Cookie Butter French Toast
13 min
Crispi® 4-in-1 Portable Glass Air Fryer
Medium
420 kcal
Eggs
Vegetarian
Instructions
Step 1
Heat air fryer to 370°F.
Step 2
Bring 1 inch of water to a simmer in a medium saucepan.
Step 3
Combine chocolate chips and butter in a large heatproof bowl and place the bowl over simmering water to gently melt, stirring occasionally, until smooth.
Step 4
Remove the bowl from heat and let it cool slightly.
Step 5
In a medium bowl, whisk together granulated sugar, eggs, yolks, vanilla, and salt until well combined.
Step 6
In a small bowl, whisk together flour, cocoa powder, and baking powder.
Step 7
Add the egg mixture to the chocolate mixture and whisk until combined; add the flour mixture and gently whisk until the batter is smooth.
Step 8
Divide half of the batter among six prepared 6-ounce ramekins.
Step 9
In a second small bowl, stir together peanut butter and confectioners’ sugar until combined.
Step 10
Scoop 1 tablespoon of the peanut butter mixture into each half-filled ramekin.
Step 11
Cover with the remaining chocolate batter, dividing it among the ramekins.
Step 12
Place ramekins in the air-fryer basket and air-fry until cakes have puffed and are set, about 8 minutes.
Step 13
Carefully remove the ramekins and let them rest for 2 minutes.
Step 14
Loosen the edges of the cakes and carefully invert them onto plates to serve.
Pro Tips
#1
Working in batches is highly recommended for even cooking.
#2
Ensure the bowl of chocolate and butter is placed over, not in, the simmering water to prevent overheating.
#3
Let the chocolate mixture cool slightly before adding the eggs to avoid scrambling them.
#4
Dusting the ramekins with sugar helps the cakes release easily after baking.
