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.
Servings: 18
Calories: 121kcal
Equipment
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.
- Substitute crunchy peanut butter for the creamy peanut butter
- 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