Air Fryer Peanut Butter Cookies – Quick & Easy Treat!

If there’s one cookie that never lets me down, it’s the classic peanut butter cookie. Soft, chewy, sweet with just a little salt—it’s everything you want in a homemade treat. And guess what? You don’t even need to turn on the oven for this one. That’s right—we’re making Air Fryer Peanut Butter Cookies, and they’re just as delicious (if not more) than the oven-baked kind. These cookies come together with just a handful of pantry staples and bake up in less than 10 minutes in the air fryer. Yes, 10 minutes! It’s the perfect dessert when you’re craving something sweet but don’t want to heat up the whole kitchen or wait forever. I first tried this method during a summer heatwave when the idea of turning on the oven felt like a hard no. I had a serious peanut butter craving and figured, “Why not try the air fryer?” Let me tell you—it worked like a charm. Ever since, it’s been my go-to method for small-batch baking, especially when I need a treat fast. Let’s break it down step by step so you can have a batch of warm, golden peanut butter cookies ready in no time.

SIMPLE INGREDIENTS FOR A CLASSIC COOKIE

What I love about this recipe is that you probably already have everything you need:

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt

There’s no flour in this recipe, which keeps the cookies super soft and chewy with that rich peanut butter flavor shining through. It also makes them naturally gluten-free—bonus!

STEP 1: MIX THE BASE INGREDIENTS

In a large bowl, add the creamy peanut butter, granulated sugar, and brown sugar. Stir everything together until the mixture is smooth and well combined. This forms the base of your cookie dough and gives the cookies that perfect sweet-salty balance.

 

STEP 2: ADD THE REST AND FORM THE DOUGH

Next, mix in the egg, vanilla extract, baking soda, and a pinch of salt. Stir everything until the dough comes together. It might look a little thick, and that’s exactly what you want. The texture should be soft but easy to scoop and roll. This is one of those doughs that doesn’t need to chill—another reason it’s perfect for when you’re short on time but still want that homemade goodness.

 

STEP 3: SHAPE THE COOKIES

Scoop out tablespoon-sized portions of dough and roll them into balls using your hands. Then, gently press each one with a fork to make that classic crisscross pattern on top. Not only does it make the cookies look extra cute, but it also helps them cook evenly in the air fryer. Place the shaped cookies on a plate or tray while you preheat your air fryer.

 

STEP 4: PREHEAT YOUR AIR FRYER

Set your air fryer to 350°F (175°C) and let it preheat for about 3 minutes. Most air fryers heat up pretty quickly, so this won’t take long. While it’s warming up, get your air fryer basket ready by lining it with parchment paper (cut to fit) or lightly greasing it to keep the cookies from sticking.

 

FINISHING & PERFECTING YOUR AIR FRYER PEANUT BUTTER COOKIES

Now that your peanut butter cookie dough is shaped and your air fryer is preheated, it’s time to bake. This part is where the magic happens—your cookies go from soft dough to golden, chewy perfection in under 10 minutes. No oven. No fuss. Just warm, homemade cookies in a flash. Let’s finish up this recipe and talk about a few tips to help you get the best results every single time.

STEP 5: BAKE IN THE AIR FRYER

Carefully place your cookie dough balls into the air fryer basket in a single layer. Make sure there’s a little space between each one—they will spread just slightly as they bake. Depending on the size of your air fryer, you may only be able to fit 4–6 cookies at a time. That’s totally normal. You’ll bake the rest in batches. Set the air fryer to 350°F (175°C) and cook for 6 to 8 minutes. Keep an eye on them starting around the 6-minute mark. You’re looking for lightly browned edges and a slightly soft center. They’ll continue to firm up as they cool. The smell during this step? Absolutely irresistible. That sweet, toasty peanut butter aroma will make it hard to wait—but trust me, the cooling time is worth it.  

