Line 2 baking sheet pans with parchment paper
Sift confectioner's sugar (do not omit this step)
In a large mixer bowl, add peanut butter, vanilla extract, and softened butter and cream together.
Slowly add confectioner's sugar mixing well between each addition.
Use a cookie scoop to measure out the peanut butter mixture and roll it into a ball.
Place balls 2 inches apart on parchment-lined baking sheet pans
Transfer baking sheet with peanut butter balls to the refrigerator for 20 minutes
Place a few cups of water in the bottom of the double boiler pan. Place the double boiler pan over medium-low heat, bring the water temperature to a simmer.
Place the top of the double boiler over the simmering water and add chocolate wafers and coconut oil.
Pour melted chocolate into a cup.
Place a toothpick in the center of each peanut butter ball and dip into the melted chocolate. Leave a little of the peanut butter uncovered to form the Buckeye's signature look.
Place the chocolate-dipped peanut butter balls on the parchment paper.
Use a small spatula to fill the holes left by the toothpick.
Return the Buckeye balls to the refrigerator.