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Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 50 mins
Yield: Makes 36
a100107_pbcookies-d.jpg
Ingredients
Ingredient Checklist
1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini chocolate peanut butter cups, chilled and unwrapped
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 50 mins
Yield: Makes 36
a100107_pbcookies-d.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 50 mins
Yield: Makes 36
Recipe Summary
prep: 20 mins
total: 50 mins
Yield: Makes 36
prep: 20 mins
total: 50 mins
prep:
20 mins
total:
50 mins
Yield: Makes 36
Makes 36
a100107_pbcookies-d.jpg
a100107_pbcookies-d.jpg
Ingredients
Ingredients
- 1/2 cup creamy peanut butter
- 4 tablespoons unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup granulated sugar, for rolling dough
- 36 mini chocolate peanut butter cups, chilled and unwrapped
Directions
Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in 2 batches.
Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
Reviews (53)
Add Rating & Review
116 Ratings
5 star values:
36
4 star values:
36
3 star values:
27
2 star values:
12
1 star values:
5
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Reviews (53)
Add Rating & Review
116 Ratings
5 star values:
36
4 star values:
36
3 star values:
27
2 star values:
12
1 star values:
5
Add Rating & Review
116 Ratings
5 star values:
36
4 star values:
36
3 star values:
27
2 star values:
12
1 star values:
5
116 Ratings
5 star values:
36
4 star values:
36
3 star values:
27
2 star values:
12
1 star values:
5
116 Ratings
5 star values:
36
4 star values:
36
3 star values:
27
2 star values:
12
1 star values:
5
- 5 star values:
- 36
- 4 star values:
- 36
- 3 star values:
- 27
- 2 star values:
- 12
- 1 star values:
- 5
Martha Stewart Member
Rating: 5 stars
12/20/2017
I love this recipe it’s always a huge hit!
Martha Stewart Member
Rating: Unrated
04/27/2017
Why can't I save this recipe to my recipe box. I am a subscriber for many years. It says there is an error. Can this be fixed???? Johanna Stasolla - jtstasolla@verizon.net
Martha Stewart Member
Rating: Unrated
02/12/2017
I make a basic cookie recipe like the one here or chocolate chip cookies before adding pb cups or the chocolate chips. Roll a small ball, flatten it big enough to hold a York Mint, put another round dough on top, seal really well, bake at regular cookie temp (i use 325) till browned to your liking. I like mine not too dark so it's still soft but done. You don't have to tell people who try one what they are; they look like a regular cookie but wow! what a delight to bite into! Surprise! Learned this while living in Germany!
Martha Stewart Member
Rating: 5 stars
12/18/2016
Love this recipe. I make them without the mini reese cup and I add chocolate chips instead. Everyone loves them and they are easy to make. It's my go-t0 recipe.
Martha Stewart Member
Rating: 4 stars
12/12/2015
Love these cookies. I make them at Christmas as part of my holiday cookies boxes. They are a favourite and are consistent every time!
Martha Stewart Member
Rating: Unrated
12/21/2012
I roll my Moist peanut butter cup cookie recipe into a small ball..then roll them into the granulated sugar, (or you dont have to) then I put them into miniature cupcake tins that hold 28 cookies at a time... I then press the peanut butter cups into the cookie ball then bake 10 minutes at 350; let cool completely till candy inside is dry and it makes the best peanut butter cup cookies around.. people have loved this recipe of mine fo well over 20 years.
Martha Stewart Member
Rating: 5 stars
11/24/2011
Definitely for peanut butter lovers! I'm not a huge fan of peanut butter but these are delicious! I did chill the PB cups a few min before I baked them and they came out just like the pic!
Martha Stewart Member
Rating: 5 stars
05/31/2011
This is a great recipe! everytime I make them people can't beleive how good they are. I don't put the rease peanut butter cup in the center. I just make the cookie. The dough is a little hard to work, but you get used to it after a couple scoops. Yummy brownie like texture!!!
Martha Stewart Member
Rating: Unrated
02/16/2011
One of my favorite cookies of all time, I share them with my friends and family and everybody loves them!
