Bake in the air fryer at 325 degrees for 10-13 minutes, check on them around the 8-10 minute mark.

Prepare your tie-die frosting by taking a sheet of plastic wrap and lay it flat on your work surface. Create three parallel lines of frosting, placing one line of red frosting, followed by a line of white, and then a line of blue frosting.

Carefully roll up the plastic wrap, starting from one end, to create a long cylinder with the three lines of frosting inside. Make sure the frosting remains separate and distinct.

Twist the ends of the plastic wrap to secure the cylinder shape and prevent any frosting from leaking out.

Snip off a small portion of the plastic wrap at one end to expose the layered lines of frosting.

Insert this open end into the piping bag fitted with a decorative tip. Push the wrapped frosting down into the bag, ensuring it is snug and secure. Refrigerate until ready to use.

Remove cookies from air fryer and let cool completely.

Squeeze the piping bag gently to release the tie-dye frosting onto the mini chocolate chip cookie cake. Move the bag around the cake to create a beautiful and colorful design.

Serve the mini chocolate chip cookie cakes, proudly displaying the mesmerizing tie-dye frosting design that adds a touch of whimsy and creativity.