Red Velvet Cupcake Cookies in Your Pressure Cooker
These red velvet cupcake cookies marry the soft moist richness of cupcakes with the handheld sweet convenience of cookies—all made quickly in your pressure cooker for ultimate ease and flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- ½ cup buttermilk
- ½ cup mini chocolate chips
- ½ cup cream cheese frosting
Instructions
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy.
- Add in the egg, vanilla extract, and red food coloring. Mix until smooth and evenly colored.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Fold in mini chocolate chips gently.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers are soft. Cool on sheet 5 minutes before transferring to wire rack.
- Once cookies cool completely, spread cream cheese frosting on half the cookies.
- Top with remaining cookies to form cupcake cookie sandwiches.
Notes
You can freeze cookie sandwiches and warm them slightly in the microwave before serving for a gooey center!