Chocolate Peanut Butter Cookie Pizza

• FOR THE PIZZA:
• 1/2 cups SKIPPY Peanut Butter Spread With Salted Caramel
• 1/2 cups Light Brown Sugar, Packed
• 1/4 cups Granulated Sugar
• 1/2 teaspoons Vanilla Extract
• 2 Egg Whites
• 1/2 cups Plus 2 Tablespoons Oat Flour
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Plus 2 Tablespoons Cocoa Powder
• 1/4 cups Mini Chocolate Chips + Additional For Sprinkling
• FOR THE FROSTING:
• 1/4 cups Non-fat Vanilla Greek Yogurt
• 3 Tablespoons SKIPPY Salted Caramel Peanut Butter
• 2 teaspoons Honey

1. Preheat oven to 375 F and line a cookie sheet with parchment paper. Set aside.
2. In a large bowl using an electric mixer, beat together the peanut butter, brown sugar and white sugar on high speed until light and fluffy. Add in the vanilla extract and egg whites and beat until well combined.
3. In a large bowl, stir together the oat flour, baking powder, salt, and cocoa powder until well combined. Stir the flour mixture, along with the chocolate chips into the peanut butter mixture until well combined. The dough will be quite sticky.
4. Roll the dough into a ball and place onto the prepared cookie sheet. Pat into a circle that is about 9 inches in diameter. Bake until the edges just feel set, about 15 minutes. Remove from oven. Let it cool on the pan.
5. Once cookie has cooled, mix together the frosting ingredients in a small bowl and spread on top of the cookie. Sprinkle with additional mini chocolate chips and devour.
6. Notes: If you don't have oat flour, just put 1/2 cup plus 2 tablespoons rolled oatmeal into a small food processor and blend until fine and flour-like.

butter, light brown sugar, ubc, vanilla, egg whites, oat flour, baking powder, ubc, cocoa, ubc, frosting, ubc, butter, honey

Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-cookie-pizza/ (may not work)