Chocolate PB&J Whoopie Pies

In a large mixing bowl, cream together the Creamy Peanut Butter (1 cup) and the Butter (1/3 cup) using an electric mixer, beat until well combined.

Gradually add the Powdered Confectioners Sugar (1 cup), scraping down the sides of the bowl until all the sugar is incorporated. Add the Milk (3 Tbsp) and continue to beat until well combined.

Preheat the oven to 350 degrees F (180 degrees C).

In a medium bowl, whisk together the All-Purpose Flour (2 cups), Unsweetened Cocoa Powder (3/4 cup), Baking Soda (1/2 tsp), Baking Powder (1 tsp), and Kosher Salt (1/2 tsp).

In a large bowl, using an electric mixer beat the Unsalted Butter (1 stick) and Dark Brown Sugar (3/4 cup), then add the Eggland's Best Classic Egg (1) and Vanilla Extract (1 tsp). Beat in the flour mixture in 3 additions alternately with the Milk (1 cup) beginning and ending with the flour.

Using a 1⁄4 cup, scoop the batter onto a parchment-lined cookie sheet. Space them about 3 inches from each other as they spread.

Bake for 13-15 minutes until they spring back when gently touched. Slide the parchment with the cakes onto a cooling rack and allow it to cool completely.

Once cooled, gently lift the cakes off the parchment paper and spread about 2 tablespoons of buttercream onto the flat side. Spread a generous teaspoon of Just Jan’s® Organic Strawberry Spread (3 1/3 Tbsp) on top of the peanut butter and top with another cake.

Serve with a glass of milk. You can also store them in an airtight container for 4-5 days.