Mix the softened butter, peanut butter, salt, and vanilla until well combined. Add the powdered sugar and mix well. Mixture should hold together when rolled into a ball (if too dry/crumbly, add a couple more tablespoons of peanut butter).
Using a 1/2 tablespoon measuring spoon, scoop and roll the mixture into roughly 60 balls. Place balls onto a parchment-paper-lined cooking sheet. Stick a toothpick in the top of each ball for easier dipping. Place the balls into the fridge to harden for 30 minutes.
Melt the chocolate chips and coconut oil in a microwave safe glass bowl in 30 second intervals until melted and smooth. Stir between each 30 second interval to ensure it doesn't burn or scorch.
Set up your dipping station. Take the chilled peanut butter balls out of the fridge. I find it easiest to pour about a half a cup of the melted chocolate into a small, narrow glass. One at a time, take the peanut butter ball by the toothpick and gently dunk it in the chocolate covering about 3/4. Leave the top 1/4 not submerged in the chocolate to leave that classic-buckeye-peanut-butter-exposed-top. Lift out of the chocolate and let any excess chocolate drop off into the glass. Place back onto parchment paper. When all the buckeyes have been covered with chocolate, take out the toothpicks from the top and gently pat the whole closed with your finger. Put back in the refrigerator to let the chocolate harden.
Once the chocolate is hardened, place into your favorite holiday treat tin and watch them disappear. Enjoy!
