Air Fryer Cookie Skillets Recipe By Tasty

AIR FRYER COOKIE SKILLETS RECIPE BY TASTY

Air Fryer Cookie Skillets Recipe by Tasty image

Ooey, gooey chocolate chip cookie skillets have never been easier to make! Melty chocolate, buttery cookie dough, and creamy vanilla ice cream come together to create the perfect low-lift dessert!

Provided by Aleya Zenieris

Categories Desserts

Time 50m

Yield 2 cookies

Number Of Ingredients 10

Ingredients

1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, softened, pl us more for greasing
⅔ cup brown sugar, packed
⅓ cup granulated sugar
1 ½ teaspoons vanilla extract
1 large egg
6 oz dark chocolate chunk
vanilla ice cream

Steps:

Preheat the air fryer to 330°F (165°C) for 15 minutes. In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes. Add the vanilla and egg and continue beating until fully combined.
Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add the chocolate chunks and mix on low speed until just distributed.
Use a paper towel to lightly grease 2 6-inch cake pans with butter. Divide the cookie dough evenly between the prepared pans, using a spatula to smooth the tops.
Air fry the cookies, one pan at a time, for 20-25 minutes, until the tops are golden brown and the cookies are no longer jiggly in the center when the pans are shaken.
Let the cookies cool in the pans for 10 minutes, then top with vanilla ice cream and serve. If the cookies cool down significantly, return to the air fryer for 2-3 minutes to warm before serving.
Enjoy!

AIR-FRYER APPLE DANISH

Air-Fryer Apple Danish image

I came up with this quick and tasty treat when my daughter had a sleepover. I whipped these together in no time and the girls devoured them! - Jennifer Stowell, Deep River, Iowa

Provided by Taste of Home

Categories Breakfast Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1/2 cup chunky applesauce
4 teaspoons apple cider or juice, divided
1-1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/2 cup confectioners' sugar

Steps:

Preheat air fryer to 300°. Unroll crescent dough; separate into 8 triangles. Place 1 tablespoon applesauce at the wide end of each triangle; carefully roll up. Brush tops with 2 teaspoons cider. Combine sugar and cinnamon; sprinkle over rolls., In batches, arrange rolls, point side down, in a single layer in greased air fryer. Curve to form crescents. Cook until golden brown, 7-9 minutes. Cool slightly. Combine confectioners' sugar and remaining 2 teaspoons cider; drizzle over rolls. Serve warm.

Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE CHIP SKILLET COOKIE RECIPE BY TASTY

Chocolate Chip Skillet Cookie Recipe by Tasty image

Here's what you need: cookie dough, chocolate, ice cream, caramel sauce

Provided by Alvin Zhou

Categories Desserts

Yield 8 servings

Number Of Ingredients 4

Ingredients

24 oz cookie dough
8 oz chocolate, broken up into chunks
ice cream, to taste
caramel sauce, to taste

Steps:

Preheat oven to 325°F (160°C).
Press ⅔ of the cookie dough into the bottom and up the sides of a small skillet or a small cake pan.
Place the chocolate chunks in the middle of the cookie dough, then place the other flattened ⅓ of the cookie dough on top.
Crimp the edges of the dough together to seal in the chocolate.
Bake for 35-40 minutes.
Serve warm with ice cream and caramel sauce.
Enjoy!

Nutrition Facts : Calories 528 calories, Carbohydrate 67 grams, Fat 26 grams, Fiber 2 grams, Protein 5 grams, Sugar 46 grams

EASTER EGG COOKIE SKILLET RECIPE BY TASTY

Easter Egg Cookie Skillet Recipe by Tasty image

Upgrade your Easter festivities with this decadent cookie skillet. Chocolate Easter egg crunch meets smooth hazelnut spread for the best of both worlds!

Provided by Aleya Zenieris

Categories Desserts

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 sticks unsalted butter, softened plus more for greasing
⅔ cup granulated sugar
¼ cup dark brown sugar
¼ cup malted milk powder
1 tablespoon vanilla extract
2 teaspoons kosher salt
1 teaspoon baking soda
½ teaspoon baking powder
2 large eggs
2 ¾ cups bread flour
½ cup chocolate hazelnut spread
1 bag mini creme eggs
1 cast iron skillet

Steps:

Preheat the oven to 375°F (190°C).
In a large bowl, combine the butter, granulated and brown sugars, malted milk powder, vanilla, salt, baking soda, and baking powder. Cream with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, and mix until fully incorporated. Add the flour and mix just until incorporated.
Grease a 10-inch cast iron skillet with butter. Transfer half of the dough to the skillet and press into an even layer. If the dough is too tacky to press down, cover and refrigerate for about 10 minutes. Scoop the chocolate hazelnut spread on top and spread evenly across the cookie dough. Top with the remaining dough and press down to cover the chocolate hazelnut layer completely.
Sprinkle the creme eggs evenly across the top of the cookie dough, pressing gently into the dough.
Bake the cookie skillet until puffed and golden brown, about 25 minutes. Remove from the oven and let the skillet cool to set the cookie and filling, about 45 minutes, then slice and serve.
Enjoy!

Nutrition Facts : Calories 474 calories, Carbohydrate 81 grams, Fat 11 grams, Fiber 2 grams, Protein 11 grams, Sugar 45 grams

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