Line a baking sheet with parchment paper or a silicone mat to prepare for shaping the truffles.
In a mixing bowl, combine the peanut butter, honey, and vanilla extract. Stir until the mixture is smooth and creamy, with a slightly glossy appearance and a fragrant nutty aroma.
Add the crushed cookie crumbs to the wet mixture. Fold everything together until fully incorporated; the mixture should become thick and slightly sticky but easy to handle.
Chill the mixture in the refrigerator for about 30 minutes until it firms up enough to scoop easily. You'll notice it becomes less sticky and more manageable.
Using a small scoop or spoon, portion out the mixture and roll each into 1-inch balls. Place the balls on the prepared baking sheet, spacing them evenly apart.
Gently melt the chocolate in a double boiler or microwave in short bursts, stirring frequently until smooth and glossy. The melted chocolate should shimmer and flow easily, with a gentle bubbling sound.
Use a fork to dip each peanut butter ball into the melted chocolate, turning to coat completely. Tap the fork gently against the side of the bowl to remove excess chocolate.
Place the coated truffles back onto the lined sheet. If desired, sprinkle with a pinch of sea salt or other toppings while the chocolate is still soft.
Refrigerate the truffles for at least 15-20 minutes until the chocolate is set and firm to the touch. Once cooled, they will have a shiny, crackly surface with a creamy interior.
Serve the truffles chilled or at room temperature, enjoying their rich, melt-in-your-mouth texture. Store leftovers in an airtight container in the fridge for up to a week.