Air Fryer Peanut Butter Cookies
Ingredients:
1 cup smooth peanut butter (plus ¼ cup for filling)
½ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 teaspoon baking soda
1 teaspoon vanilla extract
A pinch of sea salt
Instructions:
Prepare the Dough:
In a large mixing bowl, combine 1 cup of peanut butter, granulated sugar, brown sugar, and the egg. Mix until smooth and creamy.
Stir in the baking soda, vanilla extract, and a pinch of sea salt until fully incorporated.
Create the Filling:
In a small bowl, mix the extra ¼ cup of peanut butter with a teaspoon of powdered sugar to make a creamy, slightly thicker filling.
Shape the Cookies:
Scoop out about 1 tablespoon of cookie dough and roll it into a ball. Flatten the ball slightly in your hand and place a small dollop (about ½ teaspoon) of the prepared filling in the center.
Fold the dough around the filling and seal it completely. Roll the filled dough ball gently to smooth it out.
Flatten and Decorate:
Place the filled dough balls in the air fryer basket, ensuring space between each cookie. Using a fork, gently press a crisscross pattern onto the top of each ball, flattening them slightly.
Air Fry:
Preheat your air fryer to 350°F (175°C). Cook the cookies in batches for 8–10 minutes, or until the edges are golden brown and slightly crisp. Avoid overcrowding the basket.
Cool and Enjoy:
Carefully remove the cookies from the air fryer and let them cool on a wire rack for 5–10 minutes. The gooey filling will firm up slightly but remain luscious.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 12 cookies
Helpful Tips:
For an extra decadent twist, drizzle melted chocolate over the cooled cookies or sprinkle a pinch of flaky sea salt on top.
Store these cookies in an airtight container at room temperature for up to 3 days—but they’ll disappear much sooner!