Soft Chocolate Peanut Butter Cookies

1 pkg. (2-layer size) devil’s food cake mix
4 oz. cream cheese, softened
1/2 cup peanut butter
2 eggs
Directions:
Preheat oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.

Shape into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.

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 racks; cool completely.

Makes about 44 cookies.

Banana Toffee Cupcakes

Banana Toffee Cupcakes

1 box yellow cake mix
1/3 cup water
1/3 cup vegetable oil
1/2 tsp almond extract
3 eggs
1 cup mashed very ripe bananas (2 medium)
3/4 cup Heath toffee bits

Directions:
Heat oven to 350°F.
Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds.
Beat on medium speed 2 minutes.
Add bananas; beat until smooth.
Stir in 1/2 cup toffee bits.
Divide batter evenly among muffin cups.
Sprinkle remaining toffee bits on top of each cupcake.
Bake about 25 minutes or until golden brown.
Immediately remove from pans to cooling racks.