Add the soft butter to a mixing bowl along with the powdered sugar. Beat with the paddle attachment of a stand mixer, or a hand mixer, until fully combined and fluffy, about 1 minute.

Scrape the sides of the bowl and add the vanilla, flour, and salt.

Continue to mix at low/medium speed until the dough comes together.

Divide the dough into 2 and wrap in plastic. Refrigerate 1 hour.

Preheat the oven to 350 degrees.

Once chilled, roll the dough between 2 pieces of parchment paper until 1/4 inch thickness.

Cut into circles and add to a baking tray lined with parchment or silicone baking mats.

Bake 10 to 12 minutes, or until the edges are just lightly browned.

Cool completely.

Combine the peanut butter, powdered sugar, and vanilla to a small bowl.

Mix until combined.

Once the cookies have cooled completely, spread 1/2 teaspoon of the peanut butter mixture on the top of each cookie. This doesn’t have to be perfect. Do your best to spread an even-ish amount over the top.

Place the chocolate and shortening into a glass ,or microwave safe, container.

Heat for 1 minute.

Stir well.

If the chocolate is not fully melted, continue to heat in 15 second intervals until smooth, being sure to stir well between each heat.

Carefully dip each cookie in the melted chocolate, using a fork to help tap off the excess.

Transfer to a parchment lined baking tray and allow to set.

Keep the cookies stored in an airtight container on the counter or in the freezer for a longer life.