Ingredients
Scale
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar (plus extra for rolling)
- 1/2 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 18–20 milk chocolate Kisses, unwrapped
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Stir in the peanut butter, egg, and vanilla extract until well combined. In a separate smaller bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Scoop about one tablespoon of dough at a time and roll into 1-inch balls. Roll each ball in a small bowl of extra granulated sugar until evenly coated.
- Line your air fryer basket with a piece of perforated parchment paper specifically designed for air fryers. Place the cookie balls in the basket, leaving at least 1.5 inches of space between each one to allow for spreading and air circulation. You will likely need to cook these in batches. Set the air fryer to 350°F (175°C) and cook for 6 to 8 minutes. The cookies are done when the edges are set and the tops look slightly cracked but still soft.
- Carefully remove the cookies from the air fryer or simply pull the basket out. Immediately press a chocolate Kiss into the center of each warm cookie. This will cause the cookie to crack slightly around the edges, which is the signature look. Let the cookies sit in the basket for 2-3 minutes to firm up before transferring them to a wire cooling rack. Allow the chocolate to set completely before serving, or enjoy them warm for a gooey treat.
- Cook Time: 23 minutes