Salted Caramel Cookies in Your Pressure Cooker
Rich and chewy salted caramel cookies made easier than ever using a pressure cooker, with golden edges, gooey centers and a hint of sea salt for balance.
Equipment
- 1 Mixing bowl large
- 1 Baking sheet lined
- 1 Cookie scoop optional for even sizing
Ingredients
Main Ingredients
- 1 cup Butter lightly softened
- 1 cup Dark Brown Sugar
- ½ cup Sugar
- 1 Egg large
- 1 Egg yolk large
- 1 teaspoon Vanilla
- ¼ cup Caramel sauce high-quality; plus more for drizzling
- 2 ½ cups Flour
- ½ teaspoon Baking powder
- ¾ teaspoon Baking soda
- 1 teaspoon Salt
- Sea salt flakes optional, for sprinkling on top
Instructions
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, dark brown sugar, and sugar until light and fluffy.
- Add the egg, egg yolk, vanilla, and caramel sauce. Mix well to combine.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt together.
- Gradually add the dry ingredients to the wet mixture. Stir until a soft dough forms.
- Scoop tablespoon-sized dough portions onto parchment-lined sheets, leaving 2 inches between each.
- Bake for 10 to 12 minutes, until edges are golden brown.
- Let cookies cool for 5 minutes on the pan before transferring to a rack.
- Drizzle additional caramel over cookies and sprinkle with sea salt flakes as desired.
Notes
Use thick caramel sauce rather than syrup for best texture. Chill dough for better shape retention while baking. Cookies taste best warm or next day with a cup of something cozy.