Description
This irresistible air fryer cookie cake combines the chewy texture of a cookie with the softness of a cake. Golden on the edges, gooey in the center, and ready in under 20 minutes, it’s the ultimate quick dessert for any occasion. Perfect for topping with ice cream, whipped cream, or a drizzle of chocolate sauce!
Ingredients
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Dry Ingredients
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1 cup all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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Wet Ingredients
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1/4 cup unsalted butter, softened
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1/4 cup brown sugar, packed
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1/4 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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Mix-ins
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1/2 cup chocolate chips (or your favorite mix-ins)
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Optional Toppings
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Whipped cream
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Ice cream
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Chocolate sauce
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Nuts or sprinkles
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Instructions
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Preheat air fryer to 320°F (160°C) for 5 minutes.
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In a bowl, whisk together flour, baking soda, and salt.
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In a separate bowl, cream butter with both sugars until fluffy.
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Beat in the egg and vanilla until smooth.
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Gradually add dry ingredients; stir until just combined. Fold in chocolate chips.
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Grease or line the air fryer basket with parchment paper.
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Spread batter evenly into the basket.
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Air fry for 15–20 minutes, until golden on the edges and a toothpick comes out clean.
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Cool slightly, slice, and serve warm with your favorite toppings.
Notes
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Check early: Air fryer cooking times vary—start checking at 15 minutes to avoid overbaking.
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Don’t overmix: Mix the batter only until just combined to keep the cookie cake tender.
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Customize it: Swap chocolate chips for M&Ms, nuts, or seasonal candies for variety.
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Serving tip: Best enjoyed warm with ice cream, whipped cream, or a drizzle of chocolate sauce.
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Storage: Keep leftovers in an airtight container at room temperature for 2 days or refrigerate up to 1 week. Reheat in the air fryer for a fresh-baked taste.