Blueberry White Chocolate Cookies in Your Pressure Cooker
These Blueberry White Chocolate Cookies are a delightful twist on a classic treat—sweet white chocolate chunks and a tangy blueberry swirl come together with a soft, tender cookie base, all baked right in your pressure cooker for ultimate ease and flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Ingredients
- 1 pint fresh blueberries juicy and bright
- ¼ cup sugar sweet touch for your berry mix
- 2 tablespoons lemon juice a tangy splash
- 1 cup unsalted butter room temperature
- 1 teaspoon vanilla for cozy aroma
- 2 large eggs
- 1 ½ cup granulated sugar adds crunch and sweetness
- 3 cups all-purpose flour structure for cookies
- 1 teaspoon kosher salt balances the sweet
- ½ teaspoon baking soda adds light rise
- ⅔ cup blueberry swirl mixture prepared earlier
- 8 ounces white chocolate chopped into chunks
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a saucepan, combine blueberries, ¼ cup sugar, and lemon juice over medium heat. Cook 5–7 minutes until thickened, then cool.
- In mixing bowl, cream butter and 1 ½ cups sugar until light and fluffy.
- Add vanilla and eggs one at a time, mixing well after each.
- Whisk flour, salt, and baking soda together in a separate bowl.
- Gradually mix dry ingredients into wet mixture until just combined.
- Gently fold in cooled blueberry mixture and white chocolate chunks.
- Scoop dough onto baking sheets with 2-inch spacing.
- Bake for 12–15 minutes until edges are golden. Let sit for 5 minutes before transferring to wire rack.
- Cool completely and enjoy!
Notes
Store leftovers in airtight container or freeze for longer shelf life. Add a slice of bread to retain moisture.