Air Fryer Peanut Butter Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">130g smooth peanut butter (or crunchy for added texture)</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">80g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">Parchment paper for lining air fryer basket</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Medium mixing bowl</li><li class="equipment-single-item">Fork for crosshatching</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, combine the peanut butter and brown sugar, mixing until well incorporated and slightly lighter in color. This creaming process helps dissolve the sugar crystals into the fat, creating a better texture in the final cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg and vanilla extract, then beat until the mixture is smooth and well combined. The mixture should look glossy and somewhat fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate small bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent. Gradually add this dry mixture to your wet ingredients, gently folding until just combined. Overmixing at this stage can develop too much gluten, resulting in tough cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>The dough will be quite soft but should hold its shape. If it seems too sticky to handle, refrigerate for 15-20 minutes to firm up slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your air fryer to 160°C for about 2 minutes. While it's preheating, line the air fryer basket with parchment paper, making sure it doesn't touch the heating element.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Using a tablespoon or small cookie scoop, portion the dough into 12 equal balls (about 25g each). Place them on a plate or tray, ready for the air fryer.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place 3-4 cookie dough balls in the air fryer basket, leaving at least 5cm between them as they will spread. Using a fork, gently press down on each ball in a crisscross pattern to create the classic peanut butter cookie look. This also helps them cook evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Air fry for 7-8 minutes or until the edges are set but the centers still look slightly soft. They'll appear underdone but will firm up as they cool. The low temperature prevents them from burning before cooking through.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Carefully remove the cookies from the air fryer and let them rest on the parchment for 2 minutes before transferring to a wire rack to cool completely. This brief resting time allows the structure to set, preventing breakage.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Repeat with the remaining dough until all cookies are baked. Allow to cool completely before storing in an airtight container. For the best chewy texture, enjoy within 3 days.</li></ol>