These Air Fryer Peanut Butter Cookies are here to prove that you can whip up a batch of delicious cookies using this kitchen appliance instead of oven-baking!
These peanut butter cookies are chewy in the middle with a crispy outer edge. Even better…these creamy and decadently rich cookies only require three ingredients in total!
Enjoy your air fryer peanut butter cookies with a tall glass of milk or freshly brewed mug of coffee and start the day right!
WHAT YOU NEED TO KNOW ABOUT AIR FRYER PEANUT BUTTER COOKIES
There are two exceptional qualities to these peanut butter cookies that I fell in love with straight away! Firstly, you only need three ingredients to make these cookies – seriously, that’s all!
Secondly, I’ve ditched the oven to show you that you can make equally crispy and chewy cookies using your air fryer appliance instead of traditional oven-baking! If you have an air fryer at home, now is the time to make a batch of irresistible cookies!
HOW SHOULD I STORE AIR FRYER PEANUT BUTTER COOKIES?
These air fryer peanut butter cookies can be stored in an airtight container or Ziploc bag in the fridge or at room temperature for up to two weeks.
Make sure that the cookies have completely cooled before storing them.
CAN I FREEZE THESE PEANUT BUTTER COOKIES?
Absolutely! Once baked and cooled, these cookies can be stored in the freezer for up to 3 months. Thaw your frozen cookies at room temperature before serving.
WHAT CAN I SERVE WITH AIR FRYER PEANUT BUTTER COOKIES?
Enjoy a plate of these scrumptious peanut butter cookies with a glass of creamy milk, your morning coffee, or crumble them over ice cream!
WHY IS IT IMPORTANT TO CHILL THE COOKIE DOUGH?
These cookies are made with creamy peanut butter and only two other ingredients. Without chilling the cookie dough, the consistency will be very sticky and difficult to scoop into individual cookies.
WHAT TYPE OF PEANUT BUTTER WORKS BEST IN THESE AIR FRYER PEANUT BUTTER COOKIES?
I’ve used creamy commercial peanut butter for these cookies which creates a silky smooth consistency in the cookie dough and helps to keep the cookies from crumbling apart.
If you enjoy extra crunch in your peanut butter cookies, you could try crunchy commercial peanut butter.
I would stay away from using natural peanut butter for these cookies as the natural peanut butter tends to create dryer cookies due to the oil in the butter separating. You may end up with dry and crumbling cookies that don’t hold their shape when using natural peanut butter.
TIPS FOR MAKING AIR FRYER PEANUT BUTTER COOKIES
- It may be tempting but don’t touch the cooked cookies for at least 4 minutes after they have cooked in the air fryer. This time is needed for the cookies to set, so they don’t fall apart when transferred from the air fryer.
- A clever trick I’ve learned over time is to first shape the parchment paper to the bottom of the air fryer, remove it, and prepare the cookies directly on the parchment paper. This allows you to place the prepared cookies into the air fryer at one time without fuss.
- Since every air fryer model has a different capacity and shape, it’s good to get an idea of how many cookies you can cook at a time, while still giving the cookies enough space between each other to spread. My air fryer allowed 4-6 cookies at a time.
- Remember that cooking more or fewer cookies in the air fryer at a time will require you to adjust the cooking time. The same applies if you’ve decided to make larger or smaller cookies.
- Use a greased cookie scoop or spoon when scooping the dough. Using your hands becomes quite messy as the dough will stick to your skin. I haven’t tried greasing my hands for shaping the individual cookies, but that could potentially work.
- If your air fryer doesn’t have a 370F setting, select the nearest temperature setting below this, not over it.
More Delicious Cookie Recipes
- 1 Cup Creamy Peanut Butter
- ¾ Cup Sugar
- 1 Large Egg
- 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°F 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!
●It’s important that you do not skip the chilling step. The air fryer will make the cookies spread and be crumbly more than the oven. The chilling step keeps them from spreading too much and keeps them from being a crumbly mess when leaving the air fryer.
●It’s also very important to not touch the cookies until they’ve set 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, and it may allow for more. Just be sure to give enough space for the cookies to spread a bit and you’ll be good to go.
●Putting more or less cookies doesn’t require you to adjust the cook time or rest time.
●This cookie dough is very sticky, so it’s best to not get your hands involved in the scooping process and stick to 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.