Air Fryer Oreo Bites — 3-Ingredient Dessert Recipe

These air fryer Oreos recreate the classic fair treat without the greasy batter and deep-frying. This simple recipe takes about 20 minutes from start to finish and delivers a warm, crisp exterior with a soft, pillow-like center — perfect for sharing with family and friends.

Air fryer oreos dusted with powdered sugar and on a plate.

If you love desserts made with Oreo cookies, you’ll adore this air fryer version. I initially tried a recipe made with pancake mix, but it required extra ingredients and time to get the batter consistency right. Using crescent roll dough makes this method cleaner, quicker, and foolproof — and it tastes just like the fair favorite.

The completed recipe.

Ingredients

Oreos – I used original double stuf Oreos, but regular or golden Oreos will work fine.

Crescent rolls – Pillsbury crescent roll dough gives the best results for flavor and texture.

Powdered sugar – also called confectioners’ sugar; used for dusting.

Cooking spray – optional, to prevent sticking in the air fryer basket.

Optional – serve with caramel sauce, chocolate syrup or a dipping sauce of your choice.

Ingredients to make the recipe.

Directions

1) Carefully open the crescent roll tube. There are four rectangles with diagonal perforations — press the perforations closed with your fingers, then cut each rectangle in half to make eight squares.

2) Wrap each Oreo with one square of crescent dough, fully enclosing and sealing the edges so the cookie is completely covered.

3) Place the wrapped Oreos seam-side down in a single layer in the air fryer basket. If desired, lightly spray the basket with cooking spray or line it with parchment. Air fry at 350°F (175°C) for about 6 minutes, or until golden brown. I do not flip them so the tops stay rounded and pillow-like.

4) Remove the Oreos carefully using a silicone turner to avoid tearing the dough. Dust generously with powdered sugar while still warm and serve.

Oreos on pieces of crescent dough.
Wrapping dough over cookies.
The uncooked oreos in the air fryer basket.
Golden brown air fried oreos in the basket.

Tips

  • Leave a little space between each wrapped Oreo so the dough can puff up evenly.
  • Use parchment cut to fit the basket if you prefer an easier cleanup, but ensure proper air circulation.
  • Air fryer models vary. Check the Oreos at 5 minutes and adjust cook time as needed to avoid over-browning.

How to store

Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for longer. Reheat in the microwave for 10–15 seconds and enjoy warm.

More easy desserts

  • Air Fryer Cheesecake
  • Air Fryer Apple Slices
  • Chocolate Buttermilk Texas Sheet Cake
  • No Bake Chocolate Pie
Some air fried oreo cookies on a marble cutting board.

Recipe

Three air fryer oreos dusted with powdered sugar on a plate.

Air Fryer Oreos

Air fryer Oreos taste like the fair favorite but are quick to make at home — about 20 minutes total.

Prep Time: 10 mins
Cook Time: 6 mins
Total Time: 16 mins
Servings: 4
Calories: 339 kcal

Ingredients

  • 8 oz tube crescent rolls (Pillsbury)
  • 8 Oreo cookies (regular or double stuf)
  • 1/4 cup powdered sugar, for dusting
  • Cooking spray (optional)

Instructions

  1. Open the crescent roll tube and press closed the diagonal perforations. Cut each rectangle in half to make eight squares.
  2. Wrap each Oreo with a square of dough, sealing the edges completely.
  3. Place the wrapped Oreos seam-side down in a single layer in the air fryer basket. Air fry at 350°F (175°C) for about 6 minutes, until golden brown. Do not flip for a rounded top.
  4. Remove gently with a silicone turner to avoid tearing. Dust with powdered sugar while warm and serve.

Notes

  • This recipe was tested without preheating in a Cosori air fryer.
  • Give the cookies space so the dough can expand.
  • Check at five minutes; cook time varies by model.
  • Adapted from The Recipe Critic.

Nutrition (per serving)

  • Calories: 339 kcal
  • Carbohydrates: 47 g
  • Protein: 3 g
  • Fat: 17 g
  • Saturated Fat: 6 g
  • Sodium: 538 mg
  • Sugar: 23 g