Air fryer recipe · Desserts & Bakes
Air-Fryer Peanut Butter Cookies
Soft, nutty cookies with the iconic criss-cross fork pattern and a salty-sweet pull.
- 11 minTotal time
- 160°CAir fryer
- 5Serves
- Contains eggDiet
Nutrition per serving
- 445kcal
- 2.3 gprotein
- 26.9 gcarbs
- 38.0 gfat
- 0.2 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Peanut butter1 cup
- Brown sugar1/2 cup
- Egg1
- All-purpose flour1/4 cup
- Vanilla extract1/2 tsp
- Salt1/4 tsp
Method
Mix the wet
Stir the peanut butter, brown sugar, egg and vanilla into a thick, glossy paste. Use smooth peanut butter for a softer, more even crumb, as chunky can leave the cookies uneven and a little dry.
Add structure
Fold in the flour and salt just until no dry streaks remain. The small amount of flour is enough to hold the cookies together and keep them tender without turning them cakey.
Roll and mark
Roll the dough into balls and set them on a lined tray with room to spread. Press a fork twice across each ball to make the classic criss-cross, which also flattens them so they bake evenly.
Chill briefly
Rest the shaped cookies in the fridge for ten minutes so they hold their lines. Cold dough spreads more slowly, which stops them melting into thin, flat discs and keeps the fork pattern clear.
Air-fry
Air-fry at 160C for 11 min until the edges are set but the centres still look soft. They firm up as they cool, so take them out on time rather than over-baking them dry.
