Air Fryer Peanut Butter Cookies
Why this recipe works
- Fast baking: The air fryer bakes the cookies quickly in small batches, making it practical when you do not want to heat a full oven.
- Soft centres, set edges: Brief air-frying sets the outside while the middle stays slightly tender and finishes firming as it cools.
- Chilled dough holds its shape: A short chill firms the butter and peanut butter in the dough, helping the cookies stay neat rather than spreading too much.
Get the most out of this recipe
Timing notes
- Do not skip the chill: The 20-minute chill helps the dough firm up enough to roll and press cleanly before air-frying.
- Let them set before moving: Leave the cookies in the basket briefly after cooking; they will be fragile at first and firm as they cool.
Texture tips
- Keep the centres tender: Remove the cookies when the edges are set but the middle still looks slightly soft. They continue to set from residual heat.
- For more crunch: Use crunchy peanut butter instead of smooth for a more textured cookie with small peanut pieces throughout.
Ingredient notes
- Peanut butter choice: Smooth peanut butter gives the dough a cohesive texture and classic finish; crunchy peanut butter makes the cookies more rustic.
- Brown sugar depth: Light brown sugar keeps the flavour rounded and caramel-like, while dark brown sugar gives a deeper molasses note.
Make-ahead tips
- Chill between batches: Keep any remaining dough in the fridge while the first batch cooks so later cookies hold their shape just as well.
- Freeze baked cookies: Freeze the cooled cookies airtight, then defrost at room temperature. Warm briefly in the air fryer at 150°C (300°F) if you want a just-baked texture.
Equipment you'll need
Ingredients
Instructions
- Whisk the butter, peanut butter, light brown sugar and caster sugar in a bowl until smooth and slightly fluffy. Whisk in the egg and vanilla until fully combined.
- Add the flour, bicarbonate of soda and salt, then stir until you have a thick, cohesive dough with no dry patches. Cover and chill for 20 minutes so the cookies hold their shape.
- Preheat the air fryer to 160°C (320°F). Roll the dough into 18 balls and press each into a thick disc; if you like, mark with a fork for the classic look.
- Air-fry in batches until the edges are set and lightly golden and the centres are still tender, 6 to 8 minutes per batch. Leave in the basket for 2 minutes before transferring to a plate to cool and firm up.
Recipe notes
Tips
- For tender centres, take the cookies out when the middle still looks slightly underbaked; they will finish setting as they cool.
- If the dough feels too soft to handle after chilling, chill for 10 minutes longer and keep the remaining dough in the fridge between batches.
- Food safety: if serving to young children, pregnant people, older adults or anyone immunocompromised, use an egg stamped British Lion or an equivalent pasteurised egg.
Substitutions
- Replace Smooth peanut butter with Crunchy peanut butter for extra texture.
- Replace Light brown sugar with Dark brown sugar for a deeper molasses flavour.
Storage
- Refrigerate up to 5 days
- Store airtight at room temperature for 3 days, or in the fridge for up to 5 days. Freeze baked cookies for up to 2 months; defrost at room temperature, then warm in the air fryer at 150°C (300°F) for 1 to 2 minutes if you want them just-baked.
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Recipe overview
- Servings: 18 pieces
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Peanuts
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