These air fryer peanut butter cookies are just the thing to whip up with your air fryer when you’re looking for an easy and delicious snack! Perfect for an afternoon snack or even as an after-dinner dessert, these air fryer peanut butter cookies will satisfy any craving.
Why You Will Love This Recipe
Enjoy some freshly baked goodness and make sure all of your friends know about this amazing recipe for air fryer peanut butter cookies! With just a few ingredients that you probably have in your pantry already, these undeniably tasty treats will be ready to eat in under 20 minutes.
Jump to:
- Why You Will Love This Recipe
- Ingredients
- Why Do These 3 Ingredient Peanut Butter Cookies Work?
- How to Make Air Fryer Peanut Butter Cookies
- Serving Suggestions
- Substitutions & Variations
- Equipment
- Storage
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- Connect with Smells Like Delish!
- 📖 Recipe
Ingredients
Ready to give this recipe a go? Read on for all the details on making moist and chewy air fryer peanut butter cookies.
- Peanut Butter - Use Jif, Skippy, Peter Pan, or Kroger brand cream peanut butter, your preference. Do NOT use all natural peanut butter.
- Sugar - regular granulated white sugar. For the cookie dough, and for rolling or sprinkling on the cookies before baking.
- Egg - a large egg.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Why Do These 3 Ingredient Peanut Butter Cookies Work?
Commercial peanut butter has emulsifiers that bind the peanut butter flour so that it all stays smooth and doesn't separate while stored in jars. This emulsifier as well as the ground peanut flour creates a stable peanut butter cookie dough when the sugar and egg are added. The sugar adds crunch and chewy textures, and the egg binds the ingredients together.
Best of all, these 3 ingredient peanut butter cookies are Gluten Free!
How to Make Air Fryer Peanut Butter Cookies
You can also mix this air fryer peanut butter cookie dough ahead of time, or freeze the cookie balls for later. Pop them in the air fryer to make fresh baked, chewy peanut butter cookies you will find, so irresistible that you will be doubling the recipe!
Gather Ingredients and Baking Supplies
- Measure the peanut butter and sugar and add both to a medium size bowl. Crack the egg and add it to the bowl also.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Mix Ingredients
- Combine all three ingredients in the mixing bowl until fully combined. Chill in the refrigerator for 30 minutes minimum, or up to three days before baking.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Form Cookie Balls
- Use a 1 ½ inch cookie scoop, or a heaping tablespoon, and scoop the cookie dough onto parchment paper. Now is the time to roll the scoops of cookie dough in a plate of white sugar, if you like them this way.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Bake in Air Fryer
- Using a fork, press each cookie ball flat, first in one direction, then again from the opposite direction to make the crosshatch pattern on each cookie top.
- Place as many cookies in the bottom of your air fryer basket on a piece of parchment paper, keeping them 1" apart. Typically, 4 to 6 will fit comfortably.
- Set the air fryer temperature to 370 F, and bake for 4 minutes.
- Let the cookies rest in the air fryer for an additional 4 minutes with no heat on. Transfer to a cooling rack to cool after the second 4 minutes.
- Repeat until you've baked all the peanut butter cookie dough.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
This is a super easy recipe, one you will love when you are having a sweet tooth or peanut butter cookie craving. These 3 ingredient peanut butter cookies are crunchy on the outside and chewy inside!
Mix and bake, it doesn’t get much easier than that! Serve them hot or pack them in your children's lunch boxes with some healthy Carrot Sticks or Celery Sticks!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Substitutions & Variations
Use creamy or crunchy peanut butter for these cookies. You can also use brown sugar as a substitute for white sugar. You can also add the following optional ingredients if you want to get a little fancier!
- Vanilla extract, ½ teaspoon.
- Salt, ¼ teaspoon.
- Mini chocolate chips, ¼ cup.
Just stir any or all of these add in's if you would like them.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are a few air fryers to consider for making these air fryer peanut butter cookies.
Storage
After cooling these cookies, store them in an air tight container. They freeze beautifully also!
Tips for Success
- Be sure to not skip this chill step, as it ensures the cookies hold together when baked in the air fryer.
- Double the cookie dough recipe then freeze cookie balls and defrost overnight in the refrigerator. This way you can make air fryer peanut butter cookies on the 'fly'.
Frequently Asked Questions
Pillsbury started the crosshatch trend on peanut butter cookies way back in the 1930's in their cook books, and the crosshatch marks have been the hallmark of homemade peanut butter cookies ever since.
Do not over bake! Again, do not over bake! Turn the air fryer off after 4 minutes, then simply let the cookies rest inside for an additional 4 minutes. If your cookies are still cooked more than you like, reduce the rest to 2 minutes inside the air fryer after baking for 4 minutes.
Form the cookie balls first. Roll in the sugar (optional). Place on a parchment covered cookie sheet and make crosshatch marks. Put the tray of cookies in the freezer until frozen, then transfer to a freezer bag and store in the freezer for up to 3 months. Defrost before baking.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
Connect with Smells Like Delish!
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📖 Recipe
Air Fryer Peanut Butter Cookies
Equipment
Ingredients
- 1 cup peanut butter creamy, Jif, Skippy, Peter Pan, or Kroger.
- ⅔ cup sugar
- 1 large egg
Instructions
- Measure the peanut butter and sugar and add both to a medium size bowl. Crack the egg and add it to the bowl also.1 cup peanut butter, ⅔ cup sugar, 1 large egg
- Combine all three ingredients in the mixing bowl until fully combined. Chill in the refrigerator for 30 minutes minimum, or up to three days.
- Use a 1 ½ inch cookie scoop, or a heaping tablespoon, and scoop the cookie dough onto parchment paper. You can also roll the dough ball in a plate of of sugar to coat before laying on the parchment.
- Using a fork, press each cookie ball flat, first in one direction, then again from the opposite direction to make the crosshatch pattern on each cookie top.
- Place as many cookies in the bottom of your air fryer basket on a piece of parchment paper, keeping them 1" apart. Typically, 4 to 6 will fit comfortably.
- Set the air fryer temperature to 370 F, and bake for 4 minutes.
- Let the cookies rest in the air fryer for an additional 4 minutes with no heat on. Transfer to a cooling rack to cool after the second 4 minutes.
- Repeat until you've baked all the peanut butter cookie dough.
Notes
- Do NOT use all natural peanut butter, or peanut butter that is fresh ground.
- Be sure to not skip this chill step, as it ensures the cookies hold together when baked in the air fryer.
- Double the cookie dough recipe then freeze cookie balls and defrost overnight in the refrigerator. This way you can make air fryer peanut butter cookies on the 'fly'.
- Vanilla extract, ½ teaspoon.
- Salt, ¼ teaspoon.
- Mini chocolate chips, ¼ cup.
Nutrition
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