Line two large baking sheets with parchment paper and set aside.
In a medium-sized bowl, cream together the peanut butter, butter, and vanilla extract.
Slowly add in the powdered sugar, continuing to mix until while combined, scraping down the bowl.
Take one tablespoon of dough (around 20 grams) roll the dough into a ball, and place the ball onto the lined baking sheet. Repeat until all the dough is used, then place the places of dough into the freezer for 30 minutes to harden.
After 30 minutes remove the buckeyes from the freezer.
In a medium-sized microwavable bowl, add the chocolate and coconut oil. Microwave for 30-second intervals, stirring in between until fully melted.
Place a toothpick in the center of each ball, and dip the peanut butter balls into the chocolate. Don't forget to achieve that signature buckeye look, leave a bit of the peanut butter exposed.
Return the buckeyes to the freezer to harden the chocolate for another 30 minutes.
Store the buckeyes in a tightly sealed container for up to 2 weeks in the freezer or refrigerator.