Strawberry Cheesecake Cookies in a Pressure Cooker
These strawberry cheesecake cookies made with cake mix, cream cheese, and optional white chocolate chips are the perfect easy dessert. Soft, sweet, and full of strawberry flavor with a quick pressure cooker and oven combo!
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 6 oz cream cheese room temperature
- 1 egg large, room temperature
- 1 box strawberry cake mix 15.25 oz
- 1 teaspoon baking powder
- 0.5 cup vegetable oil
- 0.75 cup white chocolate chips optional
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper to prep for cookie baking.
- In a big bowl, beat that cream cheese till it’s smooth and creamy, no lumps allowed.
- Add the egg and vegetable oil, mix those in well till you get a nice blend.
- Stir in strawberry cake mix and baking powder until it’s all just combined without overmixing.
- Fold in your white chocolate chips if you decided to use them, these add extra yum.
- Scooping tablespoon-sized dough on the sheet, make sure to leave about 2 inches space. This helps cookies spread properly.
- Bake for 10 to 12 minutes until edges set and tops crack slightly. Then let ‘em cool on sheet 5 mins before moving to rack to finish cooling.
- Let cookies cool completely before serving or storing.
Video
https://youtube.com/watch?v=9dFH-fNx9nw%3Ffeature%3Doembed
Notes
Store cookies in an airtight container at room temp for 3 days or refrigerate for up to 5 days. You can also freeze them for up to 2 months—just thaw before serving!