Air Fryer Peanut Butter Cookies
Add Preferred Source
When I whip up a batch of Air Fryer Peanut Butter Cookies, the smell of toasted peanuts and brown sugar fills my kitchen. They bake up golden and soft in the middle, with just the right mix of nutty and sweet flavor. I always take one small extra step that keeps them irresistibly tender and once you try it, you’ll see exactly what I mean.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
Whenever I make these air-fried cookies, I know they’re the kind of dessert that fits right in at Christmas parties, Easter potlucks, or afternoon tea with friends. They’re simple, nostalgic, and always the first to go at any gatherings. You can keep extra dough in the freezer so you can bake a fresh batch for last-minute guests or game day treats whenever the craving hits.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Peanut Butter Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making these air fryer cookies surprisingly easy and fun, with simple ingredients and without turning on the oven, if you follow my quick, no-fuss steps.
Cream the Butter and Sugars
Cream the butter, white sugar, and brown sugar together in a large bowl. Using a hand mixer, beat for about 5 minutes until the mixture turns pale, light, and fluffy. This will set the foundation for soft, chewy cookies with the perfect texture.
I use this electric hand mixer because it’s lightweight and powerful enough to handle thick cookie doughs.
Add Wet Ingredients
Add the creamy peanut butter and vanilla extract and mix them until everything comes together. Then, add in the eggs and mix again until the mixture becomes smooth and creamy.
Combine Dry Ingredients
In a separate bowl, sift together the flour, baking soda, and salt. Slowly add this dry mixture into the wet ingredients and mix gently just until everything is evenly combined to avoid overmixing and maintain a tender texture.
This sturdy wooden spoon really makes a difference when folding thicker batters.
Shape and Mark the Cookies
Scoop small balls of the cookie dough using an ice cream scoop for even sizes and place them on a cookie sheet lined with parchment paper. I like using this cookie scoop to keep all the cookies uniform in size, so they bake evenly.
Dip the tines of a fork in flour and press them lightly on the tops of the cookies to create a crisscross pattern. The flour keeps the fork from sticking, while the fork marks also help the cookie dough balls bake evenly.
Air Fry the Cookies
Preheat your air fryer to 325°F (160°C). Then, place a small batch of cookies in the basket lined with an air fryer liner, in a single layer, leaving space between each, so hot air can circulate and cook them evenly. These square parchment sheets fit perfectly in the air fryer without curling.
Air fry for about 5 minutes, or until they’re lightly golden brown around the edges but still soft in the center.
Cool and Serve
Once done, let the cookies sit in the air fryer for a minute before transferring them to a wire rack to cool completely. This quick rest time helps them set perfectly. A cooling rack like this one prevents the soft cookies from sagging or breaking while they set.
Serve them warm for that melt-in-your-mouth texture or let them cool for a chewy bite that lasts. Enjoy!
I love setting them out on this 3-tier serving tray for easy serving. You could also gift them; use a sturdy gift box, and they’re ready, presentable, and looking extra special.
If you’re bringing these to a potluck or holiday gathering, pack them well in a hard-sided container to keep them from getting crushed in transport. Then, slide the container into an insulated carrier tote to keep them warm and cozy on the go.
Equipment
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup crunchy peanut butter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Cream together the butter, brown sugar and white sugar until pale and fluffy, about 5 minutes.½ cup unsalted butter, ½ cup sugar, ½ cup brown sugar
- Add the egg and vanilla and mix until just combined. Add the peanut butter and mix again until combined.1 egg, 1 teaspoon vanilla extract, ½ cup crunchy peanut butter
- In a separate bowl, sift flour, baking soda and salt. Add to peanut butter mixture and blend in.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Scoop the mixture with an ice cream scoop onto a cookie sheet lined with parchment paper and crisscross mark them with a floured fork.
- Bake in the air fryer at 160ºC (325°F) for 5 minutes, until cookies just start to brown around the edges.
- Serve and enjoy your cookies!
Notes
- Use room-temperature butter: It mixes evenly and helps create a smooth, creamy dough. If the butter is cold, it won’t blend well with the sugar, leaving lumps and making the dough too stiff to mix properly.
- Cream the butter and sugars properly: Take your time beating them. This step traps air for light, fluffy cookies.
- Measure your flour correctly: Spoon and level it rather than scooping straight from the bag to avoid dense cookies.
- Try with different add-ins: You can stir in some chocolate chips or crushed nuts if you want an extra layer of flavor.
- Don’t skip the fork marks: They’re not just for looks; they help the dough flatten so the cookies bake evenly all the way through.
- Work in small batches: Don’t overcrowd your air fryer basket. Give each cookie space to cook evenly.
- Keep a close eye on the timer: Air fryers vary in strength, and these cookies brown quickly. Check at the 5-minute mark.
- Cool completely before storing: This prevents condensation from softening the cookies once sealed.
Nutrition
How to Store Leftovers
Once cooled, store your cookies in an airtight container at room temperature for up to 3-5 days; they’ll stay soft and delicious. A glass cookie jar or an airtight glass container like this seals tightly and fits neatly in the pantry.
For longer storage, freeze them in a freezer-safe bag or container for up to 2-3 months; layer parchment paper between cookies to prevent sticking. These freezer bags are perfect for stacking multiple layers, while these freezer containers help avoid squishing delicate cookies.
When you’re ready to enjoy them again, just thaw at room temperature for 20–30 minutes or give them a quick warm-up in the microwave; they’ll taste freshly baked all over again.
What to Serve With Air Fryer Peanut Butter Cookies
You can never go wrong pairing these delicious peanut butter cookies with a glass of cold milk or a steaming cup of coffee. They’re also perfect as a cozy dessert alongside a scoop of vanilla ice cream or crumbled over a sundae for a sweet, nutty crunch.
More Easy Recipes for You to Try at Home
I’ve got more easy air fryer cookie recipes that bring comfort and flavor to your kitchen.
