Need More Cookies? Air Fryer Peanut Chewies
These are not, not, not your average peanut butter cookies. In fact, the cookies contain no peanut butter. The Peanut Chewies are loaded with peanuts, crispy on the edges, and, of course, chewy in the middle. They look a little like a macaroon, but they aren't. They are far simpler to put together than macaroons. You need a food processor, no extra bowl, because, hey, I don't like to wash dishes. Do you have to use an air fryer? No, but, quite frankly, the cookies turn out better if you do, rather than baking them in a conventional oven. Nonetheless, the oven-baked version does quite nicely. Just bake the cookies a little longer--about 15 minutes, depending on how brown you want them. How do the cookies taste? I really like them. So much so, that I have to put them someplace where they aren't easily accessible. Even then, I can't always resist their temptation. My rationale is that the cookies are loaded with protein-rich peanuts, so obviously they're good for you! Well, not exactly, but the cookies are better than some other options! And stay tuned...If I don't eat them all before I take a picture, I'll soon post a recipe for an almond variant...that's a big "if"....
Air Fryer Peanut Chewy Cookies -- Makes about 24
2 cups of roasted peanuts (skins on are fine, and roast them first in the air fryer)
1/2 cup of sugar
1/2 cup of brown sugar
1 teaspoon of vanilla
1/3 cup of canola oil
3 tablespoons of milk
1 cup of flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1 teaspoon of vinegar
Add the peanuts to the the bowl of a food processor and pulse them until the peanuts are ground but not transformed into a paste (about 10 pulses should do it). Add the sugars, egg, vanilla, oil, and milk to the food processor bowl and pulse until everything is well blended. Add the flour, salt, baking powder, and baking soda to the food processor bowl and pulse until the dry ingredients are just incorporated into the wet ones. Add the vinegar and give the mixture a few pulses to mix in the vinegar. The cookie dough should be fairly stiff. Cut parchment paper into squares to fit your air fryer (I use 6-inch squares). Place three 1 1/2 tablespoon scoops of dough on each square, spacing them out in a triangle pattern, so they are as far apart as possible. Flatten out the dough a little until it is about 1/2 inch thick. Put one batch of cookies into the air fryer, set the temperature at 320 degrees, and air fry the cookies for 8-11 minutes. The cookies should be a deep golden brown. They also will continue to firm up as they sit, so resist the urge to bake them until they're completely firm. You want them a little chewy in the center, even after they firm up. Remove the cookies from the air fryer and bake the remaining cookies. Alternatively, you can wrap the dough well with plastic wrap, refrigerate it, and bake your cookies as needed. I've found that the dough keeps for at least a week in the refrigerator.