Prepare one 3-inch round cookie stamp and one 3-inch round cookie cutter.
In a large bowl, cream butter and sugar until light and fluffy. Add creamy peanut butter and beat until combined.
Stir in all-purpose flour. Knead until dough comes together, about 1 to 2 minutes.
Wrap in plastic and chill for 30 minutes.
Lightly flour your work surface. Roll out dough to about 3/16 (4.5 cm) of an inch. Dust cookie stamp with flour and press onto dough. Remove cookie stamp. Place cookie cutter over stamped dough and cut out stamped cookie.
With a flat edge spatula, lift cookie onto baking sheet. Repeat until all dough is used up. You may need to roll out remaining dough 2 or 3 times.
Bake in a 350°F (180°C) oven for 12 to 14 minutes or until edges are lightly brown.
Transfer to a wire rack to cool completely.