Ingredients
Scale
- 1/2 cup creamy peanut butter (standard commercial brands work best)
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- In a medium mixing bowl, cream together the creamy peanut butter, granulated sugar, and brown sugar until the mixture is smooth and light. Add the egg and vanilla extract, whisking vigorously until fully incorporated. In a separate small bowl, whisk the flour, baking soda, and salt. Gradually stir the dry ingredients into the peanut butter mixture until a soft dough forms. Do not overmix, as this can make the cookies tough.
- Preheat your air fryer to 320°F (160°C). Scoop about one tablespoon of dough and roll it into a ball. Place the balls into the air fryer basket, leaving at least 2 inches of space between them to allow for spreading. Use a fork to gently press a crosshatch pattern into the top of each ball, flattening them slightly. Air fry for 7 to 8 minutes. The cookies will look slightly underdone and soft when you open the basket, but this is exactly what you want for a soft-baked texture.
- Carefully remove the air fryer basket and let the cookies sit inside for 5 minutes. This “carryover cooking” time is essential for the cookies to set without becoming hard. Once they are firm enough to move, use a spatula to transfer them to a wire cooling rack. Serve them warm with a cold glass of milk or store them in an airtight container for up to three days.
- Cook Time: 18 minutes