5 from 10 votes
Air Fryer Peanut Butter Cookies
These gooey, flourless air fryer peanut butter cookies are a game-changer! They’ve got crispy golden edges, a soft center, and are made with just 6 simple ingredients. An easy gluten-free dessert that everyone will go crazy for!
Prep Time
32 mins
Cook Time
8 mins
Total Time
40 mins
Servings:
10
cookies
Calories:
197 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup peanut butter like Jiff, Skippies, or the Whole Foods Brand, creamy spread
- ¼ cup light brown sugar
- 3 tablespoon granulated sugar
- 1 large egg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Whisk all ingredients together in a large mixing bowl until a dough is formed.
- Let dough chill for at least 30 minutes in the refrigerator.
- When the cookie dough has about 5 minutes left of chilling, preheat the air fryer to 315°F.
- Then, carefully place a piece of parchment in the air fryer basket.
- Using a cooking scooper, portion out about 1.5 Tablespoons of dough for each cookie. Then, evenly space them out in the air fryer basket.
- Gently press the cookies into a patty shape by using a fork to create a crisscross pattern on the tops of each cookie. Don’t flatten them too much.
- Air fry at 315°F for 8 - 10 minutes until puffed, crispy on the outside, and golden brown. They will be incredibly soft in the center when they are finished baking. Let them cool for 5 - 10 minutes in the air fryer basket before transferring them to a wire rack to finish cooling completely. They are very gooey in the middle if they don’t cool.
- Enjoy!
Cup of Yum
Notes
- Let the cookie dough chill. This is my #1 trip for air fryer cookies. It’s essential to let the cookie dough chill for about 30 minutes before air frying so that they don’t spread out too much in the air frying process. The cookies will be thinner, crispier, and spread out more if you skip the chill time.
- Use creamy peanut butter spread. Don’t use all-natural peanut butter. It’s best to use thicker peanut butter spreads like Skippie’s or Jiff so the cookie dough holds together.
- Space out the cookies in the air fryer. If your air fryer is small, air fry in batches! It is super important that the cookies don’t overlap in the air fryer, or else they will all melt into one huge cookie.
- Light Brown Sugar: You can use dark brown or coconut sugar instead.
- Freezing Cookie Dough: Cookie dough can last for up to 2 months if stored properly in the freezer. Make sure to wrap the cookie dough directly in plastic wrap before freezing. Let it thaw in the fridge overnight before baking.
- Storing: For best results, store leftover air fryer cookies in an airtight container at room temperature for up to 5 days.
Nutrition Information
Calories
197kcal
(10%)
Carbohydrates
13g
(4%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Cholesterol
19mg
(6%)
Sodium
126mg
(5%)
Potassium
159mg
(3%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
27IU
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 cookies
Amount Per Serving
Calories 197
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 126mg | 5% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 27IU | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.