Quick & Gooey Air Fryer Peanut Butter Lava Cookies Recipe

Crispy edges and gooey centers make these air fryer peanut butter lava cookies a decadent treat that melts in your mouth.

Soft dough conceals a molten chocolate core waiting to surprise you.

Minimal effort yields maximum deliciousness with this simple recipe.

Chocolate and peanut butter create a classic combination that never disappoints.

Home bakers can master this technique without complex skills or fancy equipment.

Sweet aromas will fill your kitchen as these cookies bake to golden perfection.

You’ll want to savor every single bite of these irresistible morsels.

Air Fryer Peanut Butter Lava Cookies Reasons

• Unleash Quick Delight: Whip up these mouthwatering cookies in minutes with minimal kitchen tools and simple ingredients everyone loves.
• Master No-Fuss Baking: Air fryer method eliminates complicated oven techniques, making this recipe perfect for baking beginners who want professional-looking results.
• Create Crowd-Pleasing Dessert: The gooey peanut butter center and chocolate hints make these cookies irresistible for kids and adults, ideal for casual gatherings or sweet treat cravings.
• Customize with Ease: Swap chocolate chips or add different extracts to personalize the recipe, making it adaptable for various taste preferences and dietary needs.

Air Fryer Peanut Butter Lava Cookies Ingredients

• All-Purpose Flour: A key component that provides structure and texture to the cookies.
• Granulated Sugar: Adds sweetness and helps create a crisp cookie exterior.
• Brown Sugar: Contributes moisture and a rich, caramel-like flavor to the dough.
• Baking Soda: Helps the cookies rise and creates a soft, tender texture.
• Salt: Enhances the overall flavor profile of the cookies.

• Peanut Butter: Creates a creamy, rich center that becomes deliciously molten when baked.
• Powdered Sugar: Helps stabilize the peanut butter filling and adds a subtle sweetness.

• Butter, Egg, Vanilla Extract: Provide moisture, binding, and deep flavor to the cookie dough.

• Chocolate Chips: Offers an optional drizzle or coating for extra indulgence.

Instructions for Air Fryer Lava Cookies

Step 1: Prepare Peanut Butter Centers

Create smooth peanut butter balls by mixing peanut butter, powdered sugar, and vanilla extract.

Roll into tiny spheres and place on parchment paper.

Freeze for 30 minutes to set firmly.

Step 2: Create Chocolate Drizzle

Melt chocolate chips using microwave technique, heating in short 30-second bursts.

Allow chocolate to cool slightly while preparing remaining ingredients.

Step 3: Mix Dry Ingredients

Combine flour, granulated sugar, brown sugar, baking soda, and salt in a medium mixing bowl.

These dry components will provide structure and sweetness to your cookies.

Step 4: Blend Wet Ingredients

In a separate large bowl, cream together softened butter, egg, and vanilla extract until smooth and well-incorporated.

The mixture should look light and fluffy.

Step 5: Form Cookie Dough

Gradually fold dry ingredients into wet mixture, stirring until a consistent dough develops.

The texture should be soft but not sticky.

Step 6: Wrap Peanut Butter Filling

Take a tablespoon of dough and flatten into a disc.

Place a frozen peanut butter ball in the center, then carefully encase the filling completely within the dough.

Step 7: Air Fry Cookies

Preheat air fryer to 350F.

Arrange cookie dough balls with space between them in the basket.

Cook for 8-10 minutes until edges turn golden brown and centers remain soft.

Step 8: Finish And Serve

Allow cookies to cool briefly, ensuring the peanut butter center stays warm and gooey.

Drizzle melted chocolate over top if desired for extra indulgence.

Air Fryer Lava Cookies Baking Tips

• Chill peanut butter balls on parchment paper for at least 30 minutes to ensure a stable, molten center that won't leak during cooking.
• Line air fryer basket with parchment paper or lightly spray with non-stick cooking spray to keep cookies from adhering to the surface.
• Use low, consistent microwave intervals and stir between each 30-second burst to create smooth, evenly melted chocolate without burning.
• Ensure butter is softened at room temperature for easier mixing and better cookie texture, avoiding tough or crumbly dough.
• Check cookies at 8 minutes since air fryer temperatures can vary, preventing overcooking and maintaining a soft, gooey center.

Air Fryer Lava Cookies Mix-In Ideas

• Vegan Peanut Butter Lava Cookies: Replace butter with coconut oil, use flax egg instead of regular egg, and swap chocolate chips for vegan dark chocolate chips.
• Gluten-Free Chocolate Peanut Butter Cookies: Substitute all-purpose flour with almond flour or gluten-free flour blend, keeping all other ingredients the same.
• Almond Butter Variation: Swap peanut butter with almond butter for a different nutty flavor profile, maintaining the same preparation method.
• Low-Sugar Option: Use sugar-free sweetener instead of granulated and brown sugar, and replace powdered sugar with a sugar-free alternative in the peanut butter filling.

