Line two large baking sheets with parchment paper or silicone mats.

In a medium saucepan, combine the sugar, butter, milk, and cocoa powder over medium-high heat.

Bring the mixture to a full rolling boil and boil for exactly 60 seconds, stirring constantly.

Remove the saucepan from the heat immediately.

Stir in the peanut butter, vanilla extract, and salt until the mixture is smooth and the peanut butter is fully melted.

Fold in the quick-cooking oats until they are thoroughly coated in the chocolate mixture.

Drop rounded tablespoons of the mixture onto the prepared baking sheets.

Using the back of a small spoon or your thumb, press an indentation into the center of each mound to create a nest shape.

While the cookies are still warm and tacky, place 2 or 3 candy-coated eggs into the center of each nest.

Allow the cookies to sit at room temperature for at least 30 minutes until they are firm and set.