Air Fryer Peanut Butter Cookies are done in only 8 minutes. These cookies are lightly crisp on the outside and soft on the inside.
I use my air fryer more than any other small appliance in my kitchen. From delicious air fryer wings to Rosemary potato wedges, my air fryer gets a workout several times a week. Have you ever had air fryer doughnuts? They are amazing!
But today is all about air fryer peanut butter cookies. I also have a recipe for peanut butter cookies in the oven but they take a few more minutes to bake.
Ingredients You’ll Need To Make Air Fryer Peanut Butter Cookies
- Creamy Peanut Butter
- Granulated Sugar
- Egg
Items Needed:
- Air Fryer
- Parchment Paper
- Fork
- 1-1/2 Inch Cookie Scoop or Tablespoon
How To Make Air Fryer Peanut Butter Cookies (full printable recipe card down below)
Combine all three ingredients in a medium mixing bowl.
Mix until fully combined. Chill the cookie dough in the refrigerator for 30 minutes.
Use a 1-1/2 inch cookie scoop (or a Tablespoon) to scoop the dough onto parchment paper.
With a fork, press the cookies flat, in a crosshatch pattern (press in one direction with the fork and then press in the opposite direction).
Line the bottom only (not the sides) of the air fryer with parchment paper. Place cookies in the air fryer, leaving a half-inch space between each cookie. I’m able to do 4-6 cookies at a time.
Set the air fryer to 370º F. Cook each batch of cookies for 4 minutes, then let them rest in the air fryer for 4 minutes. Repeat until all cookies are done.
Tips For Making Air Fryer Peanut Butter Cookies
- Don’t skip the chilling step. The air fryer will cause the cookies to spread and crumble more than baking in the oven. The chilling step keeps the cookies from spreading too much. Chilling also keeps the cookies from being a crumbly mess when leaving the air fryer.
- Don’t touch the cookies until they’ve cooled for a minimum of 4 minutes. This allows them to set up and not fall apart when removed from the air fryer.
- Helpful Hint: I like to shape the parchment paper to the bottom of my air fryer, then pull it out and prepare my cookies on it. This way, I can just set the parchment paper back inside without having to set one cookie at a time inside the air fryer.
- Each air fryer is a different shape. I can cook 4-6 cookies at a time, but your shape might not allow that many or it may allow for more. Just be sure to give enough space (1/4 inch between cookies) for the cookies to spread a bit.
- Cooking more or fewer cookies in the air fryer doesn’t require adjusting the cooking time or resting time.
- This cookie dough is very sticky, so use a scoop or spoon to scoop the cookies.
- Each air fryer has various cooking settings. If your air fryer doesn’t have a 370-degree setting, choose the closest step under it as opposed to over it.
How To Store Peanut Butter Cookies
These cookies are best eaten the day they are baked. If you do have leftovers, store the cookies at room temperature in an airtight container for up to three days.
Air Fryer Peanut Butter Cookies
Air Fryer Peanut Butter Cookies are crisp on the outside and soft on the inside.
Ingredients
- 1 Cup Creamy Peanut Butter
- ¾ Cup Granulated Sugar
- 1 Large Egg
Items Needed:
- Air Fryer
- Parchment Paper
- Fork
- Cookie Scoop or Tablespoon
Instructions
- Combine the peanut butter, sugar, and egg in a medium mixing bowl. Mix until fully combined.
- Chill the cookie dough in the refrigerator for 30 minutes.
- Using a 1 ½-inch cookie scoop, or a heaping tablespoon, scoop the dough onto parchment paper. Use a fork to press the cookie flat, first one direction, then again from the opposite direction to make a crosshatch pattern on top.
- Line the bottom of the air fryer with parchment paper. Make sure the parchment paper is on the bottom only and not running up the side of the air fryer or it will get caught by the air and fold over the cookies. Place as many cookies in your air fryer that will fit, leaving a half-inch space between cookies. I was able to do about 4-6 at a time.
- Set the air fryer at 370º F and cook for 4 minutes. Let the cookies rest in the air fryer for 4 minutes before removing them.
Repeat the process for each batch of cookies.
Notes
Do not skip the chilling step. The cookies will spread more in the air fryer than they do in the oven. The chilling process keeps them from spreading too much and keeps them from being a crumbly mess when leaving the air fryer.
Don't touch the cookies until they’ve cooled for a minimum of 4 minutes. This allows them to set up and not fall apart when removed from the air fryer.
I like to shape the parchment paper to the bottom of my air fryer, then pull it out and prepare my cookies on it. This way, I can just set the parchment paper back inside without having to set one cookie at a time inside the air fryer.
Each air fryer is a different shape. Mine allowed for 4-6 cookies at a time, but your shape might not allow that many, or it may allow for more. Just be sure to give enough space for the cookies to spread a bit.
Putting more or fewer cookies doesn’t require you to adjust the cooking time or the rest time.
This cookie dough is very sticky, so it’s best to not use your hands in the scooping process. Use a scoop or spoon.
Each air fryer has various cooking settings. If your air fryer doesn’t have a 370-degree setting, choose the closest step under it as opposed to over it.
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Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 121Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 10mgSodium 72mgCarbohydrates 12gFiber 1gSugar 9gProtein 3g
