In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter and peanut butter until smooth. Add the vanilla and powdered sugar in increments. Mix on medium-high speed until a soft dough forms.
Line a baking sheet with wax paper. Using your hands, roll the peanut butter dough into 1-inch balls, and place the balls in a single layer on the prepared baking sheet.
Place the baking sheet in the freezer for 20-30 minutes or until the peanut butter dough balls are firm.
In a small microwave-safe bowl, place the dark chocolate wafers. Melt the chocolate in the microwave according to the instructions on the package. Heat the chocolate until it is completely melted and smooth.
Remove the peanut butter dough balls from the freezer. Dip each dough ball into the melted chocolate using a toothpick, leaving a small portion of the peanut butter showing at the top - creating the buckeye.
Transfer each buckeye back to the baking sheet and allow them to harden. Store the buckeyes in the refrigerator. Enjoy!
We recommend Ghirardelli melting wafers for dipping your peanut butter buckeyes since they coat evenly and smoothly. If you're unable to purchase these and opt for an alternative, adding 1/2 teaspoon of shortening for each ounce of chocolate when melting will result in a smoother, more manageable consistency.
10 ounces is equal to one full bag of dark chocolate Ghirardelli melting wafers.