Martha Stewart Member
Rating: Unrated
08/29/2010
I always make these for my boyfriends curling league and they all love them!!! i don't put the reeese cup. These cookies have a brownie-ish texture! DEliecious!
Martha Stewart Member
Rating: Unrated
04/18/2010
these were so so so so good! highly recommended, my man-friend's fraternity demands these on a regular basis now ;)
Martha Stewart Member
Rating: Unrated
04/08/2010
I just made these cookies in my mini-cupcake pans and actually used
a Tablespoon size ice cream type scoop to just drop the dough into
the pans....it was too soft to roll into balls. They came out just fine
and I call them peanutbutter cup tassies...more suitiible name than
cookies. They were for a special collegiate and she was
very happy...she is a peanutbutter cup nut. Success and a
happy baker too. Mykele
Martha Stewart Member
Rating: Unrated
04/05/2010
Awesome, I can't wait to try this recipe. love baking regular peanut butter cookies, but this is a guarantee success!
Martha Stewart Member
Rating: Unrated
01/16/2010
I made 6 dozen for a dinner party and they were all gone! I couldn't believe how fast they were eaten! People were eating them throughout the night and even fighting over who can take the leftovers home..too bad there were no leftovers! =)
Martha Stewart Member
Rating: Unrated
01/10/2010
I just made these cookies and they are sooo good! Follow the directions as is and make sure to roll dough in sugar and chill the PB cups. Yummy!
Martha Stewart Member
Rating: Unrated
12/03/2009
Simply click "print" at the top of the page, and it will come up sans any ads.
Martha Stewart Member
Rating: Unrated
07/14/2009
just do a search for peanut butter surprise cookies on Marthas search site and this cookie recipe will come up without the ad
Martha Stewart Member
Rating: Unrated
07/14/2009
Agreed, PElaine. I would really like to make these cookies and that ad is totally in the way!
Martha Stewart Member
Rating: Unrated
07/14/2009
Why is there an ad right over the ingredient list? I can't seem to get rid of it. Darn!
Martha Stewart Member
Rating: Unrated
11/30/2008
I loved these cookies. They came out very moist and flavorful. I baked them for 7 minutes and then an additional 3 minutes after the peanut butter cups were pushed in them. The chocolate peanut butter cups took a while too cool so they were difficult to store.
Martha Stewart Member
Rating: Unrated
11/29/2008
I use a mini muffin tin to bake the cookie balls - then when you push in the mini peanut butter cups, it makes for a perfect fit. I also don't roll the balls in sugar - it's not necessary.
Martha Stewart Member
Rating: Unrated
09/19/2008
The peanut butter you use and rolling in sugar makes a big difference, especially if the peanut butter isn't very sweet. Plus if you over cook, they become rather stone like.
I added these to my Christmas Cookie Box. They have to be tasty to be able to be added the the 500 I make each December
Martha Stewart Member
Rating: Unrated
09/12/2008
They taste like dog treats!! I'm disappointed. I didn't roll them in sugar (who has room in their diet for sugar-coated stuff?); but I'm not sure if it would have made much of a difference. This is not a good recipe. Seriously, I would feed them to my dog if it weren't for the chocolate in them.
Martha Stewart Member
Rating: Unrated
09/04/2008
i made them for my sis-in-law's bridal shower (with kisses and hugs, of course). really delish cookie!
Martha Stewart Member
Rating: Unrated
08/20/2008
I have made a similar cookie which those of us who need Gluten free can enjoy. and toped it with a candy kiss.. I egg, I cup sugar and 1 cup peanut butter mix well spoon out dough roll in palm of hand to make a ball and press in the candy or just press down with a fork. Delish! Eva
Martha Stewart Member
Rating: Unrated
08/14/2008
I tried a few dark chocolate candies in the center of these cookies and wow were they good!
Martha Stewart Member
Rating: Unrated
08/09/2008
I made these many times but yesterday I made them with Cowgirl chocolates truffles, spicy cappuccino, instead of the mini peanut butter cups. Way cool and delicious.
