Line a cookie sheet with parchment paper or wax paper.
In a medium saucepan, whisk together the granulated white sugar, unsweetened cocoa powder, and a pinch of salt.
Add the butter and whole milk to the dry mixture. Place the saucepan over medium heat and bring to a rolling boil, stirring constantly.
Let the mixture boil for exactly 1 minute, then remove from heat.
Immediately stir in the creamy peanut butter and vanilla extract until melted. Then, add the quick-cooking oats and stir until well coated.
Fold in the chocolate chips to the warm mixture.
Drop rounded tablespoons of the mixture onto the prepared cookie sheet, leaving space between each cookie.
Refrigerate for about 30 minutes or until firm.
