Air Fryer Peanut Butter Cookies

Peanut butter cookies are a great sweet treat and snack. This is an easy air fryer peanut butter cookie recipe without eggs and without baking soda. It just requires 4 ingredients!

The best part of making peanut butter cookies in the air fryer is that it takes lesser time than the oven and you can easily make a small batch of cookies.

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• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
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Ingredients

These eggless peanut butter cookies are made without baking soda or baking powder. They require only 4 basic ingredients easily available in the pantry.

You will need unsalted butter at room temperature, all-purpose flour, brown sugar, and peanut butter.

Room-temperature butter makes it easy to whip it with sugar. I have used brown sugar to make these cookies but you can replace half of it or entirely with regular cane sugar. The more brown sugar content in the cookies, the softer the cookies are.

I like to use natural creamy peanut butter which has salt in it so there is no need to add more salt. You can use crunchy peanut butter as well. There is no need to use any baking soda or baking powder to make these deliciously soft peanut butter cookies.

Instructions

Making peanut butter cookies at home is very easy. The first step involves making the cookie dough, chilling it in the fridge, and then baking them in the air fryer or in the oven.

A stand mixer comes in very handy to whip the butter and brown sugar. You can also mix the ingredients in a medium mixing bowl using a hand blender, hand-electric mixer, or just a whisk.

With the help of the wire attachment, whip the butter, peanut butter, and brown sugar in the mixing bowl for about 2-3 minutes or until it is light and fluffy. You can start from a low speed and gradually increase to a high speed.

Since this recipe does not use any baking soda or baking powder, whisking the butter and sugar well creates air in the dough and allows the cookies to expand while being baked.

Now add the all-purpose flour and mix it into a dough using a flat beater. Knead the cookie dough only until the dough is well combined or else over-kneading can make the cookies more crunchy than soft.

Chill the peanut butter cookie dough in the refrigerator for about half an hour before baking it in the air fryer. Divide the cookie dough into balls of about 35 grams or about 2 tablespoons each.

Roll each portion into a dough ball and then flatten it a little between your palms. Make a crosshatch pattern on the cookies with the tines of a fork.

Place the cookie dough balls in the air fryer basket on parchment paper. Bake the peanut butter cookies in the air fryer for 7 minutes at a temperature of 330°F. Once done open the basket and check the cookies, they should be slightly golden brown from the edges.

Allow the cookies to cool down and firm up and then transfer them onto a cooling rack to let them cool down completely.

Substitutions

This peanut butter cookie recipe uses very few basic ingredients so there are only a few substitutions you can do.

• Brown sugar - instead of brown sugar, you can use cane sugar and which will make the cookies crispy. However, they will expand much more than the brown sugar ones. You can also use half brown sugar and half regular cane sugar.
• All-purpose flour - you can use almond flour instead of all-purpose flour to make gluten-free cookies.
• Butter - use vegan butter to make the cookies vegan.
• Vanilla extract - you can add some vanilla extract, about ¼ teaspoon to the recipe.

Variations

These air fryer peanut butter cookies are eggless. They can be adapted to make gluten-free and vegan.

Vegan - substitute the butter with a vegan variety if you want to make the vegan version of this recipe

Gluten-free - you can use almond flour instead of all-purpose flour to make these cookies gluten-free.

Equipment

A stand mixer comes in very handy to make cookie dough. First, the wire attachment is used to whip the butter, peanut butter, and sugar. And then the flat-beater attachment is used to mix all the ingredients into a soft dough.

Cookies are baked in the oven but sometimes the oven is busy or you need to make only a small batch of cookies. In such a case an air fryer comes in very handy.

Using an air fryer to make peanut butter cookies has the benefit that it takes less time to cook a batch of cookies in the air fryer than in the oven. You don't need to wait to preheat the oven. You can just make a small batch of cookies in the air fryer when you are craving one.

I have used the Instant Vortex Plus air fryer to make these cookies. However, any air fryer will work fine, a basket style or the tray style.

If you are planning to make a larger batch, you can directly bake them in the oven at 350°F for about 15 minutes.

Storage

These homemade peanut butter cookies can be stored in an airtight container for about 2 weeks. But they are so delicious and tempting that they won't really last that long 🙂

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