Soft & Chewy Chocolate Peanut Butter Cookies

By melanieroe

Prep Time: 15 min
Total Time: 23 min
Makes: About 3-1/2 doz. or 22 servings, 2 cookies per serving

Nutrition Information
Calories 170 Total fat 8 g Saturated fat 2.5 g Cholesterol 25 mg Sodium 160 mg Carbohydrate 24 g Dietary fiber 1 g Sugars 16 g Protein 4 g Vitamin A 0 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 4 %DV

Ingredients

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup peanut butter
• 2 eggs
• 1 pkg. (2-layer size) devil's food cake mix

Details

Servings 4
Adapted from kraftfoods.com

Preparation

Step 1

HEAT oven to 375ºF.

BEAT cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.)

SHAPE into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.

BAKE 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely.

Note from the Kraft Kitchens
Thank you. We heard your feedback and retested the recipe. Based upon our results, we added another egg to soften the dough and make it easier to blend together. If you like an even softer dough, you can add a tablespoon of water to the prepared dough for easier handling.

Note from the Kraft Kitchens
If you want more peanut flavor, increase the peanut butter to 3/4 cup.

Special Extra
Add 1/2 cup chopped PLANTERS COCKTAIL Peanuts to dough before shaping into balls and baking as directed.