Air Fryer Peanut Butter Cookies blend creamy peanut butter, granulated sugar, and an egg to make soft, chewy cookies with the classic criss-cross top. These three-ingredient cookies cook in the air fryer in about 4 minutes — much faster than waiting for an oven to preheat.
Why you’ll love this recipe
- Only three ingredients. Pantry staples create a nostalgic cookie with minimal effort.
- Fast and fuss-free. Mix, shape, and air fry — ready in under 10 minutes from start to finish.
- Perfect texture. Crisp edges and soft, chewy centers, just like oven-baked cookies.
Recipe ingredients
- Creamy peanut butter — regular brands like Jif or Skippy work best. Avoid runny natural peanut butter or almond butter, which can make the dough too soft.
- Granulated sugar — gives sweetness and helps create crisp edges. Brown or coconut sugar can be substituted if desired.
- One large egg — at room temperature to bind the dough.
- Optional: Stir in chocolate chips, chopped nuts, or shredded coconut.
See the recipe card below for exact quantities and full instructions.
How to make it
These steps summarize the method — the printable recipe card below has the full details.
- Line the air fryer basket with parchment cut to fit, leaving some edge space for airflow.
- In a medium bowl, beat ¾ cup granulated sugar and 1 large egg with an electric mixer until light and fluffy, about 2 minutes.
- Add ¾ cup creamy peanut butter and mix on low until a thick cookie dough forms. If the dough is too sticky to scoop, chill it 10 minutes.
- Use a cookie scoop (about 2 tablespoons) to drop rounded portions of dough onto the prepared parchment, spacing them to allow for spreading.
- Dip a fork in flour to prevent sticking, then press down twice to create the criss-cross pattern. Aim for cookies about 1/4-inch thick.
- Air fry at 350°F for 4–6 minutes, until edges are set and centers still look slightly soft. Watch the first batch — air fryer temperatures vary.
- Allow cookies to rest in the basket for 2–5 minutes; they will firm up as they cool. Transfer to a wire rack to cool completely.
Top tips
- Choose creamy peanut butter. It yields the best texture and consistency.
- Chill if needed. Ten minutes in the fridge firms sticky dough, making it easier to scoop and shape.
- Test your air fryer. The first batch helps you dial in the perfect time — mine are done in 4 minutes, but yours may vary.
- Give them room. Four cookies per batch usually fits well and prevents overcrowding.
- Handle gently. Cookies are fragile while hot; let them cool briefly before moving.
Storage instructions
Store cooled cookies in an airtight container in the refrigerator for up to 5 days.
To freeze, layer cookies between sheets of parchment in a freezer-safe container or bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Recipe FAQs
Yes — crunchy will change the texture and add nutty bits, which some people enjoy.
Make sure the peanut butter and dough aren’t too warm. Chill the dough between scooping batches if spreading is excessive.
Yes. Prepare the dough in a larger bowl and cook in batches so cookies have room to spread.
More easy air fryer desserts
If you enjoy this simple cookie recipe, try other quick air fryer treats like sugar cookies, fruit crisps, or shortcakes prepared in the air fryer.
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 the egg and sugar with an electric mixer until light and fluffy, about 2 minutes.
-
Add peanut butter and mix until a thick dough forms.
-
Drop dough by 2-tablespoon scoops onto the parchment-lined basket.
-
Press a fork into each dough ball twice to form a criss-cross. Dip fork in flour if it sticks.
-
Air fry at 350°F for 4 minutes, or until edges are set and centers remain slightly soft.
-
Let cookies cool in the basket 2 minutes, then transfer to a wire rack to finish cooling.
Notes
- Use regular creamy peanut butter for best results.
- Leave space between cookies as they will spread slightly during cooking.
- Watch the first batch closely; air fryers differ in heat output.
- Cookies are soft when hot and will firm up as they cool.
- A cookie scoop ensures consistent sizing and even baking.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
Nutrition information is an estimate and may vary.