Chocolate Chip Cheesecake Cookies Pressure Cooker Recipe
Rich, tender, and soft cheesecake cookies pressure cooked to creamy perfection, packed with melty mini chocolate chips and finished in the oven for the perfect bite. A warm treat made easy!
Equipment
- 1 Mixing bowl medium and large
- 1 Electric mixer for beating butter and cream cheese
- 1 Baking sheet lined with parchment paper
- 1 Wire rack for cooling cookies
Ingredients
Main Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 1 large egg
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- 1 ¼ cups powdered sugar
- 5 to 6 tablespoons mini chocolate chips
Instructions
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Whisk together flour, cornstarch, and baking powder in a medium bowl. Set aside.
- In a large bowl, beat butter and cream cheese until smooth and creamy.
- Add egg, milk, and vanilla extract to the butter-cheese mixture and mix well.
- Gradually add powdered sugar while mixing until light and fluffy.
- Fold in dry ingredients just until combined without overmixing.
- Stir in mini chocolate chips gently to distribute evenly.
- Scoop tablespoon-sized dough onto baking sheet, spacing 2 inches apart.
- Bake for 12 to 14 minutes until edges are lightly golden.
- Cool cookies on sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Store the cookies in an airtight container for up to 4 days at room temp, 1 week refrigerated, or freeze for a month. Thaw or microwave briefly before serving.