Thoroughly mix creamy peanut butter, granulated sugar, and a single large egg in a generously sized mixing bowl until the ingredients form a uniform, velvety consistency.

Gently roll the dough into uniform spheres, each approximately in volume, ensuring consistent sizing for even cooking.

Line the air fryer basket with perforated parchment paper or a silicone mat to prevent sticking, then strategically place the dough balls with approximately 1 inch (2.5 centimeters) of spacing between them.

Delicately press down on each dough ball using a fork’s tines, creating a classic crosshatch pattern that not only enhances visual appeal but also helps the cookies bake more evenly.

Configure the air fryer to 300°F (150°C) and carefully position the prepared basket inside, allowing the cookies to transform into golden-brown delicacies over 7-8 minutes.

Once cooking completes, extract the basket and permit the cookies to rest within the air fryer for 2-3 minutes, which helps them firm up and prevents potential crumbling.

Utilize a thin, flexible spatula to transfer the cookies onto a wire cooling rack, enabling them to reach room temperature and achieve optimal texture.

Repeat the entire process with any remaining cookie dough to maximize your batch yield.