Martha Stewart Member
Rating: Unrated
08/08/2008
I made these in a very small size muffin tin with the liners. They turn out really good like this. As a matter of fact, I think this is the same receipe that is on the small peanut butter cup package.
Martha Stewart Member
Rating: Unrated
08/08/2008
I've made these cookies for years and my family loves them but I never wait more than 2 minutes to cool the cookies before I remove them from the cookie sheet. Leaving them for 10 minutes would make them stick really bad. Just be gentle when you do remove them from the pan to the rack. They are very soft.
Martha Stewart Member
Rating: Unrated
08/08/2008
I make cookies like these for Christmas and bake them in mini tart pans--the mini peanut butter cups fit in perfectly. Marmee
Martha Stewart Member
Rating: Unrated
05/23/2008
Really chewy and easy to make. I did not chill the peanut butter cups and it turned out fine. I would recommend parchment paper to avoid sticking.
Martha Stewart Member
Rating: Unrated
05/06/2008
I made these today with my 4 1/2 year old and we had a blast. They were really easy to make and they turned out like the photo. I used a pampered chef baking stone so I added 1 minute to the baking time; just an fyi. But I also agree with th first comment to remove them from the baking sheet after about 5 minutes because the sugar makes them stick.
Martha Stewart Member
Rating: Unrated
02/23/2008
I made these last week and they were really, really good! I followed the recipe to a 'T' and they were perfect; nice and chewy! My recommendation is to transfer to a rack after baking after 5 minutes or so.. I waited the 10 minutes for one sheet and the cookies were a little stuck. The sugar coating had really adhered some of those suckers to the cookie sheet! Also, I did use a tablespoon to measure out the cookie dough, but the recipe yielded 30 cookies for me. I will double next time!
Martha Stewart Member
Rating: Unrated
01/16/2008
Just made these tonight and they came out perfectly. Just like the photo.
Really no need for the muffin pan thing. They didn't spread much at all and the texture was just as described, moist and brownie like.
Martha Stewart Member
Rating: Unrated
01/12/2008
These turned out FANTASTIC!! I made them to give as a gift
Martha Stewart Member
Rating: Unrated
01/11/2008
These are yummy! Made a nice back-to-school treat for my daughter's teacher.
Martha Stewart Member
Rating: Unrated
12/06/2007
My friend has made these cookies twice and both times they tasted delicious. She followed the recipe as is and did not have a problem with them flattening out. The second time, the peanut butter cups were not chilled and never hardened, making storage tricky. Fantastic recipe!
Martha Stewart Member
Rating: Unrated
12/01/2007
I just made these cookies and they are wonderful! The best ones yet. The only thing I did different is bake them until just about done , took them out, added the peanut butter cup, let them cool on the cookie sheet. Remove, let cool and eat! Share this reciepe with your friends and family.
Martha Stewart Member
Rating: Unrated
11/28/2007
i have reciently joined this room, i would like it if some one could tell me about using the mini-muffin pan for the cookies. thank you alexjo
Martha Stewart Member
Rating: Unrated
11/28/2007
To Ranedrop, a BIG thanks for the shortcut info, worked perfectly!
Martha Stewart Member
Rating: Unrated
11/28/2007
The mini-muffin tin is the best way! The shapes are a little smaller but really perfect for the peanut butter cups. Be sure to use a sharp knife to cut around the inner edges and to let them cool completely! You can also use a pre-made peanut butter cookie dough ... if you're in a hurry! Love these goodies and so do the kids!
Martha Stewart Member
Rating: Unrated
11/28/2007
Hi I make these cokies all the time for christmas but i put rosebud in the center of them now I will try the peanutbutter cup
Martha Stewart Member
Rating: Unrated
11/28/2007
I have a simular recipe tha has been in my family for years that is always a big hit. Its a little different, but same idea. Try baking the cookies for just 10 min. then place the candy in them and let cool. That might work better.