Ways to Serve Air Fryer Lava Cookies

• Dessert Plate Pizzazz: Arrange cookies on a rustic wooden board with a scoop of vanilla ice cream, drizzling melted chocolate zigzags across the plate for dramatic presentation.
• Midnight Snack Bliss: Pair these warm cookies with cold milk or a rich hot chocolate, creating a comforting treat perfect for late-night indulgence.
• Gifting Delight: Package cooled cookies in clear cellophane bags tied with cute ribbons, making adorable homemade gifts for friends and family who love sweet surprises.
• Party Platter Perfection: Create a cookie tray with different sized cookies, garnishing with fresh mint leaves and a light dusting of powdered sugar for elegant touchpoints.

Storing Air Fryer Lava Cookies Properly

• Store cooled cookies in an airtight container lined with parchment paper for up to 5 days. Keep layers separated to prevent sticking.
• Wrap individual cookies tightly in plastic wrap, then place in freezer-safe bag. Freeze for maximum 2 months for best texture and flavor.
• Warm cookie for 10-15 seconds on medium power. Check carefully to avoid overheating and maintain gooey peanut butter center.
• Let frozen cookies thaw at room temperature for 15-20 minutes before enjoying. Gently warm in air fryer at 300F for 2-3 minutes to recrisp edges.

FAQs

• How do I prevent the peanut butter from leaking out during air frying?

Freeze the peanut butter balls for at least 30 minutes before wrapping them in cookie dough. This helps them stay intact and creates a solid center that won’t easily escape during cooking.

• Can I use natural peanut butter for this recipe?

Stick with creamy, processed peanut butter like Jif or Skippy. Natural peanut butter has more oil and might make the centers too runny and difficult to shape into balls.

• What if my dough is too sticky to work with?

Chill the cookie dough in the refrigerator for 15-20 minutes. This will make it easier to handle and prevent sticking when wrapping the peanut butter centers.

Air Fryer Peanut Butter Lava Cookies Recipe

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4.8 from 35 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Indulgent air fryer peanut butter lava cookies melt hearts with gooey centers and crisp edges. Chocolate and peanut butter lovers will savor this quick dessert that delivers pure comfort in every warm, irresistible bite.

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Ingredients

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Main Ingredients:

• 1½ cups (350 ml) all-purpose flour
• 1/2 cup (120 ml) creamy peanut butter
• 1/2 cup (120 ml) unsalted butter, softened
• 1/2 cup (120 ml) granulated sugar
• 1/2 cup (120 ml) packed brown sugar

Baking and Flavor Enhancers:

• 1/4 cup (60 ml) semisweet chocolate chips
• 1/4 cup (60 ml) powdered sugar
• 1 large egg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Flavoring:

• 1/2 teaspoon vanilla extract (for peanut butter mix)
• 1 teaspoon vanilla extract (for cookie dough)

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Instructions

1. Prepare peanut butter filling by blending peanut butter, powdered sugar, and vanilla extract until silky. Form tiny spheres and place on parchment paper. Freeze for minimum 30 minutes to solidify.
2. Gently melt chocolate chips using microwave, stirring between 30-second intervals until completely smooth. Allow to cool at room temperature.
3. Create cookie base by combining dry ingredients: flour, granulated sugar, brown sugar, baking soda, and salt in one bowl. In separate larger bowl, cream softened butter with egg and vanilla extract until light and fluffy.
4. Incorporate dry ingredients into butter mixture gradually, mixing until cohesive dough forms.
5. Flatten small portions of dough into thin circles. Position frozen peanut butter ball in center and carefully encase completely, ensuring no gaps remain.
6. Preheat air fryer to 350°F. Carefully position cookie dough balls inside basket, maintaining spacing between each. Cook for 8-10 minutes until edges turn golden brown and centers appear slightly soft.
7. Remove cookies and let rest for 2-3 minutes. Drizzle melted chocolate over warm cookies if desired. Serve immediately while peanut butter center remains molten and decadent.

Notes

• Chill Peanut Butter Balls Freezing the peanut butter balls helps maintain their shape and creates a perfect lava-like center when the cookies are air fried.
• Chocolate Drizzle Option Add a luxurious touch by drizzling melted chocolate over the cooled cookies for extra indulgence and visual appeal.
• Gluten-Free Adaptation Swap regular flour with a gluten-free all-purpose flour blend to make these cookies suitable for those with gluten sensitivities.
• Storage Hack Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend their freshness and maintain the gooey center.

• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Air Frying
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 265 kcal
• Sugar: 15 g
• Sodium: 130 mg
• Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.1 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 25 mg