Biscoff Cookie Butter White Chocolate Chip Cookies in Your Pressure Cooker
These award-winning Biscoff Cookie Butter White Chocolate Chip Cookies are rich, soft, thick, and easy to make using your pressure cooker—no chilling required.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 32 Biscoff cookies divided into crumbs and chunks
- 1 cup Salted butter cold, cubed
- 1 cup Light brown sugar packed
- ½ cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Biscoff cookie butter plus extra for stuffing, if desired
- 2 ¾ cups All-purpose flour scooped and leveled
- 2 teaspoons Cornstarch
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 ½ cups White chocolate chips plus extra for decorating
Instructions
Instructions
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- Grind 16 Biscoff cookies into crumbs using a food processor and set aside.
- Crush the remaining Biscoff cookies into chunks for texture.
- Cream butter, brown sugar, and granulated sugar together for 3-4 minutes until fluffy.
- Add eggs and vanilla, mixing well after each addition.
- Stir in cookie butter until fully blended.
- Add flour, Biscoff crumbs, cornstarch, baking soda, baking powder and salt; mix until just combined.
- Fold in cookie chunks and white chocolate chips.
- Scoop dough balls with 2–3 tablespoons each, spacing 2 inches apart on baking sheets.
- Bake for 8–10 minutes until edges are golden and centers just set. Let cool on sheet 5 minutes.
- Transfer to wire rack to cool completely before serving.
Notes
Store in airtight container at room temp for 3-4 days or freeze for up to 2 months. Optional: stuff cookies with extra cookie butter for gooey centers.