Chewy Chocolate-Peanut Butter Cookies

These are so, so easy. And really good. And they freeze and thaw amazingly well, also.

This was a recipe I cut out from the old Kraft magazine; when I searched online to be able to link to the original, I saw that they had made a change to the recipe, adding an egg to make the dough easier to mix. I didn’t really have a problem with mixing it, though it did make a very stiff dough. So, after making them once and loving them, I tried making them with the extra egg. Do NOT do it. The dough becomes a complete mess, and I don’t think the cookies are nearly as good. Stick with one!

We had these one evening with ice cream, but they’re great on their own, too.

1 pkg Devil’s Food cake mix
4 oz. reduced-fat cream cheese, softened
1/2 cup creamy peanut butter
1 egg

Preheat oven to 375. 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. (Note: this makes me think of my mom, making her peanut butter cookie recipe when I was a kid!)

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.

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