Chewy Biscoff Chocolate Chip Cookies in the Pressure Cooker
These Biscoff Chocolate Chip Cookies are chewy with crisp edges, gooey centers, and packed with caramelized cookie butter flavor — all steamed to perfection in a pressure cooker.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker Electric
- 1 Trivet or steam rack
Ingredients
Cookie Dough
- 113 g unsalted butter melted and cooled
- 136 g Biscoff cookie butter
- 137 g light brown sugar lightly packed
- 1 egg large, room temperature
- 0.5 teaspoon pure vanilla extract
- 154 g all-purpose flour
- 0.25 teaspoon kosher salt
- 0.5 teaspoon baking soda
- 0.25 teaspoon baking powder
- 62 g Biscoff cookies broken into pieces
- 102 g semisweet chocolate chips
- 76 g Biscoff cookie butter for topping
Instructions
Pressure Cooked Cookie Instructions
- Mix melted butter, Biscoff cookie butter, and brown sugar in a bowl until smooth and creamy.
- Whisk in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
- Gradually stir the dry ingredients into the wet mixture, just until combined. Do not overmix.
- Fold in the broken Biscoff cookies and chocolate chips evenly throughout the dough.
- Scoop the dough onto parchment paper. Place a trivet in the pressure cooker with a small pan of water below and set dough on top.
- Seal the cooker and cook on high pressure for 10 minutes.
- Allow a slow release for 5 minutes, then quick release remaining pressure.
- Drizzle warmed additional Biscoff cookie butter on top before serving.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer shelf life. Let them come to room temperature before serving again for best chewy texture.