Can You Make Cookies in Air Fryer Discover How

Yes, you can make delicious cookies in an air fryer—achieving a perfectly crisp exterior and soft, chewy center in less time than a conventional oven. With minimal preheating and easy cleanup, air fryer cookies are a game-changer for quick, single-serve batches or small-batch baking without heating up your kitchen.

Key Takeaways

• Yes, you can bake cookies in an air fryer for quick, crispy results.
• Preheat the air fryer to ensure even baking and perfect texture.
• Use parchment paper or liners to prevent sticking and simplify cleanup.
• Adjust time and temperature—lower heat and shorter cook times work best.
• Space dough evenly to allow proper air circulation and uniform baking.
• Experiment with small batches to perfect your favorite cookie recipes.

Can You Make Cookies in Air Fryer? Discover How

Imagine this: it’s late afternoon, your sweet tooth is acting up, and you’re craving a warm, gooey chocolate chip cookie. But the oven takes 15 minutes to preheat, and you just don’t have the patience. That’s when I first wondered, can you make cookies in an air fryer? I’d already used mine for crispy fries, roasted veggies, and even chicken wings—why not cookies? So, I grabbed a batch of dough and gave it a shot. Spoiler: it worked. And not just “kind of okay”—it was actually delicious. The edges were crisp, the centers were soft, and the whole thing took less than half the time of a traditional oven.

If you’ve ever stared at your air fryer and thought, “What else can this little magic box do?” you’re not alone. Air fryers have become kitchen staples for their speed, energy efficiency, and versatility. But when it comes to baking, especially something as delicate as cookies, there’s a bit of a learning curve. In this post, I’ll walk you through everything I’ve learned—what works, what doesn’t, and how to get that perfect air fryer cookie every time. Whether you’re a baking newbie or a seasoned cookie pro, you’ll walk away with practical tips, real results, and maybe even a new favorite way to bake.

Why Air Fryer Cookies Are Worth Trying

Speed and Efficiency

Let’s start with the most obvious perk: speed. Traditional ovens can take 10–15 minutes to preheat, and then another 10–12 minutes to bake a batch of cookies. That’s nearly 30 minutes from start to finish. With an air fryer, you can skip the preheating in most cases (especially if you’re using a preheated basket or cooking in batches), and bake cookies in 8–10 minutes total. That’s a game-changer when you need a quick dessert after dinner or a midday treat.

I tested this with my 5.8-quart basket-style air fryer. I preheated it for just 3 minutes (instead of 10), placed the dough balls in, and set the timer for 9 minutes. The result? Golden, evenly cooked cookies with a slightly crisp edge and a soft, chewy center. No waiting. No fuss. Just warm cookies in under 15 minutes from start to finish.

Energy Efficiency

Air fryers use significantly less energy than conventional ovens. According to the U.S. Department of Energy, ovens can consume around 2,000–5,000 watts, while most air fryers run between 800–1,500 watts. That means you’re not only saving time—you’re also saving on your energy bill. If you’re baking a small batch (say, 6–8 cookies), using an air fryer is far more efficient than heating up an entire oven.

Perfect for Small Spaces

Living in a tiny apartment or dorm? An air fryer is a dream. It doesn’t heat up your whole kitchen like an oven does, and it’s compact enough to store in a cabinet or on a countertop. I live in a 500-square-foot studio, and I used to avoid baking cookies because the oven would make the whole place feel like a sauna. Now, I can enjoy fresh cookies without sweating through my shirt. Bonus: the air fryer’s compact size means better heat circulation, which leads to more even cooking.

How Air Fryers Work for Baking (And Why It’s Different)

Convection vs. Conventional Heating

Air fryers work by circulating hot air rapidly around food using a powerful fan. This is called convection heating, and it’s the same principle used in convection ovens. The key difference? Air fryers are smaller, so the hot air hits the food more intensely and from all sides. That’s why foods cook faster and get crispier on the outside without drying out inside.

When it comes to cookies, this means the outside sets quickly, while the inside stays soft. But because the heat is more direct, you have to be careful not to overbake. I learned this the hard way when my first batch came out slightly overdone—dry and a bit crumbly. After a few trials, I realized that air fryer cookies need a slightly lower temperature and less time than oven-baked ones.

