Cookie Butter Cookies in Your Pressure Cooker
Decadent and tender, these Cookie Butter Cookies are made fast in a pressure cooker for ultimate convenience and rich, moist flavor in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 0.75 cup Butter softened
- 0.75 cup Brown sugar
- 0.75 cup White sugar
- 0.5 cup Cookie butter speculoos or Biscoff
- 0.5 cup Peanut butter
- 2 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 Egg
- 0.33 cup White sugar for rolling
Instructions
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream together butter, brown sugar, and white sugar until light and fluffy.
- Add cookie butter and peanut butter and mix until well combined.
- Beat in egg until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry mixture to wet mixture. Mix until just combined; do not overmix.
- Scoop tablespoon-sized dough chunks and roll in extra white sugar.
- Place dough on baking sheet two inches apart and bake 10–12 minutes until edges are lightly golden.
- Let cookies rest on baking sheet five minutes before transferring to wire rack to cool completely.
Notes
Store in airtight container to preserve that tender pull. Add slice of bread to retain moisture. Freeze for longer storage and thaw before serving.