vanilla)
- 5 1/2 cups powdered sugar
- 1 bag chocolate chips, 12 ounces (I use a good quality such as Ghirardelli)
INSTRUCTIONS
- Line a large cookie sheet with parchment paper or foil and set aside.
- Add the peanut butter and butter to a large mixing bowl and mix with an electric mixer on medium speed until smooth and creamy. Mix in the vanilla. Add the powdered sugar, one cup at a time, until it’s well incorporated. The dough should be thick and just slightly moist but not sticky.
- Scoop dough up by tablespoons and roll into balls. You can roll them bigger if you prefer, but I think the smaller ones are a perfect size.
- Refrigerate balls for about 1 hour until they are cold and firm enough to hold together when dipped in chocolate.
- Add the chocolate chips to a deep narrow bowl and microwave in 30-second intervals, stopping to mix after each one. In my microwave, it only takes two times before the chocolate chips are melted enough.
- Place a toothpick in the top of each ball. Dip each ball in the chocolate, turning to coat as necessary. You can also use a spoon to dip the chocolate up onto the ball. Allow excess chocolate to run off and drag the bottom of the ball across the edge of the bowl. Place on the prepared cookie sheet.
- Allow chocolate to set up and place balls between layers of wax paper in an airtight container.
- **I like to use bittersweet or semisweet chocolate.
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