Cinnamon Pecan Streusel Coffee Cake Cookies Made in Your Pressure Cooker
These pressure cooker coffee cake cookies combine a moist, tender pull with the cozy flavors of cinnamon and toasted pecans. Quick to make and perfect for a comforting treat.
Ingredients
Main ingredients
- 1 cup chopped pecans toasted
- ¾ cup rolled oats toasted
- ¾ cup dark brown sugar packed
- 1 teaspoon cinnamon
- pinch salt
- ½ stick unsalted butter melted
- ½ cup unsalted butter softened
- 1 egg
- ½ cup dark brown sugar
- ½ cup light brown sugar or white sugar
- ½ cup Greek vanilla yogurt
- ¼ cup cream cheese softened
- 2 teaspoons vanilla bean paste
- 1 cup cinnamon chips
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 ½ cups all purpose flour
Instructions
Instructions
- Set your pressure cooker to an oven mode or a safe baking setting. Preheat it to around 350°F, like an oven warming up.
- Mix chopped pecans, rolled oats, dark brown sugar, cinnamon, pinch of salt, and melted butter in a bowl to make the streusel topping. Set aside.
- Cream together softened butter with the egg, dark brown sugar, and light brown sugar until light and fluffy.
- Fold the streusel mixture into the creamed butter bowl gently to keep tender pull texture.
- Drop rounded tablespoons of dough onto a parchment lined baking tray that fits inside your pressure cooker, leaving space to spread.
- Seal the pressure cooker lid, set valve to sealing, and bake for about 12 to 15 minutes until golden around edges and tops look set.
- Let the pressure release naturally or quick release gently if in a hurry. Cool cookies on tray for 5 minutes, then move to wire rack to cool completely.
Notes
Store cookies in an airtight container at room temp for a few days to keep soft with a crisp edge. Refrigerate to extend freshness or freeze after a single layer freeze. Reheat gently for best texture.