Martha Stewart Member
Rating: Unrated
11/27/2007
I tried these at a party last weekend and found them too crisp (hard) and they were fresh. If you bake them in a mini-muffin tin you'll be much happier...they hold their texture and aren't so enormous. Seriously, they were too big to be pretty, and they looked just like the picture, so it wasn't a mistake on the part of the baker!
Martha Stewart Member
Rating: Unrated
11/27/2007
I make these but I put the rolled ball into tiny muffin tins and baked them for 12 minutes. I then take them out of the oven and quickly add the peanut butter cup pushing down on each. For those who don't like peanut butter you can add a Hershey's kiss......Yummy!!!!!
Martha Stewart Member
Rating: Unrated
11/27/2007
HI I made these cookies and the chocolste did just fine my grandchildren help me and they enjoyed them very much
Martha Stewart Member
Rating: Unrated
11/27/2007
The chocolate will be fine - its like making the cookies with the chocolate kiss on top that holds its form in the hot oven! The cookies will come out exactly as pictured.
Martha Stewart Member
Rating: Unrated
11/27/2007
Don't think melting chocolate would be a problem; I make Maple Bud Cookies and bake each cookie with a maple bud on top; it does not melt and is in the oven for 10-12 minutes.
Martha Stewart Member
Rating: Unrated
11/27/2007
I haven't tried this, but it seems like the chocolate would melt over the cookie in 6 minutes. I understand that you chill the peanut butter cups, but wouldn't 6 minutes still be too long and have the chocolate oozing over the cookies?
Martha Stewart Member
Rating: Unrated
11/27/2007
I have made these cookies and after i make the balls I bake them in tassie pans until they are brown and remove from oven and add peanut butter cup. I find it works well that way
Martha Stewart Member
Rating: 5 stars
12/20/2017
I love this recipe it’s always a huge hit!
Rating: 5 stars
Rating: Unrated
04/27/2017
Why can't I save this recipe to my recipe box. I am a subscriber for many years. It says there is an error. Can this be fixed???? Johanna Stasolla - jtstasolla@verizon.net
Rating: Unrated
Rating: Unrated
02/12/2017
I make a basic cookie recipe like the one here or chocolate chip cookies before adding pb cups or the chocolate chips. Roll a small ball, flatten it big enough to hold a York Mint, put another round dough on top, seal really well, bake at regular cookie temp (i use 325) till browned to your liking. I like mine not too dark so it's still soft but done. You don't have to tell people who try one what they are; they look like a regular cookie but wow! what a delight to bite into! Surprise! Learned this while living in Germany!
Rating: 5 stars
12/18/2016
Love this recipe. I make them without the mini reese cup and I add chocolate chips instead. Everyone loves them and they are easy to make. It's my go-t0 recipe.
Rating: 4 stars
12/12/2015
Love these cookies. I make them at Christmas as part of my holiday cookies boxes. They are a favourite and are consistent every time!
Rating: 4 stars
Rating: Unrated
12/21/2012
I roll my Moist peanut butter cup cookie recipe into a small ball..then roll them into the granulated sugar, (or you dont have to) then I put them into miniature cupcake tins that hold 28 cookies at a time... I then press the peanut butter cups into the cookie ball then bake 10 minutes at 350; let cool completely till candy inside is dry and it makes the best peanut butter cup cookies around.. people have loved this recipe of mine fo well over 20 years.
Rating: 5 stars
11/24/2011
Definitely for peanut butter lovers! I'm not a huge fan of peanut butter but these are delicious! I did chill the PB cups a few min before I baked them and they came out just like the pic!
Rating: 5 stars
05/31/2011
This is a great recipe! everytime I make them people can't beleive how good they are. I don't put the rease peanut butter cup in the center. I just make the cookie. The dough is a little hard to work, but you get used to it after a couple scoops. Yummy brownie like texture!!!
Rating: Unrated
02/16/2011
One of my favorite cookies of all time, I share them with my friends and family and everybody loves them!
Rating: Unrated
08/29/2010
I always make these for my boyfriends curling league and they all love them!!! i don't put the reeese cup. These cookies have a brownie-ish texture! DEliecious!
