Combine the peanut butter, honey, and vanilla extract in a large mixing bowl, stirring until smooth and fragrant, about 2 minutes. The mixture should be sticky but scoopable.
Gradually fold in the rolled oats, stirring until fully coated and the mixture holds together when pressed. If it feels too loose, add a bit more oats until manageable.
Use a cookie scoop or tablespoon to portion out the mixture, then roll each into about 1-inch balls between your palms. If the mixture is sticky, dampen your hands slightly to prevent sticking.
Place the formed balls onto a parchment-lined tray and refrigerate for at least 30 minutes to help them set and become easier to coat or serve.
Optional: Melt the chocolate chips in a microwave-safe bowl in short bursts, stirring in between until smooth. Dip each chilled ball into the melted chocolate or drizzle on top for a glossy coat. Return to the fridge for about 15 minutes to set.
Once the chocolate has set, transfer the peanut butter balls to an airtight container. Keep refrigerated for up to a week, or freeze for longer storage. Serve straight from the fridge or at room temperature for a softer bite.
