Ingredients
1 large egg
1 c. creamy peanut butter
1/3 c. packed light brown sugar
1 tsp. pure vanilla extract
1/2 tsp. baking soda
Pinch of kosher salt
1/3 c. semisweet chocolate chips
Preparation
Step 1In a medium bowl, whisk egg until well beaten. Add peanut butter, brown sugar, vanilla, baking soda, and salt. Stir until combined and mixture thickens a bit, about 15 seconds. Fold in chips.Step 2Roll dough into 1" balls (about 1 level tablespoon each). Flatten each ball to a disk about 1 1/2" wide. Transfer to a plate.Step 3Line an air-fryer basket with foil, leaving a 1" to 2" overhang on 2 opposite sides. Working in batches, arrange cookies in basket, spacing about 1/2" apart. Cook at 350° until deeply browned, 5 to 7 minutes. Carefully, as foil will be hot, remove foil with cookies from air-fryer basket. Transfer to a wire rack and let cool on foil until cookies firm up, about 5 minutes. Using a thin spatula, transfer cookies to wire rack and let cool completely.
You won’t believe these little cookies only have six ingredients, not including a pinch of salt (most of which you probably already have on hand!). We made ’em mini for snacking and easier packing in lunch boxes. For more peanut butter and chocolate treats, check out Flourless Peanut Butter Chocolate Cake, Chocolate Peanut Butter Hummus, and Reese’s Peanut Butter Blondies.
