Classic air fryer peanut butter cookies

These air fryer peanut butter cookies are soft in the middle, lightly crisp around the edges, and packed with rich peanut butter flavor. They are quick, easy, and perfect when you want homemade cookies without turning on the oven.

Come join me on Facebook here for easy recipes, cozy bakes, and little kitchen tips from my kitchen to yours.

Watch my Air Fryer Peanut Butter Cookies recipe video below and give it a like if those soft, peanut buttery cookies look good to you! 🍪🥜 Subscribe to my YouTube channel for more easy air fryer recipes and homemade cookie ideas.

---

Why You’ll Love These Cookies

This is such an easy peanut butter cookie recipe for those days when you want something warm and homemade, but you do not want to bake a full oven-sized batch.

The dough comes together quickly, there is no chilling time, and the cookies only need about five to six minutes in the air fryer. Honestly, that is one of my favorite things about air fryer cookies… you can go from mixing the dough to eating a warm cookie surprisingly fast.

I also love that you can cook just a few cookies at a time. Keep the remaining dough covered in the refrigerator, then air fry another small batch whenever the craving hits. How can you not love that?!

Texture + Flavor

These classic peanut butter cookies have a lightly crisp outside with a soft, warm, and tender center.

The peanut butter flavor really comes through because this recipe uses a full cup of smooth peanut butter. The brown sugar adds a little extra softness and depth, while the granulated sugar helps the edges become lightly crisp.

They are sweet, nutty, buttery, and almost melt-in-your-mouth while they are still warm. Let’s be honest… waiting for them to cool is probably the hardest part.

Air Fryer Peanut Butter Cookies Ingredients

• 1 1/2 cups all-purpose flour (180 g)
• 3/4 teaspoon baking powder (3 g)
• 1/2 cup unsalted butter, softened (113 g)
• 1 cup smooth peanut butter (250 g)
• 1/2 cup granulated sugar (100 g)
• 1/2 cup packed light brown sugar (100 g)
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract (5 ml)
• 1/4 teaspoon salt, optional if your peanut butter is not very salty

Choosing the Right Peanut Butter

A regular smooth peanut butter works best for this recipe. It gives the dough a soft, thick texture that holds together well.

Natural peanut butter can behave differently because the oil often separates. If that is all you have, stir it extremely well before measuring, but the cookies may spread or cook a little differently.

NOTE: If your peanut butter already tastes quite salty, you can leave out the additional salt.

Equipment You’ll Need

• Air fryer
• Two mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Kitchen scale, recommended
• Whisk
• Cookie scoop or tablespoon
• Fork
• Air fryer parchment liner, optional

You do not need any complicated baking equipment for these peanut butter cookies in the air fryer. A basic hand mixer works perfectly, and a regular spoon can be used instead of a cookie scoop.

How to Make Peanut Butter Cookies in an Air Fryer

Step 1: Combine the dry ingredients.

Add the all-purpose flour to a medium mixing bowl.

Try not to pack the flour into the measuring cup because too much flour can make the cookies dry and puffy. For the most accurate result, weigh out 180 grams.

If you are using measuring cups, fluff the flour first, spoon it lightly into the cup, and level the top.

Add the baking powder and whisk for about ten seconds, just until it is evenly mixed through the flour.

TOP TIP: Flour is one of the easiest ingredients to overmeasure. Weighing it is the best way to avoid dry or overly thick cookies.

Step 2: Cream the butter and sugars.

In a separate large mixing bowl, add the softened unsalted butter, granulated sugar, and packed light brown sugar.

Beat everything together with an electric mixer for about two minutes. The mixture should look smooth, creamy, and slightly lighter in color.

Stop once or twice to scrape down the sides of the bowl so all the butter and sugar mix evenly.

Step 3: Add the peanut butter.

Add the smooth peanut butter to the butter and sugar mixture.

Beat for about thirty seconds, until everything looks smooth and evenly combined.

The mixture should be thick and creamy, with no obvious streaks of butter remaining.

Step 4: Mix in the egg and vanilla.

Add the egg and vanilla extract.

Mix for about thirty seconds, until the egg is fully blended in and the mixture looks smooth and creamy again.

Do not worry if the mixture looks a little softer at this point. It will thicken once the flour is added.

Step 5: Add the flour.

Add all of the flour to the wet ingredients.

Mix on low speed for about ten to fifteen seconds, just until the flour disappears and a soft cookie dough forms.

Stop mixing as soon as the dough comes together.

TOP TIP: Overmixing after adding the flour can make the cookies firmer and less tender. Mix only until you can no longer see dry flour.

Step 6: Portion the cookie dough.

Scoop out about two tablespoons of dough for each cookie.

Roll each piece briefly between your hands to make a smooth ball, then place the dough balls in the air fryer basket.

Leave a little space between the cookies so the warm air can move around them.

This recipe makes about ten to twelve cookies, depending on the size of your scoop.

Step 7: Add the classic pattern.

Use a fork to make the classic criss-cross pattern on top of each cookie, giving them that familiar homemade peanut butter cookie look before they start cooking.

Step 8: Air fry the cookies.

Preheat the air fryer to 350°F (175°C).

Air fry the peanut butter cookies for five to six minutes, until the edges look set and your kitchen smells absolutely amazing.

The centers should still look slightly soft when you take them out. They will continue to firm up as they cool.

If your air fryer was not preheated, the cookies may need about one additional minute.

