Go Back
+ servings
7 peanut butter chocolate chip cookies on a white plate held by hands with a glass of milk in the background.

Air fryer Peanut Butter Cookies

These peanut butter cookies are super quick and easy to make in the air fryer with just 3 ingredients. Vegan and keto versions are also shared.
Course Desserts
Cuisine American
Keyword air fryer peanut butter cookies, peanut butter cookies
recipe 3 ingredient peanut butter cookies, air fryer peanut butter cookies
Prep Time 3 minutes
Cook Time 9 minutes
Total Time 12 minutes
Servings 10 cookies
Calories 198kcal


  • 1 cup peanut butter use creamy or chunky
  • ½ cup sugar or powdered erythritol for keto or low carb
  • 1 large egg or chia egg for vegan see notes

Optional Add ons

  • 1 tsp. vanilla extract optional
  • 1 tbsp. chocolate chips optional


  • This 3 ingredient peanut butter cookie is super easy to make.
  • Take all the 3 ingredients – peanut butter, sugar or substitute and egg or chia egg in a bowl and mix well to form the cookie dough.
  • I also add 1 tsp. vanilla extract for added flavor. It is optional.
  • Using an ice cream scoop or a spoon, take out one tsp. of cookie dough. Form a cookie shape. Then add chocolate chips on top (optional). Use a fork to flatten down the center a bit. This is done to ensure that the center cooks evenly.
  • Now preheat the air fryer at 350 F or 180 C for 4 minutes.
  • Lay the prepared peanut butter cookies leaving gap between the cookies. I use perforated parchment paper so that the cookies do not stick to the air fryer basket.
  • Air fry at 350 F for about 4-6 minutes. Air fry only till they are golden brown. They may look undercooked but don’t wait for them to brown or they will go over and become crumbly (though still delicious).
  • Poke the center of the cookie with a toothpick. It comes out clean when the cookie is done.
  • Take them out. They will look soft but don’t worry they will harden.
  • Let them cool for 10 minutes. Now take them out and eat. They are delicious.
  • You can store them in an air tight container for 2 days. If you keep them in fridge they tend to get soft.
  • You can freeze them for upto 3 months.
  • Do watch the video for a better understanding of the process.


1. This recipe is very versatile. You can make keto variation by using powdered erythritol in place of sugar in the recipe.
2. I sometimes use 1 mashed banana in the recipe in place of sugar. You can add 1-2 tbsp. of sugar along with banana if the banana is not sweet enough to your liking.
3. For a vegan version, use chia egg in place of regular egg. To make chia egg mix 1 tbsp. chia seeds with 2.5 tbsp. water. Keep aside for 5 minutes to thicken slightly. Then use.
4. Do not air fry for too long. Just 4-5 minutes are enough. Your cookies will look golden brown and slightly underdone. You can poke a toothpick in the center of the cookie and it should come out clean. That shows that they are done.
5. They will also be soft. Let them cool for about 10 minutes and allow them to harden before handling them.
6. You can use add ons like chocolate chips or chopped nuts. Place the chocolate chips on top and not in the cookie dough before airfrying.
7. You can also add 1 tsp. of vanilla or almond extract to the cookie dough if you like.
8. These can be stored in an airtight container and kept at room temperature for about 2 days. They taste best fresh.
9. You can freeze the cookies for up to 3 months.
10. Do watch the video for a better understanding.


Calories: 198kcal | Carbohydrates: 15g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 125mg | Potassium: 174mg | Fiber: 2g | Sugar: 12g | Vitamin A: 24IU | Calcium: 14mg | Iron: 1mg