Place the creamy peanut butter and the powdered sugar in a large mixing bowl. Use a sturdy spatula or a hand mixer on low speed to combine the two ingredients. The mixture should transform from a sticky paste into a firm, workable dough that holds its shape. If the dough feels too sticky to handle, add an extra tablespoon of powdered sugar until it reaches a clay-like consistency.

Line a baking sheet with parchment paper or a silicone mat. Scoop out about one tablespoon of the dough and roll it between your palms to form a smooth ball about one inch in diameter. Place the balls onto the prepared baking sheet. Once you have rolled all the dough, place the tray in the freezer for 15 to 20 minutes. Chilling the balls is crucial because it prevents them from melting or falling apart when you dip them into the warm chocolate.

While the balls chill, melt your chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth. Remove the peanut butter balls from the freezer. Use a fork or a dipping tool to submerge each ball into the chocolate. Tap the fork against the side of the bowl to let excess chocolate drip off. Place the coated balls back onto the parchment paper. Let them sit at room temperature until the chocolate shell hardens completely, or pop them in the fridge to speed up the process.