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Air Fryer Cookies are so easy to bake and this freshly-baked air fryer cookie cake is an incredibly sweet must-try dessert.
I have a huge sweet tooth and these cookies in the air fryer are one of those things that will fulfill it.
While this can be a great dessert for date night, I tend to enjoy this as a cookie for one (told you, huge sweet tooth!).
This recipe makes enough for 2 cookie cakes in the air fryer so you can make an extra or store it until you’re ready to make the next one because what’s better than on-demand cookie cakes with no extra bowls to clean?!
Love air fryer desserts? Check out these 20 insanely delicious desserts to make in your air fryer.
In this post, I will teach you:
- How to make cookies in your air fryer (well, in this case, a pizookie because it’s like a pizza and cookie combined!)
- How to store the extra cookie dough in the fridge and the freezer for later use
- What kinds of pans work best to bake these cookies and how to to use aluminum foil when you don’t have one
- Other flavor options to jazz up this cookie cake in the air fryer!
How to Make Air Fryer Cookies
STEP ONE: Preheat your air fryer to 370 degrees.
STEP TWO: Mix the butter, brown sugar, and white sugar in a bowl until creamy. I like to use a stand mixer to do this quickly. A hand mixer or by hand will work fine as well.
STEP THREE: Add the vanilla and eggs to the bowl and mix until fully incorporated. Then slowly add the flour, baking soda, and salt and mix until JUST combined.
STEP FOUR: Stir in the chocolate chips (I use Nestle brand) using just a few turns with a spatula. Overmixing cookie batter can cause the cookies to become flat and crispier than you will want.
We want these crispy on the top, but nice and fluffy on the inside.
You can also line it with parchment paper, but can also make this without parchment paper.
STEP SIX: Add half of the cookie batter into the pan and press the cookie batter down to evenly fill the pan. Set the other half to the side to use for later.
STEP SEVEN: Cook the air fryer cookies for about 10 minutes then remove the cookie from the air fryer and let cool for about 5 minutes.
Remove the cookie cake from the pan, top with ice cream and chocolate syrup, if desired, and enjoy!
How Can I Store and Use the Rest of The Cookie Dough?
This recipe makes 2 full air fryer cookie cakes, so you will have half the dough leftover after making one cookie.
That means you now have a premade cookie dough ready to go for another decadent dessert night. Sometimes I will even double this recipe to have 3 extra sets ready to go!
Store it in the Fridge
Cookie dough will last 3 to 5 days inside the fridge.
Just cover a mixing bowl with plastic wrap or place it in a tightly zipped bag and place it in the fridge!
When you’re ready to use the dough, let it sit out until it’s easy enough to work with!
Storing it in the Freezer
Yes, this air fryer chocolate chip cookie batter is completely freezer-friendly! It works great if you’re just one person who loves to enjoy sweets sparingly or just want extra you can pull out and are ready to make!
Just place the extra dough in a freezer bag letting all extra air out, label, and freeze!
This method will keep the premade cookie dough good for up to 3 months.
When you’re ready to use it, let it sit in the fridge overnight to thaw and then let it sit on the counter until it’s easy enough to work with.
What Kind of Air Fryer Pan Can I Use?
- 6-inch springform pan
- 6-inch round air fryer pan with lips on the side
- Any other oven-safe pan that fits in the air fryer*
*If the diameter of the pan is smaller than 6 inches, the cookie will be thicker and may need more time to cook. If the diameter is greater than 6 inches, the cookie will be thinner and may cook faster.
Can I Cook Air Fryer Cookies Without a Pan?
Yes! If you have a big chocolate chip cookie craving right now and don’t have any dishes that will fit in the air fryer, you can use aluminum foil!
Just scrunch the aluminum foil to hold the cookie cake together making it about 6 inches in diameter. Allow for the lips to sit up higher in case of the aluminum foil shifts while baking.
The cookie will not come out as round and flat on the bottoms and sides as one made in a pan but will taste the same.
Add-Ons to Make These Cookies in the Air Fryer in More Flavors
You can turn these chocolate chip cookies into other flavors by removing the chocolate chips and adding these fun ingredients in!
- Reese’s Pieces
- M&Ms (one of my favorites!)
- Chocolate chips, small marshmallows, and graham cracker pieces for a smores variety
- Peanut Butter Cups, chopped
- Broken up pretzel pieces
- Crushed up Oreos
Other Air Fryer Desserts You Will Love:
- 1 stick butter, softened (8 tablespoons)
- 1/2 cup plus 2 tablespoons brown sugar, packed
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- Preheat your air fryer to 370 degrees.
- In a large bowl, mix the butter, brown sugar, and sugar until creamy.
- Add the vanilla and eggs and mix until thoroughly combined.
- Slowly add in the flour, baking soda, and salt until just mixed then stir in the chocolate chips to just combine them in the batter.
- Spray a 6-inch pan with oil then add half of the batter into the pan and compress the batter to evenly fill the pan. Save the other half in the fridge or freezer for later.*
- Place the cookie in the air fryer and cook for 10 minutes.
- Remove it from the air fryer and let it cool for about 5 minutes. Remove the cookie from the pan, top with some vanilla ice cream and favorite toppings, then enjoy!
*Store in the fridge for 3-5 days in an airtight container or wrapped in the freezer bag in the freezer for up to 3 months. Thaw in the fridge overnight before using.
Amount Per Serving: Calories: 673Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 107mgSodium: 629mgCarbohydrates: 82gFiber: 4gSugar: 42gProtein: 8g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.