These gooey air fryer peanut butter cookies are soft in the middle, crisp on the edges, and full of rich peanut butter flavor. They're flourless, naturally gluten-free, and made with just 6 simple ingredients. Ready in under 20 minutes—perfect for a quick and easy treat!
SO GOOD!!! We make these weekly now! Gooey and crispy 🙂 ★★★★★
- Hadley
I usually lean toward healthier desserts, but sometimes you need a classic peanut butter cookie—simple, cozy, and super satisfying. These are extra fun because they're made in the air fryer, which means less time baking and more time enjoying. They're crispy on the edges, soft in the middle, naturally gluten-free, and made without flour (so maybe they are still a little healthier).
This recipe was inspired by my peanut butter almond flour cookies and air fryer cake—two other quick and easy reader favorites. And if you're in the mood to round things out, they're delicious with a warm mug of hot chocolate or even some protein nice cream for a fun little dessert combo.
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Why You'll Love This Recipe
- Minimal ingredients — Just 6 simple pantry staples you likely have on hand.
- Perfect texture — Crispy edges with a soft, gooey center every time.
- No flour — These peanut butter cookies are flourless!
- Gluten-free — Naturally gluten-free, so that everyone can enjoy.
- Quick and easy — Ready in under 20 minutes with no oven required!
The Ingredients
- Peanut Butter – Use a stabilized, creamy peanut butter, such as Jif, Skippy, or Whole Foods 365. The all-natural ones are too "wet," and honestly, the cookies fall apart if you use those. Almond butter works in a pinch, too!
- Sugar – I like using a mix of light brown sugar and granulated sugar for the perfect balance of sweetness and texture. If you don't have light brown sugar, coconut sugar, or dark brown sugar, any of these options will work just fine.
- Egg – Helps bind everything together and adds a bit of protein.
- Baking Soda – Super important! It helps the cookies rise and stay soft and gooey. Don't try swapping it for baking powder here.
- Vanilla Extract – Just a splash for a touch of warm, sweet flavor.
See recipe card at the bottom of this blog for quantities.
How to Make Air Fryer Peanut Butter Cookies
- Step 1: Whisk all the ingredients together in a large bowl until a dough forms. For best results, chill the dough in the fridge for at least 30 minutes.
- Step 2: Preheat your air fryer to 315°F. Scoop about 1.5 tablespoons of dough for each cookie and place them in the basket, leaving a little space between them.
- Step 3: Use a fork to gently press down on each cookie, making that classic crisscross pattern. Don't press too flat—just enough to shape them.
- Step 4: Air fry at 315°F for 8–10 minutes, until the edges are golden and crispy, but the centers remain soft.
Hint: Let the cookies cool in the air fryer basket for 5–10 minutes before moving them to a wire rack. This helps the centers firm up without losing that gooey magic. Then, dig in and enjoy!
Video Tutorial
Substitutions
- Peanut Butter: If you want to switch things up, almond butter or sunflower seed butter are good alternatives here. Just pick a creamy, stabilized version to keep the dough from getting too oily.
- Sugar: You can swap the brown sugar for coconut sugar.
Top Tips
- The type of peanut butter matters: Stick with thicker peanut butter like Jif or Skippy. Natural peanut butter is too oily and will make the dough too soft. Different brands and types of peanut butter vary in thickness and oil content. This can affect the thickness or thinness of your cookies, so if your dough feels extra soft, try using a firmer peanut butter next time.
- Chilling isn't always required: While I usually chill or freeze cookie dough, this recipe's dough is thick enough that chilling is optional. If you're short on time, you can skip it—but chilling helps with shaping and texture if you have the extra 30 minutes. Note that your cookies will be thinner.
- Adjust for your air fryer: Every air fryer heats a little differently. Keep an eye on your cookies the first time you try this recipe and tweak the time or temperature as needed for your model.
- Space out your cookies in the air fryer: Don't overcrowd the air fryer. Bake in batches to give the cookies room to spread out.
