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Air Fryer Peanut Butter Cookies

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Our Air Fryer Chocolate Chip Cookies were such a hit that we had to make a peanut butter version. These cookies are ridiculously good – soft in the center, crispy on the outside. And they’re done in less than 20 minutes!

Ingredients

You need just eight ingredients for these peanut butter cookies:

How to make these air fryer cookies

  1. Beat the wet ingredients. In a bowl, beat the butter, peanut butter, and brown sugar until light and fluffy. Add the milk and vanilla to the wet mixture and beat until well combined.
  2. Mix in the dry ingredients. Add the flour, baking soda and salt to the wet and mix until just combined.
  3. Prepare your air fryer. Place parchment paper in the air fryer basket (you may need to cut the paper to ensure the size fits perfectly).
  4. Air fry. Form dough into ~12-13 balls (1 tbsp [18 g] of dough each) and place on the parchment paper in the air fryer, leaving space in between each (you may need to do this in batches). Using a fork, press a crisscross pattern into each ball of dough. Air fry at 325°F (160°C) (or as close as your air fryer will get) for 5-6 minutes, until golden-brown. Let cool before eating – they will firm up as they cool.

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Air Fryer Peanut Butter Cookies

These cookies are ridiculously good – soft in the center, crispy on the outside. And they're done in less than 20 minutes!
4.67 from 3 votes
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Dessert
Servings 1 dozen

Ingredients
  

  • 2 tbsp (28 g) vegan butter, softened*
  • 1/4 cup (64 g) creamy peanut butter
  • 6 tbsp (82 g) packed light brown sugar
  • 1 tbsp (15 mL) non-dairy milk
  • 3/4 tsp pure vanilla extract
  • 1/2 cup (62 g) all-purpose flour measured correctly*
  • 1/4 tsp baking soda
  • 1/8 tsp salt

Instructions
 

  • In a bowl, beat the butter, peanut butter, and brown sugar until light and fluffy.
  • Add the milk and vanilla to the wet mixture and beat until well combined.
  • Add the flour, baking soda and salt to the wet and mix until just combined.
  • Place parchment paper in the air fryer basket (you may need to cut the paper to ensure the size fits perfectly).
  • Form dough into ~12-13 balls (1 tbsp [18 g] of dough each) and place on the parchment paper in the air fryer, leaving space in between each for spreading (you may need to do this in batches). Using a fork, press a crisscross pattern into each ball of dough. Air fry at 325°F (160°C) (or as close as your air fryer will get) for 5-6 minutes, until golden-brown (all air fryers can be different, so you may need to bake for less or more time depending on yours). Let cool before eating – they will firm up as they cool.

Notes

  1. For best results, you should use vegan buttery sticks.  You should soften for 30 minutes to one hour before using.
  2. Measure your flour using the spoon-and-level method.
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    • Jennifer
    • April 23, 2021
    Reply

    Do you think Sunbutter would work as well? We have a peanut allergy in the family, but I would love to make something that’s close!

      • Six Vegan Sisters
      • April 23, 2021
      Reply

      Yes, we think that would work just fine!

    • janet mary clark
    • April 23, 2021
    Reply

    I used Almond butter as couldn’t use Peanut butter, turned out lovely.

      • Six Vegan Sisters
      • April 23, 2021
      Reply

      Sounds delicious! Thanks for sharing, Janet.

    • Barbara
    • April 24, 2021
    Reply

    Could you make these gluten free. If so what flour and amount would you use

    • Eleanor
    • May 20, 2021
    Reply

    4 stars
    Could you make these in a convection oven and how long to bake?

    • Christina
    • May 27, 2021
    Reply

    5 stars
    My kids love them, too! Very easy!

    • Lauren
    • July 18, 2021
    Reply

    5 stars
    Instead of 12, I made 7 fat cookies. I also added raisins and they turned out amazing. I made the mistake of not being patient and waiting for one to cool before removing it. They definitely firm up as they cool, as the recipe says. Thank you, vegan sisters!

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