Air Fryer Peanut Butter Cookies Recipe
These air fryer peanut butter cookies are an absolute dream. Made with just two ingredients - crunchy peanut butter and eggs - they’re easy to make, delightfully chewy, and they taste unbelievably good.
Servings: 20 cookies
Equipment
- Mixing bowl
- Air fryer liner or a piece of greaseproof paper
Ingredients
- 200 g crunchy peanut butter gluten free, if required
- 175 g light brown sugar
- 1 large free range egg
Optional extras
- ¼ tsp fine sea salt if your peanut butter is unsalted
- 1 tsp vanilla extract if you like
Instructions
- Cut a piece of greaseproof to about the same size as the base of your tray. Fold it in half 3-4 times to create a thin triangle. Make holes with a skewer or hole punch and unfold.
- Put all of the ingredients in a large bowl and mix until you have an even, loose dough.
- Cover and place in the fridge to chill for 30 minutes.
- Divide your dough into 20 portions of dough, rolled into balls. You can eyeball this, or if you want to be super accurate, you can divide the dough into 20 x 23g portions.
- Place 4-5 at a time into your lined tin at least 2 inches apart, pressing down with a fork to create the classic cross hatch pattern.
- Set the air fryer to 170C and bake the cookies for 7 minutes until golden.
- Cool briefly on the tray to allow them to firm up, then transfer to a cooling rack with a spatula.
Nutrition
Calories: 96kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 8mg | Sodium: 83mg | Potassium: 89mg | Fiber: 1g | Sugar: 9g | Vitamin A: 12IU | Calcium: 13mg | Iron: 0.3mg
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