In a large mixing bowl, combine the creamy peanut butter and softened unsalted butter. Mix until smooth and creamy.
Add the powdered sugar and vanilla extract to the peanut butter mixture. Stir until fully incorporated.
Fold in the crushed peanut butter cookies until evenly combined and a dough forms.
Using a tablespoon or small cookie scoop, form the mixture into 24 small balls and place them on a parchment-lined baking sheet.
Refrigerate the cookie balls for 15 minutes to firm up.
In a microwave-safe bowl, combine the semi-sweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
Using a fork or dipping tool, dip each cookie ball into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off.
Place the coated truffles back onto the parchment-lined baking sheet.
Refrigerate the truffles for at least 30 minutes or until the chocolate is set.
Serve chilled or at room temperature.