Air fryer peanut butter & chocolate chip cookies
Serves 12
Easy
Prep:
Cook: -
plus chilling
Freeze the dough for these cookies raw then cook whenever you fancy. Crisp at the edges and chewy in the middle – they won’t stay in the biscuit tin for long
Skip to ingredients
Units:
- 125g peanut butter
- 100g light brown soft sugar
- 1 egg
- ½ tsp vanilla extract
- 50g plain flour
- ½ tsp baking powder
- 100g dark or milk chocolate chips
Nutrition: Per serving
- kcal163
- fat8g
- saturates3g
- carbs17g
- sugars13g
- fibre1g
- protein4g
- salt0.2g
Method
step 1
Beat the peanut butter, sugar, egg and vanilla in a medium bowl until smooth. Stir in the flour and baking powder to make a soft dough, then fold in the chocolate chips.
step 2
Scoop out 12 even spoonfuls of the dough (weighing roughly 35g each) and roll into balls. Flatten each ball into a puck shape, then chill on a lined plate for 30 mins to firm up. You can freeze the dough at this point. To cook from frozen, add an extra three minutes to the cook time.
step 3
Heat the air fryer to 180C. Line the basket with baking parchment trimmed to fit. Put the cookies on the parchment, leaving a little space between them to expand as they cook. Sprinkle each cookie with a little flaky sea salt, if you like. Cook in batches for 7-8 mins, until golden at the edges but still soft in the middle – they’ll firm up as they cool. Leave in the air fryer for 2 mins, then transfer to a wire rack. Best eaten the same day. Will keep in an airtight container for up to three days.
