If you grew up baking cookies after school, you already know there is nothing better than warm chocolate chip cookies straight from the kitchen. Now you can get that same fresh baked feel in just 7 minutes using your air fryer. These cookies come out thick, soft, and chewy with perfectly gooey chocolate chips, and you do not even need eggs.
I started making cookies in the air fryer on a whim, and now I do it all the time. It is fast, simple, and perfect when you only want a small batch without heating up the whole house.
Prep Time: 2 minutes
Cook Time: 7 minutes
Total Time: 9 minutes
Servings: 12 cookies
Why This Recipe Works
First, it is quick. From mixing bowl to warm cookies in under 10 minutes. Second, there is no preheating. Third, the texture is spot on. The air fryer gives you lightly crisp edges while keeping the center soft and chewy. It is also great for portion control since you cook just a few cookies at a time.
Once you get comfortable with this method, you can use it for almost any cookie dough.
Ingredients
- 1 3/4 cups all purpose flour, sifted (use gluten free if needed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, vegan or regular, preferably from a stick
- 3/4 cup brown sugar
- 1/4 cup plus 3 tablespoons white sugar
- 1/4 cup milk (almond milk or any milk you like)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (dairy free, milk, dark, or white)
How to Make Air Fryer Cookies
Step 1: Mix the dry ingredients.
In a small bowl, whisk together the flour, baking soda, and salt. Set it aside.
Step 2: Cream the butter and sugars.
In a large mixing bowl, beat the butter, brown sugar, and white sugar with a hand mixer until light and fluffy. This step helps create thick, tender cookies. Stir in the milk and vanilla extract until smooth.
Step 3: Make the dough.
Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Fold in the chocolate chips.
If you prefer thicker cookies, cover the bowl and refrigerate the dough for at least 1 hour.
Step 4: Shape the cookies.
Line your air fryer basket with parchment paper. Roll the dough into 12 even balls.
Step 5: Air fry.
Place 3 to 4 cookie dough balls in the basket, leaving space between them so they can spread. Air fry at 170C or 325F for 7 to 8 minutes, or until the edges are firm and the centers look just set. Every air fryer runs a little differently, so check at the 7 minute mark.
Step 6: Let them rest.
Remove the basket from the air fryer and let the cookies sit inside for 5 minutes. This helps them firm up. Transfer them to a wire rack to cool completely. Repeat with the remaining dough.
Helpful Tips
- Always cook in batches so the cookies have room to spread.
- Chilling the dough makes a noticeable difference if you like thicker cookies.
- Let the cookies rest before moving them. They will be soft at first but firm up as they cool.
- You can swap the chocolate chips for chopped nuts, shredded coconut, candy pieces, or peanut butter chips.
Storage Instructions
Store leftover cookies covered at room temperature for up to 1 week.
To freeze, place cooled cookies in a ziplock bag and freeze for up to 6 months. Thaw at room temperature before serving.
Oven Option
If you do not have an air fryer, you can bake these in the oven. Chill the dough first. Preheat the oven to 180C or 350F. Bake for 10 to 12 minutes, or until the edges are just firm.
Nutrition Information (Per Cookie)
- Calories: 188 kcal
- Carbohydrates: 27 g
- Protein: 2 g
- Fat: 8 g
- Sodium: 260 mg
- Potassium: 41 mg
- Fiber: 1 g
- Sugar: 13 g
- Vitamin A: 236 IU
- Calcium: 23 mg
- Iron: 1 mg
- Net Carbs: 26 g
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.