Peanut Butter Cookies in the Air Fryer
Crispy at the edges, soft in the middle and made from just five ingredients. These plain peanut butter cookies bake in just a few minutes in the air fryer — no chocolate or other fuss, just pure peanut flavour.
Equipment
- 1 Air fryer
- 1 Mixing bowl
- 1 Fork
- 1 Bagepapir (til airfryer)
- 1 Rack For cooling
Ingredients
- 250 g peanut butter Firm, unsweetened
- 200 g sugar
- 1 pcs egg
- 1 tsp baking powder
1 knivspids salt
Instructions
Preparation
- Preheat the air fryer to 160 °C on convection.
- Mix 250 g peanut butter and 200 g sugar together in a mixing bowl until smooth. Add 1 pcs egg, 1 tsp baking powder and 1 knivspids salt, then keep mixing until you have a cohesive dough.
- Shape the dough into about 16 equal-sized balls. Press each ball flat with a fork, and make a criss-cross pattern by pressing once more crossways.
Cooking in the Air Fryer
- Place baking paper in the air fryer basket and arrange the cookies in a single layer with plenty of space between them. Bake in several batches if they do not all fit at once.
- Bake at 160 °C for 8-10 minutes, until the edges are golden. The middle can still look soft when the cookies come out — they keep baking as they cool.
Cooling
- Let the cookies rest in the basket for 5 minutes so they can set. Then carefully move them to a wire rack to cool completely before serving.
Notes
Tips for the perfect result:
Use firm peanut butter with no added oil — peanut butter that is too soft makes a dough that spreads. If you weigh out the peanut butter cold, the balls are easier to shape. Variation:
If you want extra crispy cookies, you can extend the baking time by 1-2 minutes and let them cool completely in the basket. A sprinkle of flaky salt on top before baking lifts the peanut flavour without making them sweet. Serving:
Serve with a glass of cold milk or a cup of coffee. The cookies are also good slightly warm. Portion size:
The recipe makes about 16 cookies (4 per portion). If your air fryer is smaller, bake in two or three batches so they sit in a single layer.
Use firm peanut butter with no added oil — peanut butter that is too soft makes a dough that spreads. If you weigh out the peanut butter cold, the balls are easier to shape. Variation:
If you want extra crispy cookies, you can extend the baking time by 1-2 minutes and let them cool completely in the basket. A sprinkle of flaky salt on top before baking lifts the peanut flavour without making them sweet. Serving:
Serve with a glass of cold milk or a cup of coffee. The cookies are also good slightly warm. Portion size:
The recipe makes about 16 cookies (4 per portion). If your air fryer is smaller, bake in two or three batches so they sit in a single layer.
Nutrition
Calories: 590kcalCarbohydrates: 60gProtein: 16gFat: 32gSaturated fat: 6gPolyunsaturated fat: 9gMonounsaturated fat: 15gCholesterol: 47mgSodium: 220mgPotassium: 380mgFiber: 4gSugar: 52gVitamin A: 80IUCalcium: 40mgIron: 1.5mgNet carbohydrates: 56g
