Dessert

Air Fryer Peanut Butter Cookies Recipe

ByIsabella Vance February 1, 2026February 1, 2026

Introduction

These Air Fryer Peanut Butter Cookies are a quick and easy treat with a perfect balance of sweet and nutty flavors. Crispy on the edges and soft inside, they’re ideal for a cozy snack or a simple dessert. Plus, making them in the air fryer means less heat in the kitchen and faster baking.

The image shows a close-up of golden-brown peanut butter cookies arranged closely together. In the center, two cookie halves are stacked, with the top half slightly tilted to reveal a soft and crumbly texture inside. Each cookie has light fork marks on top, giving them a rustic look, and their surface is slightly cracked with a sugary sparkle. The cookies sit on a metal cooling rack, placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter (room temperature)
½ cup brown sugar
⅓ cup granulated sugar
1 large egg
1 ½ teaspoons vanilla extract
¾ cup creamy peanut butter
1 ¼ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup granulated sugar (for rolling)

Instructions

Step 1: Beat together the butter, brown sugar, and granulated sugar in a medium mixing bowl until light and creamy.
Step 2: Beat in the egg and vanilla extract until just combined. Then, beat in the creamy peanut butter.
Step 3: Add the flour, baking powder, baking soda, and salt to the bowl and mix until well combined.
Step 4: Place the dough in the refrigerator for 30 minutes to chill.
Step 5: Line the basket of your air fryer with parchment paper and preheat it to 350°F (175°C).
Step 6: Scoop out portions of the chilled dough using a medium cookie scoop. Shape each portion into a ball and roll it through the ¼ cup granulated sugar to coat.
Step 7: Arrange the cookie dough balls in the air fryer basket, leaving 1 to 2 inches between each to allow for spreading.
Step 8: Use a fork to gently press a crisscross pattern onto the top of each cookie.
Step 9: Air fry the cookies for 5 minutes or until they turn golden brown around the edges and the crisscross pattern is set. Avoid overbaking.
Step 10: Let the cookies cool in the basket for a couple of minutes before carefully removing them with a spatula. Transfer to a wire rack to cool completely, handling gently as they are delicate when warm.

Tips & Variations

For a chunkier texture, use chunky peanut butter instead of creamy.
Make sure the butter is softened but not melted to achieve the best cookie texture.
If you prefer chewier cookies, slightly underbake and let them finish setting during cooling.
Add chocolate chips or chopped peanuts to the dough for extra flavor and texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag for up to 2 months. To reheat, warm gently in the air fryer for 1-2 minutes or in a microwave for about 10 seconds to restore softness.

How to Serve

The image shows four cookie dough pieces placed on a sheet of parchment paper inside a black air fryer basket. Each cookie dough piece is round, thick, and light golden in color, with a rough texture covered in sugar crystals. The top of each cookie dough has a crisscross pattern pressed into it, creating shallow grooves. The surface under the air fryer basket has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for these cookies?

Yes, you can use natural peanut butter, but the texture might be slightly different since natural varieties often have more oil. You may need to refrigerate the dough a bit longer to firm it up.

Do I have to chill the dough before baking?

Chilling the dough helps the cookies hold their shape and results in a better texture, but if you’re short on time, you can bake them right away. Just expect slightly thinner cookies that spread more.