Beat 4 oz. cream cheese and butter in large bowl of mixer until blended. Add vanilla; mix well. Beat in eggs, 1 at a time, until well blended. Add cake mix and flour; mix well.
Shape into 48 (1-inch) balls. Place, 2 inches apart, on baking sheets; flatten slightly.
Bake 6 to 8 min. or until centers are set. Let stand on baking sheets 3 min.; remove to wire racks. Cool completely.
Beat remaining cream cheese, peanut butter and remaining vanilla in large bowl with mixer until blended. Gradually add sugar, mixing well after each addition. (If necessary, gradually beat in milk until of desired spreading consistency.)
Spread frosting onto bottoms of 24 cookies; sprinkle with chopped peanut butter cups. Cover with remaining cookies to make sandwiches.
Recipe Submitted by Real Women of PHILADELPHIA Contestant
How to Store
Store in airtight container in refrigerator.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.