Cookies and Cream Cookies in Your Pressure Cooker
These soft, chewy Cookies and Cream Cookies are made extra moist in the pressure cooker, filled with chunks of Oreo cookies and melty white chocolate chips. A delicious treat with minimal baking time!
Equipment
- 1 Mixing bowl Medium and large
- 1 Hand or stand mixer With paddle attachment
- 1 Cookie scoop #50 size or similar
- 1 Baking sheet Lined with parchment
Ingredients
Cookie Ingredients
- 1 cup + 2 Tablespoons all-purpose flour be sure to measure properly
- 1 teaspoon cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 Tablespoons unsalted butter softened to room temperature
- ½ cup + 2 Tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10 Oreo cookies coarsely chopped
- ½ cup white chocolate chips
Instructions
Instructions
- Preheat oven to 350ºF (177ºC). Line a baking sheet with parchment paper or silicone baking mat. Set aside.
- In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a medium bowl using a mixer, cream together butter and sugar on medium speed until light and fluffy.
- Add egg and vanilla extract and beat on medium speed until fully combined.
- With the mixer on low, slowly add dry ingredients to wet ingredients. Mix until dough forms.
- Beat in chopped Oreos and white chocolate chips until evenly dispersed in the dough.
- Use a cookie scoop to place rounded balls of dough onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, or until edges are set and centers appear soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container for up to 3 days or freeze for longer freshness. Reheat in microwave for 10 seconds for fresh-from-the-oven softness.