Rating: Unrated
04/18/2010
these were so so so so good! highly recommended, my man-friend's fraternity demands these on a regular basis now ;)
Rating: Unrated
04/08/2010
I just made these cookies in my mini-cupcake pans and actually used
a Tablespoon size ice cream type scoop to just drop the dough into
the pans....it was too soft to roll into balls. They came out just fine
and I call them peanutbutter cup tassies...more suitiible name than
cookies. They were for a special collegiate and she was
very happy...she is a peanutbutter cup nut. Success and a
happy baker too. Mykele
Rating: Unrated
04/05/2010
Awesome, I can't wait to try this recipe. love baking regular peanut butter cookies, but this is a guarantee success!
Rating: Unrated
01/16/2010
I made 6 dozen for a dinner party and they were all gone! I couldn't believe how fast they were eaten! People were eating them throughout the night and even fighting over who can take the leftovers home..too bad there were no leftovers! =)
Rating: Unrated
01/10/2010
I just made these cookies and they are sooo good! Follow the directions as is and make sure to roll dough in sugar and chill the PB cups. Yummy!
Rating: Unrated
12/03/2009
Simply click "print" at the top of the page, and it will come up sans any ads.
Rating: Unrated
07/14/2009
just do a search for peanut butter surprise cookies on Marthas search site and this cookie recipe will come up without the ad
Agreed, PElaine. I would really like to make these cookies and that ad is totally in the way!
Why is there an ad right over the ingredient list? I can't seem to get rid of it. Darn!
Rating: Unrated
11/30/2008
I loved these cookies. They came out very moist and flavorful. I baked them for 7 minutes and then an additional 3 minutes after the peanut butter cups were pushed in them. The chocolate peanut butter cups took a while too cool so they were difficult to store.
Rating: Unrated
11/29/2008
I use a mini muffin tin to bake the cookie balls - then when you push in the mini peanut butter cups, it makes for a perfect fit. I also don't roll the balls in sugar - it's not necessary.
Rating: Unrated
09/19/2008
The peanut butter you use and rolling in sugar makes a big difference, especially if the peanut butter isn't very sweet. Plus if you over cook, they become rather stone like.
I added these to my Christmas Cookie Box. They have to be tasty to be able to be added the the 500 I make each December
Rating: Unrated
09/12/2008
They taste like dog treats!! I'm disappointed. I didn't roll them in sugar (who has room in their diet for sugar-coated stuff?); but I'm not sure if it would have made much of a difference. This is not a good recipe. Seriously, I would feed them to my dog if it weren't for the chocolate in them.
Rating: Unrated
09/04/2008
i made them for my sis-in-law's bridal shower (with kisses and hugs, of course). really delish cookie!
Rating: Unrated
08/20/2008
I have made a similar cookie which those of us who need Gluten free can enjoy. and toped it with a candy kiss.. I egg, I cup sugar and 1 cup peanut butter mix well spoon out dough roll in palm of hand to make a ball and press in the candy or just press down with a fork. Delish! Eva
Rating: Unrated
08/14/2008
I tried a few dark chocolate candies in the center of these cookies and wow were they good!
Rating: Unrated
08/09/2008
I made these many times but yesterday I made them with Cowgirl chocolates truffles, spicy cappuccino, instead of the mini peanut butter cups. Way cool and delicious.
Rating: Unrated
08/08/2008
I made these in a very small size muffin tin with the liners. They turn out really good like this. As a matter of fact, I think this is the same receipe that is on the small peanut butter cup package.
I've made these cookies for years and my family loves them but I never wait more than 2 minutes to cool the cookies before I remove them from the cookie sheet. Leaving them for 10 minutes would make them stick really bad. Just be gentle when you do remove them from the pan to the rack. They are very soft.
I make cookies like these for Christmas and bake them in mini tart pans--the mini peanut butter cups fit in perfectly. Marmee
Rating: Unrated
05/23/2008
Really chewy and easy to make. I did not chill the peanut butter cups and it turned out fine. I would recommend parchment paper to avoid sticking.
