1 c. (9 oz.) creamy peanut butter
1/4 c. butter, room temperature
1 tsp. vanilla
1 1/2 c. confectioners' sugar
1/2 c. all-purpose flour
1 c. (6 oz.) semi-sweet chocolate chips, melted

Line 2 cookie sheets with wax paper. Beat peanut butter, butter and vanilla in a medium-sized bowl with electric mixer until smooth. Gradually beat in sugar and flour until well blended. Roll rounded teaspoonfuls into 1 inch balls. Arrange on prepared cookie sheets and refrigerate 1 hour or until firm.

Spear 1 ball at a time with a wooden pick and dip in chocolate to cover about 2/3. 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.