Can You Make Pillsbury Cookies in an Air Fryer A Quick Guide

Yes, you can make Pillsbury cookies in an air fryer—and they turn out perfectly soft, chewy, and golden in just 8–10 minutes. Simply preheat your air fryer to 325°F, place cookie dough portions in a single layer, and monitor closely to avoid over-baking for delicious results every time.

Key Takeaways

• Yes, you can: Pillsbury cookies cook perfectly in an air fryer with proper timing.
• Preheat first: Always preheat the air fryer for even baking results.
• Adjust temperature: Reduce oven temp by 25°F to prevent over-browning.
• Space matters: Leave room between cookies for optimal air circulation.
• Check early: Air fryers vary—start checking at 6 minutes to avoid burning.
• Use parchment: Prevent sticking with air fryer-safe parchment liners.

Why Air Fryers and Pillsbury Cookies Are a Match Made in Baking Heaven

Remember the first time you pulled a tray of golden, gooey Pillsbury cookies out of the oven? That warm, buttery aroma filling the kitchen, the anticipation of that first bite—pure comfort. Now imagine achieving that same magic, but in half the time, with less mess, and even crispier edges. Enter the air fryer, the kitchen gadget that’s taken home cooking by storm. But can you make Pillsbury cookies in an air fryer? The short answer: yes. The longer, juicier answer? Let’s dive in.

If you’re anything like me, you’ve probably stared at your air fryer, wondering if it could do more than just reheat leftovers or cook frozen nuggets. After all, it’s essentially a mini convection oven—hot air circulates rapidly, cooking food evenly and often faster than a traditional oven. So why not use it for one of life’s simplest joys: fresh-baked cookies? I’ve tested this method with a few rolls of Pillsbury’s classic chocolate chip, sugar, and oatmeal raisin dough, and what I found surprised me. Not only can you make Pillsbury cookies in an air fryer, but they often turn out better—crispy on the outside, soft in the middle, and ready in under 10 minutes. No preheating. No greasing the tray. Just pop, press, and enjoy. But like any good kitchen hack, there are nuances to master. Let’s explore how to do it right, what to expect, and how to avoid common pitfalls.

The Science Behind Air Frying Pillsbury Cookies

How Air Fryers Work (And Why They’re Great for Cookies)

An air fryer uses rapid air circulation to cook food. A heating element warms the air, and a powerful fan pushes it around the basket at high speed. This creates a convection effect—similar to a convection oven—but in a much smaller space. For cookies, this means faster heat transfer, more even browning, and less risk of undercooked centers. Unlike a traditional oven, which takes 10–15 minutes to preheat, most air fryers are ready to go in under 2 minutes. That’s a game-changer when you’re craving cookies at 9 p.m.

The key is the Maillard reaction—the chemical process that gives baked goods their golden color and delicious flavor. Air fryers promote this reaction quickly because of the intense, focused heat. Pillsbury cookie dough, with its high sugar and fat content, responds beautifully. The sugar caramelizes on the outside while the center stays soft. Plus, the air fryer’s compact size means heat doesn’t have far to travel. No cold spots. No hot zones. Just consistent, reliable results.

Why Pillsbury Dough Works So Well

Pillsbury refrigerated cookie dough is designed for convenience, but it’s also formulated to hold its shape and rise evenly. The dough is pre-portioned (in most cases), so you don’t have to guess how big to make each cookie. It’s also soft enough to press into shape but firm enough not to melt into a puddle. When air-fried, this balance shines. The outside sets quickly, creating a crust, while the inside bakes through without drying out.

One thing to note: Pillsbury dough is slightly softer than homemade cookie dough, which can be an advantage in an air fryer. It spreads less, so you get more uniform cookies. However, this also means you need to handle it gently. If it warms up too much while you’re shaping it, it can stick to your fingers or the basket. A quick chill in the fridge for 5–10 minutes before baking helps.

Step-by-Step: How to Make Pillsbury Cookies in an Air Fryer

Prep Work: Getting Your Air Fryer Ready

Before you start, make sure your air fryer basket is clean and dry. Grease isn’t usually needed—Pillsbury dough has plenty of fat—but a light spray of non-stick cooking spray (like PAM) can help prevent sticking, especially if you’re making sugar cookies. Some air fryers come with a parchment liner or silicone mat. These are great! They make cleanup a breeze and prevent cookies from sticking. If you don’t have one, you can cut a piece of parchment to fit the basket (poke a few holes in it for airflow).

