Directions

Servings Size: 6

Preheat oven to 325 F
Mix Buckeye Butter and egg whites in a stand mixer until smooth.
Add powdered peanut butter, baking powder, and stevia. Mix well.
Line a baking sheet with wax paper.
Using a cookie scoop, put 6 scoops of dough on the baking sheet.
Using your thumb or the greased back of a spoon, press into the center of each cookie to make a little divot.
Bake for about 10 minutes. While cookies are cooling, mix Protein Hot Chocolate with water until it is an icing consistency.
Once cookies are completely cooled, spoon a little bit of the mixture into each divot.
Let harden and refrigerate.