Air Fryer Cookie Pie
Air Fryer Cookie Pie combines butter, brown sugar, flour, and chocolate chips; bake at 325°F for 18 minutes until the edges are crispy and the center stays gooey.
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Method
- 1
Cream butter and sugars until fluffy. Beat in egg and vanilla.
- 2
Mix flour, baking soda, and salt. Fold into wet ingredients. Stir in chocolate chips and walnuts.
- 3
Press dough into a greased 6-7 inch oven-safe pan that fits your air fryer.
- 4
Air fry at 325°F for 15-18 minutes until edges are golden but center is still slightly soft.
- 5
Cool 5 minutes. Top with ice cream, caramel drizzle, and a pinch of flaky sea salt.
Pro tip. The center should look slightly underdone when you pull it — it firms up as it cools. A fully set center means an overbaked, dry cookie pie.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 31 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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