- Let them cool in the air fryer: Leave the cookies in the air fryer basket for 5-10 minutes after cooking to allow the centers to set correctly. Then transfer them to a wire rack to finish cooling—this keeps them soft and gooey without drying out. It also prevents the cookies from falling apart.
Air Fryer Cookie Variations
- Make Them Dairy-Free: Good news — these cookies are already dairy-free, so no changes needed!
- Make Them Gluten-Free: This recipe is naturally gluten-free since it uses no flour.
- Chocolate Chip: A classic! Toss in a handful of mini chocolate chips for a crowd-pleasing twist.
- Raisin: For a slightly healthier and sweeter twist.
- Coconut: Shredded coconut brings a subtle tropical flavor and a bit of chewiness to every bite. It also adds healthy fats!
- Peanut Butter & Jelly: Press a small dollop of your favorite jam or jelly into the center of each cookie before air frying for a fun surprise.
- Nutty Crunch: Add chopped roasted peanuts or pecans for an extra crunch and flavor.
- Spiced Up: Add a pinch of cinnamon or pumpkin pie spice for a warm, cozy vibe.
Storage & Freezing
To Store: Keep any leftover air fryer cookies in an airtight container at room temperature for up to 3-4 days. Cover them well to keep them soft and prevent drying out. Avoid the fridge, as it tends to dry out cookies faster without extending their freshness.
To Freeze: You can freeze baked cookies or even the unbaked dough for up to 3 months. Just pop them in a freezer-safe bag or container. When you're ready, let them thaw at room temperature — no rush needed!
Frequently Asked Questions
This usually happens if the dough wasn't chilled, the peanut butter was too oily, or the cookies didn't cool long enough after baking. Following the recipe tips—using creamy peanut butter and letting the cookies cool—helps keep them together perfectly.
I don't recommend it if your natural peanut butter is very oily or chunky. If you want to try, make sure it's smooth and spreadable (not too liquid). Otherwise, stick with a creamy, stabilized peanut butter, such as Jif or Skippy, for the best results.
I highly recommend chilling or freezing the dough for 15-30 minutes. It helps prevent spreading and keeps the cookies' shape just right.
For perfect cookies, bake at 315°F for 8–10 minutes. Keep an eye on them as air fryer models can vary.
Absolutely! Bake at 350°F for 10–12 minutes, watching closely so they don't overbake.
Definitely! After chilling, scoop and freeze the dough balls. When you're ready, air fry them straight from the freezer—just add a couple extra minutes to the cooking time.
More Air Fryer Dessert Recipes
Looking for other recipes like this? Try these:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Air Fryer Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter spread, (like Jiff, Skippies, or the Whole Foods Brand
- ¼ cup light brown sugar
- 3 tablespoon granulated sugar
- 1 large egg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Whisk all ingredients together in a large mixing bowl until a dough is formed.
- Let dough chill for at least 30 minutes in the refrigerator.
- When the cookie dough has about 5 minutes left of chilling, preheat the air fryer to 315°F.
- Then, carefully place a piece of parchment in the air fryer basket.
- Using a cooking scooper, portion out about 1.5 Tablespoons of dough for each cookie. Then, evenly space them out in the air fryer basket.
- Gently press the cookies into a patty shape by using a fork to create a crisscross pattern on the tops of each cookie. Don’t flatten them too much.
- Air fry at 315°F for 8 - 10 minutes until puffed, crispy on the outside, and golden brown. They will be incredibly soft in the center when they are finished baking. Let them cool for 5 - 10 minutes in the air fryer basket before transferring them to a wire rack to finish cooling completely. They are very gooey in the middle if they don’t cool.
- Enjoy!
Hadley says
SO GOOD!!! We make these weekly now! Gooey and crispy 🙂
Tati Chermayeff says
Thank you! these are one of my favorite cookies and i love that they are made in the air fryer too.