Next, preheat your air fryer. Most models don’t need more than 2–3 minutes at 350°F (175°C). While it’s heating, take your Pillsbury dough out of the fridge and let it sit for 1–2 minutes. This makes it easier to slice or press without cracking. If you’re using the pre-scored roll, slice it into 12 even pieces. If it’s a tube, you can either slice it or pinch off 1-inch balls.

Baking Time and Temperature: The Sweet Spot

Here’s the golden rule: 350°F (175°C) for 7–9 minutes. This works for most Pillsbury varieties—chocolate chip, sugar, oatmeal raisin, and peanut butter. Start with 7 minutes. Check the cookies. If the edges are golden but the center still looks soft, give them another 1–2 minutes. Overcooking is the biggest risk here. Air fryers are fast, and cookies can go from perfect to burnt in 30 seconds.

Arrange the dough pieces in a single layer, leaving at least 1 inch between them. They’ll spread slightly, and you want air to circulate freely. If your basket is small (under 5 quarts), bake in batches. I usually do 6 cookies at a time in my 5.8-quart model. Larger air fryers can handle 8–10, but don’t overcrowd. Crowding leads to uneven baking and steam buildup, which makes cookies soggy.

Pro tip: Press each dough ball gently with the back of a spoon or your palm. This gives the cookies a classic “hand-pressed” look and helps them bake evenly. For chocolate chip cookies, you can even sprinkle a few extra chips on top before baking—they’ll melt into little pools of gooey goodness.

Flavor Variations and Customization Ideas

Stuffed Cookies: Take It Up a Notch

Want to impress your family or guests? Try stuffing your Pillsbury cookies. Before baking, press a small indentation into the center of each dough ball and add a surprise: a square of chocolate (like Ghirardelli), a piece of caramel, or even a mini marshmallow. Seal the edges gently with your fingers. When baked, the filling melts into a rich, gooey center. I once stuffed chocolate chip cookies with peanut butter cups—my husband still talks about it.

Another fun idea: mix-ins. Add ¼ cup of chopped nuts, mini M&Ms, or crushed pretzels to the dough before shaping. The air fryer’s intense heat will toast the nuts beautifully and melt the M&Ms just enough to create a swirl of color. For a seasonal twist, try adding cinnamon and nutmeg to sugar cookie dough for “air-fried snickerdoodles.”

Dipping and Drizzling: The Finishing Touch

Freshly baked cookies are delicious, but a little drizzle or dip can elevate them. Melt white chocolate, dark chocolate, or caramel and drizzle it over cooled cookies. For a fun texture, sprinkle with sea salt, crushed peppermint, or toasted coconut. I love making “s’mores cookies” by drizzling chocolate and sprinkling graham cracker crumbs on top. The air fryer’s quick bake means the cookies are still warm when you add the drizzle—perfect for that glossy, professional look.

Another favorite: cookie sandwiches. Bake two cookies, let them cool slightly, then sandwich them with a layer of Nutella, marshmallow fluff, or even ice cream (for a decadent treat). The air fryer’s crisp edges hold up well to fillings, unlike soft-baked cookies that can get soggy.

Common Mistakes and How to Avoid Them

Overcrowding the Basket: The #1 Rookie Error

I’ve been there: craving a full batch of cookies, so I crammed 12 into my 5-quart air fryer. Big mistake. The cookies baked unevenly—some were golden, others were pale and doughy in the center. Worse, steam built up, making the bottoms soggy. The fix? Bake in batches. Even if it takes a little longer, the results are worth it. Use the time between batches to prep the next round or clean up.

If you’re impatient (no judgment), at least leave 1 inch between each cookie. And if you’re making smaller cookies (like bite-sized ones), you can fit more, but don’t go over 8–10 in a 5-quart model.

Ignoring the Dough’s Temperature

Warm dough is sticky. Cold dough is brittle. The sweet spot? Slightly cool but pliable. If your dough has been out of the fridge for more than 5 minutes, it’ll stick to your hands and the basket. If it’s too cold, it’ll crack when you press it. My trick: chill the dough for 5 minutes after slicing, then let it sit for 1 minute before shaping. This keeps it firm but workable.

For extra insurance, lightly dust your hands with flour or powdered sugar. Or use a small piece of parchment to press the cookies—no mess, no sticking.

Setting the Wrong Temperature

Every air fryer is a little different. Some run hot, some run cool. The first time I air-fried cookies, I set it to 375°F (190°C) and ended up with charcoal discs. Now I stick to 350°F (175°C) and adjust time, not temperature. If your cookies are browning too fast, reduce the time by 30 seconds. If they’re not browning enough, add 30 seconds—but never go above 360°F (182°C).

