Air Fryer Peanut Butter Cookies are the perfect solution when you need fresh-baked cookies without heating up your whole kitchen. With just four simple ingredients and less than 15 minutes from start to finish, you can have warm, chewy peanut butter cookies ready to enjoy. What makes this recipe so amazing is how quick it is. No mixer needed, no waiting for the oven to preheat, and you can bake just a few cookies at a time when the craving hits.
Air Fryer Peanut Butter Cookies
Ingredients & Equipment
You’ll need these simple ingredients for this recipe:
- Egg
- Sugar
- Creamy peanut butter
- Vanilla extract
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Air fryer
- Parchment paper
- Medium mixing bowl
- Tablespoon or small cookie scoop
- Fork
- Wire cooling rack
Step By Step Directions
This recipe makes 18 servings. It takes 5 minutes of prep time and 8 minutes of cook time.
Step 1. Stir together the egg, sugar, peanut butter, and vanilla extract in a medium bowl.
Step 2. Preheat the air fryer to 350°F, then line the air fryer basket with parchment paper.
Step 3. Use a tablespoon or small cookie scoop to scoop out the cookie dough. Arrange the dough balls in the air fryer basket, leaving around one inch between each cookie.
Step 4. Using a fork, mash the cookies down to flatten them.
Step 5. Cook at 350°F for 6 to 8 minutes, until the cookies are golden brown on the edges.
Step 6. Allow the cookies to cool in the basket for a few minutes, then transfer to a wire cooling rack to cool completely. Continue cooking in batches until all the dough has been used.
Variations
- Add mini chocolate chips to the dough for a classic peanut butter chocolate combination.
- Press a chocolate kiss or peanut butter cup into the center of each cookie right after they come out of the air fryer.
- Mix in chopped peanuts for extra crunch and peanut flavor.
- Make a crisscross pattern on top with the fork tines before baking for the traditional peanut butter cookie look.
- Drizzle melted chocolate over cooled cookies for a fancy presentation.
- Add a pinch of sea salt on top before baking for sweet and salty cookies.
Leftovers & Storage
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months. The unbaked dough freezes beautifully too, so you can scoop the dough balls, freeze them on a baking sheet, then transfer to a freezer bag and bake them straight from frozen when you want fresh cookies.
Tips & Tricks
- Don’t skip lining the basket with parchment paper. You don’t want the cookies to stick to the basket.
- Watch your first batch closely since air fryer cooking times can vary between models. Adjust accordingly.
- Make sure to leave space between cookies so air can circulate around them for even cooking.
- The cookies will look slightly underdone when you take them out, but they’ll firm up as they cool.
- If your air fryer runs hot, start checking at 6 minutes to avoid overbaking.
- Room temperature eggs mix more easily into the dough than cold eggs straight from the fridge.
- Use natural peanut butter if you prefer, but the cookies may spread more and have a slightly different texture.
Recipe FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works great in this recipe and adds extra texture to the cookies. The cooking time stays the same.
Why are my cookies spreading too much in the air fryer?
Make sure you’re using parchment paper and that your dough is well-mixed. If the dough seems too soft, refrigerate it for 15 minutes before scooping. Also check that you’re not overcrowding the basket.
Can I make these cookies bigger or smaller?
You can adjust the size, but you’ll need to change the cooking time. Smaller cookies will take 5 to 6 minutes while larger cookies may need 9 to 10 minutes.
Do I need to use parchment paper or can I use foil?
Parchment paper is best for these cookies. Foil can stick to the cookies and affect how they cook. Make sure the parchment paper is cut to fit your basket and has small holes for air circulation.
Can I double this recipe?
Absolutely. Just make the full batch of dough and cook the cookies in batches. The dough holds well at room temperature while you’re baking.
How do I know when the cookies are done?
The edges should be golden brown and set, while the centers may still look slightly soft. They’ll continue to firm up as they cool on the rack.
More Cookie Recipes
- Bisquick Peanut Butter Cookies Recipe
- Air Fryer Cookies
- Bisquick Chocolate Chip Cookies Recipe
- Chocolate Cool Whip Cookies
- Sprinkle Cookies Recipe
Ingredients
- 1 egg lightly beaten
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions
- Stir together the egg, sugar, peanut butter, and vanilla extract in a medium bowl.
- Preheat the air fryer to 350°F, then line the air fryer basket with parchment paper.
- Use a tablespoon or small cookie scoop to scoop out the cookie dough. Arrange the dough balls in the air fryer basket, leaving around one inch between each cookie.
- Using a fork, mash the cookies down to flatten them.
- Cook at 350°F for 6 to 8 minutes, until the cookies are golden brown on the edges.
- Allow the cookies to cool in the basket for a few minutes, then transfer to a wire cooling rack to cool completely. Continue cooking in batches until all the dough has been used.
Notes
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