By: Amy Williams
Published in: Taste of Home Magazine . December 2011 Issue . Page 33

1/4 cup butter, softened
4 ounces Cream Cheese, Softened
2 eggs
1 teaspoon Vanilla Extract
1 package (18 1/4 ounce) Chocolate Cake Mix
1/4 cup all-purpose flour

3/4 cup creamy Peanut Butter
4 ounces Cream Cheese, Softened
2 1/2 cups Confectioners. Sugar
3 Tablespoons Milk
1 Teaspoon Vanilla Extract
12 miniature peanut butter cups, chopped

In a large bowl, cream butter and cream cheese until light and fluffy.
Beat in eggs and vanilla. Gradually add cake mix and flour to creamed
mixture and mix well.

Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets;
flatten slightly. Bake at 375 degrees F for 6-8 minutes until set. Cool
for 1 minute before removing from pans to wire racks. Cool completely.

For filling, beat peanut butter and cream cheese in a small bowl until
fluffy. Add the confectioners. sugar, milk and vanilla; beat until
smooth. Spread on the bottom half of the cookies; sprinkle on chopped
peanut butter cups. Top with remaining cookies. Store in airtight
container in the refrigerator.

Prep time: 25 minutes
Yield: 2 dozen

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