You know those days when you’re craving something sweet but don’t want to deal with a mountain of ingredients or dirty every bowl in the kitchen? That’s exactly why I fell in love with these HOMEMADE 3-Ingredient Peanut Butter Cookies (Air Fryer). It all started when my niece showed up unannounced last week, begging for cookies—and let me tell you, this recipe saved the day! Just peanut butter, sugar, and an egg transform into golden, crisscrossed miracles in under 10 minutes. The air fryer gives them that perfect crisp edge while keeping the centers irresistibly chewy. No mixer, no fuss, just pure peanut butter bliss that tastes like you spent hours baking (when really, you spent more time waiting for the air fryer to preheat).
Why You’ll Love These HOMEMADE 3-Ingredient Peanut Butter Cookies (Air Fryer)
Trust me, these cookies are about to become your new secret weapon. Here’s why:
- 3 ingredients – That’s it! No flour, no butter, no fancy pantry staples
- Ready in 13 minutes flat – Faster than running to the store for a cookie fix
- Air fryer magic – Crispy edges and chewy centers without heating up the whole kitchen
- Impossible to mess up – Even my 8-year-old nephew can make these (and has!)
- That nostalgic peanut butter taste – Just like grandma used to make, but way easier
Seriously, if you own an air fryer and like peanut butter, you need these in your life.
Ingredients for HOMEMADE 3-Ingredient Peanut Butter Cookies (Air Fryer)
Here’s the beautiful simplicity of what you’ll need:
- 1 cup smooth peanut butter – Not the natural kind (trust me, the oil separation ruins everything)
- 1/2 cup granulated sugar – Plain white sugar works best here
- 1 large egg – Room temperature helps it blend smoothly
That’s seriously it! No hidden ingredients, no last-minute grocery runs. Just three pantry staples you probably already have.
Equipment You’ll Need
Gather these basics before you start:
- Air fryer – Any model works, but basket-style gives best results
- Medium mixing bowl – Just big enough to stir everything together
- Fork – For that classic peanut butter cookie crisscross pattern
- Spoon or cookie scoop – Helps portion the sticky dough evenly
No fancy gadgets needed—just simple tools you already own!
How to Make HOMEMADE 3-Ingredient Peanut Butter Cookies (Air Fryer)
Okay, let’s get to the fun part! These cookies come together so fast you’ll barely have time to lick the spoon (though I won’t judge if you do). Here’s exactly how I make them, with all my little tricks for perfect results every time.
Step 1: Mix the Dough
First, preheat your air fryer to 350°F (175°C) – this gives it time to get nice and hot while you prepare the dough. In your mixing bowl, combine the peanut butter, sugar, and egg. Now, here’s my secret: stir just until everything comes together smoothly. Overmixing makes the cookies tough, and we want that melt-in-your-mouth texture. The dough should look like thick peanut butter frosting – if it’s too sticky, add a tiny bit more sugar.
Step 2: Shape and Flatten
Roll the dough into 1-inch balls (about the size of a ping pong ball) – I use a cookie scoop for this because the dough is sticky. Place them in the air fryer basket with some space between each one (they’ll spread!). Now grab a fork and make that classic crisscross pattern: dip the fork in sugar first (this prevents sticking), then gently press down on each ball twice at 90-degree angles. Don’t flatten them completely – leave them about 1/4 inch thick.
Step 3: Air Fry to Perfection
Slide that basket in and set your timer for 6 minutes. At the 6-minute mark, peek at them – they should be golden around the edges but still look slightly soft in the center. If they need more time, add 1-2 minutes max. They’ll firm up as they cool! Let them sit in the basket for 2 minutes before transferring to a rack – this prevents breakage. Warning: the smell will drive you crazy!
Tips for Perfect HOMEMADE 3-Ingredient Peanut Butter Cookies (Air Fryer)
After burning more batches than I’d like to admit (oops!), here are my hard-earned secrets for cookie perfection:
- Space them out! Cookies need breathing room—crowding makes them steam instead of crisp up.
