Description
Deliciously soft and chewy peanut butter cookies made effortlessly in the air fryer. This gluten-free recipe uses simple pantry ingredients and requires minimal prep, making it perfect for a quick homemade dessert.
Ingredients
Scale
Main Ingredients
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Prepare the dough: In a medium bowl, mix together the peanut butter, granulated sugar, brown sugar, egg, vanilla extract, baking soda, and salt until smooth and well combined.
- Shape the cookies: Use a small cookie scoop or tablespoon to form dough balls and slightly flatten each one with a fork in a crisscross pattern.
- Arrange in air fryer: Place 4–6 cookies at a time in the air fryer basket lined with parchment paper, leaving space between each cookie.
- Air fry the cookies: Air fry at 320°F (160°C) for 6–8 minutes, or until golden on the edges and set in the center.
- Cool the cookies: Allow cookies to cool in the basket for 2–3 minutes before transferring to a wire rack to cool completely.
- Repeat for remaining dough: Repeat the cooking process with the remaining dough until all cookies are baked.
Notes
- For added crunch, optionally add 1/4 cup chopped peanuts or mini chocolate chips to the dough.
- These cookies are naturally gluten-free if using certified gluten-free peanut butter.
- The air fryer size may affect batch size; adjust the number of cookies per batch accordingly.
- Cooling the cookies before storage helps them maintain their shape and texture.
