Chocolate Chip Cheesecake Cookies for Your Pressure Cooker
Soft, tender cheesecake cookies made right in your pressure cooker. Mini chocolate chips and cream cheese create melt-in-your-mouth goodness in every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough Ingredients
- 1 ¼ cup all purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ¼ cup unsalted butter room temperature
- 4 oz cream cheese room temperature
- 1 large egg
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- 1 ¼ cup powdered sugar
- 5-6 tablespoon mini chocolate chips
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together your flour, cornstarch, and baking powder in a medium bowl and set it aside.
- In a bigger bowl beat the butter and cream cheese together until smooth and creamy.
- Mix in the powdered sugar and beat until well combined.
- Add the egg, milk, and vanilla extract and beat until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients until a soft dough forms.
- Fold in the mini chocolate chips evenly throughout the dough.
- Drop tablespoon-sized dough balls onto the parchment-lined sheet, spaced 2 inches apart.
- Bake for 10–12 minutes until edges are set and bottoms are golden.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
Store these cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.