In a medium bowl, mix together the peanut butter, honey, and vanilla extract until smooth.

Blend the old-fashioned oats into a fine flour.

Add the blended oats and protein powder to the peanut butter mixture and mix until a thick, dry dough forms.

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Slowly mix in milk, a little at a time, until the dough is soft and easy to work with.

Gently fold in the chocolate chips.

Using a 2 tbsp cookie scooper, scoop the dough and roll into smooth balls with your hands.

Place the cookie dough balls in the freezer for 30–45 minutes to firm up.

Melt the chocolate until smooth.

Individually dip each cookie dough ball into the chocolate and place back in the fridge to set for about 15 minutes.

Enjoy fresh, or store in a chilled environment for up to 14 days.