Cranberry Chocolate Pecan Air Fryer Cookies


  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 2 eggs
  • 1 cup Ocean Spray® Craisins® Dried Cranberries
  • 1 cup dark chocolate chips or chopped baking chocolate
  • 1 cup chopped pecans, toasted
Nutrition InfoNutritional Info


Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until well blended, about 1 to 2 minutes. Add eggs, one at a time, beating after each addition. Stir in vanilla. Reduce speed to low and gradually add flour mixture; mix just until blended. Stir in Craisins® Dried Cranberries, chocolate chips and pecans.

Preheat air fryer on 325°F for 2 minutes. Set to cook 14 minutes. (Use the BAKE setting if your air fryer has one.) Cut parchment paper to line air fryer basket or racks, cutting several small slits in paper to allow air transfer. Trim parchment, leaving space around edges of air fryer basket or rack, so that air can circulate. Scoop dough by the 1/4-cup full and arrange about 2-inches apart on parchment; flatten slightly. Place parchment and cookie dough in air fryer basket. Air fry 12 to 14 minutes or until golden brown and toothpick inserted in center comes out mostly clean. Let stand in air fryer 1 minute. Use a thin spatula to transfer cookies to wire rack; cool completely. Repeat with remaining dough.

This recipe was brought to you in collaboration with McCormick®


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