Temperature Adjustments You Need to Know

Most cookie recipes call for 350°F (175°C) in a conventional oven. But in an air fryer, that’s often too hot. I’ve found that reducing the temperature by 25°F (about 15°C) gives the best results. So, if your recipe says 350°F, set your air fryer to 325°F (160°C). This gives the center time to cook through without the edges burning.

Another tip: avoid overcrowding. Air fryers need space for air to circulate. I tried fitting 12 cookie dough balls in my 5.8-quart basket—big mistake. They steamed instead of baked, and the result was flat, gummy cookies. Now, I stick to 4–6 cookies per batch, leaving at least an inch between each one.

Preheating: Yes or No?

This is a hot topic in air fryer circles. Some people swear by preheating; others say it’s unnecessary. From my experience, light preheating (2–3 minutes) helps with even baking, especially if you’re making multiple batches. But if you’re in a hurry, you can skip it. The air fryer heats up so fast that the first batch will still cook well, though the edges might be slightly less crisp.

Step-by-Step Guide to Making Air Fryer Cookies

Ingredients and Tools You’ll Need

You don’t need any special ingredients—just your favorite cookie recipe. I used a classic chocolate chip cookie base:

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (1 stick) softened butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup chocolate chips

Tools: mixing bowl, hand mixer or whisk, cookie scoop (or tablespoon), parchment paper or air fryer liner, and of course, your air fryer.

Mixing and Shaping the Dough

Start by creaming the butter and sugars until light and fluffy. Add the egg and vanilla, then mix until combined. In a separate bowl, whisk the dry ingredients, then slowly add them to the wet mixture. Fold in the chocolate chips. The dough should be soft but not sticky. If it’s too wet, chill it for 15 minutes—this helps the cookies hold their shape better in the air fryer.

Use a cookie scoop or spoon to portion the dough into 1.5-inch balls. I like to roll them gently between my palms to get a smooth surface. Place them on a plate and chill for 10 minutes. This step is optional but highly recommended—it prevents spreading.

Baking the Cookies

Here’s the fun part:

1. Preheat your air fryer at 325°F (160°C) for 2–3 minutes.
2. Line the basket with parchment paper or a reusable liner (this prevents sticking and makes cleanup easier).
3. Place 4–6 cookie dough balls in the basket, leaving space between them.
4. Cook at 325°F for 8–10 minutes. I start checking at 7 minutes. The cookies are done when the edges are golden and the centers look slightly underdone—they’ll firm up as they cool.
5. Let the cookies cool in the basket for 2 minutes, then transfer to a wire rack. They’ll continue to set as they cool.

Pro tip: Don’t open the basket during cooking. Every time you peek, you lose heat and disrupt the convection flow, which can lead to uneven baking.

Batch Baking and Storage

If you’re making multiple batches, don’t worry—the air fryer stays hot, so subsequent batches cook just as fast. I usually do 2 batches back-to-back. After the first batch, I wipe the basket with a damp cloth (if needed) and add the next set of dough balls. No need to re-preheat.

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls and bake them straight from frozen—just add 1–2 minutes to the cooking time.

Common Mistakes and How to Avoid Them

Overcrowding the Basket

This is the #1 mistake I see. Air fryers need airflow to work properly. If you pile in too many cookies, they’ll steam instead of bake. The result? Flat, gummy, and undercooked cookies. I once tried to bake 10 at once—don’t do it. Stick to 4–6 per batch, and leave at least an inch between each one.

Using the Wrong Temperature

Remember: air fryers cook faster and hotter than ovens. Using 350°F will likely burn the edges while leaving the center raw. Always reduce the temperature by 25°F. If you’re unsure, start with 325°F and adjust in future batches. I’ve found that 300°F works well for delicate cookies like shortbread, while 325°F is ideal for chocolate chip or oatmeal raisin.

Not Chilling the Dough

Warm dough spreads too much in the air fryer. I’ve had cookies turn into one giant cookie blob (not ideal). Chilling the dough for 10–15 minutes before baking helps the fats solidify, which reduces spreading and gives you better shape and texture.

Ignoring the Cooling Time

Air fryer cookies are delicate when hot. If you try to move them right away, they might break. Let them sit in the basket for 2 minutes—this allows the structure to set. Then, use a spatula to gently transfer them to a cooling rack. They’ll firm up as they cool, giving you that perfect chewy center.

