Chocolate Chip Cookies
vegetariandessertsnackKid-FriendlyMeal-Prep
Air fryer chocolate chip cookies are soft, gooey, and ready in minutes. The air fryer bakes them quickly with a crispy edge. Here's how to bake refrigerated cookie dough, plus tips for avoiding flat cookies.
Ingredients
- 1 package refrigerated cookie dough (Pillsbury, Nestle Toll House, or store brand), or homemade dough
- Parchment paper for the basket
Season it upPairs with Cinnamon Sugar, Simple Salt & Pepper, or Brown Butter SageSee all seasonings →
Steps
- 01Line the air fryer basket with parchment paper.
- 02If using refrigerated dough, slice or scoop into tablespoon-sized balls. If it comes pre-scored, break along the lines.
- 03Place the dough balls 2 inches apart. They spread more than you expect in the air fryer's convection heat.
- 04Ready for the air fryer.
- 05Let cool in the basket for 2 minutes before removing. They're fragile when hot.
Air fryer cookies bake faster than oven cookies and spread more because the heat is closer and more intense. If your first batch spreads too flat, refrigerate the remaining dough for 15 minutes to firm it up. Cold dough spreads slower, which gives the outside time to set before the center melts outward.
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How to Air Fry It
- 01Preheat the air fryer to 320°F (160°C).
- 02Line the air fryer basket with parchment paper.
- 03Place tablespoon-sized balls of cookie dough 2 inches apart in the lined basket.
- 04Air fry at 320°F (160°C) for 8 minutes until the edges are golden brown.
- 05Let the cookies rest in the basket for 3 minutes to set before carefully removing.
Recipe Notes
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Season it up
Pairs well
Meal Prep
Store in an airtight container at room temperature for 5 days. Reheat at 300°F (150°C) for 2 minutes to refresh. Also freeze well for 2 months.
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