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Philadelphia cream cheese butter vanilla eggs chocolate cake flour peanut butter powdered sugar milk peanut butter
Viewed: 45 - Published at: 8 years agoIngredients
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened, divided
- 1/4 cup butter, softened
- 2 tsp. vanilla, divided
- 2 eggs
- 1 pkg. (2-layer size) devil's food chocolate cake mix
- 1/4 cup flour
- 3/4 cup creamy peanut butter
- 2-1/2 cups powdered sugar
- 3 Tbsp. milk (optional)
- 12 mini peanut butter cups, finely chopped
Method
- Heat oven to 375 degrees F.
- Beat 4 oz.
- cream cheese and butter in large bowl of mixer until blended.
- Add vanilla; mix well.
- Beat in eggs, 1 at a time, until well blended.
- Add cake mix and flour; mix well.
- Shape into 48 (1-inch) balls.
- Place, 2 inches apart, on baking sheets; flatten slightly.
- Bake 6 to 8 min.
- or until centers are set.
- Let stand on baking sheets 3 min.
- ; remove to wire racks.
- Cool completely.
- Beat remaining cream cheese, peanut butter and remaining vanilla in large bowl with mixer until blended.
- Gradually add sugar, mixing well after each addition.
- (If necessary, gradually beat in milk until of desired spreading consistency.)
- Spread frosting onto bottoms of 24 cookies; sprinkle with chopped peanut butter cups.
- Cover with remaining cookies to make sandwiches.