Beyond Chocolate Chip: Creative Air Fryer Cookie Ideas

Oatmeal Raisin with a Twist

Swap the chocolate chips for raisins and add 1 tsp cinnamon and 1/2 tsp nutmeg to the dry ingredients. I like to add a handful of chopped walnuts for crunch. Bake at 325°F for 9 minutes. The result? A warm, spiced cookie that feels like a hug in dessert form.

Peanut Butter Cookies

Replace the butter with creamy peanut butter (1/2 cup), and use only brown sugar. Roll the dough balls in sugar before placing them in the air fryer. The sugar gives them a nice crust. Bake at 325°F for 8 minutes. Pro tip: press a fork into each cookie before baking for that classic crisscross look.

Gluten-Free and Vegan Options

You can absolutely make air fryer cookies without gluten or animal products. I’ve had great success with:

• Gluten-free: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill). Add 1/2 tsp xanthan gum if your blend doesn’t include it.
• Vegan: Replace the egg with 1 tbsp ground flaxseed + 3 tbsp water (let it sit for 5 minutes to thicken). Use dairy-free chocolate chips and vegan butter.

Both versions bake at 325°F for 8–9 minutes. The texture is slightly different—more tender than chewy—but still delicious.

Fun Add-Ins and Variations

Get creative! Try:

• White chocolate and macadamia nuts
• Snickerdoodle-style (roll in cinnamon-sugar before baking)
• Brownie cookies (add 1/4 cup cocoa powder to the dry ingredients)
• Lemon zest and poppy seeds for a bright, citrusy twist

The air fryer handles these variations beautifully. Just keep the base recipe the same and adjust add-ins to taste.

Air Fryer Cookie Results: A Quick Comparison

Cookie Type	Temp (°F)	Time (min)	Texture	Notes
Chocolate Chip	325	9	Crisp edges, chewy center	Chill dough for best shape
Peanut Butter	325	8	Soft, slightly crumbly	Roll in sugar for crust
Oatmeal Raisin	325	9	Chewy, spiced	Add nuts for crunch
Gluten-Free	325	9	Tender, soft	Use xanthan gum for structure
Vegan	325	8	Moist, less crisp	Flax egg works well

So, can you make cookies in an air fryer? Absolutely. And not just “kind of,” but really well. The air fryer delivers fast, energy-efficient baking with results that rival—and sometimes exceed—traditional oven cookies. The key is understanding how convection works, adjusting temperature and timing, and not overfilling the basket.

From classic chocolate chip to creative gluten-free and vegan options, the air fryer opens up a whole new world of cookie possibilities. It’s perfect for small batches, late-night cravings, or when you just don’t want to heat up your whole kitchen. Plus, cleanup is a breeze—just wipe down the basket or toss the parchment liner.

My advice? Start with a simple recipe, follow the temperature and spacing guidelines, and don’t be afraid to experiment. You might just discover your new favorite way to bake cookies. And the next time someone asks, “Can you make cookies in an air fryer?” you can confidently say, “Yes—and they’re amazing.”

Frequently Asked Questions

Can you make cookies in an air fryer?

Yes, you can make cookies in an air fryer! The circulating hot air cooks them evenly, giving you a crispy outside and soft inside in less time than a traditional oven.

What type of cookies work best in an air fryer?

Most cookie types, like chocolate chip, sugar, or oatmeal, work well in an air fryer. Just ensure they hold their shape and don’t spread too much before cooking.

Do I need special equipment to bake cookies in an air fryer?

No special equipment is needed—just use parchment paper or a silicone liner to prevent sticking. Some air fryers come with baking pans that fit perfectly for making cookies in an air fryer.

How long does it take to make cookies in an air fryer?

Air fryer cookies typically cook in 8–12 minutes at 325°F (160°C), depending on size and thickness. Check them early to avoid over-baking.

Can you make cookies in an air fryer without preheating?

While you can skip preheating, it’s best to preheat for 2–3 minutes to ensure even cooking and consistent results, especially for soft, gooey cookies.

Why are my air fryer cookies burning on the outside but raw inside?

This usually happens due to high temperature or overcrowding. Lower the heat slightly and leave space between dough portions to let air circulate properly.