Air Fryer Peanut Butter Cookies

Air Fryer Peanut Butter Cookies are lightly crispy on the outside and soft on the inside. These homemade cookies are a sweet and decadently rich peanut butter treat.

Air Fryer Peanut Butter Cookies

Skip the oven and have homemade peanut butter cookies in 8 minutes.

Air Fryer Peanut Butter Cookies are a quick and easy way to have a sweet treat in just a matter of minutes without heating up your oven!

Add to that, you only need three ingredients to make these homemade peanut butter cookies, and you’ll definitely be “baking” them over and over again.

Our 3 ingredient cookies are made without flour too!

Keep in mind that every air fryer is a different shape and size. I was able to bake 6 cookies at a time. Your air fryer might allow for more, or less, cookies.

You will most likely have to bake the cookies in batches. The number of batches will depend on the size of your air fryer.

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Who knew that baking cookies in the air fryer could be so easy and so delicious too? 

I just love the contrast of textures of an air fryer cookie. Crispy on the outside and soft on the inside. Yum!

I love being able to whip up a sweet treat in just a matter of minutes, don’t you?

Are you a crunchy peanut butter fan? Go ahead and make them with your favorite crunchy peanut butter for added texture.

Love peanut butter and chocolate? Stir in about 2 Tablespoons of mini chocolate chips.

I also like to roll the cookie dough in sugar for added sparkle.

So get out your air fryer and bake yourself up a sweet treat.

And while you have your air fryer out, you'll definitely want to try these easy air fryer recipes too!

Be sure to visit the Swirls of Flavor Amazon Storefront for GG's personal kitchen recommendations!

How to make air fryer cookies

Scroll down for the full recipe instructions and ingredient amounts in the recipe card below

• Combine peanut butter, sugar and egg in a medium mixing bowl.

• Mix until fully combined.
• Chill the cookie dough in the fridge for 30 minutes.

• Using a 1 ½-inch cookie scoop, or heaping tablespoon, scoop the dough onto parchment paper.
• Using a fork, press the cookie flat, first one direction, then again from the opposite direction to make a crosshatch pattern on top.

• Line the bottom of your air fryer with parchment paper
• Arrange cookies on parchment paper about 1-inch apart. I was able to do about 6 cookies at a time.
• Set your air fryer at 370 degrees and cook cookies for 4 minutes
• Let cookies rest for 4 minutes in the air fryer.
• Transfer cookies to a wire rack and cool completely

Swirls of Flavor Recipe Tips

• Don’t skip the chilling step! The chilling step will help to keep the cookies from spreading too much.
• Do not use wax paper in your air fryer as it will burn.
• Only use parchment paper or air fryer liners in your air fryer
• Be sure to let your baked cookies set up for at least 4 minutes after they are done cooking.
• The baked cookies need the resting time to set so that they don’t fall apart when you take them out of the air fryer.
• Arranging the cookies will be easer if you shape your parchment paper, or use a parchment liner made for your air fryer, and scoop the cookie dough directly onto that parchment paper. Then just lift it up and place the parchment paper with cookie dough in the air fryer.
• Be sure to leave enough space between the cookies so they have room to spread as they bake.
• The number of cookies that you are able to fit in your air fryer doesn’t require you to adjust the cook time or resting time.
• This cookie dough is very sticky. Be sure to use a cookie scooper or spoon when scooping the dough into cookies.
• Using hands wet with cold water will also work for shaping the cookie dough.

Substitutions

• Substitute crunchy peanut butter for the creamy peanut butter

Variations

• Stir in about 2 Tablespoons of mini chocolate chips for chocolate peanut butter cookies
• Roll cookie dough in sugar before making crosshatch pattern wth a fork

Storage

• Baked cookies can be stored in an airtight container and will stay fresh for 4-5 days
• You can freeze the cookie dough for up to one month. Be sure to wrap the dough tightly in plastic wrap and then in foil.
• Let your frozen cookie dough defrost overnight in the refrigerator and then scoop and bake.

Ingredients for peanut butter cookies

• creamy peanut butter
• sugar
• egg

Easy Cookie Recipes

• Brown Butter Espresso Chip Cookies
• White Chocolate Oatmeal Cookies
• Cookies and Cream Cookies from I Am Baker

Print

5 from 6 votes

Air Fryer Peanut Butter Cookies

Lightly crispy on the outside and soft on the inside, Air Fryer Peanut Butter Cookies are a sweet and decadently rich peanut butter treat. Skip the oven and have homemade peanut butter cookies in just minutes.

Course Cookies, Dessert

Cuisine American

Keyword air fryer cookie, air fryer peanut butter cookies, easy cookie recpe, homemade peanut butter cookies

Prep Time 15 minutes

Cook Time 4 minutes

Chill Time 30 minutes

Total Time 49 minutes

Servings 18

Calories 121kcal

Author Gwynn Galvin

Equipment

• Air Fryer
• Parchment Paper

Ingredients

• 1 cup creamy peanut butter
• ¾ cup sugar
• 1 large egg

Instructions

• Combine peanut butter, sugar and egg in a medium mixing bowl. Mix until fully combined.
• Chill the cookie dough in the fridge for 30 minutes.
• Using a 1 ½-inch cookie scoop, or heaping tablespoon, scoop the dough onto parchment paper.
• Using a fork, press the cookie flat, first one direction, then again from the opposite direction to make a crosshatch pattern on top.
• Line the bottom of your air fryer with parchment paper. Be sure to not have extra parchment paper running up the side of the air fryer or it will get caught by the air and fold over the cookies.
• Arrange cookies on the parchment paper in your air fryer about 1-inch apart.
• Set your air fryer at 370 degrees and cook the cookies for 4 minutes.
• Let the cookies rest in the air fryer for 4 minutes.
• Transfer cookies to a wire rack and cool completely.
• Bake cookies in batches with remaining cookie dough

Notes

Swirls of Flavor Recipe Tips

• Stir in about 2 Tablespoons of mini chocolate chips for chocolate peanut butter cookies
• Don’t skip the chilling step! The chilling step will help to keep the cookies from spreading too much.
• Do not use wax paper n your air fryer as it will burn.
• Only use parchment paper or air fryer liners in your air fryer
• Be sure to let your baked cookies set up for at least 4 minutes after they are done cooking.
• The baked cookies need the resting time to set so that they don’t fall apart when you take them out of the air fryer.
• Arranging the cookies will be easer if you shape your parchment paper, or use a parchment liner made for your air fryer, and scoop the cookie dough directly onto that parchment paper. Then just lift it up and place the parchment paper with cookie dough in the air fryer.
• Every air fryer is a different shape and size. I was able to bake 4-6 cookies at a time. Your air fryer might allow for more, or less, cookies.
• Bake cookies in batches. The number of batches will depend on the size of your air fryer
• Be sure to leave enough space between the cookies so they have room to spread as they bake.
• The number of cookies that you are able to fit in your air fryer doesn’t require you to adjust the cook time or resting time.
• This cookie dough is very sticky. Be sure to use a cookie scooper or spoon when scooping the dough into cookies.
• Using hands wet with cold water will also work for shaping the cookie dough.

Substitutions

• Substitute crunchy peanut butter for the creamy peanut butter

Storage

• Baked cookies can be stored in an airtight container and will stay fresh for 4-5 days
• You can freeze the cookie dough for up to one month. Be sure to wrap the dough tightly in plastic wrap and then in foil.
• Let your frozen cookie dough defrost overnight in the refrigerator and then scoop and bake.

Nutrition

Calories: 121kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 70mg | Potassium: 97mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Calcium: 8mg | Iron: 1mg