- Let them cool completely on the rack—they’ll firm up beautifully as they sit.
- Sugar-dipped fork prevents sticking when making crisscrosses.
- Check early! Air fryers vary—start checking at 5 minutes to avoid overbaking.
- Room temp egg blends smoother and prevents dough separation.
Trust me, these small tweaks make all the difference between good and “Oh my gosh, give me the whole batch!” cookies.
Variations for HOMEMADE 3-Ingredient Peanut Butter Cookies (Air Fryer)
Want to jazz up your cookies? Try these simple twists that still keep things easy:
- Chocolate chip surprise – Fold in a handful of mini chocolate chips before shaping (my niece’s favorite!)
- Salty-sweet magic – Sprinkle flaky sea salt on top right after baking
- Extra crunch – Roll dough balls in coarse sugar before flattening
- Nutty delight – Add chopped peanuts for texture
The basic recipe is perfect as-is, but sometimes it’s fun to play with your food! If you are looking for other easy dessert ideas, check out this air fryer cake donuts recipe.
Serving and Storing HOMEMADE 3-Ingredient Peanut Butter Cookies (Air Fryer)
These cookies disappear fast in my house, but if by some miracle you have leftovers, here’s how to keep them fresh. Store cooled cookies in an airtight container at room temperature—they’ll stay perfect for 3 days (good luck making them last that long!). Want that just-baked warmth? Pop them back in the air fryer for 30 seconds to revive the crispy edges. Pro tip: Layer cookies between parchment paper to prevent sticking. And yes, I’ve totally eaten them straight from the freezer—the peanut butter flavor gets even more intense when they’re cold! For more easy baking inspiration, see this guide on soft baked cookies.
Nutritional Information
Here’s the scoop on what you’re biting into (estimates vary based on your specific ingredients):
- Calories: 120 per cookie
- Fat: 8g (1.5g saturated)
- Sugar: 8g
- Protein: 4g
Not bad for a cookie that satisfies cravings in minutes! Remember, natural peanut butter or sugar substitutes will change these numbers. Understanding the impact of ingredients like sugar is important for dietary planning; you can read more about general sugar intake guidelines from official sources.
Frequently Asked Questions
I’ve gotten so many questions about these cookies since sharing them with friends—here are the ones that pop up most often!
Can I use crunchy peanut butter instead of smooth?
You can, but the texture will be different. The cookies won’t hold together quite as well, and you’ll get uneven peanut bits. If you love crunch, try mixing 3/4 cup smooth with 1/4 cup crunchy for the best of both worlds!
My air fryer is tiny—how should I adjust?
No worries! Just cook in smaller batches (maybe 4 cookies at a time) and keep an eye on them. Smaller baskets mean hotter air circulation, so they might cook faster—start checking at 5 minutes.
Why did my cookies spread too much?
Usually this means your dough was too warm. If your kitchen’s hot, chill the dough 10 minutes before shaping. Also, make sure you’re not flattening them too thin—that classic fork press should leave them about 1/4 inch thick.
Can I make these without eggs?
I haven’t found a great substitute yet—the egg really binds everything. Some folks use flax eggs, but the texture changes completely. These are proudly egg-dependent cookies!
How do I know when they’re done?
They’ll look slightly underbaked when you pull them out—that’s perfect! The edges should be golden, and centers will firm up as they cool on the rack. If they look fully set in the air fryer, they’ll be overdone.
Irresistible 3-Ingredient Peanut Butter Cookies (Air Fryer)
- Total Time: 13 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Easy homemade peanut butter cookies with just 3 ingredients, cooked in an air fryer for a quick treat.
Ingredients
- 1 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1 large egg
Instructions
- Preheat air fryer to 350°F (175°C).
- Mix peanut butter, sugar, and egg in a bowl until smooth.
- Roll dough into 1-inch balls and place in the air fryer basket.
- Flatten each ball slightly with a fork.
- Cook for 6-8 minutes until golden.
- Let cool before serving.
Notes
- Use natural peanut butter for best results.
- Adjust cooking time based on your air fryer model.
- Store in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American