adapted from: Amy Williams
Cookies:
1/4 c. butter, softened
4 oz. cream cheese, softened
2 eggs
1 tsp. vanilla extract
1 pkg. (18.25 oz.) chocolate cake mix
1/4 c. all-purpose flour
Filling:
3/4 c. creamy peanut butter
4 oz. cream cheese, softened
2 1/2 c. powdered sugar
3 Tbl. milk (more or less)
1 tsp. vanilla extract
12 mini peanut butter cups, chopped, for garnish
In a large bowl, combine butter and cream cheese until light and fluffy. Beat in eggs and vanilla. Gradually and cake mix and flour to creamed mixture and mix well. Using a small cookie scoop, drop dough onto a cookie sheet. Flatten slightly. Bake at 375 degrees for 6-8 minutes or until set. Cool for 1 minute before removing from pan to wire racks; cool completely. For filling: beat peanut butter and cream cheese in a medium bowl until fluffy. Add the powdered sugar, milk and vanilla; beat until smooth. Spread on the bottoms of half of the cookies and top with the other cookies. Roll in chopped peanut butter cups. Store in an airtight container in the refrigerator. Yield: 2 dozen sandwiches.
Jenn's Notes: I tried to cut the recipe in half, but ended up adding all 4 oz. of the cream cheese to the cookies, by mistake, so I just added a little extra flour to make up for it and they turned out great. My cookies took more like 10-12 minutes to bake.