First things first, preheat the oven to 325 and pre-measure your ingredients.
Next, line baking sheet pans with parchment or silicone mats and now get to baking!
Cream the butter in an electric mixer for 3 full minutes at medium-high speed until the butter is extremely fluffy.
Wipe down the sides of the bowl and add in the vanilla and turn the mixer back on for about 30 seconds on medium speed until it is fully incorporated.
Wipe down the sides of the bowl once again.
Sift together flour, powdered sugar, salt & baking powder and gradually add the dry ingredients into the butter until smooth and the dough is fairly stiff.
Finally, add in the choco chips and mix one more time until just incorporated.
Scoop small mounds of dough into your hands and roll into small balls. Place the cookies on a baking sheet and flatten slightly by pressing down with the palm of your hand.
Bake the cookies for 14 minutes or until the edges begin to golden just slightly. I like to start checking them around 12 minutes.
Allow the cookies to cool and meanwhile, prepare the Chocolate Peanut Butter dipping sauce.
Place the chocolate chips, coconut oil and peanut butter in a microwave safe bowl and put them into the microwave for 30 second intervals, stirring in between, until you have a silky smooth chocolate dipping sauce.
Once the cookies have cooled, dip or drizzle the chocolate sauce all over the shortbread cookies. Place the cookies back on the parchment paper lined baking sheet and place into the fridge or freezer until set!