Soft & Chewy Chocolate Peanut Butter Cookies

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

1. Heat oven to 375 degrees F.
2. Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min.
3. Add dry cake mix; beat on medium speed 1 min.
4. or until mixture pulls away from side of bowl and forms soft dough.
5. (See Tip.)
6. Shape into 44 (1-inch) balls.
7. Place, 2 inches apart, on baking sheets.
8. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
9. Bake 7 to 8 min.
10. or just until edges of cookies are set.
11. (Do not overbake.)
12. Cool on baking sheet 2 min.
13. Remove to wire rack; cool completely.

philadelphia cream cheese, peanut butter, eggs, cake mix

Taken from www.kraftrecipes.com/recipes/soft-chewy-chocolate-peanut-butter-cookies-109620.aspx (may not work)