Air Fryer Peanut Butter Cookies deliver crispy edges, soft centers, and an irresistible peanut butter flavor that will blow your socks off.
These easy peanut butter cookies are guaranteed to please kids and adults alike, making them the perfect way to end a busy day on a sweet note.
Why You'll 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!
- Crispy on the Outside, Gooey on the Inside: Forget dry, crumbly cookies. Air fryers deliver irresistibly crisp edges that give way to a soft, gooey center in every bite.
- Faster Than a Speeding Oven: Craving a warm peanut butter cookie fix? Air fryers bake these beauties in just minutes, satisfying your sweet tooth in record time.
- Endless Possibilities: Get creative and customize your cookies! Add chocolate chips, chopped nuts, a sprinkle of sea salt, or even a drizzle of melted chocolate. The air fryer is your canvas, and peanut butter is your masterpiece.
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.
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Ingredients Needed
Ready to give this recipe a go? Read on for all the details on making moist and chewy air fryer peanut butter cookies.
- Sugar - regular granulated white sugar. For the cookie dough, and for rolling or sprinkling on the cookies before baking.
- Peanut Butter - Use Jif, Skippy, Peter Pan, or Kroger brand cream peanut butter, your preference. Do NOT use all natural peanut butter.
- Egg - a large egg.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
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.
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.
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.
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.
- 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
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 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!
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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.
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Storage Options
- After cooling these cookies, store them in an air tight container.
- They freeze beautifully also! Just seal in an air tight plastic bag and freeze for up to 3 months.
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.
More Delish Ideas
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.
Video
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.
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