🥜 Air Fryer Peanut Butter Cookies
Quick, flourless cookies with crisp edges and a soft, chewy center—ready in under 15 minutes.
🧂 Ingredients (Makes 8–10 cookies)
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1 cup creamy peanut butter
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½ cup granulated sugar (or brown sugar)
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1 large egg
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½ tsp vanilla extract (optional)
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Pinch of salt (optional, if peanut butter is unsalted)
🔪 Equipment
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Air fryer
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Mixing bowl
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Fork
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Parchment paper (air-fryer safe, perforated preferred)
👩🍳 Instructions
1️⃣ Mix
In a bowl, combine peanut butter, sugar, egg, vanilla, and salt.
Stir until smooth and thick.
2️⃣ Shape
Roll into 1-inch balls.
Place on parchment-lined air fryer basket.
Flatten gently with a fork in a crisscross pattern.
3️⃣ Air Fry
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Temperature: 320°F (160°C)
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Time: 6–8 minutes
Cookies should look set around the edges but slightly soft in the center.
4️⃣ Cool
Let rest in the basket for 5 minutes (they firm up as they cool).
🍪 Texture Tips
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Softer cookies: Cook 6 minutes
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Crispier cookies: Cook 8–9 minutes
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Thicker cookies: Chill dough 20 minutes before air frying
🧁 Variations
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Add 2 tbsp chocolate chips
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Sprinkle flaky salt on top before cooking
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Mix in 1 tbsp cocoa powder for a chocolate version
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Replace sugar with ⅓ cup monk fruit sweetener for lower-carb option
❓ Q & A
❓ Why did my cookies spread too much?
Your peanut butter may be too oily or natural-style. Stir well before measuring, or chill dough 20–30 minutes.
❓ Can I double the recipe?
Yes — just cook in batches. Don’t overcrowd the basket.
❓ Can I use crunchy peanut butter?
Yes! Texture will be more crumbly but delicious.
❓ Do I need parchment paper?
Highly recommended. Without it, the dough can drip through basket holes.
❓ How do I store them?
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Room temp: 3–4 days (airtight container)
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Fridge: Up to 1 week
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Freezer: 2 months
