I love a warm chocolate chip cookie, but sometimes I don’t want to bake a big batch in the oven. That’s where these little cookie cups come in.
They cook right in the air fryer, so you get soft, gooey cookies in about ten minutes. No need to heat up the whole kitchen.
Each one bakes in a silicone muffin cup, which gives you a nice thick cookie with slightly crisp edges and a soft middle.
The trick is to pull them out while the centers still look a little underdone. They keep setting as they cool, so you end up with that perfect soft texture.
If you like quick and easy treats, these cookie cups are a great one to keep on hand.
Why You’ll Love This Recipe
Perfectly Gooey Centers – The centers stay soft and melty while the edges turn golden and crisp, giving you the best of both textures in every bite.
Ready in Minutes – The air fryer bakes these cookie cups in just 10 to 12 minutes, way faster than heating up a full oven.
Loaded with Chocolate – A full cup of chocolate chips melts into every cup, so each bite is rich, sweet, and packed with chocolate.
Cute Cup Shape – The silicone muffin cups give these cookies an adorable rounded shape that looks fancy without any extra effort.
Ingredients
- 1/2 cup Butter, softened
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Chocolate Chips
- Cooking Spray
How To Make
Step 1
Beat butter, brown sugar, and granulated sugar until fluffy. Add egg and vanilla, mixing well. In a separate bowl, whisk flour, baking soda, and salt.
Step 2
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips.
Step 3
Spray silicone muffin cups with cooking spray. Scoop about 2 tablespoons of dough into each cup, pressing down slightly to flatten.
Step 4
Preheat air fryer to 320°F. Place filled muffin cups in air fryer basket. Cook for 10-12 minutes until edges are golden brown but centers still look slightly underdone.
Step 5
Remove from air fryer and let cool in cups for 10 minutes before removing. The centers will continue to set as they cool. Serve warm or at room temperature.
Tips
Soften Your Butter The Right Way
Your butter needs to be soft but not melted or greasy. Press it with your finger and it should leave a small dent without your finger sinking all the way through.
If you melt it in the microwave to speed things up, the dough will spread too much and your cookie cups will lose their shape. Just leave the butter on the counter for about an hour before you start.
Don’t Skip The Silicone Cups
Silicone muffin cups are the key to getting these out in one piece. They flex easily so you can pop the cookie cups right out once they cool.
I don’t recommend paper liners here because the cookie sticks to them and tears apart. If you only have metal muffin tins, make sure they fit inside your air fryer basket first and grease them really well.
Measure Your Flour Correctly
Too much flour is the most common reason these come out dry and crumbly. Spoon the flour into your measuring cup and level it off with the back of a knife instead of scooping straight from the bag.
When you scoop from the bag, the flour packs down and you end up with way more than you need. This small step makes a big difference in how soft your cookie cups turn out.
Related Recipes
- Air Fryer Brown Butter Chocolate Chip Cookies
- Air Fryer Peanut Butter Cookies
- Air Fryer Snickerdoodle Cookies
- Air Fryer Sugar Cookies
- Air Fryer Mini Cheesecakes
Frequently Asked Questions
Do I need silicone muffin cups, or can I use something else?
Silicone cups work best because they are flexible, so the cookie cups pop out easily once cooled. They also handle the air fryer’s heat well without sticking.
If you only have metal muffin tins, check that they fit inside your air fryer basket first, and give them a good coating of cooking spray so nothing gets stuck.
Air Fryer Chocolate Chip Cookie Cups
- silicone muffin cups
- 1/2 cup Butter, softened
- 1/2 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Chocolate Chips
- Cooking Spray
- Beat butter, brown sugar, and granulated sugar until fluffy. Add egg and vanilla, mixing well. In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips.
- Spray silicone muffin cups with cooking spray. Scoop about 2 tablespoons of dough into each cup, pressing down slightly to flatten.
- Preheat air fryer to 320°F. Place filled muffin cups in air fryer basket. Cook for 10-12 minutes until edges are golden brown but centers still look slightly underdone.
- Remove from air fryer and let cool in cups for 10 minutes before removing. The centers will continue to set as they cool. Serve warm or at room temperature.