Rating: Unrated
05/06/2008
I made these today with my 4 1/2 year old and we had a blast. They were really easy to make and they turned out like the photo. I used a pampered chef baking stone so I added 1 minute to the baking time; just an fyi. But I also agree with th first comment to remove them from the baking sheet after about 5 minutes because the sugar makes them stick.
Rating: Unrated
02/23/2008
I made these last week and they were really, really good! I followed the recipe to a 'T' and they were perfect; nice and chewy! My recommendation is to transfer to a rack after baking after 5 minutes or so.. I waited the 10 minutes for one sheet and the cookies were a little stuck. The sugar coating had really adhered some of those suckers to the cookie sheet! Also, I did use a tablespoon to measure out the cookie dough, but the recipe yielded 30 cookies for me. I will double next time!
Rating: Unrated
01/16/2008
Just made these tonight and they came out perfectly. Just like the photo.
Really no need for the muffin pan thing. They didn't spread much at all and the texture was just as described, moist and brownie like.
Rating: Unrated
01/12/2008
These turned out FANTASTIC!! I made them to give as a gift
Rating: Unrated
01/11/2008
These are yummy! Made a nice back-to-school treat for my daughter's teacher.
Rating: Unrated
12/06/2007
My friend has made these cookies twice and both times they tasted delicious. She followed the recipe as is and did not have a problem with them flattening out. The second time, the peanut butter cups were not chilled and never hardened, making storage tricky. Fantastic recipe!
Rating: Unrated
12/01/2007
I just made these cookies and they are wonderful! The best ones yet. The only thing I did different is bake them until just about done , took them out, added the peanut butter cup, let them cool on the cookie sheet. Remove, let cool and eat! Share this reciepe with your friends and family.
Rating: Unrated
11/28/2007
i have reciently joined this room, i would like it if some one could tell me about using the mini-muffin pan for the cookies. thank you alexjo
To Ranedrop, a BIG thanks for the shortcut info, worked perfectly!
The mini-muffin tin is the best way! The shapes are a little smaller but really perfect for the peanut butter cups. Be sure to use a sharp knife to cut around the inner edges and to let them cool completely! You can also use a pre-made peanut butter cookie dough ... if you're in a hurry! Love these goodies and so do the kids!
Hi I make these cokies all the time for christmas but i put rosebud in the center of them now I will try the peanutbutter cup
I have a simular recipe tha has been in my family for years that is always a big hit. Its a little different, but same idea. Try baking the cookies for just 10 min. then place the candy in them and let cool. That might work better.
Rating: Unrated
11/27/2007
I tried these at a party last weekend and found them too crisp (hard) and they were fresh. If you bake them in a mini-muffin tin you'll be much happier...they hold their texture and aren't so enormous. Seriously, they were too big to be pretty, and they looked just like the picture, so it wasn't a mistake on the part of the baker!
I make these but I put the rolled ball into tiny muffin tins and baked them for 12 minutes. I then take them out of the oven and quickly add the peanut butter cup pushing down on each. For those who don't like peanut butter you can add a Hershey's kiss......Yummy!!!!!
HI I made these cookies and the chocolste did just fine my grandchildren help me and they enjoyed them very much
The chocolate will be fine - its like making the cookies with the chocolate kiss on top that holds its form in the hot oven! The cookies will come out exactly as pictured.
Don't think melting chocolate would be a problem; I make Maple Bud Cookies and bake each cookie with a maple bud on top; it does not melt and is in the oven for 10-12 minutes.
I haven't tried this, but it seems like the chocolate would melt over the cookie in 6 minutes. I understand that you chill the peanut butter cups, but wouldn't 6 minutes still be too long and have the chocolate oozing over the cookies?
I have made these cookies and after i make the balls I bake them in tassie pans until they are brown and remove from oven and add peanut butter cup. I find it works well that way
All Reviews for Peanut Butter Surprise Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peanut Butter Surprise Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
