Related recipe: 4-Ingredient Choc Mint Cookies
125g unsalted butter, chopped, at room temperature
½ cup caster sugar
1⁄₃ cup firmly packed brown sugar
1 tsp vanilla extract
1 cup plain flour
½ tsp baking powder
1 cup (200g) dark choc bits
16 dark choc melts
Lightly grease a 20cm non-stick, loose-base round cake pan.
Beat butter, sugars and vanilla in small bowl of an electric mixer until light and fluffy. Add egg and beat until combined. Transfer to a large bowl.
Stir in sifted flour and baking powder, and choc bits to form a soft dough. Divide dough in half.
Press half the dough over base of prepared pan.
Pull out air fryer pan and basket. Place cake pan in basket. Slide pan and basket back into air fryer. Set temperature to 160C. Set timer and cook for 15 to 17 minutes, or until golden brown. Carefully pull out pan and basket. Press half the dark choc melts onto cookie. Slide pan and basket back into air fryer. Set timer and cook for 30 seconds, or until just melted. Transfer cake pan to a wire rack for 5 minutes. Transfer cookie to wire rack. Repeat with remaining dough.
Decorate with M&M Minis (optional). Cut into wedges.