Preheat the air fryer to 350°F. Set out an electric stand mixer and a medium bowl.
In the stand mixer, add the peanut butter, butter, and brown sugar. Cream the butter and sugar together on high until fluffy. Turn the mixer to low and beat in the eggs and vanilla extract.
In a separate bowl combine the flour, baking powder, and salt.
Scrape the bowl with a rubber spatula. Set the mixer on low and beat in the flour mixture until well incorporated. Finally mix in the chocolate chips.
Carefully place a small piece of parchment paper on the bottom of the air fryer basket.
For small cookies, roll 1 tablespoon balls of dough, then press them flat with the palm of your hand until they are about ½ inch thick. Place 6 to 8 cookies on the parchment paper at a time. (They will not spread so you don’t have to keep them far apart.) For larger cookies, roll 2 tablespoon balls and press them with the palm of your hand. You can place about 4 large cookies in the air fryer at a time. *For visual appeal, you may want to add afew extra chocolate chips to the tops of the cookies.
Air fry the cookies in small batches for 4 minutes for small cookies, or 5 to 6 minutes for larger cookies. Repeat with the remaining dough.
Can I make these in a regular oven? Of course! Bake at 350 for 9 minutes.How to store homemade cookies: Let the cookies cool completely and transfer them to an airtight container. Keep at room temperature for up to a week or so.For longer storage, I suggest that you freeze the cookies. Wrap the cooled cookies in plastic wrap and store them together in a plastic zipper bag. Freeze for up to 2 months.