Peanut Butter Pretzel Cookies Pressure Cooker Recipe
These cookies combine the sweetness of creamy peanut butter with the crunch of salty pretzels and come together quickly using your pressure cooker.
Equipment
- 1 Mixing bowl large
Ingredients
Main ingredients
- 1 cup butter softened
- ½ cup granulated sugar
- 1 cup light brown sugar firmly packed
- ½ cup pure maple syrup
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- 2 cups unbleached all-purpose flour
- 1 tablespoon unbleached all-purpose flour extra for dusting
- 2 teaspoons baking soda
- ½ cup crushed pretzels
Instructions
Instructions
- Preheat your pressure cooker or oven to 350°F if you plan to use the oven for finishing.
- Line your baking sheet with parchment paper to prevent sticking.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add maple syrup, eggs, and vanilla extract. Beat until fully combined and smooth.
- Mix in the creamy peanut butter until well incorporated.
- In a separate bowl, whisk together 2 cups flour and baking soda. Slowly combine with wet ingredients just until incorporated.
- Toss pretzels with 1 tablespoon of flour, then gently fold into the dough.
- Drop dough onto prepared baking sheets in tablespoons, spaced 2 inches apart.
- If using a pressure cooker, place cookies on a trivet in a heat-safe dish, close lid and cook for 10-12 minutes under low pressure. Use quick release.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a rack.
Notes
For extra crunch, press more crushed pretzels into the tops before baking. Swap maple syrup for honey if preferred.