In a large bowl, mix together the butter and peanut butter using an electric mixer on medium speed until smooth. Be sure to scrape down the sides of the bowl as needed to incorporate everything evenly.
Once the mixture is creamy, add the vanilla extract and mix gently until combined, giving the filling a lovely aromatic quality.
Begin adding the powdered sugar one cup at a time. Start mixing on the lowest setting to avoid a sugar cloud, then increase the speed to medium until the sugar is fully combined. Continue this process until a thick, shaggy dough forms that can be easily rolled into balls.
If you find the dough is too sticky, don’t worry! You can add more powdered sugar, half a cup at a time, until it reaches a consistency that allows it to roll smoothly like playdough.
Line a cookie sheet with parchment paper. Using a small cookie scoop (about one tablespoon), portion out the dough and roll each piece gently in your hands to form a smooth ball. Pay attention to smoothing out any lumps, as they might show in the finished product.
Place each rolled peanut butter ball on the prepared cookie sheet, ensuring there’s about an inch of space between them. Insert a toothpick firmly into the center of each candy, which will help with dipping later.
Now, it’s time to freeze! Place the pan in the freezer for at least 30 minutes until the balls are solid. If you want to prep in advance, they can stay in the freezer overnight.
To prepare the chocolate coating, add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave the mixture at half power for one minute, then stir. Continue heating in thirty-second increments, stirring each time until it becomes a smooth chocolate sauce, which should take about two minutes total.
Using a large ice cream scoop, dip each frozen peanut butter ball into the chocolate sauce, leaving a circle of peanut butter showing near the toothpick about the size of a nickel. Allow any excess chocolate to drip back into the bowl before placing the dipped candy back on the parchment paper.
Return the pan to the freezer for another 15 minutes to let the chocolate set. Once solid, carefully remove the toothpick from each candy. To smooth out the toothpick hole on top, dip your finger into a small bowl of water and gently dab the area if desired. Serve and enjoy your homemade Buckeyes Recipe!
