Peanut butter cookies are a delicious treat and a great snack. They are easy to make with just 4 ingredients. Check out how to make soft, eggless peanut butter cookies in the air fryer or in the oven.
Whip the butter, peanut butter, and brown sugar in a stand mixer using the wire attachment on medium speed until light and fluffy. (This can take 2-3 minutes).
Add the all-purpose flour and mix well with the flat beater attachment. (do not over mix, only mix until well combined)
Chill the cookie dough in the fridge for 30 minutes.
Option 1 - Air fry peanut butter cookies
Make balls of about 35 grams each, flatten them by pressing slightly and place them on parchment paper in the air fryer.
Space them out at least an inch apart.
Air fry the cookies for about 7 minutes at 330°F until the edges start turning golden brown.
Allow the cookies to cool down a little and then transfer them onto the cooling rack.
Continue the remaining batches in a similar way.
Option 2 - Bake peanut butter cookies in oven
Preheat oven to 350°F with rack at middle level.
Make balls of about 35 grams each, flatten them by pressing slightly and place them on parchment paper in a cookie sheet.
Space them out at least an inch apart.
Bake the cookies for about 15 minutes at 350°F until the edges start turning golden brown.
Allow the cookies to cool down a little and then transfer them onto the cooling rack.
For consistent results, weigh the flour instead of measuring by a cup (click on "metric" units under the ingredient list)
Instead of brown sugar, you can use cane sugar and that will make the cookies a bit crispy. However, they will expand much more than the brown sugar ones. You can also use half brown sugar and half regular cane sugar.
You can add some vanilla extract, about ¼ teaspoon to the recipe.