Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
Prepare your shortbread cookie dough as directed. Form the dough into 12 balls and flatten to a large cookie shape, before forming a small well in the center.
Bake the cookies for 17-19 minutes, or until the edges just begin to go golden. Remove from the oven and allow the cookies to cool completely.
Place a teaspoon of peanut butter into the wells of each cookie and refrigerate for 30 minutes, for the peanut butter to firm up.
Melt the chocolate chips. Once melted, use two spoons and dip each cookie into the melted chocolate until completely covered. Place the chocolate covered cookies onto a lined plate and refrigerate until the chocolate has firmed up.
Notes
TO STORE: Cookies will keep at room temperature in a sealed container, for up to 4 weeks. TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.