Line two metal baking trays with parchment paper, set aside.

In a medium saucepan over medium heat, melt the butter. Once it's almost melted, whisk in the cocoa powder, then add the sugar, milk and a pinch of salt and whisk again until smooth. Continue to stir every minute or two until mixture comes to a boil. Once it comes to a full rolling boil, set timer and let boil without stirring for 1 minute.

Remove the pan from the heat and stir in the vanilla extract and peanut butter until it’s mostly melted into the mixture. Add the oats and stir to combine. Using a tablespoon, spoon the mixture onto prepared parchment paper lined baking sheets in as round of a shape as you can get. Immediately after forming all the cookies. Gently drop of press peanut butter m&ms into the top of the cookies for a little color and crunch. Let cool completely. Store in an air tight container at room temperature for 5-7 days.