Directions

• 1. Heat oven to 350°F. Line cookie sheets with parchment paper.
• 2. Combine cake mix, cocoa, water, oil and eggs, beating until well blended. Drop by 2 level tablespoonfuls onto prepared cookie sheets.
• 3. Bake 8 to 10 minutes or until wooden pick inserted in center comes out clean. Immediately transfer parchment paper with cakes onto wire rack. Cool completely. Prepare PEANUT BUTTER CREME FILLING. Place 2 cakes, flat sides together with about 2 tablespoons filling. About 14 filled cookies.
• PEANUT BUTTER CREME FILLING
• 1 can (12 oz.) BETTY CROCKER Whipped Fluffy White Frosting
• 1/2 cup REESE'S Creamy Peanut Butter
• 1 teaspoon McCORMICK Vanilla Extract
• Beat frosting, peanut butter and vanilla in medium bowl until well blended and fluffy. About 2 cups filling.