Butter to soften in a large bowl and add peanut butter and sugar.

Beat evenly.

Add eggs and continue to beat to obtain a homogeneous mixture.

Next, sift the flour and mix well, then put the flour mixture in the refrigerator compartment for about 1-2 hours.

Then take out the dough, break into several small parts, each about 10g. Then you round it up and use a flat spoon to press, place in an oven that has been heated to 180 degrees Celsius for about 15 minutes.

The greasy peanut butter cookie with a great combination of butter and peanut butter, will be very delicious if you sip this cake with a cup of coffee or hot tea on a cold winter night. If you don’t eat all of it, you can store it in an airtight container in a dry place for about a week while preserving the delicious crunchiness.