Line 2 cookie sheets with wax paper or parchment paper.
Beat peanut butter, butter & vanilla until smooth.
Gradually beat in sugar and flour until well blended.
Roll rounded teaspoonfuls into 1” balls. Arrange on prepared cookie sheets.
Refrigerate for 1 hour or freeze for 30 minutes or until firm.
Melt chocolate chips in a microwave safe dish in 30 second increments, stirring in-between, until melted smooth. It usually takes 60 to 90 seconds.
Spear one ball at a time with a wooden pick & dip into melted chocolate to cover about ⅔. Arrange chocolate side down on prepared sheets.
Smooth over toothpick holes.
Refrigerate about 30 minutes until chocolate is set. Store in tightly covered containers in refrigerator for up to 1 month or freeze for up to 3 months.
Tips & Variations
Use a regular brand of creamy peanut butter. Natural peanut butter will not work as well as it contains too much oil.
You can replace the semi-sweet chocolate chips with dark chocolate or milk chocolate.
If the buckeye balls are too sticky add a bit more confectioner's sugar. If the balls do not hold together, add a little more peanut butter. If you follow the recipe, you should not have to adjust the quantities of either.
These candies will keep up to 1 month in the refrigerator or up to 3 months in the freezer.