Name: Red Velvet Cupcake Cookies in Your Pressure Cooker
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 1/2 cups all-purpose flour; 1 tablespoon unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon red food coloring; 1/2 cup buttermilk; 1/2 cup mini chocolate chips; 1/2 cup cream cheese frosting

Steam curls up from the valve and your stomach starts talking back. You catch that little hiss from the sealing ring just as your ears perk up, knowing something tastys cooking. Its kinda soothing watching the valve do its thing, like a little food clock telling you when the yums gonna happen.

Freshly baked red velvet cupcake cookies steaming in pressure cooker — Red velvet cupcake cookies fresh from the pressure cooker, soft and moist.

The warm scent of cocoa and sweet vanilla floats from the pressure cookers opening. Your mind drifts to how the quick release is gonna let out a burst of fragrance, the kind that fills your kitchen and makes you grin. You get that tingle of excitement, waiting and knowing the cookie joy is just moments away.

Half the battle is the broth depth inside your cooker; just enough to steam without drowning the flavor. That little nook where cake meets cookie, all moist and perfect, ready for the cream cheese frosting youre gonna slather on. This treats got the best of both worlds, yall, and you cant wait to dive in.

Why Your Cooker Beats Every Other Pot

It seals in moisture with the sealing ring so your red velvet cookies come out soft and tender every time, no drying out.
The quick release lets you open the lid fast after cooking, keeping your cookie centers oh-so fudgy.
Its even heat means no hot spots like when you bake in a regular oven, so your cookies bake uniform and nice.
The valve hiss is like a timer that tells you when your cookies are ready, no guesswork or watching the clock.
Slow release option helps if you wanna keep things moist longer or do a little extra cook time without burning.

The Complete Shopping Rundown

1 ½ cups all-purpose flour to give your cookies that perfect structure.
1 tablespoon unsweetened cocoa powder for that hint of rich chocolate flavor.
½ teaspoon baking soda to help the cookies rise just the right amount.
¼ teaspoon salt to bring out all those deep, sweet flavors.
½ cup unsalted butter, softened so it mixes easy and makes your dough creamy.
½ cup granulated sugar and ½ cup brown sugar the sweet duo that keeps the cookies moist and flavorful.
1 large egg plus 1 teaspoon vanilla extract for that classic cupcake vibe and richness.
1 tablespoon red food coloring to get those cookies looking as pretty as they taste.
½ cup buttermilk to add moisture and tender crumb like a real cupcake.
½ cup mini chocolate chips because every cookie deserves a little extra chocolatey love.
½ cup cream cheese frosting for that creamy, tangy finish when you sandwich those cookies together.

Ingredients for red velvet cupcake cookies prepared and ready — Gathered ingredients for making red velvet cupcake cookies.

How It All Comes Together Step by Step

Start by preheating your oven to 3506F and line a baking sheet with parchment paper so your cookies dont stick or break. Check out our best baking tips for perfect cookies for more help with prep.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until its all mixed well and looks even. Set it aside.

In your big bowl, beat the softened butter with the granulated and brown sugar until the mix is light, fluffy, and kinda pale. This takes a couple of minutes but worth it.

Add in the egg, vanilla extract, and red food coloring. Mix it all until its combined and smooth, making sure no streaks of color stay.

Now start adding the dry flour mixture to the wet stuff, but do it bit by bit alternating it with the buttermilk. Dont overmix here; you want everything just combined.

Fold in the mini chocolate chips gently so they spread through the dough without breaking down.

Grab your cookie scoop or spoon and place rounded tablespoons of dough on the parchment-lined sheet. Keep 'em about 2 inches apart so they have room to spread.

Bake in your preheated oven for around 10 to 12 minutes. Youre looking for edges that feel set but centers still kinda soft. Let cookies cool on the sheet 5 minutes before moving them to wire racks.

Once your cookies cool completely, slather half of them with that cream cheese frosting. Then press the other half on top, making little cupcake cookie sandwiches. Perfect. For more on cookie assembly, check our ultimate cookie assembly guide.

Finished red velvet cupcake cookie sandwiches served on plate — Delicious red velvet cupcake cookie sandwiches ready to be devoured.

Quick Tricks That Save Your Time

Use room temp butter and egg. They mix faster and smoother, making your dough come together quick.
Line your baking sheet with parchment before you start mixing. Saves cleanup and keeps dough ready to scoop.
Measure flour by spooning it into your cup then leveling off. No compacting, so cookies dont end up dense or dry.
Pull on the slow release if youre busy and want the cookies to steam a little longer in the pressure cooker, locks in moisture real good.

When You Finally Get to Eat

Taking that first bite feels like a little party in your mouth. The cookies soft crumb melts with the deep cocoa flavor while the red velvet color makes the experience feel special. You notice how moist and tender it is, just how you hoped. For more about flavor profiles, see our understanding flavor profiles.

The cream cheese frosting sandwiches add that creamy, tangy layer you never wanna miss. It compliments the chocolate hints perfectly, making each bite a sweet, rich combo you keep wanting more of.

The chocolate chip bits pop with bursts of extra melty goodness. Its dang tasty and reminds you these arent just any cookies; theyre cupcake level special but in cookie form. Yall gonna love it.

Your Leftover Strategy Guide

Wrap cooled cookies tightly in plastic wrap and keep 'em at room temperature for up to 3 days. Keeps frosting soft and cookie fresh enough for quick snacking.
For longer storage, pop wrapped cookies in an airtight container and refrigerate. They last about a week and the frosting firms up nicely for less mess.
You can freeze cookies either frosted or unfrosted. Just wrap well and put in freezer bags. Defrost at room temp for a couple hours before munching.
If you got frozen cookies, warm 'em up in the microwave real quick for 10-15 seconds and the frosting gets all soft and irresistible again.

The FAQ Section You Actually Need

Can I use regular milk instead of buttermilk? You sure can but the taste and texture wont be quite as tender or tangy. If you only got milk, add a splash of lemon juice to mimic buttermilk.
Whats the best way to add the red food coloring? Use gel food coloring for vibrant, deep red that wont thin your batter. Liquid works but needs more and can change dough texture.
Can I skip the mini chocolate chips? Yep, but why would you?! They add great texture and extra yum. If no chips, maybe toss in some chopped nuts instead.
How do I avoid cookies sticking together when sandwiching? Let cookies cool completely before frosting and pressing them together. Warm cookies make frosting slide and get messy.
Should I clean my pressure cookers sealing ring after this? Oh yeah, it gets sticky with frosting and sugary steam. Wipe it down well so it works good next time without flavor carryover.
Whats the best way to do quick release safely? Use a towel or oven mitts and open the valve slowly to avoid steam burns. Listen for the valve hiss and wait for all pressure to drop before opening lid.