Line a baking tray with parchment paper and set aside.

In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), add the peanut butter, butter, and vanilla extract and mix on medium-high speed until fully combined.

With the mixer on low speed, add the powdered sugar, one spoonful at a time and mix until smooth.

Using a 1 tablespoon measuring spoon, divide the dough into 24 pieces and roll them into balls. Refrigerate until firm, about 1 hour.

In a medium microwave-safe bowl, add the chocolate and coconut oil and heat in 30 second intervals until melted. Allow the mixture to cool to room temperature.

Using a skewer, dip each peanut butter ball in the melted chocolate leaving the top of the ball exposed. Place the dipped buckeyes on the prepared trays and refrigerate until firm, about 30 minutes.

Enjoy with a cup of coffee! Store leftover buckeyes in an airtight container in the refrigerator for up to 1 week.