Consider if this would work.

Before you refrigerate the dough, roll into a cylinder shape and then wrap in plastic wrap to refrigerate.

When chilled, unwrap, and using a chefs knife, cut into 1 ü inch wide slices. Then cut each slice with the knife into quarters. This way, the dough is just about the right size to roll into a ball before you are handling it and getting it warm. You could even pop it back in the fridge a few minutes after you chunk it before you roll into balls.

Take a cup out at a time and keep the rest in the refrigerator. Work quickly and use spoons to scoop up a piece to roll. After rolling a few, put them back in the refrigerator- covered- you don't want them to absorb any odors or dry out before dipping.

I'm wondering if you need more powdered sugar in your mixture? I have never had that problem, and I have made Buckeyes at least twice a year for over thirty years. The recipe I have even calls for somewhat of a range on the amount of confectioners sugar. I always thought it was because some peanut butters are significantly softer bodied than others. But I can just feel when it is stiff enough to chill.

Bakers take TIME. It sounds like you are trying to do too many too fast. Keep dough cool--keep in 'fridge while you use it a little at a time. I only say this as a person who has read and watched, more than actually putzed. Often when I hear the "correct" procedure I either take short cuts and experience what you did or I just don't bother.

I am with redcurls on this too, but thought maybe it is the type of pb you are using.
Either way, just work with a a small amount at a time, and keep the rest chilled before dipping. You might want to dip one and see how it holds up at room temperature to make sure the dough is correct. I always keep mine chilled before serving but they do not turn into mush either at room temp.

i did about 1/2 the dough and left the other half chilled, then did that 1/2. could be the powdered sugar...my recipe calls for a whole box, but i had 1/2 box and figured it would be 'healthier' (haha!) to cut down on both the butter and sugar. i still have to dip them so I will let you know how they turn out. DS loves them so he probably won't care what they look or taste like!

LOL, Buckeyes are not something you can make healthier!! You have to use the full amounts of everything, or you'll get mushy PB blobs instead of balls. No amount of refrigerating will fix it in my (so far short) experience. I love to make them, usually only once a year because they're such a rich treat! Yes, some PBs are slimier or oozier or thicker than others, you might have to tweak a little, but you can't cut the sugar in half.

My SO is former professional pastry chef and bread baker who makes a lot of cookies, cakes, pies and breads from very ordinary recipes and many people insist they do not get the same results. My SO has a very light, quick hand and says the only difference is that people over mix and over-handle the ingredients/doughs, so maybe if it is getting too warm, you are touching it too long.