Air Fryer Peanut Butter Cookies combine creamy peanut butter, sugar, and egg into soft, chewy cookies with the classic criss-cross pattern. These 3-ingredient cookies bake up perfectly in the air fryer in just 4 minutes - faster than your oven can preheat!
If you love easy air fryer desserts, try my Air Fryer Sugar Cookies and Air Fryer Apples next!
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Why you'll love this recipe
- Just 3 ingredients! Simple pantry staples come together to make something magical.
- Quick and easy! From craving to cookies in under 10 minutes.
- Perfect texture! Crispy edges with soft, chewy centers, just like traditional oven-baked cookies.
Recipe ingredients
- Peanut Butter. Regular creamy peanut butter works best - I use Jif or Skippy. I don't recommend using natural peanut butter or almond butter as they will make the cookies too moist.
- Granulated Sugar. Regular white sugar gives these cookies the perfect sweetness and helps create crisp edges. You can also use coconut sugar or brown sugar.
- Egg. One large egg at room temperature helps bind everything together.
- Optional: Mix in chocolate chips, crushed walnuts, or shredded coconut with a spatula.
See the recipe card below for full information on ingredients and quantities.
How to make it
Here's how to make these easy air fryer peanut butter cookies with step-by-step photos. (The full recipe is in the recipe card below!)
- Line the air fryer basket with a piece of parchment paper cut to fit, leaving space around the edges for airflow.
- In a medium mixing bowl, combine ¾ cup granulated sugar and 1 large egg. Beat with an electric mixer on medium speed for 2 minutes until the mixture becomes light and fluffy.
- Add ¾ cup of creamy peanut butter to the egg mixture. Mix at low speed until well combined and a thick cookie dough forms. Note: The dough should be soft but scoopable - if too sticky, chill for 10 minutes.
- Using a cookie scoop (two tablespoons equivalent), drop rounded portions of peanut butter cookie dough onto the prepared parchment paper, leaving space between each for spreading.
- Dip a fork in flour to prevent sticking (you'll need to re-dip between cookies). Press down gently on each cookie twice, creating the classic criss-cross pattern. Note: Don't press too hard - you want the cookies about ¼ inch thick.
- Air fry at 350°F for 4-6 minutes, or until the edges are set but the centers still look slightly soft. Note: Cooking time may vary slightly between air fryers, so watch the first batch closely.
- Let the cookies cool in the air fryer basket for 2-5 minutes - they'll be very soft at first. Then, carefully transfer to a wire rack to cool completely. Enjoy!
Top tips
- Use creamy peanut butter. Regular peanut butter (like Jif or Skippy) is best for these cookies. Natural peanut butter can sometimes make the cookies too oily.
- Chill. If the dough is too sticky, pop it in the fridge for 10 minutes first.
- Timing. Your first batch is crucial for learning your air fryer's personality. Four minutes works perfectly for me, but yours might need a minute more or less.
- Leave space. Leave enough room between cookies. I find four cookies per batch works best for me.
- Be gentle. When hot, these cookies are extremely soft but will firm up nicely as they cool. Trust the process and resist the urge to overbake.
Storage instructions
Store these peanut butter cookies in an airtight container in the refrigerator for up to 5 days.
To freeze, place in a freezer-safe container or freezer bag, separating layers with parchment paper, and freeze for up to 3 months.
Let frozen cookies thaw at room temperature for 30 minutes for the freshest flavor.
Recipe FAQs
Yes! Just note the texture will be different from the classic smooth version.
Make sure your peanut butter isn't too warm. If needed, chill dough in between batches.
Absolutely! Just work in batches so the cookies will have room to spread.
More easy air fryer desserts
If you love this easy cookie recipe, try these easy air fryer treats next:
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Printable Recipe
Air Fryer Peanut Butter Cookies
Ingredients
- 1 large egg
- ¾ cup granulated sugar
- ¾ cup creamy peanut butter
Instructions
- Line the air fryer basket with parchment paper.
- Beat egg and sugar with an electric mixer until light and fluffy, about 2 minutes.1 large egg, ¾ cup granulated sugar
- Add peanut butter and mix until well combined and dough forms.¾ cup creamy peanut butter
- Drop dough by cookie scoop (about 2 tablespoons) onto prepared parchment paper.
- Use fork tines to create a criss-cross pattern on top of each cookie. Tip: Dip fork in flour if it sticks to dough.
- Air fry at 350°F for 4 minutes, or until edges are set but centers are still slightly soft.
- Let cookies cool in basket for 2 minutes before removing to cooling rack. Enjoy!
Video
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Notes
- Regular creamy peanut butter (like Jif or Skippy) works best.
- Leave space between cookies - they will spread slightly while cooking.
- Watch closely the first batch as air fryers can vary in temperature.
- Cookies will be soft when hot but firm up as they cool.
- For perfect cookies every time, use a cookie scoop for consistent sizing.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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