Giant peanut butter and chocolate chip air fryer cookies

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

1. In a saucepan, melt together the peanut butter and butter. Stir well to combine.
2. In a large bowl, mix the melted butters with the sugar, using a wooden spoon, then crack in the egg and mix again.
3. Add the flour, chocolate chips and a pinch of salt, then mix briefly until you have a very soft mixture.
4. Preheat the air fryer to 190°C (375°F).
5. 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.
6. Bake for 10 minutes, then carefully remove from the air fryer and repeat with the remaining dough.
7. 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.

Recipe and image from Foolproof Air Fryer by Louise Kenney (Quadrille). Photography by Rita Platts.