**Before you start, you should bake the flour for five minutes at 350º Fahrenheit to kill any bacteria. Line a baking sheet with parchment paper and spread out the flour. Bake, making sure the flour doesn't brown.
In a small bowl, mix the ingredients for the cookie dough together until well combined. Roll into 20-25 balls about 1/2 inch in diameter. Place them on a pan covered with parchment paper and place them in the freezer.
In a stand mixer bowl, combine the peanut butter, butter, vanilla and salt. Mix until well combined. Add in 2 1/2 to 3 cups of powdered sugar and beat well.
Take about 2 tablespoons of peanut butter filling in your hand and flatten it in your palms.
Place one of the frozen cookie dough balls in the center of the peanut butter and then cover the cookie dough with peanut butter, shaping it into a ball. Do this for the rest of the cookie dough balls.
Place the peanut butter covered balls (buckeyes) on a cookie sheet covered in parchment paper and freeze them for 30 minutes.
Place the melting wafers in a glass bowl and microwave for one minute. Stir, then microwave again in 20 second intervals, stirring between each interval until the chocolate is smooth.
Stick a fork, toothpick or dipping tool into the top of the frozen buckeye. Dip it into the chocolate, covering about 2/3 of the buckeye. Let the excess chocolate drip off and then place the ball back on the parchment paper to allow the chocolate to set.
Repeat with the remaining buckeyes.
Once the chocolate on the buckeyes is set, use your finger to smooth the peanut butter on the top of the buckeye to "erase" the fork holes.
Store at room temperature or in the refrigerator in an airtight container.
The calories shown are based on the recipe making 25 candies, with 1 serving being 1 buckeye. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**