Step 1

Add the peanut butter, butter, and vanilla to a large bowl or stand mixer and cream together for 30 seconds.

Step 2

Sift 3 cups of the powdered sugar into the bowl and beat until smooth. If the mixture is still too soft, beat in an additional 1/2 cup. The mixture should stick together but not be sticky, moore of a set fudge texture.

Step 3

Chill the mixture in the refrigerator for 30 minutes.

Step 4

Line a cookie sheet with parchment paper and portion the peanut butter mixture out with a medium cookie scoop and roll into balls. Place them on the cookie sheet and chill in the freezer for 20 to 30 minutes.

Step 5

Just before removing the balls from the freezer, melt the chocolate melting wafers in a wide glass on 30-second intervals, stirring between each, until fully melted.

Step 6

Use a toothpick to spear the balls and dip them in the melted chocolate. Use a fork to help remove the toothpick from the ball and place back on the parchment paper.

Step 7

Use your finger or a paring knife to lightly cover the hole from the toothpick.

Step 8

Allow to set until the chocolate hardens.