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Easy Air Fryer Peanut Butter Cookies at Home

Easy Air Fryer Peanut Butter Cookies

Small, flourless peanut butter cookies made in the air fryer with a soft center and lightly crisp edges. The simple dough makes about 16–18 cookies.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (240-260 g) Creamy peanut butter
  • 1/2 cup (100 g) Granulated sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt

Method
 

Step-by-Step
  1. In a medium bowl, mix the peanut butter, sugar, egg, vanilla, baking soda, and salt until a soft dough forms.
  2. If the dough is very soft or sticky, cover and chill it for 20–30 minutes.
  3. Scoop about 1 tablespoon of dough for each cookie and roll the portions into balls.
  4. Flatten each ball lightly with a fork, pressing a crisscross pattern into the top.
  5. Place perforated parchment in the air-fryer basket, or use a small parchment sheet that fits the basket. Arrange four to six cookies with space between them, making sure the parchment is held down by the dough.
  6. Air-fry at 325°F (165°C) for 7–10 minutes, checking early. Remove the cookies when the edges look set but the centers are still slightly soft.
  7. Leave the cookies in the basket for 5 minutes, then transfer them to a wire rack. Repeat with the remaining dough, allowing the cookies to firm as they cool.

Notes

Use conventional no-stir peanut butter for the most predictable texture. Natural peanut butter may need the full chilling time and can produce softer, more fragile cookies. Never place loose parchment in the preheating air fryer; it should be under the dough and weighed down by the cookies.