Air Fryer Peanut Butter Lava Cookies Recipe

Craving a warm, gooey cookie with a twist? These Air Fryer Peanut Butter Lava Cookies are the ultimate treat for anyone who loves the combination of peanut butter and molten chocolate!

Imagine biting into a soft peanut butter cookie, only to discover a gooey chocolate center oozing out. Thanks to the air fryer, these cookies come out perfectly baked with that irresistible lava-like filling.

Once you try these cookies, you’ll never look at cookies the same way again! The warm, melted chocolate combined with the peanut butter flavor is a match made in dessert heaven.

Craving that gooey goodness? Let’s make these Air Fryer Peanut Butter Lava Cookies right now and enjoy a delicious, melty treat in minutes!

Why You’ll Love This Recipe

• Molten Center Magic: A soft, peanut butter cookie on the outside with a creamy, melty surprise in the middle.
• Quick and Easy: No long bake times here—your air fryer handles everything in under 10 minutes.
• Kid-Friendly Fun: This is a great hands-on recipe for little helpers (especially when it’s time to sneak a taste of the filling).
• No Oven Needed: Keep the kitchen cool and still enjoy homemade cookies.
• Freezer-Friendly: Make them ahead, freeze, and pop them in the air fryer when cravings hit.

What You Need to Know Before You Start

Prep Time: 20 minutes
Chill Time: 15 minutes
Cook Time: 7–8 minutes
Total Time: About 45 minutes

Servings: Makes about 12 cookies
Difficulty: Easy—great for beginners but satisfying for experienced bakers too.

Required Kitchen Tools

• Air fryer (basket or tray style)
• Mixing bowls (small, medium, and large)
• Hand mixer or stand mixer
• Measuring spoons and cups
• Silicone spatula
• Parchment paper or air fryer liner
• Small cookie scoop or spoon
• Wire rack for cooling

Ingredients

These cookies come together with pantry staples. We’re layering rich cookie dough with a smooth, molten peanut butter filling.

For the Molten Peanut Butter Filling:

• ½ cup creamy peanut butter
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• ¼ cup semisweet chocolate chips, melted

For the Cookie Dough:

• 1½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 tsp vanilla extract
• 1 large egg

Variations for Peanut Butter Lava Cookies

• Add Texture: Stir in chopped peanuts or pretzel bits to the cookie dough for a salty crunch.
• Chocolate Base: Swap half the flour with unsweetened cocoa powder for chocolate peanut butter lava cookies.
• Nut-Free Option: Use sunflower seed butter instead of peanut butter.
• Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free flour blend.
• Stuff with Candy: Instead of the homemade filling, press a mini peanut butter cup into the center before sealing.

How to Make Air Fryer Peanut Butter Lava Cookies: Step-by-Step Instructions

Step 1: Make the Molten Peanut Butter Filling

In a small bowl, mix together:

• ½ cup creamy peanut butter
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• ¼ cup melted semisweet chocolate chips

Stir until smooth and creamy. It should look like a soft, spreadable fudge.
Scoop into 12 small balls (about 1 tsp each) and place them on a parchment-lined plate.
Pop them into the freezer for about 15 minutes while you make the cookie dough.
This helps the filling stay firm inside the cookie while it cooks.

Step 2: Make the Cookie Dough

In a medium bowl, whisk together:

• 1½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt

In a large bowl, beat together:

• ½ cup unsalted butter (softened)
• ½ cup granulated sugar
• ½ cup brown sugar (packed)

Beat until light and fluffy—about 2 minutes with a hand mixer.

Add:

• 1 tsp vanilla extract
• 1 large egg

Mix again until combined.

Now slowly add the dry ingredients to the wet, mixing just until no streaks of flour remain.
Don’t overmix. The dough should be soft but hold its shape.

Step 3: Assemble the Lava Cookies

Take a tablespoon-sized scoop of cookie dough. Flatten it slightly in your hand.
Place one frozen ball of filling in the center. Top with a second flattened tablespoon of dough.
Seal the edges completely and roll into a smooth ball.

Repeat until all 12 cookies are assembled.

Optional: Place assembled dough balls in the fridge for 5–10 minutes to firm up.
This helps them keep their shape during air frying.

Cooking Instructions

Step 4: Preheat the Air Fryer

If your air fryer requires preheating, set it to 325°F (163°C) and let it warm up for about 3–5 minutes.

Step 5: Air Fry the Cookies

Line the air fryer basket or tray with parchment paper (poke small holes if needed for airflow).
Place cookie dough balls in a single layer—leave space between each, as they will spread. Work in batches if needed.

Air fry at 325°F (163°C) for 7–8 minutes, or until the tops are lightly golden and set.

Tip: The centers may look soft—that’s perfect. Don’t overcook or the lava center will dry out.

Carefully remove cookies and let them rest in the basket for 3–5 minutes to firm up before transferring to a wire rack.

How to Serve Peanut Butter Lava Cookies

These cookies are best served warm—right out of the air fryer. The molten center is gooey and rich, perfect for:

• Dessert platters with fruit and milk
• Paired with vanilla ice cream for an easy sundae
• Dipped into hot chocolate or milk
• Lunchbox treats (just cool completely before packing)

Storing Peanut Butter Lava Cookies

• Room Temp: Store cooled cookies in an airtight container for up to 3 days. The center won’t be as gooey, but the flavor stays delicious.
• Reheating: Pop into the air fryer at 300°F for 2–3 minutes to restore the melty center.
• Freezing: Freeze unbaked, assembled dough balls for up to 2 months. Cook from frozen—just add 1–2 extra minutes to the air fry time.

Tips and Tricks for Success

• Chill the Filling: Don’t skip freezing the filling—it makes stuffing the cookies easier and prevents leaks.
• Don’t Crowd the Basket: Cook in small batches so each cookie gets even airflow and cooks properly.
• Use Parchment Wisely: Cut parchment to fit and poke holes if your air fryer needs airflow underneath.
• Slightly Undercook: The cookies will continue to set as they cool—remove them just as the edges set.
• Customize the Center: Want it sweeter? Add a touch of honey to the filling. Want more chocolate? Drop a chocolate chunk inside before sealing.

Nutrition (Per Cookie Estimate)

Nutrient	Amount
Calories	~210 kcal
Fat	12g
Saturated Fat	5g
Carbohydrates	24g
Sugar	15g
Protein	4g
Fiber	1g
Sodium	85mg

FAQs

Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and not too oily or the filling may leak.

Can I bake these instead of air frying?
Absolutely. Bake at 350°F (177°C) for about 10–12 minutes. Just watch for golden edges and soft centers.

How do I know they’re done?
The tops should be set and slightly cracked. The centers will feel soft—that’s the lava.

Conclusion

I’ve made these peanut butter lava cookies more times than I can count. Every batch disappears fast—warm, soft, and melty right in the middle. They’re easy to whip up, great for sharing (or not), and perfect for air fryer beginners. Just follow the steps, trust the process, and enjoy each gooey bite.