Chocolate-Peanut Butter Swirl Cookies Made Easy In Your Pressure Cooker
These fudgy, tender cookies combine the perfect swirl of rich bittersweet chocolate and creamy peanut butter—all effortlessly baked in your pressure cooker with no fuss and loads of flavor.
Equipment
- 1 Pressure cooker with good sealing ring
Ingredients
Cookie Dough
- 16 oz smooth peanut butter not natural
- 2 cups granulated sugar plus extra for sprinkling
- 3 large eggs
- 0.75 teaspoon kosher salt
- 0.5 cup bittersweet chocolate chopped
- 3 tablespoons cocoa powder
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix peanut butter, sugar, eggs, and salt in a bowl until smooth and combined.
- In a small bowl, coat chopped chocolate with cocoa powder.
- Fold chocolate mixture into peanut butter dough gently to create swirls.
- Scoop 1 tablespoon dough onto lined sheets, leaving 2 inches between each.
- Flatten each dough mound using a sugar-dipped glass or hand.
- Bake for 10–12 minutes until edges set and centers are soft.
- Cool for 5 minutes before transferring to wire rack.
Notes
Store cookies in airtight container at room temp 3 days. Freeze wrapped singles for up to 1 month. Allow to return to room temp before eating again.