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Soft & Chewy Chocolate Peanut Butter Cookies


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

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


PREHEAT oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.


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 racks; cool completely.


Pairs Well With


Notes

This is a recipe from a Kraft magazine.

When I made them I don't remember the dough being really sticky, but they were "cakey."

I tried these and I think I did something wrong. The dough was very sticky, so sticky I had to spoon it onto the pan and they came out cakey. I followed the recipe so I'm thinking maybe the cake mix I used wasn't the best one? What has everyone else used?

I have made these. They are so easy to make and taste so good:)

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