Peanut Butter Cookies
Peanut Butter Cookies are made with peanut butter, sugar, and egg; bake at 325°F for 10 minutes until edges are crispy and centers stay soft and chewy.
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Method
- 1
Mix peanut butter, sugar, egg, vanilla, and salt until smooth dough forms.
- 2
Roll into 1-inch balls. Roll in extra sugar if desired. Place on parchment in the basket.
- 3
Press each ball with a fork in a criss-cross pattern to flatten slightly.
- 4
Air fry at 325°F for 7-9 minutes until edges are set but centers still look slightly soft.
- 5
Cool on the parchment for 5 minutes — they firm up as they cool. Sprinkle with flaky sea salt.
Pro tip. Don't overbake — they look underdone when you pull them but set up perfectly as they cool. Overbaked peanut butter cookies are dry and crumbly.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 17 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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