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