Choose a clean surface and gather all your ingredients. You’ll also need a medium saucepan, a mixing bowl, and some parchment paper for setting your cookies.

In a medium saucepan, combine the butter, sugar, cocoa powder, milk, and honey (or maple syrup). Stir it all together over medium heat until it comes to a rolling boil. Bring it to a boil and let it bubble for about one minute. This will help the sugar fully dissolve and blend with the butter and cocoa.

Take the saucepan off the heat after a minute. This step is crucial as you don’t want to cook the mixture for too long, or it may harden too much once cooled.

Add the smooth peanut butter and pure vanilla extract to the heated mixture. Stir until everything is well combined and smooth.

In a large mixing bowl, combine the oats and mini chocolate chips. Pour the warm chocolate mixture over the oats and chips. Stir gently until everything is evenly coated.

Using a tablespoon or a small ice cream scoop, drop spoonfuls of the mixture onto a sheet of parchment paper. Leave space between each mound, as they may spread slightly.

Allow the cookies to cool at room temperature for about 30 minutes. If you’re in a hurry, feel free to pop them in the fridge to speed up the setting process.