In large bowl, blend cake mix (reserve marble pouch) and margarine at medium speed until well mixed.
Divide dough in half (dough will be stiff).
Blend peanut butter into half of dough.
In small bowl, beat vanilla, cream cheese and contents of marble pouch until well mixed.
Blend remaining half of dough into chocolate mixture until well mixed.
Divide both the chocolate and peanut butter doughs in half.
Roll out half of each dough between waxed paper to 12x9-inch rectangle.
Remove waxed paper from top of dough; place peanut butter dough over chocolate dough, pressing lightly to seal.
Remove waxed paper; starting from longer side, roll up jelly-roll fashion.
Repeat with remaining halves of dough, wrap rolls in waxed paper and chill for atleast 1 hour.
Heat oven to 375°F.
Slice chilled dough into 1/8-inch slices.
Place 1 inch apart on ungreased cookie sheets.
Bake at 375°F. for 7 to 10 minutes or until set.
Cool cookies 1 minute before removing from cookie sheets.
140 cookies.
TIP:
Place rolls in airtight, moisture-proof wrap; chill or freeze for later baking.
Slice and bake as directed.