That first hiss from the cooker tells you something good is happening. You feel that little buzz of excitement 'cause you know it ain’t just steam escaping — it’s the beginning of something tasty hanging out inside. The float valve pops up just right and you catch the steam cues, all signs your cookies are gonna turn out just fine.
The smell starts kinda sneaking into the room before you even crack the lid. You remember the rich warmth of the Biscoff cookie butter and the sweet melt of chocolate chips mixing together. Even though it's a pressure cooker, you start to think about how those chewy edges will be just perfectly gooey.
Then you recall the last time you made cookies, straight from the oven, and you realize cooking these in the pressure cooker is gonna save you time without losing any of that cozy cookie vibe you love so much.
The Real Reasons You Will Love This Method
- You get chewy, soft cookies quick without messin' with the oven too much. Check out our Cheesy Hamburger Rice Casserole Recipe for more quick and tasty recipes.
- The pressure cooker keeps cookies moist with steam and pressure build. It’s like the Slow Cooker Pierogi Kielbasa Casserole Recipe that locks in flavor and moisture too.
- No worry about over-baking cuz you control timing with slow release and quick release. Similar to techniques in Sweet Potato Honeybun Cake baking where timing is key.
- The heat inside cooks cookies super evenly, so no burnt edges or dry middles.
- You avoid heating up the whole kitchen, great for city condos or summer days.
- It kinda feels cool making cookies this way — a fun twist on a classic treat.
What Goes Into the Pot Today
- 4 oz unsalted butter, melted and cooled (that's 113 g)
- ½ cup Biscoff cookie butter (about 136 g) for that signature flavor
- ¾ cup light brown sugar, lightly packed — sweetness with a hint of molasses
- 1 large egg, room temperature, keeps it all together
- ½ teaspoon pure vanilla extract for extra depth
- 1 ¼ cups all-purpose flour (154 g) to hold the structure
- ¼ teaspoon kosher salt to balance the sweetness
- ½ teaspoon baking soda and ¼ teaspoon baking powder, helping with that gentle lift
- 8 Biscoff cookies, broken into pieces (62 g) plus ½ cup semisweet chocolate chips (102 g) for chewy pockets and melty bites
- ¼ cup extra Biscoff cookie butter (76 g) to swirl on top, because you gotta have that gooey touch
The Full Pressure Cooker Journey
Step one, start by mixing your melted butter, Biscoff cookie butter, and light brown sugar in a big bowl. Whisk until it’s smooth and creamy, kinda like the base of all your cookie goodness.
Now add your egg and vanilla. Whisk these in well until the mixture feels all nice and combined — you gotta get every bit of that vanilla and egg folded together.
In another bowl, whisk flour, salt, baking soda, and baking powder. This dry mix is what gives your cookies the perfect chew and rise texture.
Gradually add that dry stuff into the wet mix. Stir carefully just until combined. Don’t overmix, or your cookies won’t be as tender as you want.
Next comes the fun! Fold in the broken Biscoff cookies and chocolate chips. These chunks are where the chewy and melty heaven happens. You want them spread all around the dough.
Now scoop your cookie dough onto parchment-lined parchment paper and gently spread in your pressure cooker on a trivet or steaming rack with a small pan of water underneath. Seal the cooker, set to high pressure, and let the pressure build with the float valve popping up.
Cook for about 10 minutes, then do a slow release for 5 minutes before quick releasing any leftover pressure. This helps your cookies finish cooking without drying out.
Time Savers That Actually Work
- Use room temperature egg for quick blending without waiting.
- Prepare your dry ingredients in advance to just pour in when you start mixing.
- Melt butter in the microwave to save some time instead of stove top.
- Break Biscoff cookies ahead and keep them ready—no last minute crushing.
- Line your pressure cooker with parchment paper and use a trivet to avoid waiting around for the perfect setup.
Your First Taste After the Wait
Right when you break into a cookie, you catch that soft, chewy texture smack in the middle. It’s like the dough stayed luscious and didn’t dry out, just how a chewy cookie should be.
The Biscoff flavor is rich and warming, with just the right hint of spice from the cookie butter. The chocolate chips? They melt in your mouth as you chew, blending with that caramel sweetness.
Your taste buds kinda dance with every bite, from the crispy edges to the gooey centers that hold little chunks of Biscoff cookie. It’s all seriously comforting and unique, a cookie to savor.
Plus, the cookie butter swirl on top gives this extra smooth finish that surprises you with extra gooey bites now and then.
Smart Storage That Actually Works
If you got any leftovers, store cookies in an airtight container at room temp. They keep chewy for days and don’t get hard like usual.
Wanna keep ’em longer? Put them in the fridge but let ‘em come back to room temp before eating for soft bites.
Freezing works great too! Just wrap cookies individually or layer ‘em with parchment paper in a freezer bag. When you wanna indulge, just thaw at room temp and they’ll taste just like fresh.
Everything Else You Wondered About
- Can I substitute peanut butter for Biscoff cookie butter? You can, but the flavor changes a lot. Biscoff has that unique spicy-sweet vibe you won’t get with peanut butter.
- Do I have to slow release or quick release the pressure? Both, actually. Slow release first lets cookies finish cooking gently, then quick release to stop the heat fast.
- Can I make these gluten-free? Yes, swap all-purpose flour with a gluten-free flour blend. Texture might differ a bit but still yummy.
- Is the pressure cooker better than baking in the oven? It’s different but just as tasty. The pressure cooker keeps moisture in, so cookies stay super chewy.
- Can I double the recipe? You probably wanna make two batches instead of doubling at once, since pressure cooker space is limited.
- What do I do if the float valve doesn’t pop up? Give your cooker a sec to heat up. If it still doesn’t pop, check the sealing ring or try again. The float valve popping means it’s pressurized and cooking right.
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.
Chewy Biscoff Chocolate Chip Cookies in the Pressure Cooker
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker Electric
- 1 Trivet or steam rack
Ingredients
Cookie Dough
- 113 g unsalted butter melted and cooled
- 136 g Biscoff cookie butter
- 137 g light brown sugar lightly packed
- 1 egg large, room temperature
- 0.5 teaspoon pure vanilla extract
- 154 g all-purpose flour
- 0.25 teaspoon kosher salt
- 0.5 teaspoon baking soda
- 0.25 teaspoon baking powder
- 62 g Biscoff cookies broken into pieces
- 102 g semisweet chocolate chips
- 76 g Biscoff cookie butter for topping
Instructions
Pressure Cooked Cookie Instructions
- Mix melted butter, Biscoff cookie butter, and brown sugar in a bowl until smooth and creamy.
- Whisk in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
- Gradually stir the dry ingredients into the wet mixture, just until combined. Do not overmix.
- Fold in the broken Biscoff cookies and chocolate chips evenly throughout the dough.
- Scoop the dough onto parchment paper. Place a trivet in the pressure cooker with a small pan of water below and set dough on top.
- Seal the cooker and cook on high pressure for 10 minutes.
- Allow a slow release for 5 minutes, then quick release remaining pressure.
- Drizzle warmed additional Biscoff cookie butter on top before serving.
