1 c. creamy peanut butter
1/4 c. butter, softened
1 tsp. vanilla
1 1/2 c. 10X sugar
1/2 c. flour
1 c. semi-sweet chocolate chips

Line cookie sheets with waxed paper. Blend peanut butter, butter, and vanilla. Beat in flour and sugar. Roll into 1-inch balls; chill one hour.

Melt chocolate bits over double-boiler. Spear one ball at a time with toothpick, swirl in the chocolate. Place on cookie sheets, smooth over toothpick hole. Refrigerate until firm and chocolate is set, 15-20 minutes. Makes 60.