Peanut butter cookies. Very good cookies with just a little tweaking. Just for something a little different I threw in a package of chocolate/peanut butter swirl chips. Because the dough is made with butter, chill the dough till somewhat. The fork crisscross is the classic way to make the distinctive look of peanut butter cookies, but you can use the bottom of a decorative juice glass like an old-fashioned cookie press. You can use either chunky or creamy peanut butter, but look for one that doesn't need to be stirred before measuring.

Place on ungreased baking sheets and flatten with a fork. Remove to wire racks to cool. You can use crunchy peanut butter instead of creamy if you'd prefer a cookie with bits of peanut in the center. You can cook Peanut butter cookies using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Peanut butter cookies

It's 1 C of butter.
It's 1 C of peanut butter.
It's 1 C of brown sugar.
It's 1 of egg.
It's 1 C of corn flour (more if dough still too soft).
You need 2 C of flour.
You need 1 of egg yolk (apply on top of the cookies).

Add the rest of the ingredients. Roll into balls and press down with a fork dipped in sugar or flour. Mix in the peanut butter and the egg. Stir the dry ingredients into the sugar butter mixture.

Peanut butter cookies step by step

Use spatula or wooden spoon to mix butter, peanut butter & sugar. Add egg. Mix again..
Add both flour in batches. Mix well until well combined and turn into pliable dough. Shape into anything you fancy then brush with egg yolk..
Bake at 130’C for 10-15 mins..

In a large bowl, cream together sugar and butter. Mix in peanut butter and vanilla until smooth and creamy. Cream butter, peanut butter and both sugars together. Add eggs, one at a time, beating well. Add baking soda, powder and vanilla.