1 c. creamy peanut butter
1/4 c. butter at room temperature
1 tsp. vanilla
1 1/2 c. confectioners' sugar
1/2 c. flour
1 c. (6 oz.) semi-sweet chocolate chips, melted

Line 2 cookie sheets with waxed paper. Beat peanut butter, butter and vanilla in a medium size bowl with electric mixer until smooth. Gradually beat in sugar and flour until well blended. Roll rounded teaspoonfuls into 1-inch balls.

Arrange on cookie sheets and refrigerate 1 hour or until firm. Spear 1 ball at a time with a wooden toothpick and dip in chocolate to cover about 2/3'rds. Arrange chocolate side down on prepared cookie sheets. Smooth over toothpick holes. Refrigerate about 15 minutes until chocolate is set. Store tightly covered in refrigerator up to 2 months.