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Perfect peanut butter cookies in the air fryer broken in half showing crispy exterior and gooey center

Peanut Butter Cookies in the Air Fryer

These air fryer peanut butter cookies are crispy on the outside, impossibly gooey in the center, and ready in just 8 minutes from start to finish. The perfect quick treat with simple ingredients!
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Prep Time 35 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 43 minutes
Servings: 10 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup creamy peanut butter like Jif, Skippy, or Whole Foods Brand
  • ¼ cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Equipment

  • Air fryer
  • large mixing bowl
  • Cookie scoop
  • fork
  • parchment paper
  • wire cooling rack

Method
 

  1. Whisk all ingredients together in a large mixing bowl until a dough is formed.
  2. Let dough chill for at least 30 minutes in the refrigerator.
  3. When the cookie dough has about 5 minutes left of chilling, preheat the air fryer to 315°F.
  4. Carefully place a piece of parchment paper in the air fryer basket.
  5. Using a cookie scoop, portion out about 1.5 tablespoons of dough for each cookie. Then, evenly space them out in the air fryer basket.
  6. 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.
  7. 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.
  8. 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.

Notes

Temperature is crucial - 315°F is the sweet spot for crispy edges and gooey centers. Don't skip the chilling step as it prevents cookies from spreading too much. Store in airtight container for 3-4 days at room temperature or freeze for up to 3 months.