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Cover a baking sheet with parchment paper. Lay out all the shortbread cookies in a single layer. Set aside.
9 shortbread cookies
In a small mixing bowl, combine peanut butter, powdered sugar and vanilla extract. Using a hand mixer (or stirring by hand with a mixing spoon), beat until completely combined.
¼ cup creamy peanut butter
¼ cup confectioners’ sugar (powdered sugar)
⅛ teaspoon pure vanilla extract
Spoon 1 heaping teaspoon of peanut butter mixture on top of each shortbread cookie. Distribute any remaining peanut butter mixture among the cookies, then use a knife or icing spatula to smooth out the mixture evenly across each cookie top.
Using a candy dipper or a fork, submerge each cookie into the melted chocolate until completely coated, then lift out and gently tap the fork against the edge of the bowl to remove excess dripping chocolate. Transfer the coated cookies back to the parchment paper to set.
Place in the fridge for 10 minutes to cool and set, then enjoy!