Add the creamy peanut butter and softened butter to a medium mixing bowl. Beat with a hand mixer on medium speed (or stir very well by hand) until smooth and creamy, about 1–2 minutes, with no visible chunks of butter.

Beat in the vanilla extract and fine sea salt. Add 2 cups powdered sugar about 1/2 cup at a time, mixing on low speed to avoid a sugar cloud. The mixture will look crumbly at first; keep mixing until it begins to clump together. If it becomes too thick for the mixer, switch to a sturdy spoon or spatula and press it together.

Sprinkle in the graham cracker crumbs and fold them into the dough. If using chopped peanuts, mini chocolate chips, or shredded coconut, stir them in now. The mixture should feel like a soft cookie dough that holds together when pressed. If it feels sticky, add 1–2 tablespoons more powdered sugar; if too dry or sandy, add peanut butter 1 tablespoon at a time until it holds.

Cover the bowl and place it in the refrigerator for 20–30 minutes (up to 45 minutes if your kitchen is very warm). Chilling makes the dough easier to roll and helps the snowballs keep their round shape.

Line a baking sheet or large plate with parchment paper. Use a small cookie scoop or teaspoon to portion about 1 tablespoon of dough per snowball. Roll each portion gently between your palms to form a smooth 1-inch ball and place on the prepared sheet, leaving a little space between them. You should get about 24–30 balls depending on scoop size.

Place the tray of rolled peanut butter balls in the fridge for at least 20 minutes, or in the freezer for 10–15 minutes, until firm. While they chill, prepare your coating. For a powdered sugar coating, place 1 1/2 cups powdered sugar in a shallow bowl. For a chocolate coating, add white chocolate chips or vanilla candy coating and 1 teaspoon neutral oil or coconut oil to a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until melted and smooth. If the chocolate is still thick, stir in up to another 1 teaspoon oil until fluid.

For powdered sugar snowballs: roll each chilled ball in powdered sugar until fully coated, gently pressing so the sugar adheres. Return to the parchment-lined tray. For chocolate-covered snowballs: using a fork or toothpick, dip each chilled ball into the melted chocolate, tap off excess on the side of the bowl, and place back on the parchment. For an extra snowy look, let the chocolate set slightly, then drizzle with more chocolate or dust very lightly with powdered sugar. If the chocolate thickens as you work, briefly rewarm it in the microwave for 10–15 seconds and stir until smooth.

Return the coated snowballs to the refrigerator for 20–30 minutes, or until the chocolate is set and the balls are firm to the touch. Serve chilled or slightly cool. Store any leftovers in an airtight container in the fridge.