Cookies & Cream Cookies in the Pressure Cooker
Soft, chewy cookies with crunchy Oreo chunks and melty chocolate chips, all made faster and moister in a pressure cooker — your new go-to cookie indulgence!
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ¾ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 tablespoons Cornstarch
- ¾ cup Unsalted butter room temperature
- ¾ cup White sugar
- ½ cup Light brown sugar
- 1 Large egg
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- ⅓ cup White chocolate chips
- ⅓ cup Semi sweet chocolate chips
- 6 Oreos chopped
Instructions
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Whisk together flour, baking soda, salt, and cornstarch in a bowl. Set aside.
- In a separate bowl, beat room temp butter with white and brown sugars until light and fluffy.
- Add the egg, egg yolk, and vanilla to the sugar-butter mixture and mix until smooth.
- Gradually mix dry ingredients into wet mixture until just combined.
- Fold in white chocolate chips, semi sweet chocolate chips, and chopped Oreos.
- Scoop tablespoon-sized dough onto baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are golden and centers set.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
Store leftovers in airtight container at room temp for 3 days or refrigerate for up to a week. Freeze for long-term storage, wrapped in plastic and foil. Thaw at room temp or microwave briefly.