You catch the smell through the steam vent and suddenly you are starving. That scent of melty chocolate mixed with warm butter kinda pulls you right to the kitchen. You never thought pressure cooker and cookies would go together but here you are, about to try something cool and different.
The dough smells sweet, buttery, and promises to give you that tender pull you love. You spot the first little hints of golden edges forming as the valve hiss signals pressure build is done. It’s pretty wild how quick and soft the cookies come out from that pressure cooker jar.
You notice each bite melts in your mouth in a way that only freshly baked cookies can. This thing turns your usual baking game upsidedown but in a good sorta way. A little bit of broth depth from the steam helps keep them soft and moist, no joke.
What Makes Pressure Cooking Win Every Round
- Keeps moisture in so cookies don’t dry out
- Cooks super fast compared to oven baking
- Gives you tender pull with a soft center
- Uses natural release for gentle finishing touch
- Pressures build quickly for even cooking
- Valves hiss to let you know when it’s done
- Lets you multitask while cookies cook free
Your Simple Ingredient Checklist
You only need a handful of basics for these cookies but they all gotta be in the mix for that Crumbl vibe. Butter comes at room temp to cream easy.
Here’s what you’ll wanna gather:
- 1 cup butter, room temperature
- 1 ¼ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
- 3 cups all purpose flour
- 2 ¼ cups milk chocolate chips plus more for topping
Walking Through Every Single Move
Step one, preheat your oven to 375°F and line baking sheets with parchment paper. This part sets you up to finish cookie tops after they come out of the cooker.
Next, cream together butter, brown sugar, and granulated sugar until fluffy and light colored. You’ll see that creamy texture kinda swell up.
Add eggs one by one, beating well after each. Stir in vanilla and feel the mix get richer.
Whisk flour, baking soda, salt, and cornstarch in a separate bowl. These dry bits make sure cookies bake tender with that perfect crumb.
Slowly add dry to wet, mix just enough to blend. Fold in chocolate chips so they’re spread throughout.
Now scoop big balls of dough, about two inches apart, onto baking sheets. These bad boys get soft and melty.
Pop 'em in oven 10 to 12 minutes till edges turn golden but centers stay soft. When out, press extra chips on top while still warm and cool on wire racks.
Smart Shortcuts for Busy Days
- Mix dough night before so flavors get nice and deep
- Use store-bought parchment sheets to save prep time
- Freeze dough balls to bake later without losing texture
- Swap vanilla extract for vanilla bean paste for richer taste
What It Tastes Like Fresh From the Pot
Fresh out the pressure cooker, these cookies hit you with a warm, buttery hug that’s soft but never soggy. Chocolate chips melt into ribbons that swirl in every bite.
The tender pull combined with just the right edge crisp makes you wanna grab another right away. You sense the sweet brown sugar notes blending with a pinch of salt that lifts the whole flavor.
The steam from the cooker keeps crumbs moist with a broth depth that’s kinda unheard of for cookies. It’s like the cookie’s got a fresh-from-the-oven soul.
Your taste buds get a blend of smooth milk chocolate and rich buttery dough that lingers nice, making you smile long after the last bite.
How to Store This for Later
Got extras? No worries, these cookies store like champs in various ways.
Wrap them tightly in plastic wrap or foil to keep air out if you wanna keep soft. Store in airtight containers for up to 4 days, perfect for grabbing quick snacks.
If you want cookie life to last a little longer, freeze them in zip bags with parchment between layers. Thaw at room temp and they taste pretty much fresh.
For reheating, pop ’em in the microwave for just a few seconds or a quick toast in toaster oven with low heat to bring back that fresh-out-of-pot texture.
Everything Else You Wondered About
- Can I really make cookies in a pressure cooker? Yep, y’all can! Pressure cookers keep moisture right where you want it for soft, tender cookies with a nice edge.
- How do I keep cookies from turning dry? Use natural release after cooking and don’t overcook; that valve hiss lets you time it just right.
- Why include cornstarch? It helps make dough tender and soft so they pull right instead of crack.
- Can I swap chocolate chips? Totally. Try semi-sweet, dark, or even white chips for different flavor profiles.
- Will cookies stick to the cooker? Use parchment paper on baking trays and some butter or spray in cooker for easy release.
- How long do I cook them under pressure? Usually just a few minutes to get that tender pull; pressure build is quick so watch the timing close.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Crumbl Cookie Recipe (Copycat Chocolate Chip Cookies)
Equipment
- 1 Mixing bowl large
- 1 Stand mixer or hand mixer
- 1 Oven preheated to 375°F
Ingredients
Main ingredients
- 1 cup Butter room temperature
- 1 ¼ cups Light brown sugar
- ½ cup Granulated sugar
- 2 Large eggs room temperature
- 2 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 1 tablespoon Cornstarch
- 3 cups All purpose flour
- 2 ¼ cups Milk chocolate chips plus more for topping
Instructions
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until fluffy and light.
- Add eggs one at a time, beating well. Stir in vanilla extract.
- In a separate bowl, whisk flour, baking soda, salt, and cornstarch together.
- Gradually mix dry ingredients into the wet until combined. Do not overmix.
- Fold in milk chocolate chips and ensure even distribution throughout dough.
- Portion out large dough balls and place them 2 inches apart on baking sheets.
- Bake cookies for 10 to 12 minutes until edges are golden and centers are soft.
- After baking, press extra chocolate chips into tops and let cool on wire rack.
- Store in airtight container up to 4 days or freeze for longer storage.
