Air fryer peanut butter & chocolate chip cookies
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
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Prep:10 mins
Cook:10 mins
plus chilling - Serves 12
- Easy
Nutrition per serving
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kcal 163
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fat 8g
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saturates 3g
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carbs 17g
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sugars 0g
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fibre 1g
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protein 4g
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salt 0.2g
Ingredients
- 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
Method
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.
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.
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.
