Air Fryer Halloween Cookies

MAKING THE DOUGH

1. Make brown butter: melt the butter in a medium saucepan over medium heat and stir occasionally until brown specks form, about 5 to 7 minutes. Once it smells slightly nutty and you see the brown specks, remove from heat and allow the butter to cool for 15 minutes. 
2. Combine the brown butter and both sugars in the bowl of the stand mixer and beat on medium-high speed for 2 minutes. Scrape down the sides of the bowl as needed. Add the egg and vanilla extract and beat until smooth. Add the flour, baking soda, and salt and mix until just combined. Add the Halloween candy and fold to combine.  
3. Scoop the cookie dough into ¼-cup portioned dough balls for a total of 12 cookies. Refrigerate the dough balls for 30 minutes. 

BAKING THE COOKIES

1. Insert the crisper plate into the air fryer basket. 
2. Select the Preheat function, adjust temperature to 330°F, then tap Start/Pause. 
3. Line the crisper plate with parchment paper, then place 4 cookie dough balls onto the preheated crisper plate evenly spaced apart. Flatten the cookies slightly with the palm of your hand. 
4. Select the Bake function, adjust time to 9 minutes, then tap Start/Pause. 
5. Allow the cookies to set for 5 minutes before transferring to a wire rack, then continue working in batches with the remaining cookie dough. Unbaked cookie dough will last in the refrigerator for 48 hours or in the freezer for up to 12 months sealed in an airtight container.