Oh my gosh, you guys – these air fryer chocolate peanut cookies are my new obsession! I swear I’ve made them three times this week already because they’re just that easy and delicious. Picture this: crispy edges with that perfect chewy center, warm melty chocolate, and a salty crunch from the peanuts – all ready in under 10 minutes. No heating up the whole oven, no waiting forever for them to bake. Just mix, scoop, and let that magical little air fryer work its wonders.
I stumbled onto this recipe when I was craving cookies but didn’t want to deal with my finicky oven (you know the one – burns everything on the bottom no matter what you do). The first batch came out so good, my kids actually stopped playing video games to come investigate that amazing chocolate-peanut butter smell wafting through the house. That’s when I knew I had to share this one with you!
The best part? These aren’t just quick – they’re foolproof. Even if baking usually intimidates you, you can totally handle these air fryer cookies. And trust me, once you taste that first warm, chocolatey bite with the peanut crunch, you’ll be hooked just like me.
Why You’ll Love These Air Fryer Chocolate Peanut Cookies
Listen, these cookies check ALL the boxes – let me count the ways:
- Done in a flash: From craving to cookie in under 25 minutes? Yes please! That preheating wait time? Gone. Just mix, scoop, and air fry while you clean up (or sneak extra chocolate chips).
- No oven drama: Say goodbye to burnt bottoms and uneven baking. Your air fryer gives these cookies perfect crispy-chewy texture EVERY. SINGLE. TIME.
- Flavor explosion: The rich cocoa with salty peanuts and melty chocolate chips? Absolute magic. I catch people sniffing the air when I make these – they smell that good.
- Easy cleanup: One bowl, no cookie sheets to scrub – just pop that air fryer basket in the dishwasher. More time for eating cookies!
Seriously, once you try these, you’ll wonder why you ever bothered with oven cookies at all.
Ingredients for Air Fryer Chocolate Peanut Cookies
Grab these pantry staples – nothing fancy needed! Just make sure everything’s measured right:
- 1 cup all-purpose flour (spooned & leveled – don’t pack it!)
- 1/2 cup cocoa powder (I like Hershey’s Special Dark for extra richness)
- 1/2 tsp baking soda (make sure yours is fresh!)
- 1/4 tsp salt (skip if using salted butter)
- 1/2 cup unsalted butter, softened (take it out 30 mins before – should leave a fingerprint when pressed offshore)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (pack it down firmly in the measuring cup)
- 1 large egg (room temp works best)
- 1 tsp vanilla extract (the real stuff, not imitation)
- 1/2 cup chopped peanuts (I use salted for that sweet-salty kick)
- 1/2 cup chocolate chips (milk chocolate is my weakness, but semi-sweet works too)
Ingredient Notes & Substitutions
No worries if you’re missing something – here’s how to adapt:
Peanut alternatives: Can’t do peanuts? Try almond pieces or sunflower seeds for crunch. Want more chocolate? Swap peanuts for extra chocolate chips!
Flour swaps: Gluten-free? Use a 1:1 GF blend (Bob’s Red Mill works great). Whole wheat flour makes them denser but adds nuttiness.
Butter questions: Melted butter makes flat cookies (been there!). Must be softened. Vegan? Use plant-based butter sticks (not tub spreads – too watery).
Sweetener tweaks: Coconut sugar replaces brown sugar nicely. Reduce white sugar to 1/3 cup if you like less sweet cookies.
Remember – ingredients at room temp mix better! Cold eggs make grainy batter.
How to Make Air Fryer Chocolate Peanut Cookies
Okay, let’s get baking! These cookies come together so fast you’ll be eating them before you know it. Just follow these simple steps – I promise it’s foolproof.
Step 1: Mix Dry Ingredients
First, grab a medium bowl and whisk together your flour, cocoa powder, baking soda, and salt. Don’t skip the whisking – it prevents lumps and makes sure everything’s evenly distributed. Just a few quick strokes does the trick – no need to overmix here!
Step 2: Cream Butter & Sugars
Now for the magic! In a large bowl, beat that softened butter with both sugars until it’s light and fluffy – about 2 minutes with a hand mixer. Scrape down the sides halfway through – those sneaky sugar crystals love to hide in the corners. When it looks like pale brown clouds, you’re golden.
