Almond Joy Cookies Pressure Cooker Recipe That Hits Just Right
These delicious cookies will remind you of one of your favorite candy bars. They are the perfect blend of sweet coconut, semi-sweet chocolate, and sliced almonds. They can be baked and frozen ahead of time.
Equipment
- 1 Pressure Cooker for even cooking
Ingredients
Ingredients
- 1 ⅙ cups all-purpose flour cookie base, keeping everything soft and tender
- 1 ⅙ cups sugar plus 2 tablespoons mixed with ⅓ cup brown sugar for sweet bite and caramel vibes
- ½ teaspoon baking soda helps cookies puff just right
- ¼ teaspoon salt balances sweetness
- ½ cup unsalted butter softened brings creamy texture and richness
- 1 teaspoon vanilla extract blends flavors smoothly
- 1 egg room temperature, bonds everything for perfect dough consistency
- 1 ½ cups semi-sweet chocolate chips chocolatey pockets
- 1 cup shredded sweetened coconut adds chewy tropical sweetness
- ¾ cup sliced almonds awesome crunch
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit. This part sets the stage for your cookies to bake after the pressure cooker’s heat session.
- In a bowl, whisk together your flour, baking soda, and salt to keep your cookies from getting all flat.
- Cream softened butter, sugar, and brown sugar until fluffy and sweet.
- Mix in the vanilla and egg until velvety batter forms.
- Slowly add dry ingredients to wet mix, stirring to avoid overworking dough. Fold in coconut and chocolate chips.
- Drop spoonfuls onto a parchment-lined baking sheet.
- Bake for 10 to 12 minutes, do a quick release from the pressure cooker to keep cookies soft. Cool on the sheet before moving to a rack.
Notes
Cream the butter and sugar until light and fluffy, do not over-mix. Cover baking sheets with parchment paper or use silicone baking mats. Let cookie sheet cool before adding more dough.