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close up square image of a row of peanut butter cookies on a wooden cutting board

Air Fryer Peanut Butter Cookies

These Air Fryer Peanut Butter Cookies are crispy on the outside and soft on the inside - just the way they should be. Best of all, they only require a few ingredients and minutes to cook.
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Course: Dessert
Cuisine: American
Prep Time: 14 minutes
Cook Time: 4 minutes
Chill Time: 30 minutes
Total Time: 48 minutes
Servings: 19 Cookies
Calories: 114kcal
Author: Wendy

Equipment

  • Air Fryer
  • Parchment Paper
  • Fork
  • Mixing Bowl

Ingredients

  • 1 cup Creamy Peanut Butter
  • ¾ cup Sugar
  • 1 Large Egg

Instructions

  • Combine all three ingredients in a medium mixing bowl. Mix until fully combined.
  • Chill in the fridge for 30 minutes.
  • Using a 1 ½-inch cookie scoop, or heaping tablespoon, scoop the dough onto parchment paper.
  • Using a fork, press the cookie flat, first one direction, then again from the opposite direction to make a crosshatch pattern on top.
  • Line the bottom of your air fryer with parchment paper. Be sure to not have extra parchment paper 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, while giving each cookie a half inch space. I was able to do about 4-6 at a time.
  • Set your air fryer at 370 degrees and cook them for 4 minutes before letting them rest in the air fryer for 4 minutes.
  • Repeat until you’ve used up your batter. Enjoy!

Notes

  • The key to making the best air fryer cookies is chilling them first. The cold temperature helps keep your cookie dough from spreading too much and gives you excellent results.
  • Touching the cookies before they’ve fully cooled will cause them to fall apart. Allow at least 4 minutes for cooling, then remove from the air fryer safely!
  • Cut the parchment paper to the shape of your air fryer and add the cookie dough to the parchment sheet. Then you can just slide the parchment into the basket and be ready to cook.
  • Be sure to allow some space around the cookies in the air fryer because they will spread. Don't overcrowd your air fryer basket.
  • Putting more or fewer cookies in the air fryer doesn’t require you to adjust the cooking time or rest time.
  • This cookie dough is very sticky and not firm, the chilling process will help firm up the cookies.
  • If your air fryer doesn't have a digital temperature setting it is better to use a lower temperature setting and cook longer than a higher one.
  • If you are using natural peanut butter, I recommend adding an additional 10 minutes to the chill time.
  • I don't recommend using your hands to make balls of dough the dough is too sticky. A medium cookie scoop or spoons is the easy way.
  • Instead of shaping your own parchment paper, you can line your air-fryer basket with a precut parchment liner.
Cookies can be stored in an airtight container for up to one week.  Or frozen once baked for up to three months. 

Nutrition

Serving: 1Cookie | Calories: 114kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 66mg | Potassium: 91mg | Fiber: 1g | Sugar: 9g | Vitamin A: 13IU | Calcium: 7mg | Iron: 1mg