Line a large baking sheet with parchment paper and set aside.

In a microwave-safe bowl (or small saucepan over low heat), combine white chocolate chips and sweetened condensed milk. Heat in 20–30 second bursts in the microwave, stirring each time, until smooth and almost fully melted.

Once smooth, stir in the peanut butter and vanilla extract until the mixture is thick, glossy, and fully combined.

Cover and refrigerate the mixture for about 30 minutes, or until firm enough to scoop. This step makes rolling much easier and helps the peanut butter balls hold their shape.

Use a small cookie scoop (about 1 tablespoon) to portion the dough. Roll each portion between your palms into a smooth ball, then place it on the prepared baking sheet.

Roll each ball in the crushed salted peanuts, pressing gently so the coating sticks. If the surface seems too dry for the peanuts to adhere, lightly roll the ball between your palms to warm it slightly — the natural oils from the peanut butter will help the coating stick.

You can enjoy these immediately or refrigerate them for 15–20 minutes for a firmer texture.