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Air Fryer Chocolate Chip Cookie in a Cup (Ready in 10 Min)

Air Fryer Chocolate Chip Cookie in a Cup

3.86 from 108 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 2 Servings

Description

A single-serve, deep-dish chocolate chip cookie baked in a ramekin in your air fryer. Gooey center, golden edges, ready in 10 minutes with pantry staples.

Ingredients 

  • 3 tablespoons unsalted butter, softened to room temperature
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons granulated sugar
  • ⅛ teaspoon salt, or to taste
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • ½ cup all-purpose flour, spooned and leveled
  • ¼ teaspoon baking powder
  • ¼ cup chocolate chips, semisweet, milk, or dark

Instructions

  • In a small mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  • Add the salt, egg, and vanilla extract. Stir until the mixture is glossy and combined.
  • Add the flour and baking powder. Mix gently, just until no dry streaks remain — do not overmix.
  • Fold in the chocolate chips.
  • Spray two 10-ounce oven-safe ramekins with non-stick cooking spray.
  • Divide the dough evenly between the ramekins, filling each about two-thirds full. Press a few extra chocolate chips on top.
  • Place the ramekins in the air fryer basket. Air fry at 320°F (160°C) for 7 minutes. Start checking at 6 minutes — the edges should be set and lightly golden, and the center should look slightly soft.
  • Remove carefully (the ramekins will be very hot) and let cool for 2–3 minutes before eating. Top with vanilla ice cream if desired.

Equipment

  • Air fryer (basket or oven style)
  • Two 10-ounce oven-safe ramekins
  • Small mixing bowl
  • Measuring spoons and cups
  • Non-Stick Cooking Spray

Notes

 

  • Ramekin size: 10-ounce, roughly 4" across and 2" deep, is ideal. For 6-ounce ramekins, divide the dough into 3 and bake for 6 minutes.
  • Butter: Room temperature is best; melted works but the cookie will spread flatter. If using salted butter, omit the added salt.
  • Don't overmix: Stop stirring as soon as the flour disappears — overmixing makes the cookie tough.
  • Check early: Air fryers vary. Start checking at 6 minutes; pull when the center still looks slightly underdone — it will finish setting in the hot ramekin.
  • Storage: Cover and store at room temperature up to 3 days. Reheat in the air fryer at 300°F for 90 seconds.
  • Gluten-free: Use a 1-to-1 gluten-free flour blend.
  • Egg-free: Substitute 3 tablespoons unsweetened applesauce or a flax egg.

Nutrition

Serving: 1ServingCalories: 508kcalCarbohydrates: 62gProtein: 7gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 138mgSodium: 240mgPotassium: 155mgFiber: 1gSugar: 37gVitamin A: 660IUCalcium: 79mgIron: 2mg