Step 1

Soften butter in the microwave for 15 seconds. Butter should be softened but not melted. Beat butter on medium speed light and fluffy.

Step 2

Add cookie butter and beat until ingredients are well combined and try to eliminate excess lumps.

Step 3

Next, slowly added sifted powdered sugar, about one cup at a time. Mixture will start to thicken, add vanilla extract and pumpkin pie spice and beat on a medium-high speed until all ingredients are well incorporated.

Step 4

Line a baking sheet with parchment paper. Roll the peanut butter into balls, about 2 teaspoons each. However large or small you make them will effect the total yield, but you should get between 40-50 buckeyes from this recipe.

Step 5

Freeze the peanut butter balls for at least 30 minutes.

Step 6

To prepare the chocolate, combine the chocolate chips and 2 tablespoons of vegetable shortening in a microwave-safe bowl. Melt in 30 second increments until you can stir it and it is free of lumps. If the mixture is still thick, add an additional tablespoon of shortening, and stir into chocolate until smooth.

Step 7

To dip the peanut butter balls, you have two options. You can stick a toothpick in the top and swirl it in the chocolate. Option 2 is that you can place a peanut butter ball on top of a fork and gently dip it into the chocolate. Tap the fork on the side of the bowl to drip off excess chocolate. Gently move the peanut butter ball onto a baking sheet lined with parchment paper.

Step 8

Dip in small batches, 5-7 a time, and keep the extra peanut butter balls in the freezer until you are ready to dip them.

Step 9

After they have been dipped, you can also place them in the refrigerator to help speed up the setting process. Chocolate should be completely firm.