Want the quickest cookie recipe ever? These air-fryer peanut butter cookies require only three ingredients and bake into crispy, crunchy treats. Stick to the simple recipe or add whatever mix-ins you like.
Air-Fryer Peanut Butter Cookies
Updated on Jun. 20, 2025
These air-fryer peanut butter cookies deliver homemade flavor in minutes. The super-simple recipe calls for just three ingredients: peanut butter, sugar and an egg, making them a perfect gluten-free snack and dairy-free cookie that’s also soy-free. There’s no time-consuming technique required either—no beating, whipping, folding or chilling. Just stir, flatten and pop the cookies onto a baking tray. This just may be our easiest cookie recipe ever.
Why make peanut butter cookies in an air fryer? Easy. Air-fryer desserts like these typically bake in under 10 minutes, and that little bit of time makes these cookies delightfully crispy and crunchy. Stick to the simple recipe or go nuts (pun intended) with extra mix-ins or toppings.
Ingredients for Air-Fryer Peanut Butter Cookies
- Egg: An egg adds moisture and protein to hold the cookie batter together. Use room-temperature eggs for baking; they better incorporate into the other ingredients after sitting out for 15 to 20 minutes.
- Sugar: Granulated sugar sweetens these cookies and makes them super crispy.
- Creamy peanut butter: While you can use fancy natural peanut butter, we prefer peanut butter with oil added. Processed peanut butter has a more consistent texture and boosts flavor.
Directions
Step 1: Mix the batter
In a large bowl, mix the peanut butter, egg and sugar.
Step 2: Shape the cookies
Scoop tablespoons of dough and roll them into balls. Flatten the tops with a fork.
Editor’s Tip: We like to press the fork into the batter twice, first straight and then perpendicular to the original lines.
Step 3: Air-fry the cookies
Preheat the air fryer to 350°F. In batches, arrange the cookies 1 inch apart in a nonstick foil-lined or well-greased air fryer.
Cook until lightly browned, five to six minutes. Allow the cookies to cool slightly on the pan for about 10 minutes, then remove the cookies to wire racks to cool.
Editor’s Tip: Air-fryer cooking times can vary widely between brands and models, so check the cookies’ color. They should be golden brown around the edges.
Air-Fryer Peanut Butter Cookie Variations
- Top with chocolate: Drizzle melted chocolate over the cooled cookies, or dip half of each cookie in melted chocolate.
- Make double-nut cookies: Melt peanut butter chips, and drizzle or dip the cookies.
- Make ’em fruity: Dollop the tops of the cookies with jam or jelly. Raspberry, strawberry, grape and blueberry are all tasty.
- Add mix-ins: Stir chopped peanuts, pretzels, toffee bits, Reese’s Pieces candies or finely chopped peanut butter cups into the batter before air-frying.
How to Store Air-Fryer Peanut Butter Cookies
Let the cookies cool completely, then store them in an airtight container or zip-top bag. Store the air-fryer peanut butter cookies at room temperature, away from direct heat and light, or in the fridge.
How long do peanut butter cookies last?
At room temperature, these cookies will keep for two to four days. They’ll dry out slightly as they sit, which makes them more fragile (though they’ll still be tasty). In the fridge, peanut butter cookies will keep for up to a week.
Can you freeze air-fryer peanut butter cookies?
Yes, most cookies freeze well, including these air-fried peanut butter cookies. Let the baked cookies cool completely, then arrange them in a single layer on a lined baking sheet. Place them flat in the freezer. Once the cookies are frozen solid, transfer them to a freezer bag or an airtight container. They’ll keep well for up to two months. Defrost in the refrigerator or heat them up in the microwave.
Air-Fryer Peanut Butter Cookie Tips
Do you need a crisscross imprint on air-fryer peanut butter cookies?
The crisscross marks aren’t essential—they’re just decorative. But you still need to flatten the cookie dough balls before baking to help the dense peanut butter dough bake evenly. If you don’t want any marks on the tops, you can use the bottom of a drinking glass to flatten the cookies. The fork is easier and quicker, and the striped top adds a nice crunchy texture.
How do you keep air-fryer peanut butter cookies from crumbling?
These super-tender peanut butter cookies in the air fryer can be delicate, especially when warm, so to prevent them from crumbling, leave them on the pan for at least 10 minutes after air-frying. Don’t lift them to a wire rack right away, as doing so can cause them to fall apart. Cooling them on the pan lets them solidify and firm up, so they’ll be sturdier when transferring to the storage container or serving plate.
Air-Fryer Peanut Butter Cookies
Prep Time
15 min
Cook Time
5 min
Yield
3 dozen
Ingredients
- 1 large egg, room temperature, beaten
- 1 cup sugar
- 1 cup creamy peanut butter
Directions
- In a large bowl, mix all ingredients. Roll level tablespoons of dough into balls. Flatten with a fork.
- Preheat air fryer to 350°. In batches, place 1 in. apart in a nonstick foil-lined or well-greased air fryer. Cook for 5-6 minutes or until lightly browned. Allow to cool slightly on the pan and remove to wire racks to cool.
Nutrition Facts
1 cookie: 66 calories, 4g fat (1g saturated fat), 5mg cholesterol, 32mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 2g protein.
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An iconic American cookie, this version is so easy to mix up and bakes even faster in the air fryer. Cookie cravings can now be satisfied in mere minutes now. —Maggie Schimmel, Wauwatosa, Wisconsin
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