Air Fryer Peanut Butter Cookies
Creamy, crunchy, and impossibly quick — these Air Fryer Peanut Butter Cookies are the ultimate six-ingredient comfort bake that delivers big flavor with almost no fuss.
Servings: 12 cookies
Calories: 120kcal
Equipment
- Air Fryer
- Mixing Bowl
Ingredients
Ingredients
- 1 cup Peanut Butter Smooth or crunchy, room temperature if refrigerated.
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar Packed.
- 1 large Egg Room temperature.
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Instructions
- Preheat your air fryer to 350°F (about 175°C) for 3 minutes while you mix the dough.
- In a mixing bowl, blend the peanut butter, granulated sugar, brown sugar, and egg until smooth and creamy.
- Stir in the baking soda, vanilla extract, and a pinch of salt until the dough is fully combined and slightly glossy.
- Scoop or roll the dough into 1-inch balls. If the dough is sticky, wet your hands slightly or chill the dough for 5 minutes to make rolling easier.
- Place the dough balls in the air fryer basket, leaving about 2 inches of space between each.
- Use a fork to gently flatten each dough ball, pressing down to create the classic crisscross peanut butter cookie pattern.
- Air fry at 350°F for 8–10 minutes, rotating the basket halfway through if your model cooks unevenly.
- Carefully transfer the cookies to a wire rack and let them cool for 10 minutes to firm up.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.
Nutrition
Calories: 120kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 8g | Calcium: 20mg | Iron: 0.5mg