The pressure builds and you start counting down minutes until you eat. You realize the sealing ring is in place and the valve is set just right. The anticipation kinda makes your stomach growl, but it’s worth it.
You notice the steam cues rising and the satisfying hiss from the valve as the pressure starts to build inside. It’s just a little thrill that something special is cooking. You sit back and wait, watching the timer tick down, and thinking about that first bite.
Once the natural release begins, you’re nearly there. You feel the excitement mixing with the delicious smell wafting up. It’s almost cookie time and that warm, cozy feeling hits you hard.
Why This Recipe Works Every Single Time
- You use melted butter for a soft, chewy texture that’s just perfect.
- Light brown sugar and maple syrup give a deep, rich sweetness you won’t forget.
- A combo of baking powder and baking soda makes sure cookies rise just right.
- Cinnamon adds that cozy warmth that’s irresistible in every bite.
- Mixing the dry and wet just enough keeps them tender and not tough.
- The pressure cooker locks in moisture, making these cookies soft and chewy.
- Natural release keeps the texture spot on, no dry edges or overcooked parts.
Your Simple Ingredient Checklist
- 1 cup unsalted butter melted and cooled
- 1½ cups light brown sugar packed
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Optional for frosting: 1 cup powdered sugar, ½ teaspoon vanilla extract, 2-3 tablespoons heavy cream
Keep everything ready before you even start cooking. You wanna have the dry and wet ingredients separated to make mixing easier and faster. Make sure your butter is melted but cooled so it won’t cook the egg.
How It All Comes Together Step by Step
- Step one, preheat your oven to 350°F and line your baking sheets with parchment paper. It helps cookies bake evenly.
- In a big bowl, whisk melted butter, brown sugar, maple syrup, vanilla and maple extract, plus the egg. Mix it till smooth but don’t overdo it; you want it silky.
- Next, mix the flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Whisk those dry ingredients good to avoid clumps.
- Gradually add the dry stuff to the wet mix, folding gently till just combined. Overmixing can make them tough—so easy does it.
- If you wanna, fold in some white chocolate chips here for an extra treat that goes great with maple and cinnamon.
- Scoop out tablespoon sized dough balls on your lined sheets, giving them some space 'cause they spread a bit. About 2 inches apart works.
- Bake them 10 to 12 minutes till the edges turn golden and the centers look set but still soft. Let them cool on the sheet for five minutes before moving to a wire rack. That cooldown step helps 'em stay chewy.
Quick Tricks That Save Your Time
- Use pre-measured ingredients so you're not scrambling when the timer's ticking.
- Swap parchment for a silicone baking mat to cut down on cleanup time.
- Melt your butter in the microwave while you gather other ingredients to speed things up.
- Use a small ice cream scoop to portion dough evenly and faster.
- Turn the oven on right at step one and get the pans ready while it heats up, no waiting.
What It Tastes Like Fresh From the Pot
The first bite hits your tongue, warm and soft with that deep maple syrup sweetness. You notice the cinnamon sneaking in with just enough spice to give some oomph.
The cookie’s chewy texture feels like a big cozy hug for your mouth, not dry or crumbly like some cookies can be. The butter shines through with a rich, mellow flavor.
If you added white chocolate, you’ll spot those creamy pockets melting into the chew, giving a perfect contrast.
Overall, the taste is kinda like a fall day wrapped up in a cookie. You just wanna keep eating 'em one after another.
Smart Storage That Actually Works
- Store cooled cookies in an airtight container at room temperature to keep them chewy for several days.
- If you need longer storage, popping them in the fridge will keep 'em good for about a week.
- For even longer, freeze cookies flat between sheets of parchment paper in a zip-lock bag. Thaw at room temp before eating.
- Adding a slice of bread in the container helps keep the cookies soft by adding a little moisture back in. Genius, right?
Everything Else You Wondered About
- Can I use dark brown sugar instead of light? You totally can. Dark brown sugar will make the cookies taste a bit richer and more molasses-y. Just know it might change the color.
- What if my pressure cooker doesn’t have a timer? No worries, you can just watch the valve hiss and steam cues to guess when pressure’s up, then follow the natural release timing.
- Can I add nuts? Yep, chopped walnuts or pecans fit great with maple cinnamon flavors. Just fold ’em in in step four.
- Why’s the natural release important? It keeps the cookie texture soft by letting the heat drop slowly instead of a quick finish that dries things out.
- Can this be made dairy-free? Yup, swap butter for a dairy-free margarine and use a dairy-free cream alternative for frosting if you want it.
- Any tip to make cookies extra chewy? Try adding a bit more brown sugar or a teaspoon of corn syrup to keep moisture in.
For similar easy and tasty recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal, Mozzarella Stuffed Rosemary Parmesan Soft Pretzels, and Easy Marinated Cheese Appetizer with Salami & Green Olives for more delicious ideas that your family will love.
Chewy Maple Cinnamon Cookies Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie & Glaze Ingredients
- 1 cup Unsalted butter melted and cooled
- 1½ cups Light brown sugar packed
- ⅓ cup Maple syrup
- 1 teaspoon Vanilla extract
- ½ teaspoon Maple extract
- 1 Large egg
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Powdered sugar optional, for glaze
- ½ teaspoon Vanilla extract optional, for glaze
- 2-3 tablespoons Heavy cream optional, for glaze
Instructions
Instructions
- Preheat your oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, combine melted butter, brown sugar, maple syrup, vanilla extract, maple extract, and egg. Mix until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Gradually fold the dry mixture into the wet ingredients just until combined. Do not overmix.
- If desired, fold in white chocolate chips or chopped nuts at this stage.
- Portion dough into 3 tablespoon-sized balls, place on baking sheets 2 inches apart, and flatten gently.
- Bake cookies for 12-14 minutes, until edges are golden and centers are set but soft.
- Let cookies cool on the sheet for 5 minutes before transferring them to a wire rack.
