Cookies in an Air Fryer? Yes, and They’re Stupidly Easy
You want cookies. You don’t want to wait for the oven to preheat.
You don’t want to babysit a baking sheet. Enter: the air fryer. These aren’t just “okay” cookies—they’re crispy-edged, chewy-centered, and ready in under 10 minutes.
No fancy skills, no weird ingredients, just stupidly good results. Why haven’t you tried this yet?
Why This Recipe Works
Air fryer cookies bake faster and more evenly than oven cookies, thanks to the intense circulating heat. You get a perfect golden crust without drying out the middle.
Plus, you can bake them in batches, so you’re not stuck with 24 cookies at once (unless you want to be). It’s portion control with zero effort.
Ingredients You’ll Need
- 1 cup all-purpose flour (spooned and leveled, unless you enjoy dense hockey pucks)
- ½ tsp baking soda (the secret to that slight lift)
- ¼ tsp salt (balances the sweetness, don’t skip it)
- ½ cup unsalted butter, softened (microwave for 10 seconds if you forgot to take it out)
- ½ cup brown sugar (for chewiness)
- ¼ cup granulated sugar (for crispiness)
- 1 egg (room temp, unless you like uneven mixing)
- 1 tsp vanilla extract (the good stuff, not the “vanilla” knockoff)
- ½ cup chocolate chips (or chunks, or M&Ms—you do you)
Step-by-Step Instructions
- Mix dry ingredients: Whisk flour, baking soda, and salt in a bowl. Pretend you’re a pastry chef for 10 seconds.
- Cream butter and sugars: Beat butter, brown sugar, and granulated sugar until fluffy.
If your arm hurts, use a mixer.
- Add egg and vanilla: Mix until combined. Overmixing here turns cookies into cake. Don’t do that.
- Combine wet and dry: Fold in the dry ingredients, then stir in chocolate chips.
The dough should be thick, not runny.
- Scoop and flatten: Roll dough into 1.5-inch balls, place on parchment paper, and slightly flatten. Air fryers aren’t fans of tall dough mounds.
- Air fry: Cook at 350°F for 6–8 minutes. Check at 6—overcooked cookies are a tragedy.
- Cool (or don’t): Let them sit for 2 minutes before eating.
Or ignore this and burn your tongue. Your call.
How to Store These Bad Boys
Room temp: Keep in an airtight container for up to 3 days. If they last that long.
Freezer: Freeze dough balls and air fry straight from frozen (add 1–2 minutes).
Future-you will high-five present-you.
Why You’ll Love This Recipe
It’s faster than ordering delivery. No oven means no summer kitchen sweats. You can customize add-ins (nuts, pretzels, caramel—go wild).
And let’s be real, cookies taste better when they’re ready before your Netflix show buffers.
Common Mistakes to Avoid
- Overcrowding: Cookies need space. Give them 1–2 inches apart or they’ll merge into a mega-cookie.
- Overbaking: They firm up as they cool. Pull them out when they look slightly underdone.
- Cold butter: Soft butter creams better.
Microwaving is allowed. No judgment.
Swaps and Substitutions
- Gluten-free: Use 1:1 GF flour. The texture might be slightly different, but still delicious.
- Vegan: Swap butter for coconut oil and egg for flax egg.
Chocolate chips should be dairy-free.
- Less sweet: Reduce sugars by 1–2 tbsp. But… why?
FAQs
Can I use premade cookie dough?
Yes, but homemade tastes better. Store-bought dough might spread more, so adjust cooking time.
Why are my cookies flat?
Butter was too soft or dough wasn’t chilled.
FYI, 10 minutes in the fridge fixes this.
Can I bake multiple batches at once?
Technically yes, but airflow matters. IMO, bake in single layers for even results.
Do I need parchment paper?
Not mandatory, but it prevents sticking. Skip it, and you’ll be scraping cookies off the basket.
Enjoy that.
Final Thoughts
Air fryer cookies are the lazy baker’s dream. They’re fast, foolproof, and freakishly good. Next time a cookie craving hits, skip the oven—your air fryer’s got this.
Now go eat warm cookies in pajamas like a champion.
