Air Fryer Peanut Butter Cookies
Equipment
- 1 Air fryer
- 2 Mixing bowl
- 1 hand mixer or whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Silicone spatula
- 2 parchment sheet air-fryer safe
- 1 Cookie scoop 1 tablespoon
- 1 Fork
- 1 Cooling rack
Ingredients
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine salt
Instructions
- Preheat the air fryer to 320°F (160°C) for 3 minutes and cut parchment to fit the basket with holes exposed.
- In a mixing bowl, whisk the egg, vanilla, granulated sugar, and brown sugar until smooth.
- Add the peanut butter and stir until fully combined and glossy.
- Sprinkle in baking soda and salt, then fold until evenly incorporated into a soft dough.
- Scoop 1-tablespoon portions, roll into balls, and arrange on the parchment-lined air-fryer basket with 1 inch spacing.
- Press each ball gently with a fork in a crisscross pattern to about 1/2 inch thick.
- Air fry the first batch at 320°F (160°C) for 6–7 minutes until edges are set and tops look dry.
- Let cookies rest in the basket for 2 minutes to firm, then transfer to a cooling rack for 3 minutes.
- Repeat with remaining dough, replacing parchment if needed and monitoring timing for your specific air fryer.
Notes
Use a natural peanut butter that is well-stirred for best texture, or opt for a no-stir creamy peanut butter to keep the dough less crumbly. If your dough feels too soft to shape, chill it for 10–15 minutes. Air fryers vary, so bake a test cookie to dial in the exact time; cookies firm up as they cool. Keep parchment trimmed so it cannot contact the heating element, and never preheat with loose parchment. For chewier cookies, pull them at the first sign of set edges; for crisper cookies, add 1 minute. A pinch of flaky salt on warm cookies enhances flavor, and chocolate chips or chopped peanuts can be folded in without changing the cook time.
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