Crispy edges and a soft, almost melt in your mouth center makes these the very best peanut butter cookies. We packed in as much peanut butter as possible, so this one is for true peanut butter lovers!
Beat together the butter, brown sugar, and granulated sugar in a medium mixing bowl until light and creamy.
Beat in the egg and vanilla extract until just combined. Beat in the peanut butter.
Add the flour, baking powder, baking soda, and salt to the mixing bowl and beat until well combined.
Place the dough in the refrigerator for 30 minutes to chill.
Line the basket of your air fryer with parchment paper and preheat to 350 degrees.
Use a medium cookie scoop to scoop out portions of cookie dough. Shape into a ball with your hands and roll through granulated sugar to coat.
Arrange the cookie dough in the air fryer basket leaving 1-2 inches between each cookie to allow space for the cookie to spread.
Use a fork to lightly press a crisscross pattern into the top of each cookie.
Air fry for 5 minutes or until golden brown on the edges and tips of the crisscross pattern. Do not overbake.
Let cool for a couple of minutes before carefully removing from the air fryer with a spatula. Cookies will fall apart if not handled gently. Cool completely on a wire rack.
Notes
We added as much peanut butter as possible to make a really rich dough that bakes into a cookie with a soft center and slightly crisp edges. To achieve this, it’s important to chill the dough for at least 30 minutes prior to baking. Do not skip this step.To make peanut butter blossoms, skip the crisscross pattern and bake as directed. Immediately press a kiss in the center after baking and let cool completely.Your first batch may cook a bit faster than subsequent batches as the air fryer may not be quite as hot. Keep an eye on the second batch and remove from the air fryer at 4 minutes, if needed.