NOTE: Air fryers can cook a little differently depending on the model. Start checking at five minutes, especially when making the first batch.

Step 9: Let them cool.

Leave the cookies in the basket or on the liner for a few minutes before moving them.

Fresh air fryer cookies are quite soft immediately after cooking, so lifting them too soon can cause them to break.

Once they have rested for a few minutes, carefully move them to a cooling rack or plate.

How Long to Cook Peanut Butter Cookies in Air Fryer

These cookies usually take five to six minutes at 350°F (175°C) in a preheated air fryer.

Start checking at five minutes. Look for edges that appear set, while the centers still look slightly soft.

Do not wait until the entire cookie looks firm inside the air fryer. If the center already looks completely dry, the cookies may become too firm as they cool.

Larger cookies may need an additional minute, while smaller cookies may finish slightly sooner.

DID YOU KNOW: Cookies continue cooking from their own heat for a few minutes after they come out of the air fryer. This is why slightly soft centers are exactly what you want.

Related Recipe: If you liked these air fryer peanut butter cookies, you have to try my air fryer chocolate chip cookies next here also.

Do I Need Parchment Paper?

You can use a perforated air fryer parchment liner to help prevent sticking and make cleanup easier.

Make sure the parchment is held down by the cookie dough before turning on the air fryer. Never preheat an air fryer with loose parchment inside because the moving air can lift it toward the heating element.

You can also place the dough directly in a lightly greased air fryer basket if your basket has a suitable flat surface.

Baking in Air Fryer Tips

• Cook one test cookie first if you are using a new air fryer or making this recipe for the first time.
• Keep the cookies similar in size so they finish cooking at the same time.
• Do not overcrowd the basket. Cook in batches if necessary.
• Start checking at five minutes because air fryer temperatures can vary.
• Let the cookies rest before moving them because they will be very soft at first.
• Use regular smooth peanut butter for the most predictable texture.

Common Problems + Easy Fixes

Why Are My Cookies Puffy?

Too much flour is usually the main reason peanut butter cookies become thick and puffy.

For the best result, weigh the flour. If using cups, spoon it lightly into the measuring cup instead of scooping directly from the bag.

The dough balls may also have been left too tall. The fork pattern gives the cookies their classic look and slightly lowers the tops before cooking.

Why Are the Centers Too Soft?

The centers should be slightly soft when the cookies first finish cooking, but they should not look completely raw or wet.

Let them rest for several minutes before deciding whether they are undercooked. If they are still too soft after cooling, cook the next batch for about one minute longer.

Why Are My Cookies Dry?

The cookies may have been cooked for too long, or the flour may have been overmeasured.

Take them out once the edges look set. The middle should still look soft because it will firm up while cooling.

Why Did the Cookies Stick?

Use a perforated parchment liner or lightly grease the basket.

Also allow the cookies to cool for a few minutes before moving them. Warm cookies are softer and more likely to stick or break.

Realistic Ingredient Swaps

Salted Butter

You can use salted butter instead of unsalted butter.

Leave out the optional salt, especially if the peanut butter is already salty.

Crunchy Peanut Butter

Crunchy peanut butter can be used if you like little pieces of peanut throughout the cookies.

The texture will be slightly more chunky, but the flavor will still be super delicious.

Dark Brown Sugar

Dark brown sugar can replace light brown sugar.

It will give the cookies a slightly deeper caramel flavor and may make them a little softer.

Make-Ahead Cookie Dough

You can prepare the dough ahead of time and keep it covered in the refrigerator.

For easier portioning later, scoop and shape the cookie dough first, then store the dough balls in an airtight container.

Refrigerated dough may need an extra minute in the air fryer, depending on how cold and firm it is.

You can also freeze the shaped dough balls. Freeze them on a tray first, then move them into a freezer-safe bag once firm.

Air fry frozen cookie dough at 350°F (175°C), adding a few extra minutes as needed. Start checking once the edges begin to set.

How to store peanut butter cookies

• Allow the cookies to cool completely before storing them.
• Keep them in an airtight container at room temperature for up to four days.
• For a softer texture, you can place a small piece of bread in the container with the cookies. The cookies will absorb a little moisture from the bread and stay softer.
• You can also refrigerate the cookies for up to one week, although they may become slightly firmer when cold.

How to Reheat Them

• To bring back that warm, soft texture, place one or two cookies in the air fryer at 300°F (150°C) for about one to two minutes.
• Keep a close eye on them because they heat very quickly.
• You can also microwave one cookie for around eight to ten seconds. It will become softer, but it will not have the same lightly crisp edges as the air fryer method.

More Cookie Recipes

If you enjoyed these air fryer peanut butter cookies, take a look at more of my easy cookie recipes below. There are plenty of warm, soft, homemade cookies to try next!

• Best Almond Cookies Recipe – These almond cookies are crisp around the edges, soft in the center, and packed with rich almond flavor for an easy homemade treat.
• BEST Crispy Oatmeal Cookies That Never Fail! – These classic oatmeal cookies bake up perfectly crisp and golden every time with a simple recipe that’s easy to follow.
• Old-Fashioned Coconut Cookies That Stay Moist – Soft, buttery coconut cookies with a moist texture and delicious coconut flavor that stay fresh for days.

Please leave a comment and let me know how your air fryer peanut butter cookies turned out. You can also ask any questions about the recipe in the comment section below or in the YouTube video comments. I always try to respond to every comment and question.