serves
8
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 60 g (2¼ oz) crunchy peanut butter
- 75 g (2½ oz) unsalted butter
- 90 g (3¼ oz) light soft brown sugar
- 1 large egg
- 110 g (3¾ oz) self-raising (self-rising) flour, sifted
- 90 g (3¼ oz) dark chocolate chips
- Sea salt
- Ice-cream to serve, optional
Instructions
- In a saucepan, melt together the peanut butter and butter. Stir well to combine.
- In a large bowl, mix the melted butters with the sugar, using a wooden spoon, then crack in the egg and mix again.
- Add the flour, chocolate chips and a pinch of salt, then mix briefly until you have a very soft mixture.
- Preheat the air fryer to 190°C (375°F).
- Line the air fryer with a sheet of perforated baking parchment and spoon half the mixture on top. Flatten it down with a spatula, spreading the mixture out to make a 20 cm (8 in) cookie.
- Bake for 10 minutes, then carefully remove from the air fryer and repeat with the remaining dough.
- Cut each cookie into quarters and serve with some vanilla ice cream. Any leftovers will keep in an airtight container for a couple of days.
Note
This recipe was created using both a single basket-style (5.2-litre/21-cup) air fryer and an ovenstyle one. Cooking times can vary depending on the model you use.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
