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
Instructions
In 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.
Roll dough into 1" balls (about 1 level tablespoon each). Flatten each ball to a disk about 1 1/2" wide. Transfer to a plate.
Line 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.
Description
These couldn't be easier to make.
Servings
24
Notes
Be careful not to burn these. You can see that I did overcook the first batch. The rest were excellent.
Source
Delish
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