Whoopie pies are one of my favorite bite size treats. These feature a soft vanilla cookie with a delectable chocolate buttercream in the center. If you want to make these truly indulgent you can add a little peanut butter on one of the cookies before you sandwich them together or roll them in sprinkles to add color and texture.

Ingredients:

Cookies-

2 1/2 cups all-purpose flour

1/2 cup vanilla protein powder

1 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

1 cup granulated sugar

1 stick unsalted butter at room temperature

2 teaspoons vanilla extract

1 large egg

2/3 cup buttermilk

Buttercream Filling-

1 1/2 pounds confectioners’ sugar

1 1/2 sticks unsalted butter at room temperature

1/4 cup cocoa powder

1 teaspoon vanilla extract

2-6 tablespoons milk

Directions:

1. Line 2 baking sheets with parchment paper.
2. Whisk together the flour, protein powder, baking soda, baking powder, and salt.
3. Beat the granulated sugar, butter, and vanilla in a large bowl on medium speed until light and fluffy.
4. Add the egg and beat until combined.
5. Reduce the speed to low and alternate adding dry ingredients and buttermilk in small batches.
6. Scrape the sides of the bowl and cover to refrigerate for at least 30 minutes.
7. Use a small cookie scooper to form balls 2 inches apart on the baking sheets.
8. Bake 7-9 minutes until cookies are set and beginning to brown.
9. Slide parchment paper off the baking sheet and allow cookies to cool.
10. Add the confectioner’s sugar and butter to the stand mixer and whisk beginning on low and increasing speed once the powder is mixed in.
11. Add the vanilla extract, cocoa powder, and milk.
12. Whisk and add more milk or powdered sugar if needed to get the desired consistency.
13. Flip over half of the cookies.
14. Use an icing tool to pipe the buttercream on half of the cookies.
15. Gently press another cookie on top to assemble the whoopie pies.
16. Store in an air-tight container.
17. Enjoy!