STEP 6: COOL SLIGHTLY BEFORE MOVING

Once the cookies are done, let them cool in the air fryer basket for 2–3 minutes before transferring them. They’ll be really soft right out of the fryer, and this short rest helps them set just enough to hold their shape. After a few minutes, use a spatula to move the cookies to a wire rack to cool completely. Or if you’re like me, keep a few aside to enjoy warm—because there’s nothing like a soft, melty peanut butter cookie fresh from the fryer.

 

STEP 7: REPEAT WITH REMAINING DOUGH

Continue baking the rest of the dough in batches, making sure the basket is lined or greased for each round. This recipe should give you about 18–20 cookies, depending on how big you make them. It’s a great recipe for when you want to bake a little now and save some dough for later. You can even shape the dough balls and freeze them—just pop them into the air fryer straight from the freezer when you’re ready for fresh cookies on demand.

TIPS FOR THE BEST AIR FRYER PEANUT BUTTER COOKIES

• Don’t overcrowd the basket. Leave space between cookies so the air can circulate and cook them evenly.
• Watch the time. Every air fryer is a bit different, so your cookies might bake faster or slower depending on the model. Start checking around the 6-minute mark and adjust as needed.
• Use parchment, but cut it to size. You don’t want paper flying around in the air fryer. Cut it to fit the basket and only use it when there’s dough on top.
• Let them cool before moving. These cookies are soft when hot. Giving them a few minutes to set makes all the difference for that perfect chewy texture.
• Try a sprinkle of sea salt. For a sweet-salty twist, sprinkle a pinch of flaky sea salt on top right after baking. It elevates the flavor and gives them that bakery-style finish.

 

FREQUENTLY ASKED QUESTIONS ABOUT AIR FRYER PEANUT BUTTER COOKIES

Before you grab that glass of milk and start your next batch, here are some quick answers to common questions readers often have about making peanut butter cookies in the air fryer. Whether you’re trying this for the first time or tweaking it for your preferences, these tips will help you get the best results every time. CAN I USE CRUNCHY PEANUT BUTTER INSTEAD OF CREAMY? Yes, you can! Crunchy peanut butter works just fine and adds a bit of texture to the cookies. Just make sure to stir it well before measuring so the consistency stays even. DO I NEED TO PREHEAT MY AIR FRYER? Preheating isn’t always required, but for this recipe, a short 3-minute preheat helps ensure the cookies bake evenly. It gives you that nice golden edge while keeping the centers soft and chewy. CAN I MAKE THESE COOKIES WITHOUT BROWN SUGAR? If you don’t have brown sugar, you can substitute with more granulated sugar. However, the brown sugar adds moisture and a deeper flavor, so the texture might be slightly different—still tasty, just not quite as soft and rich. HOW DO I KEEP THE COOKIES FROM SPREADING TOO MUCH? Because there’s no flour in this dough, it’s naturally soft. If your cookies are spreading too much, chill the dough for 15–20 minutes before baking. Also, make sure your peanut butter isn’t overly oily. CAN I FREEZE THE DOUGH FOR LATER? Absolutely. Scoop and roll the dough into balls, then freeze them on a tray before transferring to a freezer-safe bag. When you’re ready to bake, just add a minute or two to the air fryer time—no need to thaw. CAN I DOUBLE THE RECIPE? Yes! This recipe doubles easily. Just keep in mind you’ll need to air fry in multiple batches since the basket only holds a few cookies at a time. It’s worth it, though—they go fast!

FINAL THOUGHTS: SMALL BATCH, BIG FLAVOR

Air fryer peanut butter cookies are proof that you don’t need a full oven—or a full hour—to enjoy a warm, homemade treat. They’re quick, easy, and perfect for those moments when a craving hits and you need something sweet, stat. What I love most is how simple the process is. One bowl, a few pantry staples, and a few minutes later, you’ve got soft, chewy cookies that hit all the right notes. Whether you’re baking for a crowd, meal prepping your sweet treats for the week, or just making a late-night snack for yourself (no judgment), these cookies are ready when you are. They’re also incredibly customizable—add chocolate chips, a sprinkle of sea salt, or even press a mini chocolate candy into the center while they’re still warm. There’s no wrong way to make them your own. Print