Chocolate Peanut Butter Sandwich Cookies

From TOM 1/12
Makes 2 dozen
Prep: 25 minutes, Bake: 10 minutes/batch

1/4 c. butter, softened
4 oz. cream cheese, softened
2 eggs
1 tsp. vanilla extract
1 pkg. (18-1/4 oz.) chocolate cake mix
1/4 c. AP flour

Filling
3/4 c. creamy peanut butter
4 oz. cream cheese, softened
2 1/2 c. powdered sugar
3 Tbsp. 2% milk
1 tsp. 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 for 6 to 8 minutes or 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 powdered sugar, milk and vanilla; beat until smooth. Spread on the bottom of half of the cookies; sprinkle with chopped peanut butter cups. Top with remaining cookies. Store in an airtight container in the refrigerator.