Chocolate Peanut Butter Whoopie Pies

INGREDIENTS

• For the PBfit buttercream
• 1 cup PBfit Classic
• 1/4 cup PBfit Cocoa
• 1 tsp pure vanilla extract
• 1 1/2 tsp baking soda
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp kosher salt
• 1 3/4 cups unbleached all-purpose flour
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3-4 cups confectioners' sugar
• 1 cup buttermilk, room temperature
• 1 large egg
• 1 cup granulated sugar
• 1/4 cup buttermilk or milk
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 tsp baking powder

DIRECTIONS

1. 1

   Make the cookies: Preheat the oven to 400 degrees. Sift together flour, salt, cocoa powder, Chocolate PBfit Powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.

2. 2

   Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.

3. 3

   Make the PBfit buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With the mixer on low speed, add 1 cup PBfit Original Powder, 3 cups powdered sugar, milk, mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.

4. 4

   Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

5. 5

   Enjoy your Chocolate Peanut Butter Whoopie Pies!