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These Air Fryer peanut butter blossoms are the perfect blend of chocolate and peanut butter. These cookies turn out soft and chewy on the inside and a slightly crisp outside, with a delightful sugar coating and a Hershey’s Kiss in the middle!
But that’s not even the best part- these festive cookies take under 15 minutes to make- just like my Air Fryer gingerbread cookies.
These air fried peanut butter blossoms are one of those cookies that will become family favorite, especially during the holiday season. I love this cookie because it brings back fond memories baking cookies with my grandmother.
This is a wonderful cookie recipe to try for a bake sale, as a delicious dessert or cookie gift exchange with friends and family, along with some Air Fryer brownie mix cookies and Air Fryer red velvet cake mix cookies.
Quick Look At This Recipe
✨ Flavor: Crispy, chewy, sweet and nutty!
⏱️ Prep time: 10 minutes.
🔥 Cook time: 5 minutes.
⏲️ Total time: 15 minutes + 30 minutes chill time.
👥 Servings: 6 servings.
🥄 Tools: Air Fryer, electric mixer, mixing bowl, cookie scoop.
❄️ Freezer friendly: Yes.
👩🏻🍳 Tip: Avoid overmixing the cookie dough. The key to getting the perfect texture (like my Air Fryer snickerdoodle cookies) is to mix the ingredients just until you get a uniform mixture.
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Table of Contents
Why You’ll Love This Recipe
- They come together super quick- in under 15 minutes, just like my Air Fryer cake mix cookies, and are perfect for parties and get-togethers.
- Air frying makes it such a breeze. It barely takes any time to make a fresh batch of cookies, and there’s less mess to clean up afterwards!
- Just like my Air Fryer gingersnap cookies, these are perfect for the holidays.
Recipe Ingredients
- Cookie ingredients: For the basic cookie, you’ll need the classics- all purpose flour, baking powder, sugar, egg and some unsalted butter. I also like to add a pinch of salt to balance out the flavor.
- Granulated sugar: To coat the cookies.
- Peanut butter: Any good quality peanut butter will work well. I love using Jif or Peter Pan Peanut Butter.
- Milk chocolate kisses: For that perfect finishing touch. You can also use dark chocolate kisses if that’s what you prefer.
See recipe card for quantities.
Variations
- Sneak in some other mix-ins like crushed candy cane (like I did with my Air Fryer white chocolate chip peppermint cookies), peanut butter cups, marshmallows, candy corns or pumpkins, or any practically any small chocolate candy or M&Ms.
- You can also drizzle the cookies with melted milk, dark or white chocolate- I did this when I made my Air Fryer thumbprint cookies).
- Another great idea is to decorate the center of the cookies with colored icing in the shapes of pumpkins, snowmen or Christmas trees.
How to Make Air Fryer Peanut Butter Blossoms
- Combine the dry ingredients in a medium mixing bowl and set it aside.
- In a large mixing bowl, combine butter, peanut butter, egg and sugar. Whisk using an electric mixer on medium speed, until it comes together into a soft dough. Add the flour mixture and continue mixing until you get a uniform dough.
- Refrigerate for 30 minutes, and then portion out the dough into balls using a cookie scoop. Roll the dough balls in sugar.
- Transfer the sugar coated dough balls in a single layer in the Air Fryer basket lined with parchment paper.
- Air fry at 380 F for 5-7 minutes until they begin to turn golden brown. Quickly press a chocolate kiss into the center of each cookie before they fully cool.
- Allow the cookies to cool for an additional 1-2 minutes before removing them from the Air Fryer. Then, transfer to a wire rack and let them cool cool completely.
Serving Ideas & Suggestions
Enjoy these Air Fryer peanut butter blossoms on their own, with a cup of tea or coffee, or feature them on your holiday dessert spread with other festive cookies like my Air Fryer snowball cookies or my Air Fryer monkey bread– which is sure to be a total crowd pleaser, graham crackers, fresh fruit, Air Fryer s’mores dip, some Air Fryer reindeer chow and a nice Air Fryer lava cake.
Recipe Tips & Tricks
- Refrigerating the dough is important here. If you skip it, the cookies will turn out flat and not have this characteristic shape. I like to skip the chilling when I’m making my Air Fryer oatmeal raisin cookies and classic Air Fryer chocolate chip cookies, but here, it’s best to refrigerate.
- Make sure you leave room between the cookie dough balls, since they will expand a bit as they air fry.
- To lend these cookies that bit of warmth, I like to roll the dough balls in my homemade cinnamon sugar mix instead of just white sugar. You can also use colored sugar if you want them to look festive.
- You don’t need to preheat the Air Fryer here! I usually don’t preheat the Air Fryer when I’m making my Air Fryer peanut butter cookies– or any other cookies for that matter.
Recipe FAQs
Store your leftover peanut butter blossoms in the refrigerator for 3-5 days. Just make sure you cool them down completely before transferring them to a Ziploc bag or an airtight container.
Yes, you can! Simply wrap them in wax paper or plastic wrap (which helps prevent freezer burn) before moving them to a freezer-safe container. You can freeze these cookies for up to 3 months.
If you are allergic to peanuts there are a few other butters that you can use instead. Almond butter, cashew butter and sunflower butter are all great choices. Just remember that they might have a slightly different consistency, so you may need to adjust the flour to get the right consistency.
More Air Fryer Cookie Recipes
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Air Fryer Peanut Butter Blossoms
Equipment
- 1 Air Fryer
Ingredients
- 11/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperture
- 3/4 cup creamy peanut butter
- 1 cup sugar
- 1 large egg
- 1 bag Chocolate Kisses
Coating
- 1/2 cup sugar
Instructions
- In a medium sized bowl, combine the dry ingredients flour, baking powder, and salt. Set bowl aside.
- In a large mixing bowl, use an electric mixer on medium speed and combine the butter, peanut butter, and 1 cup of sugar. Beat together until creamy.
- Add the egg to the dough and continue mixing until well combined into the dough.
- Slowly add the flour mixture to the bowl and continue mixing on medium speed until a soft dough forms. Cover bowl of dough and allow to chill for 30 minutes in your refrigerator.
- Once dough has chilled, use a portion scoop or a medium cookie scoop and scoop dough into ball shapes (approximately 1-inch sized balls).
- Roll each ball of dough in sugar, fully coating the outside, then place coated dough balls in a single layer into the basket of your air fryer, lined with parchment paper.
- Air fry at 380 degrees F for 5-7 minutes until they begin to turn golden brown. When finished cooking quickly press a chocolate kiss into the center of each cookie before they fully cool.
- Let cookies continue to cool for an additional 1-2 minutes before removing them from the air fryer. Place baked cookies on a wire rack so cookies cool completely.
Notes
- Try different coatings instead of sugar. I love using dried coconut, brown sugar, chopped peanuts, mini chocolate chips and coconut sugar.
- Don’t use cold butter because it will not make a creamy texture when mixed in with the peanut butter.
- Don’t overmix the cookie dough, and make sure you let it chill for at least 30 minutes, preferably more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have a new stove with an air fryer in it would it be the same temperature as a regular air fryer to bake cookies?
I also have a stove with an air fryer and I do have to add a little cook time to the recipes I usually make in my countertop air fryer. Hope that helps!