I first tried making chocolate crinkle cookies in my oven last winter, and while they tasted fine, the texture never hit that perfect sweet spot — crispy on the outside, fudgy in the middle. Then one evening, I tested a batch in my air fryer, curious if faster heat could fix that uneven bake. It worked like a dream. The air fryer gave me those crackly, powdered tops with melt-in-your-mouth centers. After a few rounds of testing, I finally nailed the timing and sugar coating that keep them irresistibly soft every single time.
Air Fryer Chocolate Crinkle Cookies
Classic chocolate crinkle cookies made easy in the air fryer — crackly tops, fudgy centers, ready in just 6 minutes.
Equipment
- Air fryer
- Mixing bowls
- Wire Rack
- Parchment Paper with Holes
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup white sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup confectioners’ sugar
Instructions
- In a medium bowl, whisk cocoa powder, sugar, and oil until smooth and glossy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually mix into the wet ingredients until dough forms.
- Cover and chill the dough for at least 4 hours — this helps the cookies hold shape and form perfect crinkles.
- Preheat the air fryer to 320°F (160°C) and line the basket with parchment paper designed for air fryers.
- Scoop about 1½ tablespoons of dough per cookie. Roll each ball generously in powdered sugar until fully coated.
- Place dough balls in the basket, spaced at least 1½ inches apart for airflow.
- Air fry for 6 minutes, or until cracks form and the tops look set.
- Let cookies cool in the basket for 2–3 minutes, then transfer to a wire rack to finish cooling completely.
Notes
Air fryer models vary — check after 5 minutes the first time you make them. Avoid overcrowding; airflow keeps the crinkles even. Store cookies in an airtight container for up to 1 week, or freeze up to 3 months. Reheat at 300°F (150°C) for 2 minutes if you want them warm again. For a richer version, fold in mini chocolate chips before chilling.
Nutrition
Calories: 40kcalCarbohydrates: 9gProtein: 1gFat: 0.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 10mgSodium: 287mgPotassium: 26mgFiber: 1gSugar: 0.1gVitamin A: 15IUCalcium: 10mgIron: 0.4mg
Tried this recipe?Let us know how it was!
For more cozy dessert ideas, try my Air Fryer Lemon Bars or Air Fryer Fried Oreos. Both bring that same golden, crisp finish that makes every bite feel extra special.