Soft Batch Cream Cheese Chocolate Chip Cookies in Your Pressure Cooker
These thick, chewy cookies combine the richness of cream cheese with melty chocolate chips, all baked to perfection using traditional methods but inspired by pressure cooker precision. Soft-centered with lightly golden edges, they’re your go-to treat for fast comfort baking.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ cup unsalted butter softened
- ¼ cup cream cheese softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 2 teaspoon pure vanilla extract
- 2 ¼ cups flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 2 ½ cups chocolate chips
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter, cream cheese, brown sugar, and white sugar in a large bowl until light and fluffy.
- Add the egg and vanilla extract. Mix until just combined.
- In a separate bowl, whisk together the flour, cornstarch, and baking soda.
- Gradually stir the dry ingredients into the wet ingredients until just mixed. Do not overmix.
- Fold in the chocolate chips evenly.
- Scoop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart.
- Bake for 9 to 11 minutes, until edges are lightly golden and centers are set but soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, chill dough for 2 hours before baking. Store in an airtight container with a slice of bread to keep soft.