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Deliciously baked Air Fryer Cookie Cake topped with ice cream and syrup.

Air Fryer Cookie Cake

A quick and easy dessert that combines the comfort of cookies and cake, baked in the air fryer for a soft, thick center and slightly crisp edges.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All purpose flour
  • 2 tablespoons All purpose flour
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
Wet Ingredients
  • 1/2 cup Unsalted butter (softened)
  • 1/2 cup Brown sugar (packed)
  • 1/4 cup Granulated sugar
  • 1 large Egg
  • 2 teaspoons Vanilla extract
Add-ins
  • 3/4 cup Chocolate chips Plus a little extra to press on top

Method
 

Preparation
  1. In a medium bowl, whisk flour, baking soda, and salt. Set it aside.
  2. In a separate bowl, mix softened butter, brown sugar, and granulated sugar until it looks creamy.
  3. Stir in the egg and vanilla until smooth.
  4. Add the dry ingredients into the wet ingredients and stir until the flour disappears. Do not overmix. Fold in the chocolate chips.
Cooking
  1. Line your air fryer pan with parchment or lightly grease it. Press the dough into the pan in an even layer.
  2. Air fry at 320°F for about 10 to 14 minutes. Start checking at 9 minutes to ensure it doesn't overcook.
  3. Let it cool in the pan for at least 15 minutes before slicing.

Notes

For variations, you can use different types of chocolate chips like milk, dark, mini, or white chocolate. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, microwave for 10-15 seconds or air fry for 2-3 minutes at 300°F.