The pot lid rattles and you know dinner is almost ready. That familiar sound, the kind that makes you wanna peek but you9re trying real hard not to. It9s kinda like the pressure cooker itself is humming a little song just for you, telling you things are about to be good.
You remember last time, that valve hiss right when the timer hit was just like music. You catch the steam cues and you know that slow release is gonna help those flavors settle in just right, no rush. It9s kinda that moment where you sit back and think, dang this is gonna taste amazing.
When you finally get to open that lid, the smell wraps around you like a comfy blanket. You feel that little rush of excitement mixed with relief. Cooking in the pressure cooker makes dinner ready faster, but with less fuss, and that9s what you need on busy days.
Why This Recipe Works Every Single Time
- Simple ingredients that come together nicely inside the pressure cooker.
- Using the sealing ring right keeps the steam locked in tight for perfect baking.
- Steam cues guide you when to expect the cookie dough to rise and soften.
- Quick release prevents overcooking and keeps cookies tender.
- The dough consistency is spot on so cookies don9t spread too much.
- Caramel and chocolate layers added after pressure cooker makes cleanup easier.
- Perfect timing means no guessing, just sweet results every time.
Your Simple Ingredient Checklist
- 1 ½ cups butter softened. You9ll want this soft so it creams up nice and fluffy.
- 1 cup powdered sugar to bring that sweetness but keep your cookies smooth.
- 1 ½ teaspoons vanilla extract for that warm cozy flavor.
- 3 cups all purpose flour, the base that holds everything together.
- ¼ teaspoon salt to balance out the sweetness just right.
- 11 ounces caramels, the star of that gooey center you9ll love.
- 1 tablespoon evaporated milk or cream, helps melt the caramels smooth.
- 2 cups milk chocolate chips, gotta have those chocolate drizzles.
- 2 teaspoons shortening to keep the chocolate silky and shiny when it melts.
The Exact Process From Start to Finish
First thing, preheat your oven to 350 B0F on the regular oven, 'cause we still need to bake cookies after the pressure cooker fun. Line a baking sheet with parchment paper to keep those cookies from sticking.
In a large bowl, cream together your softened butter and powdered sugar until it9s light and fluffy. You gotta get it just right so your cookies have that perfect texture.
Mix in the vanilla extract next. It smells dang good when you stir it in.
Now whisk together flour and salt separately. Gradually add that mix to your butter combo. Stir it until everything blends but don9t overwork the dough or it gets tough.
Roll dough into 1-inch balls and set 9em on your baking sheet. Flatten each ball a bit with a glass bottom 96 this helps them bake evenly.
Bake those babies for about 12-15 minutes until edges turn a light gold. Let them cool completely on a wire rack because you want that caramel layer to stick right.
While cookies cool, melt caramels and evaporated milk in a microwave-safe bowl. Heat in 30-second bursts, stirring in between till smooth and shiny. Spoon a teaspoon of that caramel goodness onto each cookie and spread it gently to cover. Let the caramel set good before moving on.
For the chocolate topping, melt chocolate chips and shortening together, same microwave method. Drizzle or spoon that over the caramel layer on each cookie. Let chocolate set completely before serving or gifting.
Smart Shortcuts for Busy Days
- Buy pre-softened butter or leave it out on the counter the night before.
- Use a handheld mixer for creaming butter and sugar faster.
- Microwave caramels and chocolate while the cookies bake to save time.
- Line baking sheets ahead of time and stash in the fridge till ready to use.
- Make dough the day before and refrigerate, roll and bake quick whenever hungry hits.
Your First Taste After the Wait
You notice the snap of the cookie edge when you bite in. It9s delicate, not hard enough to break your teeth but satisfying all the same.
The soft caramel center pulls gently, sticky and sweet right at the heart. It9s like your taste buds get a little hug.
Chocolate drizzled on top melts just right on your tongue, creamy and smooth, mixing with the caramel perfectly.
All the flavors together feel like a real treat made easy, and you catch yourself wanting just one more real fast.
How to Store This for Later
If you got leftovers, store the cookies in an airtight container at room temp for up to 3 days. They keep their soft texture best this way.
You can also pop them into the fridge inside an airtight box. Just warn folks they might want a few minutes to come back to room temp because chilled caramel gets a bit firm.
For longer storage, freeze cookies on a baking sheet first so they don9t stick together. After they9re solid, put in a freezer bag and they9ll keep good for up to 3 months. Thaw at room temp when you9re ready to munch.
What People Always Ask Me
- Can I use different chocolate? Absolutely. Dark or white chocolate works fine, just adjust the sweetness to your taste.
- What if I don9t have evaporated milk? Regular milk or cream works too but evaporated milk gives that extra smooth caramel.
- Do I have to use shortening in chocolate? It helps get that glossy finish but you can skip it if you want a thicker drizzle.
- Can I freeze the dough? Sure thing. Just roll and freeze balls then bake directly from frozen, add a minute or two to baking time.
- What9s quick vs slow release? Quick release means opening the valve fast to drop pressure right away, slow release means letting pressure drop naturally, good for delicate stuff.
- How do I clean the sealing ring? It can hold onto smells so wash it in warm, soapy water and dry completely between uses to keep flavors fresh.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for quick and hearty meals using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a savory snack idea. Don9t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives that pairs wonderfully with these cookies for a party spread.
Twix Cookies Recipe for Your Pressure Cooker
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Ingredients
- 1 ½ cups Butter softened
- 1 cup Powdered sugar
- 1 ½ teaspoons Vanilla extract
- 3 cups All purpose flour
- ¼ teaspoon Salt
- 11 ounces Caramels
- 1 tablespoon Evaporated milk or cream
- 2 cups Milk chocolate chips
- 2 teaspoons Shortening
Instructions
Preparation Steps
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Cream together softened butter and powdered sugar until light and fluffy.
- Add vanilla, then mix in flour and salt until combined into a dough. Do not overmix.
- Shape into 1-inch balls and place on baking sheet. Flatten slightly with glass bottom.
- Bake for 12–15 minutes until lightly golden. Let cool on a wire rack.
- Melt caramels and evaporated milk in microwave until smooth. Spoon 1 teaspoon on each cookie.
- Let caramel set for 20 minutes before proceeding.
- Melt chocolate chips and shortening in microwave until smooth.
- Spoon chocolate over set caramel layer on each cookie.
- Let chocolate harden completely before storing or serving.
