Air Fryer Peanut Butter Cookies

Name: Air Fryer Peanut Butter Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 12
Cuisine: American
Ingredients: 1 cup (250 g) creamy peanut butter; 1/2 cup (100 g) sugar; 1 large egg; 1/2 tsp vanilla extract; Pinch of salt if the peanut butter is unsalted

Three-ingredient cookies that bake in a basket in under 10 minutes. The lowest-effort dessert keyword in the set: soft centers, crisscross tops, no oven preheat drama.

18 min total
325°F / 163°C
12 servings
10 min prep

Jump to recipe See steps

Parchment rounds

Cut parchment to fit your basket so the dough does not weld to the grate.

Do not overbake

They firm as they cool. Pull when the edges are set and centers look slightly soft.

Batch small

Four to six cookies at a time keep heat even and flipping unnecessary.

Air Fryer Peanut Butter Cookies

Prep 10 min · Cook 8 min · Total 18 min · 12 servings

Air Fryer325°F / 163°C

Basket time8 min

Flip / shakesee steps

Tested onCosori 5.8 qt, 1700W

Crowding. Parchment rounds, 4-6 cookies at a time. Do not block the air holes with a full sheet of paper.

Step-by-step instructions

Follow each step in order. Photos show what to look for so the basket finish matches the plate.

Mix

Stir the peanut butter, sugar, egg, salt and vanilla (if using) in a bowl until a soft, even dough forms. No mixer needed.
Scoop tablespoon-sized balls and place them on a plate. Press each ball with a fork in a crosshatch pattern to flatten slightly.
Peanut butter cookie dough balls pressed with a fork

Bake

Preheat the air fryer to 325°F (163°C). Cut a piece of parchment to fit your basket so the dough does not stick to the grate.
Bake 4-6 cookies at a time for 7-9 minutes. The edges should look set while the centers still look a little soft. They firm up as they cool.
Peanut butter cookies baking on parchment in the air fryer
Lift the parchment onto a rack and cool about 10 minutes before moving the cookies. Repeat with the remaining dough.