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Air Fryer Cookie Cake

A quick and easy single-pan cookie cake made in the air fryer, featuring a slightly crisp edge and a gooey center, perfect for a warm, chocolatey treat.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour For structure
  • 1/2 teaspoon baking soda For lift
  • 1/4 teaspoon salt To enhance flavor
Wet Ingredients
  • 1/2 cup unsalted butter, softened For richness
  • 1/2 cup brown sugar For moisture and flavor
  • 1/4 cup granulated sugar For sweetness
  • 1 large egg For binding
  • 1 teaspoon vanilla extract For flavor
Add-ins
  • 1 cup chocolate chips For gooey pockets

Method
 

Preparation
  1. In a medium bowl, whisk together flour, baking soda, and salt until evenly combined.
  2. In a separate bowl, cream the softened butter with brown sugar and granulated sugar until smooth and slightly lighter in color.
  3. Beat in the egg and vanilla extract until cohesive and shiny.
  4. Gradually fold in the dry ingredients until just combined, then fold in the chocolate chips.
Cooking
  1. Preheat the air fryer to 320°F (160°C).
  2. Grease a round pan that fits your air fryer and pour in the batter, smoothing the top.
  3. Place the pan in the air fryer and cook for 15–18 minutes, checking at 15 minutes for doneness.
  4. Remove the pan and let the cookie cake cool slightly before slicing.

Notes

Store leftovers in an airtight container for up to 2 days at room temperature or 4 days in the refrigerator. For longer storage, freeze for up to 1 month.