Go Back
Warm chocolate chip cookie skillet topped with vanilla ice cream and chocolate drizzle on a ceramic plate
Print Recipe

Air Fryer Cookie Skillet - A Warm, Gooey Dessert in Minutes

Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 4 servings

Ingredients

  • 1/2 cup (113 g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) packed brown sugar (light or dark)
  • 1 large egg yolk (see FAQ for making it egg-free)
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) all-purpose flour (spooned and leveled)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt (use 1/8 tsp if using salted butter)
  • 1/2 to 2/3 cup chocolate chips or chunks (mix of milk and dark is great)
  • Optional: flaky sea salt for finishing
  • Optional toppings: vanilla ice cream, caramel sauce, or whipped cream
  • Equipment: 6–7 inch oven-safe skillet or cake pan that fits in your air fryer, parchment round (optional), and a spatula

Instructions

  • Preheat the air fryer. Set it to 325°F (163°C) for 3–5 minutes. This helps the cookie cook evenly from the start.
  • Prep the pan. Lightly grease a 6–7 inch skillet or cake pan. For easy removal, line the bottom with a parchment round.
  • Mix the wet ingredients. In a medium bowl, whisk the melted butter, granulated sugar, and brown sugar until glossy and combined. Add the egg yolk and vanilla, and whisk until smooth.
  • Add the dry ingredients. Sprinkle in the flour, baking soda, and salt. Stir with a spatula until just combined. Don’t overmix; stop when no streaks of flour remain.
  • Fold in the chocolate. Stir in the chocolate chips or chunks. For extra pools of chocolate, reserve a few pieces to press on top.
  • Press into the pan. Spread the dough evenly in the prepared skillet. Press in the reserved chocolate on the surface. If you like, sprinkle a pinch of flaky sea salt.
  • Air fry. Place the pan in the air fryer basket. Cook at 325°F (163°C) for 10–13 minutes, until the edges are golden and set, and the center looks slightly soft and puffed. For a gooier cookie, start checking at 9–10 minutes.
  • Rest briefly. Remove the skillet and let it sit for 5–7 minutes. The carryover heat finishes the center without overbaking.
  • Serve warm. Top with ice cream or your favorite sauce and serve straight from the skillet with spoons.