In a medium mixing bowl, combine the creamy peanut butter and powdered sugar. Stir until thoroughly mixed and a dough-like consistency forms. If the mixture seems too dry, add a teaspoon of peanut butter at a time. If it's too wet, add a tablespoon of powdered sugar at a time.

Roll the mixture into small balls, about 1-inch in diameter. Place the rolled balls onto a baking sheet lined with parchment paper or wax paper. Ensure they are not touching.

Melt the semi-sweet chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler.

Drizzle the melted chocolate over the peanut butter balls. You can use a spoon or a piping bag for more controlled drizzling. For a fully dipped effect, dip each ball into the chocolate, let excess drip off, and return to the baking sheet.

Place the baking sheet in the refrigerator for about 15-30 minutes, or until the chocolate has set and the balls are firm.