Step 3: Combine & Add Mix-Ins
Beat in the egg and vanilla until just combined. Then gradually add your dry ingredients – I do it in three batches, mixing gently after each addition. When you’ve got a thick, chocolatey dough, fold in those peanuts and chocolate chips with a spatula. Be gentle! Overmixing makes tough cookies, and we want these babies tender.
Step 4: Air Fry in Batches
Preheat your air fryer to 350°F while you scoop tablespoon-sized balls of dough. Flatten them slightly – they won’t spread much. Leave space between cookies (I do 4 per batch in my 6-quart fryer). Air fry for 6-8 minutes until the edges look set but centers are still soft. They’ll firm up as they cool! Pro tip: Check at 5 minutes – some air fryers run hotter than others.
Let them rest in the basket for 2 minutes before transferring to a rack. Resist eating them immediately – that molten chocolate is dangerous! (Okay, who am I kidding – burn your tongue if you must.)
Tips for Perfect Air Fryer Chocolate Peanut Cookies
After burning (and salvaging) more batches than I’d like to admit, here are my foolproof tricks for cookie success:
- Chill that dough! 30 minutes in the fridge = thicker, chewier cookies. Bonus: dough keeps for 3 days so you can bake fresh cookies on demand.
- Space matters: Crowding leads to sad, merged cookies. Leave 1-inch between each – bake in batches if needed.
- The under-bake rule: They’ll look slightly underdone when you pull them out – perfect! They firm up as they cool.
- Parchment is your friend: No sticking, easy cleanup. Cut rounds to fit your air fryer basket.
Remember – all air fryers vary! My first batch is always a “test cookie” to nail the timing.
Storage & Reheating
These cookies disappear fast at my house, but if by some miracle you have leftovers: store them in an airtight container at room temp for up to 5 days. Freeze in a ziplock for 1 month (layer with parchment so they don’t stick together). Craving that just-baked warmth? Toss a frozen cookie in the air fryer at 300°F for 1-2 minutes – magic!
Air Fryer Chocolate Peanut Cookies FAQs
I’ve gotten SO many questions since sharing this recipe – here are the ones that pop up most often:
Can I skip the peanuts? Absolutely! Swap them for more chocolate chips, chopped almonds, or even pretzel pieces for that salty crunch. The cookies still turn out delicious.
Why did my cookies come out flat? Three likely culprits: butter was too soft/melted, you skipped chilling the dough, or your baking soda might be old (check that expiration date!). Next time, pop your dough in the fridge for 30 minutes before baking.
Can I double this recipe? Of course! Just work in batches – overfilling your air fryer leads to uneven cooking. I usually make one batch while the next chills in the fridge.
How do I know when they’re done? The edges should look set but the centers still soft – they’ll keep cooking on the tray. If they look “almost done” in the fryer, they’re perfect!
Can I use muffin liners? Don’t! They block airflow. Just place cookies directly on the air fryer basket or use parchment rounds with holes cut out.
Nutritional Information
Nutritional estimates per cookie (using standard brands): approx. 180 calories, 9g fat, 22g carbs. Remember – values change based on your specific ingredients! Understanding nutritional labels can help you adjust for your specific ingredients.
Made these cookies? Leave a star rating below and let me know how yours turned out!
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“5-Minute Air Fryer Chocolate Peanut Cookies – Irresistible!”
- Total Time: 23 mins
- Yield: 12 cookies
- Diet: Vegetarian
Description
Crispy on the outside and chewy on the inside, these air fryer chocolate peanut cookies are quick to make and full of flavor.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chopped peanuts
- 1/2 cup chocolate chips
Instructions
- Preheat air fryer to 350°F (175°C).
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, cream butter and sugars until fluffy.
- Beat in egg and vanilla.
- Gradually mix in dry ingredients.
- Fold in peanuts and chocolate chips.
- Scoop dough into balls and flatten slightly.
- Air fry for 6-8 minutes until edges are set.
- Let cool on a rack before serving.
Notes
- Store in an airtight container for up to 5 days.
- Dough can be refrigerated for firmer cookies.
- Adjust cooking time based on air fryer model.
- Prep Time: 15 mins
- Cook Time: 8 mins
- Category: Dessert
- Method: Air Fryer
- Cuisine: American