Chocolate Chip Shortbread Cookies Pressure Cooker Recipe
These buttery shortbread cookies come together right in your pressure cooker for a surprise twist on a classic treat—crumbly, chocolate-packed, and sweetly aromatic.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment paper
Ingredients
Main Ingredients
- ¾ cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon pure almond extract
- ¼ teaspoon salt
- 1 ¾ cups all-purpose flour
- ¾ cup mini semisweet chocolate chips
- 1 teaspoon granulated sugar for sprinkling
Instructions
Instructions
- Preheat oven to 325°F and line baking sheet with parchment paper.
- Cream together softened butter and ⅔ cup sugar in a large bowl until light and fluffy.
- Mix in vanilla and almond extracts and salt.
- Gradually add flour and mix just until dough comes together.
- Stir in mini chocolate chips until evenly combined.
- Shape dough into tablespoon-sized balls and place on prepared baking sheet, spaced 2 inches apart.
- Flatten each ball slightly and sprinkle with 1 teaspoon granulated sugar.
- Bake 18–22 minutes until edges are golden.
- Cool on sheet for 5 minutes before transferring to rack to cool completely.
Notes
Cool completely before storing. Great with tea or coffee. Store in airtight containers. Freeze up to 2 months.