Recipe
Air Fryer Chocolate Hazelnut Cookies
Soft-centred chocolate hazelnut cookies made in the air fryer, with crisp edges and toasted hazelnut crunch.
Ingredients
Method
15 mins prep20 mins cook35 mins total
Preheat the air fryer to 160C and line the basket with perforated baking paper.
Cream the softened butter and brown sugar in a bowl until light and fluffy.
Beat in the egg, then mix in the chocolate hazelnut spread until smooth.
Fold in the flour, baking powder and salt to form a soft cookie dough.
Stir through the chopped hazelnuts and dark chocolate chips.
Scoop heaped tablespoons of dough onto the lined basket, leaving space between each cookie. Cook in batches if needed.
Air fry for 8-10 minutes per batch until the edges are set and lightly golden; centres should stay slightly soft.
Cool in the basket for 3 minutes, then transfer to a rack to cool completely.
Notes
Do not overcrowd the basket; spacing helps even airflow and better cookie shape.
If your air fryer runs hot, reduce the temperature to 155C and add 1–2 minutes.
For gooier cookies, underbake slightly and let them finish setting while cooling.
About this recipe
These air fryer chocolate hazelnut cookies are quick to mix and perfect when you want a small batch without turning on the oven. The dough comes together in one bowl, with chocolate spread for richness and chopped hazelnuts for texture.
Cook in batches so each cookie has space to spread, then cool briefly for the best chewy middle and crisp edge. Serve warm, or store in an airtight tin for snacking.
