Set a pot with an inch of water on the stove over high heat. Bring the water up to a boil, then reduce the heat to medium-low.
Set another pot on top of it.
Add in the chocolate chips and shortening.
Stir occasionally until melted.
Line a 12-cup mini muffin pan with liners. I didn’t have any mini muffin liners so I made my own with a thin aluminum foil.
Put a spoonful of the melted chocolate in each cup.
When done, put the muffin pan in the fridge for about 20 to 30 minutes.
In the meantime prepare the peanut butter mixture.
Again, set a pot with an inch of water on the stove over high heat. Bring the water up to a boil, then reduce the heat to medium-low.
Set another pot on top of it and pour in the peanut butter, butter, powdered sugar, and vanilla extract.
Cook over medium heat, stirring occasionally, until melted, about 5 minutes.
Take the muffin pan out of the fridge and begin by putting a small lump of peanut butter filling in the chocolate cup, but don’t spread it. You want to leave the sides empty so that the chocolate that goes on top will cover up the entire cookie.
But before you cover them with the rest of the melted chocolate, put them back in the fridge for another 15 minutes so that the peanut butter can set just a bit.
Pour the rest of the melted chocolate on top of each cup and put them back in the fridge for another 30 minutes.
Serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.