These cookies are addictive and won't last long. They are crunchy on the edges and soft and chewy in the centers. If you'd like a totally crunchy cookies, just bake them a minute or two longer. The cookies take five minutes to mix up. I use a quart-sized Pyrex measure and a spoon, meaning no need to haul out a mixer or wash a lot of dishes. You can bake the cookies in the air fryer in 10-15 minutes, make as many as you want, and stash the remaining dough in the refrigerator for another day. The cookies are full of peanut flavor and no weird, hard-to-find ingredients. They are simply good! Especially with a big bowl of ice cream! Enjoy!
Air Fryer Peanut Butter Cookies -- Makes 9-10
2 tablespoons of butter, melted
1/4 cup of peanut butter (I use crunchy, because I like the peanut pieces)
1 large egg
1/2 cup of sugar
1/2 teaspoon of vanilla
1/2 cup of flour
1/8 teaspoon of salt
1/4 teaspoon of baking soda
In a medium-sized bowl or measure, mix together well the butter, peanut butter, egg, sugar, and vanilla. Stir in the flour, salt, and baking soda. Cut pieces of baking parchment to fit your air fryer basket. Drop several 1 1/2 tablespoon scoops of cookie dough onto each piece of parchment, spacing the cookie mounds at least an inch apart. Squish the mounds a little with your hands until about an inch thick. Or just use a fork to squish them and make the traditional criss-cross marks. Put one dough-topped piece of parchment in your air fryer basket, put the basket in the air fryer, and air fry/bake the cookies for 12-14 minutes or until golden (aim for 12 minutes for softer cookies, and they should be just a smidge squishy-feeling in the centers).
