Steam curls up from the valve and your stomach starts talking back. You notice how that hiss kinda teases you, like it knows there’s something good right in the pot. You’re standing there, hands busy but mind wandering to sweet, minty cookie vibes.
You remember how pressure cooking usually means soups and stews, but today, you’re gonna shake things up. Cookies in the pressure cooker? Heck yeah. It’s sorta wild but works real good once you get the hang of it.
That sweet scent starts to fill your kitchen, making you wanna pull the float valve right now. But patience, friend, natural release is the key so your cookies get this perfect tender pull with that crusty outside and soft middle. That’s what I’m talkin about.
What Makes Pressure Cooking Win Every Round
- Speedy cooking saves you tons of wait time when you got cookie cravings.
- Natural release locks in moisture so nothing dries out, cookies stay tender.
- Float valve and valve hiss keep you in control of the whole cook situation.
- Broth depth in the pot adds a little steam life for that gentle bake effect.
- Pressure cooker keeps things even, no burnt edges or undercooked middles.
- Great for winter baking when you don’t wanna heat up the whole house.
What Goes Into the Pot Today
- ½ cup unsalted butter, softened to get that creamy blend right.
- ½ cup shortening, brings smooth texture and holds shape good.
- 1 cup white sugar, for that crisp sweetness you crave.
- ¾ cup brown sugar, light or dark, I went light here for subtle caramel notes.
- 1½ teaspoons vanilla extract to mellow and sweeten the whole dough.
- 1 teaspoon peppermint extract, because candy cane vibes gotta be real.
- 2 large eggs, binding it all together nice and easy.
- 3 cups all-purpose flour, the base for our cookie magic.
- 1 teaspoon baking soda and ½ teaspoon salt to give that perfect rise and balance.
- ¾ cup crushed candy canes for festive crunch and sparkle.
- 1¼ cups white chocolate chips, split to mix in and save some to top off.
How It All Comes Together Step by Step
Step one is preheating your oven to 350°F and lining your baking sheets with parchment. You wanna be ready when your dough’s good to go.
Next, grab a large bowl. Cream together the butter, shortening, white sugar, and brown sugar until it’s light and fluffy. You can almost feel it turn into cookie heaven.
Now beat in the vanilla extract, peppermint extract, and eggs—one at a time. Mix well after each. This part’s important so everything binds smooth.
In a separate bowl, whisk together your flour, baking soda, and salt. Mixing dry stuff before adding is a pro move and keeps your dough smooth.
Gradually stir those dry ingredients into the wet. Don’t overdo it, just mix till combined.
Time to stir in your white chocolate chips and crushed candy canes. Make sure they’re evenly spread so every bite’s a winner.
Scoop out tablespoon-sized dough balls onto your baking sheets. Space ’em about 2 inches so they can spread their wings. Bake for 10 to 12 minutes till edges are just lightly golden. Let ’em cool a bit on the sheet then move to a wire rack. Patience here makes them perfect.
Valve Hacks You Need to Know
- Use natural release for gentle finishing so cookies get that tender pull texture.
- When you hear the valve hiss, wait a few more minutes before opening to keep the moisture in.
- If your float valve pops up too soon, double-check you got enough broth depth to maintain steady pressure.
- Quick release is a no-no here or you’ll risk crumbly, dry cookies.
- Clean the float valve after each use so it’s never stuck and always ready to signal perfect cook time.
The Flavor Experience Waiting for You
You bite into these cookies and first comes the crisp crunch of crushed candy canes. That little peppermint punch wakes up your taste buds right away and gets you feeling festive inside your cozy kitchen.
Next, the white chocolate chips melt into creamy waves sweet enough to comfort your soul. They kinda dance on your tongue with that chilly mint, and you notice how nicely that smooth sweetness balances the sharp peppermint.
Overall, the texture’s spot on. That tender pull inside feels like a warm hug, with edges that just barely brown for a little chew. You’re gonna wanna make these your go-to holiday treat with every batch.
Making It Last All Week Long
First, keep your cookies in an airtight container at room temp. They stay good and soft this way for about a week if you resist eating ’em all at once.
You can also freeze them. Wrap cookies individually in plastic wrap then pop ’em in a zip seal bag. Takes about 15 mins at room temp to thaw when you’re ready.
If you wanna make it real long-lasting, store the dough balls in the freezer before baking. When you’re ready just drop ’em on your sheet and bake right from frozen.
Cookies also do well in the fridge if you want a firmer bite later. Just let ’em come back to room temp before gobbling.
Everything Else You Wondered About
- Can I skip peppermint extract? You sure can but you’ll miss that cool candy cane zing.
- Pressure cooker or oven—which is better? Oven is classic but pressure cooker cuts your wait and keeps moisture better.
- What if my float valve doesn’t rise? Check broth depth is good and sealing ring’s snug, then wait it out.
- Are crushed candy canes necessary? They add crunch and festive looks but you can swap with peppermint bits or leave out if needed.
- Can I use dark brown sugar? Absolutely, it gives richer flavor but light sugar keeps things lighter and sweeter.
- How long do cookies keep? In airtight containers about a week, frozen double that if you don’t eat ’em quick.
White Chocolate Candy Cane Cookies
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 0.5 cup unsalted butter softened
- 0.5 cup shortening
- 1 cup white sugar
- 0.75 cup brown sugar light or dark
- 1.5 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup crushed candy canes
- 1.25 cups white chocolate chips divided
Instructions
Instructions
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- Cream together butter, shortening, white sugar, and brown sugar until light and fluffy.
- Beat in vanilla, peppermint extract, and eggs one at a time. Mix well after each.
- In separate bowl, whisk flour, baking soda, and salt.
- Gradually stir dry ingredients into wet until just combined.
- Mix in crushed candy canes and 1 cup white chocolate chips evenly.
- Form tablespoon-sized dough balls and place 2 inches apart on lined cookie sheets.
- Bake for 10–12 minutes, until edges are lightly golden. Add remaining white chocolate chips on top after baking.
- Let cool 10 minutes on sheet, then transfer to wire rack.
