Air Fryer Stuffed Cookie Pots
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These air fryer stuffed cookie pots are soft, warm, and filled with gooey Nutella. Made in ramekins, they’re the ultimate spoonable cookie dessert!
Why You’ll Love These Air Fryer Stuffed Cookie Pots
If you love gooey, warm cookies, these air fryer stuffed cookie pots are the perfect dessert. They’re soft, gooey, and filled with melty chocolate spread, making them even more indulgent than a classic cookie.
Since they’re baked in ramekins, you get a deep-dish cookie texture, with a crisp golden top and a soft, gooey centre. Plus, they take just 25 minutes from start to finish, making them a quick and easy dessert for two.
What Makes This Recipe Special?
These cookie pots are baked in the air fryer, but you can also bake them in the oven.
The cookie dough is packed with chocolate chips and stuffed with warm, melted chocolate spread, making every spoonful rich, buttery, and indulgent.
Equipment You’ll Need
To make these air fryer stuffed cookie pots, you’ll need:
- 2 air fryer-safe ramekins (6cm x 6cm / 2½in x 2½in) – For baking the cookie pots.
- Mixing bowl – To combine the cookie dough ingredients.
- Spoon or spatula – For mixing and assembling the dough.
Why This Recipe Works So Well
- Stuffed with Chocolate: A warm, gooey centre makes these extra indulgent.
- Individual Servings: Baked in ramekins, making them perfect for sharing.
- Easy to Make: No chilling required—just mix, assemble, and bake.
Ingredients for Air Fryer Stuffed Cookie Pots
- 50g (1.75oz) unsalted butter, softened
- 40g (3 tbsp) light brown sugar
- 20g (1 tbsp + 1 tsp) granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- 70g (½ cup) plain (all-purpose) flour
- ¼ tsp bicarbonate of soda (baking soda)
- ¼ tsp salt
- 60g (4½ tbsp) chocolate chips + extra for topping
- 2 tbsp chocolate spread (Nutella or your preferred spread)
This recipe makes 2 servings using two 6cm x 6cm (2½in x 2½in) ramekins.
How to Make Air Fryer Stuffed Cookie Pots
Step 1: Make the Cookie Dough
In a small mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar with a rubber spatula until a paste forms.
Add the egg yolk and vanilla extract, then mix until fully combined.
Fold in the plain flour, bicarbonate of soda, and salt, mixing until the dough just comes together.
Gently fold in the chocolate chips, making sure they’re evenly distributed.
Step 2: Preheat the Air Fryer
Preheat the air fryer to 160°C (325°F) or the oven to 180C/(160C fan) while you assemble the cookie pots.
Step 3: Assemble the Cookie Pots
Divide the cookie dough in half. Take three-quarters of each half and press it into the bottom of each greased ramekin, creating a small well in the middle.
Spoon 1 tbsp of chocolate spread into the well of each cookie base.
Place the remaining cookie dough on top of the filling, smoothing it out to completely cover the chocolate spread.
Sprinkle extra chocolate chips on top for added flavour and decoration.
Step 4: Bake the Cookie Pots
Place the ramekins in the centre of the air fryer and bake for 10–15 minutes, or bake in the oven for 15 minutes until the tops are crisp, golden and slightly firm.
Step 5: Cool and Serve
Let the cookie pots rest for a few minutes before serving. Be careful, as they’ll be very hot!
Grab a spoon and dig in while warm for the best gooey texture.
Why This Recipe is Perfect for Any Occasion
These stuffed cookie pots are perfect for cozy nights in, date nights, or quick dessert cravings.
Since they’re baked in individual ramekins, they make perfect single-serving desserts without needing to bake a full batch of cookies.
They also reheat beautifully, so you can enjoy them fresh or warm them up later.
Tips for the Best Air Fryer Stuffed Cookie Pots
- Use Softened Butter: This helps create a smooth and even cookie dough.
- Don’t Overbake: The cookie pots should be set on top but still soft inside.
- Let Them Rest for a few minutes: This allows the centre to firm up slightly while staying gooey.
- Experiment with Fillings: Swap Nutella for Biscoff, peanut butter, or caramel for different flavours.
- Top with Ice Cream: A scoop of vanilla ice cream melts into the warm cookie.
Serving Suggestions
These air fryer cookie pots are delicious on their own, but here are a few ways to make them even better:
- With a Drizzle of Melted Chocolate or caramel: Pour some extra melted chocolate or caramel on top before serving.
- With a Scoop of Ice Cream: Vanilla, caramel, or chocolate ice cream pairs perfectly.
- With Crushed Biscuits or Nuts: Sprinkle some crushed Biscoff biscuits or chopped hazelnuts on top for extra crunch.
Storage Tips
- Store any leftover cookie pots covered in the fridge for up to 1 day.
- Reheat in the air fryer at 160°C (325°F) for 2–3 minutes before serving.
- Freezing is not recommended, as the texture may become too dry.
Watch My Step-by-Step Video
Want to see exactly how it’s done? Watch my full tutorial on the Fitwaffle Kitchen YouTube channel.
For more easy baking recipes, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle.
Why You’ll Keep Coming Back to This Recipe
These air fryer stuffed cookie pots are rich, gooey, and packed with melted chocolate. They’re quick to make, easy to assemble, and perfect for sharing.
With a crispy golden top and a soft, chocolate-filled centre, they’re the ultimate warm cookie dessert.
Other Recipes to Try
If you loved these air fryer cookie pots, check out these other delicious bakes from Fitwaffle Kitchen:
- Small Batch Fudgy Brownies: Thick, chocolatey brownies made for two.
- Nutella Stuffed Chocolate Chip Cookie Sandwiches: Soft, buttery shortbread cookies filled with Nutella.
Both are quick, simple, and absolutely delicious!
Air Fryer Stuffed Cookie Pots
Ingredients
- 50 g 1.75oz unsalted butter, softened
- 40 g 3 tbsp light brown sugar
- 20 g 1 tbsp + 1 tsp granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
- 70 g ½ cup plain (all-purpose) flour
- ¼ tsp bicarbonate of soda baking soda
- ¼ tsp salt
- 60 g 4½ tbsp chocolate chips + extra for topping
- 2 tbsp chocolate spread Nutella or your preferred spread
Instructions
Step 1: Make the Cookie Dough
- In a small mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar with a rubber spatula until a paste forms.
- Add the egg yolk and vanilla extract, then mix until fully combined.
- Fold in the plain flour, bicarbonate of soda, and salt, mixing until the dough just comes together.
- Gently fold in the chocolate chips, making sure they’re evenly distributed.
Step 2: Preheat the Air Fryer
- Preheat the air fryer to 160°C (325°F) or the oven to 180C/(160C fan) while you assemble the cookie pots.
Step 3: Assemble the Cookie Pots
- Divide the cookie dough in half. Take three-quarters of each half and press it into the bottom of each greased ramekin, creating a small well in the middle.
- Spoon 1 tbsp of chocolate spread into the well of each cookie base.
- Place the remaining cookie dough on top of the filling, smoothing it out to completely cover the chocolate spread.
- Sprinkle extra chocolate chips on top for added flavour and decoration.
Step 4: Bake the Cookie Pots
- Place the ramekins in the centre of the air fryer and bake for 10–15 minutes, or bake in the oven for 15 minutes until the tops are crisp, golden and slightly firm.
Step 5: Cool and Serve
- Let the cookie pots rest for a few minutes before serving. Be careful, as they'll be very hot!
- Grab a spoon and dig in while warm for the best gooey texture.
