In a large mixing bowl, combine the creamy peanut butter, softened unsalted butter, powdered sugar, kosher salt, and vanilla extract. Use a spatula or wooden spoon to mix until everything is well combined and a dough forms.
Using your hands, scoop out about a tablespoon of the mixture and roll it into a ball. Place each ball on a baking sheet lined with parchment paper. Repeat until all the mixture is used up.
Once all the balls are formed, place the baking sheet in the refrigerator for about 30 minutes, allowing them to firm up.
While the peanut butter balls chill, melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted. If the chocolate is too thick, add a little vegetable or coconut oil to thin it out.
Once the peanut butter balls are firm, dip each one into the melted chocolate, ensuring they are completely coated. Drop them back onto the parchment-lined baking sheet. If desired, sprinkle with colorful sprinkles before the chocolate sets.
Return the coated balls to the refrigerator for another 30 minutes to let the chocolate harden completely.
