In a small bowl, whisk together the flour and salt. Set aside.
In a mixing bowl, beat the butter and confectioner’s sugar until fluffy, scraping down as needed, for about 3-4 minutes. Add the vanilla and beat until blended in.
Slowly add the flour mixture and beat just until mixed, scraping down as needed.
Transfer the dough to a piece of parchment paper and press it into a square. Wrap and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees.
Prepare a large baking sheet with parchment paper.
On a lightly floured surface, roll out the cookie dough to ¼ inch.
Using a round cookie cutter, cut the dough and place it on the prepared baking sheet about 1-inch apart.
Bake the cookies for 12 to 14 minutes.
Transfer to a wire rack.
Allow the cookies to cool completely on the wire rack before moving on to the next step.
Peanut Butter Filling
In a mixing bowl, beat together the peanut butter, confectioner’s sugar, vanilla, and salt until well blended, scraping down the sides as needed.
Using two spoons, place a small dollop of peanut butter filling on top of each baked and cooled cookie. Spread the filing across the top of the cookies tapering at the edges.
Chill the peanut butter topped cookies for about 30 minutes. This will help during the chocolate coating process.
Chocolate Coating
In a large microwave-safe bowl, combine the chocolate chips and shortening.
Heat for 1 minute on high and then stir vigorously to allow the chocolate to continue melting from the residual heat.
Repeat in 30 second increments if needed, taking care to not overheat and seize the chocolate.
Line a baking sheet with parchment paper.
Dip the bottoms of the cookies in the melted chocolate.
Using a fork and a spoon, spoon additional chocolate over the top of the cookie, scraping the bottom to remove any excess chocolate. Transfer the cookies to the prepared baking sheet.
Refrigerate the cookies until the chocolate is set.