There’s nothing quite like classic peanut butter cookies paired with a glass of milk.
Thispeanut butter cookie recipeis simple to make and a favorite for kids and adults to enjoy.
We’re also sharing a variation for making crispy peanut butter cookies in the air fryer.
Credit:Meredith
Line a tray or baking sheet with parchment paper.
Place dough balls on prepared tray.
Transfer to an airtight container; freeze up to 3 months.
How to Make Peanut Butter Cookies in the Air Fryer
Preheat air fryer at 360F.
Shape dough into 2-inch balls.
Roll each ball in 1/4 cup sugar and flatten to 1/2-inch thickness.
Cook 6 to 8 minutes or until golden.
Remove with a wide spatula; cool on a wire rack.
Add the granulated sugar, brown sugar, baking soda, and baking powder.
Beat until combined, scraping sides of bowl occasionally.
Beat in the eggs and vanilla until combined.
Beat in as much of the flour as you might with the mixer.
Stir in any remaining flour.
If necessary, cover and chill dough about 1 hour or until easy to handle.
Bake and Serve
Preheat oven to 375F.
Shape dough into 1 1/4-inch balls.
Roll balls in additional granulated sugar to coat.
Place balls 2 inches apart on an ungreased cookie sheet.
Using the tines of a fork, flatten balls by making crisscross marks on top.
Bake for 7 to 9 minutes or until bottoms are light brown.
Transfer to a wire rack and let cool.
How to Store Peanut Butter Cookies
Layer cookies between waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.
2,000 calories a day is used for general nutrition advice.
