In a medium bowl, use a whisk to combine together the flour, baking soda, and baking powder.
Next, in a mixing bowl, beat your peanut butter until smooth and creamy (this can take up to a couple of minutes depending on how fresh your peanut butter is).
Scrape down the side of the mixing bowl and then add the sugars (white and brown) and the eggs.
Mix these ingredients until combined.
Add the dry ingredients from the first bowl to the mixing bowl and mix until just combined. (image 2)
To refrigerate your dough, Wrap your cookie dough in plastic wrap and refrigerate for at least 20 minutes. My dough was refrigerated for two hours. (image 3)
When you are ready to make your cookies, preheat your air fryer to 325 and take the cookie dough out of the refrigerator.
Use an air fryer liner or similar item. Poke a few holes in the liner for the air to circulate.
To form your cookies, use a cookie scoop to scoop out the dough and then roll the dough into balls.(image 4)
You can then flatten each dough ball in a crisscross pattern using a fork dipped in sugar (dipping the fork in sugar helps prevent sticking). (image 5)
Place the cookies a few inches apart on the liner. (image 6)
Air fry your cookies for seven to eight minutes. Then let the cookies sit on the liner for a few minutes to set.