When I was a kid, I loved going to the mall and peering at the fresh-baked cookies in the windows of the cookie store. One of my favorites was always the giant chocolate chip cookie cakes! So, why not recreate the nostalgia with this easy air fryer cookie cake, sure to satisfy your sweet tooth.
Cookie cakes, sometimes known as a pizookie, are just larger versions of your standard cookies. While chocolate chip flavor is most common, there’s nothing that says you can’t make other varieties as well!
Instead of turning on the oven, though, the air fryer does a great job of baking up a delicious cookie cake too. You can even make your dough ahead of time and just cook one up when you have a craving!
Finish your cookie cake with some fudge or buttercream frosting (don’t forget the sprinkles!) or some ice cream while it’s warm. You can even decorate it with a birthday message using icing, just like those mall stores!
What You’ll Need: Ingredients
½ cup salted butter (softened)
½ cup dark brown sugar (packed)
½ cup granulated sugar
1 egg
1 tsp vanilla extract
1 ½ cups all purpose flour
½ tsp baking soda
½ tsp salt
1 cup semisweet chocolate chips
Chocolate fudge or buttercream frosting (optional)
Equipment Note: It’s best to put this cookie cake into some sort of oven safe pan that fits in your air fryer’s basket. This could be a cake, tart, or pie pan, or a cast iron skillet. If you have a small air fryer, you can make a few cookie cakes in mini cake pans.
If you don’t have a pan, you can round the cookie by hand and place it on a sheet of parchment in the air fryer. However, know that it will spread and not be evenly shaped (but still delicious).
Ingredient Tips and Substitutions
You can use regular brown sugar in place of dark brown sugar, but I prefer the deeper flavor you get from the dark
Any type of chocolate chips or small chocolate chunks may be swapped in. Feel free to use milk, dark, white, or even flavored chips instead
You can skip making dough altogether and just start with 16 ounces of premade dough from the refrigerated section of your grocery store
Feel free to use your favorite store bought fudge or buttercream frosting, or see my super easy buttercream frosting recipe in my Air Fryer Chocolate Cupcakes which can be made with any flavor!
How to Make Air Fryer Cookie Cake
Cream together the butter and sugars until smooth
Add the egg and vanilla, then stir until well incorporated
Mix in the dry ingredients, and stir again until combined
Fold in the chocolate chips
Preheat your air fryer to 350°F
Grease your pan or place a sheet of parchment paper in the bottom
Press the cookie dough into the bottom of the pan in an even layer. If you’re using several smaller pans, just divide the dough evenly
Cook on the air fry setting for 10 minutes at 350°F. Note that this amount of dough is enough to fill two 6-inch cake pans or four 4-inch pans. If you use larger or smaller pans, cooking time will vary due to the thickness of the dough. The cookie cake should be golden brown and set (not wet) in the middle
Remove to a wire rack to cool completely if you plan to frost, or add a scoop of ice cream and serve warm from the pan
What to Top Cookie Cake With
Ice cream
Whipped cream
Buttercream frosting
Fudge frosting
Chocolate sauce
Caramel sauce
Sprinkles
Nutella
There’s really no limit to what you can top cookie cake with! Ice cream, chocolate, and other sweets are all perfect choices.
Try air fryer cookie cake with my easy Microwave Chocolate Sauce, or some Microwave Salted Caramel Sauce. Yum!
Recipe FAQs
Can You Air Fry Cookies Instead of Baking?
Yes, you can air fry cookies instead of baking. The air fryer preheats faster, and generally cooks faster as well. While there are some space constraints, it’s still a great option for baking cookies.
Like an oven, you may use pans or parchment to assist in cleanup in the air fryer as well.
Should You Refrigerate a Cookie Cake?
No, you do not need to refrigerate a cookie cake, unless you have used whipped cream frosting on it. Otherwise, store it in an airtight container at room temperature for up to 3 days.
You may also freeze a cookie cake for up to 6 months. Simply defrost prior to eating.
What Do You Cut Cookie Cake With?
Use a long, smooth knife to cut cookie cake with. A slicing or chef’s knife is generally a good option. Do not use a serrated knife or you’ll end up with rough edges.
To serve, use a cake server or a small spatula to assist in lifting the slice of cookie.
How Many People Does a Cookie Cake Feed?
A cookie cake made with 16 ounces of dough should yield 8 servings. In general, a 6” diameter cookie cake is 3-4 servings.
Of course, things will vary based on the thickness of your cake, added toppings, and general preferences of those you’re feeding.
How Long Will Cookie Cake Stay Fresh?
A cookie cake will stay fresh for 3-4 days when stored in an airtight container. If it begins to dry out, microwave it for 30 seconds to soften it before serving.
You can always freeze extra cookie cake to prolong its lifespan.
How Do You Get a Cookie Cake Out of the Pan?
If you’re not serving from the pan, you get a cookie cake out of the pan by inverting it. Place a baking rack or sheet over the pan, flip it upside down, and tap on the bottom if needed until the cookie releases.
