Instructions
Advertising
- PREP: Use 2 sheets of foil to form a pan the size of your air fryer insert. Fold up the edges to be about 2 to 3 inches high. Generously grease this foil “pan” with nonstick cooking spray and set aside. Melt the butter in the microwave and let it cool back down to room temperature– we don’t want hot butter, or it will make the Pizookie greasy!
- WET INGREDIENTS: In a medium-sized bowl, whisk the melted and cooled butter, white sugar, and brown sugar until combined. Take your time until the butter and sugar fully integrate together. (It will seem like they won’t, but keep whisking! It takes about 1-2 minutes.) Add in the egg and vanilla. Mix until combined. At this point, heat the air fryer (while empty) for 10 minutes at 350 degrees F. We need it very hot before adding in the dough.
- DRY INGREDIENTS: Add the flour, baking soda, and salt to the wet ingredients and mix to combine. Add in the chocolate chips and mix to incorporate.
BAKE: Once you’ve got a smooth dough, add it to the prepared tin foil “pan”. Press the dough firmly into one even layer. Remove the hot air fryer insert and carefully press your tin foil Pizookie into one even layer at the bottom of the air fryer insert. Place back in the air fryer and bake at 350 degrees for 8-10 minutes. (We do 10 minutes in my particular air fryer.) - ENJOY: Remove and use tongs to pull the foil insert from the air fryer onto a large plate. Top with ice cream in the center, right out of the air fryer. Enjoy immediately — it is supposed to be pretty gooey and slightly under-baked in the center. Because of this, the Pizookie doesn’t store very well so best to be enjoyed as soon as you make it!
Go to the next page to get the Amount Per Serving
Advertising