Air Fryer Oreos
These Air Fryer Oreos are a fair-style treat made easy at home: Oreo cookies wrapped in crescent dough, air fried until golden, and finished with powdered sugar for a warm, gooey, less-greasy dessert.
Ingredients
- 16 Oreo cookies regular classic Oreos; avoid Oreo Thins
- 1 can refrigerated crescent roll dough 8 oz; crescent sheets also work
- 1 to 2 teaspoons neutral oil or cooking spray such as canola, vegetable, or avocado oil, for greasing basket and misting tops
- 1 to 2 tablespoons powdered sugar for dusting; sift if clumpy
- 1/2 teaspoon vanilla extract optional; stir into melted butter for brushing
- 1 tablespoon butter melted, optional, for brushing before or after air frying
- Sprinkles or mini chocolate chips optional, for serving
Instructions
- Preheat your air fryer to 350°F (175°C) for 3–5 minutes so the basket is hot before you add the Oreos.
- Open the can of crescent roll dough and gently unroll it onto a clean work surface or parchment paper. Press any perforations together with your fingers to create more solid pieces of dough.1 can refrigerated crescent roll dough
- Using a knife or pizza cutter, cut the dough into 16 equal pieces. Each piece should be large enough to wrap around one Oreo cookie.1 can refrigerated crescent roll dough
- Place one Oreo cookie in the center of each dough piece. Pull the dough up around the Oreo, pinching the seams firmly so it is completely sealed. Gently roll between your hands to form a smooth dough ball. If the dough feels sticky, lightly dust your fingers with flour.16 Oreo cookies, 1 can refrigerated crescent roll dough
- Lightly spray the air fryer basket with cooking spray or brush with a small amount of oil. Place the wrapped Oreos in a single layer, seam side down, leaving space between each one for air circulation.16 Oreo cookies, 1 to 2 teaspoons neutral oil or cooking spray
- Lightly mist the tops of the dough balls with cooking spray. If using, brush with a small amount of melted butter mixed with vanilla extract for extra flavor.1 to 2 teaspoons neutral oil or cooking spray, 1/2 teaspoon vanilla extract, 1 tablespoon butter
- Air fry at 350°F (175°C) for 5–7 minutes, or until the dough is puffed and deep golden brown. Begin checking at 5 minutes, as air fryers can vary. The tops should be golden with no visible raw dough.
- Use tongs to transfer the hot Oreos to a plate or wire rack. Let them cool for 2–3 minutes, as the centers will be very hot. Dust generously with powdered sugar just before serving.1 to 2 tablespoons powdered sugar
- Serve warm while the filling is soft and the outsides are crisp. Garnish with sprinkles or mini chocolate chips if desired, or add ice cream, chocolate sauce, or caramel for an extra-indulgent dessert.Sprinkles or mini chocolate chips
Notes
Storage: Store cooled Air Fryer Oreos in an airtight container at room temperature for up to 1 day, or refrigerate for 2–3 days with a paper towel in the container to absorb moisture. For longer storage, freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the air fryer at 320°F (160°C) for 2–3 minutes, in a 325°F (165°C) oven for 5–7 minutes, or in the microwave for 10–15 seconds (microwave will be softer and less crisp). Tips: Seal the dough well to prevent leakage, avoid overcrowding the basket so the dough crisps instead of steaming, and check early the first time you make them, as air fryer temperatures vary. Try different Oreo flavors or roll hot Oreos in cinnamon-sugar instead of powdered sugar for variations.
Nutrition
Calories: 120kcal
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