Make sure to do this before applying decorations, or your hard work will end up on the new bottom of your cake.
Recipe Pro Tips
If you’re using premade cookie dough, skip all the mixing steps and just press the refrigerated dough directly into the pan, proceeding as normal with the rest of the recipe
You can always adjust cooking time based on your preference. Cookie cakes are typically very soft and barely-cooked inside, but you can always add more time if you want a crunchy, well-done cake
Let the cookies set for about 5 minutes before removing from the pan if you plan to cool and frost them. They tend to spread and fall apart without that few minutes of resting first
Storage and Reheating
Store leftover cookie cake in an airtight container at room temperature for 3-4 days (unless you have whipped cream frosting, then it should be refrigerated). Freeze for up to 6 months
To reheat a slice of cookie cake, microwave on high for 30 seconds, or place in the air fryer on a piece of foil or parchment for about 3 minutes at 350°F, or until warm
This air fryer cookie cake is the perfect dessert indulgence. Enjoy your pizookie a la mode, with frosting, or any way you like it. I like mine with some fudge frosting and a cold glass of milk!
The smell of freshly baked cookies has an irresistible charm, making this dessert perfect for kids and adults alike.
Making it in the air fryer is faster than the oven as well, so you can enjoy this sweet treat any time. In fact, make your dough in advance and then just cook a smaller pan up any time! It’s easily adaptable for the number of people you’re feeding.
Air Fryer Cookie Cake (Chocolate Chip Pizookie)
This amazing air fryer cookie cake is such an easy dessert. A browned, crispy outside gives way to a soft, gooey chocolate chip cookie inside. Decorate for any season!
2 6-in cake pans (or four 4" cake pans, or similar)
Nonstick spray or parchment
Ingredients
½Cupsalted butter(softened)
½Cupdark brown sugar(packed)
½Cupgranulated sugar
1Largeegg
1Tspvanilla extract
1 ½Cupsall purpose flour
½Tspbaking soda
½Tsp salt
1Cupsemisweet chocolate chips
Chocolate fudge frosting(optional)
Instructions
Cream together the butter and sugars until smooth
½ Cup salted butter, ½ Cup dark brown sugar, ½ Cup granulated sugar
Add the egg and vanilla, then stir until well incorporated
1 Large egg, 1 Tsp vanilla extract
Mix in the dry ingredients, and stir again until combined
1 ½ Cups all purpose flour, ½ Tsp baking soda, ½ Tsp salt
Fold in the chocolate chips
1 Cup semisweet chocolate chips
Preheat your air fryer to 350°F
Grease your pan or place a sheet of parchment paper in the bottom
Press the cookie dough into the bottom of the pan in an even layer. If you’re using several smaller pans, just divide the dough evenly
Cook on the air fry setting for 10 minutes at 350°F. Note that this amount of dough is enough to fill two 6-inch cake pans or four 4-inch pans. If you use larger or smaller pans, cooking time will vary due to the thickness of the dough. The cookie cake should be golden brown and set (not wet) in the middle
Remove to a wire rack to cool completely if you plan to frost, or add a scoop of ice cream and serve warm from the pan
Chocolate fudge frosting
Notes
You can use regular brown sugar in place of dark brown sugar, but I prefer the deeper flavor you get from the dark
Any type of chocolate chips or small chocolate chunks may be swapped in. Feel free to use milk, dark, white, or even flavored chips instead
You can skip making dough altogether and just start with 16 ounces of premade dough from the refrigerated section of your grocery store
Feel free to use your favorite store bought fudge or buttercream frosting, or make your own!
If you’re using premade cookie dough, skip all the mixing steps and just press the refrigerated dough directly into the pan, proceeding as normal with the rest of the recipe
You can always adjust cooking time based on your preference. Cookie cakes are typically very soft and barely-cooked inside, but you can always add more time if you want a crunchy, well-done cake
Let the cookies set for about 5 minutes before removing from the pan if you plan to cool and frost them. They tend to spread and fall apart without that few minutes of resting first
Store leftover cookie cake in an airtight container at room temperature for 3-4 days (unless you have whipped cream frosting, then it should be refrigerated). Freeze for up to 6 months
To reheat a slice of cookie cake, microwave on high for 30 seconds, or place in the air fryer on a piece of foil or parchment for about 3 minutes at 350°F, or until warm
Exact nutritional values will vary based on brand of ingredients, any toppings added, and total quantity consumed, so please consider this a guideline only
I enjoy trying new recipes, creating my own, and dabbling with new techniques all the time. My husband loves to protest when I make him my guinea pig, but it’s all for the love of food!
My cooking philosophy is that great tasting food doesn't have to be complicated or time consuming to make. I'm a home cook with over 20 years of experience feeding myself and others. I've learned from a variety of different people, things I've learned online, and some trial and error as well.
I enjoy cooking a variety of foods, from convenience to comfort foods, as well as international cuisine. You can rest assured that all of my recipes have been actually made, thoroughly tested, and most importantly: tasted! I want you to enjoy my food as much as I do!
