Description
These classic peanut butter cookies are made effortlessly in the air fryer, resulting in a soft and chewy texture with a slightly crisp exterior.
Ingredients
Units
Scale
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 large egg
Instructions
- Prepare the Dough:
- In a medium bowl, combine the peanut butter, sugar, and egg. Mix until smooth and well combined.
- Shape the Cookies:
- Roll the dough into small balls, about 1 tablespoon each.
- Place the dough balls on a piece of parchment paper.
- Using a fork, press down on each ball to create a crisscross pattern, flattening them slightly.
- Preheat the Air Fryer:
- Preheat your air fryer to 350°F (175°C) for about 3 minutes.
- Air Fry the Cookies:
- Line the air fryer basket with perforated parchment paper or a silicone liner to prevent sticking.
- Place the prepared cookies in the basket, ensuring they are about 1 inch apart. You may need to cook them in batches depending on the size of your air fryer.
- Air fry at 350°F (175°C) for 5-7 minutes, or until the edges are lightly golden.
- Cool and Serve:
- Carefully remove the cookies from the air fryer and let them cool on a wire rack for a few minutes. They will firm up as they cool.
- Enjoy warm or at room temperature.
Notes
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3-5 days.
- Peanut Butter: For best results, use regular creamy peanut butter. Natural peanut butter may alter the texture of the cookies.
- Avoid Overcrowding: Ensure there’s space between each cookie in the air fryer to allow for even cooking.