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In a large bowl, using an electric mixer on high speed, cream peanut butter, butter, and salt until smooth. Reduce mixer speed to low and blend in powdered sugar until batter is smooth and homogenous.
Using a tablespoon measuring spoon, scoop batter and roll into balls about 1" in diameter. Arrange on a parchment-lined baking sheet and refrigerate until firm, 1 to 2 hours.
In a small heatproof bowl, microwave chocolate and oil in 20-second intervals, stirring between each, until melted and smooth.
Using a toothpick, dip chilled peanut butter balls into melted chocolate, leaving a small circle uncovered at the top. Return to parchment-lined sheet, remove toothpick, and smooth over hole.
Refrigerate buckeyes until firm, 1 to 2 hours more.
Make Ahead: Undipped buckeyes can be made 1 day ahead. Transfer to an airtight container and refrigerate. Dipped buckeyes can be made up to 1 month ahead. Freeze individually on baking sheet until firm, then transfer to an airtight container and keep frozen.
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