Chocolate Peanut Butter Sandwich Cookies

• pam® original no-stick cooking spray
• 1 pkg (15.25 oz each) duncan hines® classic devil’s food cake mix
• 1/2 cup butter
• 2 eggs
• 3/4 cup peter pan® creamy peanut butter
• 3/4 cup confectioners' sugar
• 1/4 cup reduced fat (2%) milk, plus more as needed

1. Preheat oven to 350°F.
2. Spray cookie sheet with cooking spray.
3. In a medium bowl, combine cake mix, melted butter, and eggs.
4. Beat with an electric mixer until completely smooth.
5. Using a cookie scoop, form dough into balls, about 1 tablespoon each.
6. Drop balls onto the prepared cookie sheet, 3 inches apart.
7. Bake 10 to 12 minutes.
8. Let cool and remove to a cooling rack.
9. While the cookies are baking, combine peanut butter, powdered sugar, and milk.
10. Beat with an electric mixer until smooth and fluffy, adding a little more milk if needed to get a smooth consistency.
11. Spread about 1 tablespoon on the bottom side of a cookie and press the bottom of a second cookie on top to form a sandwich.
12. Repeat with remaining cookies.