Chocolate Peanut Butter Sandwich Cookies

I was thrilled to receive my latest issue of "Taste of Home" magazine yesterday.  It's the December/January issue & although I was surprised that the cover was adorned with holiday decor and goodies, (didn't we all just spend half a day putting ornaments away, recycling our tree & filling our storage bins with holiday flair?) I must say this issue is a keeper.  I've found cookie recipes, chicken tortellini soup bowls & a seeded squash braid that all speak to me and my oven mitt!

First things first, this is not just another Chocolate Peanut Butter Cookie Recipe, this recipe boasts a soft chocolate cookie, cute tiny shape & tasty creamy filling. Mixed with chopped Recess Peanut Butter Cups, this recipe is a keeper!

• 1/4 cup butter, softened
• 4 ounces cream cheese
• 2 eggs
• 1 tsp vanilla extract
• 1 package chocolate cake mix
• 1/4 flour

Filling

• 1/2 cup creamy peanut butter (I used Kirkland brand natural peanut butter)
• 3 ounces of cream cheese
• 2 1/2 tablespoons milk
• 1 tsp vanilla extract
• 9 Recess Peanut Butter Cups (miniature's)
• 2 cups confectioners' sugar

Cream butter & cream cheese. Add eggs and vanilla. Last cake mix and flour.

Shape into tiny balls (smaller than an inch). Flatten slightly and bake at 375 for 7 minutes.  Let cool on a rack.

Filling: Beat peanut butter & cream cheese. Add sugar. Spread on the bottom cookie. Sprinkle with candy then place on the top cookie. Store in the fridge in an airtight container.

*Recipe: Amy Williams, Taste of Home. December 2011/January 2012 issue.  I have adapted the recipe by reducing all the filling ingredients significantly as I had too much filling leftover.  I also used natural peanut butter and the recipe recommends against this.  

Yum!  What's your favorite cookie?