Air Fryer Cookie Cake – If you’ve never made a cookie cake in your air fryer, you’re in for a treat. This Air Fryer Cookie Cake is my go-to when I want something quick, comforting, and just a little indulgent.
Imagine the soft, chewy center of a classic chocolate chip cookie meeting the golden, slightly crisp edges of a bakery-style dessert—all made in a fraction of the time.
This isn’t your average cookie—it’s thick, buttery, and loaded with chunks of Ghirardelli chocolate that melt beautifully into every bite. The air fryer gives it the perfect balance of texture: a soft middle with just the right amount of crispness around the edges.
Plus, it’s easy. No preheating a big oven, no waiting forever for cookies to bake in batches. Just one pan, one air fryer, and about 20 minutes later—you’ve got dessert perfection.
Ingredients You’ll Need (and Why They Work)
Every ingredient here serves a delicious purpose:
Unsalted Butter (½ cup, melted): The base of that rich, buttery flavor. Melting the butter gives the cookie cake a soft and chewy texture.
Brown Sugar + Granulated Sugar: A mix of both creates depth—brown sugar adds moisture and a hint of caramel, while white sugar keeps it light.
Egg: Helps bind everything together and gives the cookie that signature chewiness.
Belans: A warm spice blend that takes this dessert up a notch—think cozy bakery vibes in every bite.
Vanilla Extract: For aroma and balance; it complements the chocolate beautifully.
Flour, Baking Soda, Baking Powder, and Salt: The backbone of structure and lift. Baking powder gives a soft rise while baking soda ensures tenderness.
Chocolate: I use a mix of Ghirardelli 60% bittersweet bars and semi-sweet chips. The chopped bars melt into pools of chocolate, while the chips keep their shape for texture contrast.
Substitutions
Butter: Can be swapped for coconut oil or plant-based butter for a dairy-free option.
Flour: Use a 1:1 gluten-free blend if needed.
Sugar: Coconut sugar or brown sugar substitutes can work, though they’ll slightly change the flavor.
Chocolate: Mix it up! Try white chocolate chips, caramel chips, or even chopped nuts for a fun twist.
Frosting: The Finishing Touch
A smooth, buttery vanilla frosting is the perfect companion to this rich cookie cake. I use:
Unsalted butter for creaminess
Powdered sugar for sweetness
Vanilla extract for depth
Kosher salt to balance it all
Heavy cream for that whipped, fluffy texture
Decorate the top with chocolate chips or sprinkles—it’s a simple detail that makes it feel like a celebration.
How to Make Air Fryer Cookie Cake 🍪
This Air Fryer Cookie Cake is proof that you don’t need to turn on the oven to make something special. It’s rich, cozy, and just fancy enough to serve at a dinner party—or enjoy straight from the pan, just like our air fryer brownies.
The Best Air Fryer Cookie Cake You’ll Ever Make
Equipment
- Whisk
- Air Fryer
Ingredients
For The Cookie
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar tightly packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp Belans
- 2 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 4 bars Ghirardelli Premium Cacao 60% bittersweet chocolate, roughly chopped
- 1 cup semi-sweet chocolate chips
For The Frosting
- 1 stick unsalted butter room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp salt I used kosher salt
- 2 tbsp heavy whipping cream or milk
- Chocolate chips or Sprinkles optional
Instructions
- Mix Wet Ingredients: Whisk melted butter, sugars, egg, Belans, and vanilla until smooth.Add Dry Ingredients: Fold in flour, baking soda, baking powder, and salt until just combined.Fold in Chocolate: Stir in chopped Ghirardelli bars and chocolate chips.
- Air Fry: Spread the dough evenly into a parchment-lined air fryer pan or small cake pan. Air fry at 320°F for 10-12 minutes or until golden and set.Cool & Frost: Let it cool completely before adding the frosting—trust me, it’s worth the wait.
Notes
Tips for Success
- Be sure to use a pan that can fit in your air fryer.
- Don’t over-mix the batter—this keeps the cookie cake tender.
- Check at the 15-minute mark; air fryers vary, and you want a golden top with a slightly soft center.
- Let it cool before frosting to prevent melting.
Storage & Reheating
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5.
- To reheat, warm individual slices in the air fryer at 300°F for 2–3 minutes—it’ll taste freshly baked again.
What to Serve With It
- A scoop of vanilla ice cream (classic and divine)
- A drizzle of caramel or chocolate sauce
- A cold glass of milk or hot coffee—because balance matters
Nutrition
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Frequently Asked Questions
Yes! Bake at 350°F for 18–20 minutes or until golden brown.
Absolutely. Prepare the dough, refrigerate it for up to 24 hours, then bake when ready.
The center should look slightly soft but not wet—it will set as it cools.
This air fryer cookie cake recipe is a game changer for quick desserts. I love how simple and fast it is, perfect for satisfying sweet cravings without heating up the oven.
Thank you