These simple and easy peanut butter buckeyes are made without shortening!
In a large bowl, beat the peanut butter and butter together until smooth with a hand mixer. Sift the powdered sugar on top and beat again. Add the vanilla extract and beat until smooth. The dough should be fairly dry for rolling out. Add more powdered sugar as needed to achieve the right consistency.
Line a baking sheet with parchment paper. Roll the peanut butter dough out into balls that are about ½ to 1-inch in diameter. You can use a small cookie scoop or teaspoon to portion out the dough. Place the balls in the freezer for 20 minutes to harden.
Meanwhile, melt the chocolate chips in a heat-proof bowl set over simmering water (or use a double boiler if you own one). Pour the melted chocolate into a glass or jar for dipping.
Using a toothpick inserted in the top of the peanut butter balls, dip each one into the chocolate until about ⅔-¾ covered. Allow the excess chocolate to drip back into the glass, and carefully scrape some of the chocolate from the bottom off on the side of the glass. Return the ball to the baking sheet. Repeat with remaining balls.
You can smooth over the holes on the tops of the balls with a toothpick, knife, or wet finger.
Return the balls to the freezer for 20 minutes. Remove from baking sheet to an airtight container. Store in the refrigerator for at least a week, and in the freezer for a month or two.