Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan (about 3 quarts) over medium heat. Whisk constantly until the butter melts. Whisking occasionally, bring to a boil. Once boiling, stop whisking and allow to boil for 1 minute. Remove from heat, then immediately stir in the PBfit peanut butter blend and vanilla extract, and a pinch of salt until completely combined. Stir in the oats.
Allow the mixture to sit for 5 minutes. This allows the oats to soak up some moisture.
During the 5 minutes, line the baking sheet with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
Using a cookie scoop, scoop dough onto the lined baking sheets. Gently press an indentation into the center of the cookies using the back of a measuring spoon. Place your favorite chocolate easter candies in the middle.
Refrigerate the cookies for 30-60 minutes so they are set. Remove from the refrigerator and enjoy!
Cover and store leftover cookies in the refrigerator for up to 1 week.