White Chocolate Cranberry Cookies Pressure Cooker Recipe
Soft and chewy white chocolate cranberry cookies made in a pressure cooker—quick, moist, and bursting with tart-sweet flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Ingredients
- 3 cups Flour all-purpose
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1 teaspoon Salt
- 1 cup Butter softened
- 1 cup Granulated sugar
- 1 cup Light brown sugar packed
- 2 Eggs large
- 2 teaspoons Vanilla extract
- 1.5 cups White chocolate chips
- ⅔ cup Dried cranberries
Instructions
Baking Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper so cookies don’t stick.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside for now.
- In a large bowl, cream the softened butter with both sugars till it’s light and fluffy.
- Add the eggs one by one. Beat well after each addition. Stir in the vanilla extract.
- Gradually mix the dry mixture into your wet batter just until combined.
- Fold in white chocolate chips and cranberries gently for even distribution.
- Drop spoon-sized scoops of dough onto your lined tray, spaced 2 inches apart.
- Bake cookies for 10 to 12 minutes until edges turn lightly golden.
- Let them cool on the sheet for 5 minutes before transferring to a cooling rack.
Notes
These cookies store well in an airtight container for up to a week. Add a slice of bread to keep them extra soft or freeze for longer storage.