Weigh the peanut butter and add it to the butter mixture. It's best to use chunky peanut butter for this recipe, as it adds a richer texture to the cookies.

(If using sweetened peanut butter, you can halve the sugar in the recipe.)

Roll each portion into a small ball and place them on a baking sheet, leaving enough space between each. (If using a small convection oven, bake in batches.)

Press lightly with a fork to create a pattern on top, but don't press too hard to avoid flattening the cookies too much. You can sprinkle a little black or white sesame seeds on top for decoration (optional).

Bake at 350°F (180°C) for about 18-20 minutes. (After turning off the oven, let them sit for about 3 more minutes to enhance the crispiness.)

👆 Since oven types vary, the temperature and time are for reference only. Adjust according to your oven's usual cookie baking settings.

Once the cookies are cooled, store them in an airtight container.
These peanut butter cookies pair perfectly with Chinese tea or coffee!