Invest in an oven thermometer if your air fryer doesn’t have one. It’s a small tool that can save you from many baking disasters.

Air Fryer vs. Oven: A Side-by-Side Comparison

Time and Energy Efficiency

Let’s talk numbers. A traditional oven takes 10–15 minutes to preheat and bakes cookies at 350°F for 10–12 minutes. That’s 20–27 minutes total. An air fryer? 2 minutes to preheat + 7–9 minutes to bake = 9–11 minutes total. That’s less than half the time! Plus, air fryers use less energy—about 70% less than a full-sized oven. If you’re baking a small batch, the air fryer is the clear winner.

Texture and Flavor

Here’s where it gets interesting. Air-fried cookies have a slightly crispier edge and a softer center than oven-baked ones. The rapid air circulation creates a delicate crust while keeping the inside moist. Oven-baked cookies are more uniform—crispy all over if you bake them longer, or soft all over if you underbake. Air-fried cookies strike a perfect middle ground. They’re like a cross between a classic cookie and a cookie bar.

Flavor-wise, the difference is subtle. The Maillard reaction happens faster in an air fryer, so you get a bit more caramelization. Some people prefer this; others say oven-baked cookies have a deeper, richer flavor. I think it depends on the type. Chocolate chip? Air fryer wins. Sugar cookies? Oven might be better if you like them ultra-soft.

Batch Size and Flexibility

Ovens win for large batches. Need 36 cookies for a bake sale? An oven is your best friend. But for 6–12 cookies? Air fryer all the way. It’s also great for experimenting. Want to try a new flavor? Bake a small batch first. No waste. No commitment.

Here’s a quick comparison:

Factor	Air Fryer	Oven
Preheat Time	2–3 minutes	10–15 minutes
Bake Time	7–9 minutes	10–12 minutes
Total Time	9–11 minutes	20–27 minutes
Energy Use	Low	High
Texture	Crispy edges, soft center	Uniform (adjustable)
Best For	Small batches, quick treats	Large batches, precision baking

Final Thoughts: Is It Worth It?

So, can you make Pillsbury cookies in an air fryer? Absolutely. Is it better than the oven? For speed, convenience, and that perfect crisp-soft balance, yes. For large batches or specific textures, maybe not. But as a go-to method for weeknight treats, midnight cravings, or impressing kids after school? It’s a resounding yes.

I’ve made Pillsbury cookies in my air fryer at least 20 times—different flavors, different brands of air fryers, even different altitudes. The results are always reliable, always delicious. The key is patience: don’t rush the process. Let the air fryer preheat, space out the cookies, and keep an eye on them. And don’t forget to let them cool for a minute or two after baking. That’s when they set and develop their full flavor.

At the end of the day, this isn’t about replacing your oven. It’s about adding another tool to your baking arsenal. The air fryer is fast, efficient, and surprisingly versatile. Whether you’re a busy parent, a college student, or just someone who loves cookies, it’s worth giving this method a try. Who knows? You might just discover your new favorite way to bake. And when that craving hits at 9 p.m., you’ll be ready—with warm, gooey Pillsbury cookies in under 10 minutes. Now that’s a kitchen win.

Frequently Asked Questions

Can you make Pillsbury cookies in an air fryer?

Yes, you can make Pillsbury cookies in an air fryer! It’s a quick and convenient way to achieve a crispy outside and soft inside with minimal preheating required.

What temperature should I use to air fry Pillsbury cookies?

Set your air fryer to 325°F (165°C) for Pillsbury cookies. This lower temperature prevents over-browning while ensuring the dough cooks evenly in about 8–10 minutes.

Do I need to adjust cooking time when making Pillsbury cookies in an air fryer?

Yes, air fryers cook faster than ovens, so reduce the time to 8–10 minutes. Check for golden edges and a set center—avoid overcooking to keep the cookies chewy.

How do I prevent Pillsbury cookies from spreading too much in the air fryer?

Space the cookie dough portions at least 2 inches apart on the air fryer tray or basket. Lightly greasing the surface or using parchment paper can also help control spreading.

Can you make Pillsbury cookie dough in an air fryer without preheating?

While some air fryers work without preheating, preheating for 2–3 minutes ensures even baking. This helps the Pillsbury cookies rise properly and avoids a gummy texture.

What are the benefits of using an air fryer for Pillsbury cookies?

Air frying Pillsbury cookies is faster, energy-efficient, and delivers a crispier exterior than baking. Plus, cleanup is easier with less oil and no oven mess.