These ultra-soft cookies are comfort treats at their best. This recipe uses oil, unlike most of the cookie recipes in this book. Using oil gives these cookies a much denser, cake-like texture, which is exactly what you want. If you absolutely need to swap, just use equal amounts of melted butter, but keep in mind, the cookies won’t be as dense and chewy.
Hands-on time: 15 minutes
Cook time: 60 minutes
PER SERVING
CALORIES: 230 | FAT: 13g | SODIUM: 147mg | CARBOHYDRATES: 23g | FIBER: 1g | SUGAR: 14g | PROTEIN: 5g
Yields 20, 1 per serving
- ½ cup vegetable oil
- 1 ¼ cups peanut butter
- ¾ cup light brown sugar, packed
- ¼ cup plus 2 tablespoons granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
1. Preheat air fryer to 325°F.
2. In a large bowl, stir oil and peanut butter. Add brown sugar and ¼ cup granulated sugar and mix until well combined. Stir in egg and vanilla.
3. In a medium bowl, mix flour, baking powder, baking soda, and salt until combined.
4. Add half of the dry ingredients to the wet ingredients and mix until combined, then add the remaining dry ingredients and mix until combined.
5. Scoop about 2 tablespoons dough, roll into a ball, then gently flatten into a disc about ½" thick. Repeat with remaining dough.
6. Using a fork, press a crisscross pattern into each cookie, then sprinkle with remaining 2 tablespoons granulated sugar.
7. Place cookies into air fryer basket, working in batches as needed. Bake 12 minutes or until edges begin to lightly brown. Let cool 10 minutes before serving.
ADD SOME CRUNCH
If you like a little crunch in your peanut butter cookies, you can use chunky peanut butter! Or add ⅓ cup finely chopped unsalted peanuts to the recipe. Either way, you’ll get the texture you’re looking for.
