These Air Fryer Peanut Butter Cookies are proof that you don’t need an oven to make bakery-worthy treats. With their soft, chewy centers and rich peanut butter flavor, they’re an instant favorite. Using the air fryer gives them perfectly golden edges and a melt-in-your-mouth texture—all in under 10 minutes. I tried this recipe with natural peanut butter once, and while the flavor was lovely, I recommend a creamy, classic variety for the best consistency. Whether you’re baking for a quick dessert, a lunchbox treat, or a sweet midnight snack, these cookies deliver every time with minimal effort and maximum flavor.
Why You’ll Love This Recipe
These cookies are delightfully simple and incredibly satisfying. They come together with pantry staples, no fancy equipment needed. The air fryer makes the process faster than baking, with no preheating or waiting for trays to cool. The result? Soft, chewy cookies with just the right amount of crispness. Plus, this recipe is small-batch friendly—perfect when you’re craving something sweet without making a full oven load.
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Air Fryer Peanut Butter Cookies – Quick, Chewy, and Absolutely Irresistible
- Total Time: 18 minutes
- Yield: 12 cookies
- Diet: Gluten Free
Description
Soft, chewy, and perfectly golden, these Air Fryer Peanut Butter Cookies are a quick and easy dessert made with just a few simple ingredients. They deliver classic peanut butter flavor with a crisp edge and tender center — ready in minutes!
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- In a medium mixing bowl, combine peanut butter, granulated sugar, brown sugar, egg, vanilla extract, baking soda, and salt. Mix until smooth and well combined.
- Use a tablespoon or small scoop to form cookie dough balls. Roll them between your palms and flatten slightly with a fork in a crisscross pattern.
- Preheat your air fryer to 350°F (175°C) for 3 minutes.
- Line the air fryer basket with parchment paper or an air fryer liner. Place cookies in a single layer, leaving space between each one.
- Air fry for 6–8 minutes, or until cookies are lightly golden on top. They will firm up as they cool.
- Remove carefully and let cookies cool on a wire rack for 5 minutes before serving.
Notes
- For extra texture, add chopped peanuts or chocolate chips to the dough.
- Use natural peanut butter for a less sweet, more nutty flavor — but mix well to combine oils.
- Cookies will be soft when hot; allow them to cool for the perfect chewy texture.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Peanut Butter
The star ingredient—creamy peanut butter creates a smooth, rich texture. Use a no-stir variety for consistent results.
Sugar
Granulated sugar sweetens the dough and helps create that lightly crisp exterior. You can also use brown sugar for a deeper, caramel-like flavor.
Egg
Binds the dough together and gives the cookies their chewy, tender texture.
All-Purpose Flour
Provides structure to the cookies while keeping them soft. Measure carefully to avoid dense dough.
Baking Soda
Ensures the cookies rise slightly and stay light.
Vanilla Extract
Adds warmth and enhances the peanut butter’s nutty richness.
Salt
Balances the sweetness and deepens the overall flavor.
Optional Add-ins:
Chocolate chips, chopped peanuts, or a sprinkle of sea salt on top for a gourmet touch.
Directions
- Prepare the dough. In a medium mixing bowl, combine peanut butter, sugar, and egg. Stir until smooth. Add flour, baking soda, vanilla, and salt. Mix until a soft dough forms. If adding chocolate chips or nuts, fold them in now.
- Shape the cookies. Roll the dough into 1-inch balls and place them on a parchment-lined air fryer basket or tray. Flatten slightly using a fork to create a crisscross pattern.
- Air fry. Set the air fryer to 350°F (175°C) and cook the cookies for 6–8 minutes until golden brown around the edges.
- Cool. Allow cookies to rest in the basket for 2–3 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool.
- Serve. Enjoy warm or store for later—they’re perfect with a glass of cold milk or coffee.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes 12 cookies.
Preparation time: 10 minutes
Cooking time: 8 minutes
Total time: 18 minutes
Storage/reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months—simply thaw at room temperature before serving. To refresh the cookies, air fry for 1 minute at 300°F (150°C) for that just-baked taste.
Variations and Customizations
Three-Ingredient Classic: Skip the flour and baking soda—just mix peanut butter, sugar, and an egg for a quick, gluten-free version.
Chocolate Drizzle: Once cooled, drizzle melted chocolate over the cookies for an extra indulgent touch.
Crunchy Peanut Butter: Use crunchy peanut butter for added texture and nutty crunch.
Peanut Butter Chocolate Chip: Fold in mini chocolate chips for a classic combination.
Oatmeal Blend: Add ¼ cup rolled oats for a heartier cookie.
Nut-Free Version: Substitute sunflower seed butter for a peanut-free alternative.
Sweet and Salty: Sprinkle a bit of flaky sea salt on top right after baking for a perfect flavor contrast.
Cinnamon Twist: Add a pinch of cinnamon to the dough for warmth and spice.
Double Peanut: Press a whole peanut on top of each cookie before baking for extra crunch.
Stuffed Surprise: Wrap a small piece of chocolate or caramel in the dough before air frying for a gooey center.
FAQs
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred. The texture may be slightly softer compared to regular peanut butter.
Do I need to chill the dough?
No, but if it’s too soft to handle, chilling for 10 minutes makes it easier to shape.
Can I bake these in the oven instead?
Absolutely—bake at 350°F (175°C) for 8–10 minutes.
How do I prevent the cookies from sticking?
Use parchment paper or a silicone liner in your air fryer basket.
Can I make them gluten-free?
Yes, just omit the flour or use an all-purpose gluten-free blend.
Why did my cookies spread too much?
If the dough is too warm, chill it briefly before baking.
Can I double the recipe?
Yes, but air fry in batches so they have enough space to cook evenly.
What’s the best peanut butter to use?
Creamy, no-stir peanut butter like Jif or Skippy gives the best consistency.
Can I freeze the dough?
Yes, freeze rolled dough balls and air fry straight from frozen for 1–2 extra minutes.
How do I know they’re done?
The cookies should look slightly soft in the center but golden at the edges—they’ll set as they cool.
Conclusion
These Air Fryer Peanut Butter Cookies combine the simplicity of a classic with the convenience of modern cooking. Soft, chewy, and full of nutty flavor, they’re perfect for any occasion—or no occasion at all. With minimal cleanup and quick cooking time, you can whip up a batch whenever the craving strikes. Once you taste that warm, melt-in-your-mouth goodness, this will become your go-to cookie recipe for life.
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