No-Bake M&M Cookies

Prepare a baking sheet: Line a baking sheet with parchment paper and set it aside.

Prep the dry ingredients and cook the wet ingredients: In a small bowl, whisk together the oats and cocoa powder. Set aside. In a medium saucepan set over low heat, melt the butter. Whisk in the sugar and milk until combined and the sugar has dissolved, 1 minute. Turn the heat up to medium and bring the mixture to a rolling boil. Boil for exactly 2 minutes without stirring.

Add the remaining ingredients: Remove the mixture from heat. Stir in the peanut butter and vanilla extract. Stir in the oats and cocoa powder mixture. Let sit for 2 minutes before stirring in half of the M&M's.

Scoop and shape the cookies: Use a cookie scoop to scoop balls of dough onto the lined baking sheet. Once all of the mixture has been scooped, use your fingers to gently flatten and round the mounds of dough. Press additional M&M's on top of each cookie.

Let the cookies set: Let the cookies sit at room temperature for 1 hour to firm up and set. For a firmer cookie, refrigerate the cookies for 45 minutes. Store the cookies in an airtight container or zip-top plastic bag at room temperature for up to 5 days or in the fridge for up to 2 weeks. These cookies can also be stored in the freezer for up to 3 months.