Bakery Style Raspberry White Chocolate Cookies in Your Pressure Cooker
Tender and gooey, these pressure cooker baked raspberry white chocolate cookies combine bursts of juicy fruit and creamy chips in every chewy bite. The perfect treat made bakery-style right in your own kitchen.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1¾ cup All purpose flour
- ½ teaspoon Baking soda
- ¼ teaspoon Baking powder
- 8 tablespoons Unsalted butter softened
- ¼ cup Brown sugar packed
- ½ cup Granulated white sugar
- 1 teaspoon Vanilla extract
- 1 Egg
- ½ cup White chocolate chips
- ½ cup Raspberries roughly chopped
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- Mix flour, baking soda, and baking powder in a bowl and whisk to combine.
- Cream butter, brown sugar, and white sugar until light and fluffy.
- Add in egg and vanilla extract. Beat to combine.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in white chocolate chips and chopped raspberries.
- Drop spoonfuls of dough onto a parchment-lined baking sheet, 2 inches apart.
- Bake for 10–15 minutes until edges are golden and centers just set.
- Let cookies cool on a rack and serve warm or store appropriately.
Notes
To keep your cookies soft for days, store them in an airtight container. Use parchment or silicone mats for easy cleanup. Try almond extract for a unique twist.