Air Fryer Peanut Butter Cookies
Air Fryer Peanut Butter Cookies are made with creamy peanut butter and cooked in the Air Fryer. They are perfectly crisp on the outside, super soft on the inside, fun and quick to make!
Servings: 36
Ingredients
- ½ cup Butter Softened
- ½ cup Peanut Butter
- ¾ cup Granulated Sugar 150g Divided
- ½ cup Brown Sugar
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1 ¼ cup All Purpose Flour 150g
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
Instructions
- In a large mixing bowl combine softened Butter and Peanut Butter together.
- Add ½ cup Granulated Sugar with ½ cup Brown Sugar and cream for 2-3 minutes.
- Mix in the Egg and Vanilla Extract and combine.
- In a separate bowl combine dry ingredients of All Purpose Flour, Baking Soda and Baking Powder. Gradually add dry ingredients a little bit at a time.
- Scoop the cookie dough using a medium cookie scoop size #50. Roll each scoop of cookie dough in the remaining Sugar.
- Using a fork, press down on each dough ball to make a crisscross pattern on top of the cookies.
- Preheat the Air Fryer to 340 degrees F for 5 minutes.
- Bake at 340 degrees for 4-5 minutes, or until the edges are crispy.
- Allow the cookies to sit in the Air Fryer basket for a couple of minutes before removing them to a cooling rack.
Notes
- Easy Clean-Up: I use Air Fryer parchment paper at the bottom of my Air Fryer for an easy clean-up.
- Peanut Butter: Use crunchy or creamy peanut butter to get the texture you prefer.
- Storage: Store these peanut butter cookies in an airtight container at room temperature for up to a week. Cookies are best when enjoyed within 2-3 days after being freshly baked.
- Freezer: Peanut butter cookies can be frozen for up to 3 months when stored correctly. Place them in a sealed container, plastic wrap, or freezer bag and then put them in the freezer. Put a piece of parchment paper between each cookie in a stack to prevent them from sticking together when you thaw them.
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