Air Fryer Classic Cookies

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It’s never a bad time for a cookie and this recipe delivers them at high speed. How, may you ask? Because, we’re using an air fryer for these chocolatey, melty and warm sweet treats.

What’s also great about this recipe is that you probably already have most of the ingredients in your cupboard. If you’re missing chocolate. you can easily substitute for nuts, raisins or whatever else you have.

Wanna make it vegan?

For vegan cookies, mix 6oml/1/4 cup of vegetable oil, a dash of vanilla extract, 50g/1/4 cup of brown light soft sugar, 50g/1/4 cup of caster/ super fine sugar and 35ml/2 tbsp plus 2 tsp of water in a bowl. Sift in 150g/1 cup plus 2 tbsp of plain/all purpose flour and a pinch of bicarbonate powder and baking powder. Follow the recipe as above, using 200g/1 cup 1 tbsp of vegan dark chocolate to roll the balls in.

Want them stuffed?

To make stuffed cookies, take 1tsp of, let’s say, hazelnut spread, and put it on a piece of greaseproof paper on a baking tray. Keep going until you have as many teaspoons as you want stuffed cookies. Pop the tray in the freezer and leave the little mounds to freeze. When you make your cookie dough, take 50g/3tbsp, flatten it out, and add a frozen tsp of spread. Mould another piece of cookie dough over the top, pinching the dough together to make sure the spread is fully encased. Repeat, refrigerate the cookies for 30mins and then air-fry as the recipe states.

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metric imperial
  • 1/2 cup unsalted butter
  • 115g unsalted butter
  • 2/3 cup light brown soft sugar
  • 125g light brown soft sugar
  • 1 egg
  • 1 egg
  • 1 3/4 cups plus 1 tbsp plain/all purpose flour
  • 225g plus 1 tbsp plain/all purpose flour
  • 1/2 tsp bicarbonate of soda/baking soda
  • 1/2 tsp bicarbonate of soda/baking soda
  • 1 tbsp cornflour/cornstarch
  • 1 tbsp cornflour/cornstarch
  • 1 cup plus 2 tbsp milk chocolate, roughly chopped
  • 200g-300g milk chocolate, roughly chopped


  1. Line a baking tray with greaseproof paper. Using a stand mixer fitted with the paddle attachment, or a hand whisk, combine the butter and sugar together until light and fluffy with no crunchy bits left.
  2. Whisk in the egg, then sift in the flour, bicarbonate of soda and cornflour, to form a dough. Break off pieces of dough, each about 50g/3tbsps, and roll them into little balls. Roll the balls in the chopped chocolate and place them on the lined baking tray. Transfer to the fridge and chill the cookies for at least 10 minutes to firm up.
  3. Heat the air fryer to 160c/325f and line the air fryer basket with greaseproof paper.
  4. Gently flatten the balls slightly and place them in the air fryer to cook for 12 minutes, making sure they're spaced well apart. How many you can cook at one time will depend on the size of you're air fryer.
  5. Once they are cooked, remove from the air fryer and leave to cool for, like, 1 minute before digging in. Repeat for the next batch.