Looking for a fast and easy treat? These air fryer peanut butter cookies are made with just three simple ingredients — peanut butter, sugar, and an egg!
This small batch recipe is perfect when you want a quick homemade cookie without turning on the oven. They’re naturally flourless. These are perfect for a quick dessert, snack, or even a sweet little gift!
I've been making 3-ingredient peanut butter cookies for decades! Here is the original 3 Ingredient Peanut Butter Cookie Recipe for the oven. If you want an easy cake mix cookie, try this Cake Mix Peanut Butter Cookie Recipe.
Table of contents
Why You'll Love These
- Only 3 ingredients needed — no flour, no fuss!
- Bakes in just minutes in the air fryer.
- Perfect small batch recipe for 1–2 people.
- Naturally gluten-free (no flour required).
- Crispy edges with a soft, chewy center.
- Easy enough for beginner bakers or kids.
Ingredients
Peanut butter (smooth or chunky, your choice). I do find that the natural peanut butters don't always work as well. For this recipe I use the commercial peanut butters, like Skippy or Jiff.
Granulated white sugar - Brown sugar will also work.
Egg - Large
Step-by-Step Instructions
Preheat air fryer to 325ºF.
Step 1
In a medium bowl, mix together the peanut butter, sugar, and egg until fully combined and smooth.
Step 2
Scoop the dough into small balls (about 1 heaping tablespoon each). I use a cookie scooper for less mess and a consistent size.
Step 3
Place a piece of parchment paper or a perforated air fryer liner into the air fryer basket.
Arrange the cookie dough balls in a single layer, leaving space between each one.
Step 4
Use a fork to gently press a criss cross pattern onto each cookie, flattening them slightly.
Step 5
Air fry at 325°F for 6–8 minutes, or until the edges are golden brown.
(Every air fryer is a little different, so check at the 6-minute mark.)
Step 6
Let the cookies cool for 5 minutes before transferring to a wire rack. They will firm up as they cool.
My air fryer is the oven style. It is this Cuisinart air fryer. I love it so much I even gave my sons one each for Christmas!
Recipe Tips
- Don’t skip letting the cookies cool! They're very soft when hot but firm up beautifully.
- Use parchment paper or an air fryer liner to keep the cookies from sticking to the baket or the pan.
- If you like a sweeter cookie, sprinkle a little extra sugar over the tops before baking.
- Try chunky peanut butter for more texture!
Variations
- Chocolate drizzle: Melt a little chocolate and drizzle over cooled cookies.
- Add-ins: Mix in a few mini chocolate chips if you like!
- Almond butter version: Swap peanut butter for almond butter for a slightly different flavor.
How to Store
Store cooled cookies in an airtight container at room temperature for up to 5 days.
You can also freeze baked cookies for up to 3 months.
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FAQ's
This recipe really relies on the sugar for structure, so sugar-free versions may not hold together as well.
Yes! Just cook in batches so you don’t overcrowd your air fryer basket.
Yes, but the cookies may be slightly softer. I think they turn out better with a more commercial peanut butter. Make sure to stir the natural peanut butter well before measuring.
Printable Recipe
Air Fryer Peanut Butter Cookies
Ingredients
- 1 Cup Peanut Butter Smooth or chunky. I find the commercial peanut butters work better for this recipe (not the all natural).
- 1 Cup Granulated Sugar Brown sugar can be substituted but make sure it's well packed in the measuring cup.
- 1 Large Egg
Instructions
- Preheat toater oven to 325℉. Place a piece of parchment paper or a perforated air fryer liner into the air fryer basket.
- In a medium bowl, mix together the peanut butter, sugar, and egg until fully combined and smooth.
- Scoop the dough into small balls (about 1 heaping tablespoon each). Arrange the cookie dough in a single layer, leaving space between each one. I usually get between 15-18 cookies.
- Use a fork to gently press a crisscross pattern onto each cookie, flattening them slightly. I like sprinkling a little white sugar on the dough and dipping the tines in the sugar. I find it helps release the fork and adds just a little extra sweet crunch to the cookies.
- Air fry at 325°F for 6–8 minutes, or until the edges are golden brown. (Every air fryer is a little different, so check at the 6-minute mark.)You will need to make these in 2 or more batches.
- Let the cookies cool for 5 minutes before transferring to a wire rack. They will firm up as they cool.
Notes
- Don’t skip letting the cookies cool! They're very soft when hot but firm up beautifully.
- Use parchment paper or an air fryer liner to keep the cookies from sticking to the baket or the pan.
- If you like a sweeter cookie, sprinkle a little extra sugar over the tops before baking.
- Try chunky peanut butter for more crunchy texture!
- Chocolate drizzle: Melt a little chocolate and drizzle over cooled cookies.
- Add-ins: Mix in a few mini chocolate chips if you like!
- Almond butter version: Swap peanut butter for almond butter for a slightly different flavor.
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