In a medium bowl, stir together the peanut butter and honey until smooth and fully combined.

Blend the old-fashioned oats into a fine powder.

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

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Slowly mix in the vanilla extract and milk until the dough becomes soft and scoopable.

Using a 3-tablespoon cookie scoop, scoop one large ball of dough and gently roll it smooth.

Place the cookie dough ball in the freezer for 30–45 minutes, until firm.

Melt the chocolate until smooth. Dip the chilled cookie dough ball into the chocolate, drizzling extra on top if desired.

Return to the fridge for another 15 minutes to set.

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