Double Chocolate Salted Caramel Cookies Pressure Cooker Recipe
Soft, chewy, and deeply chocolatey cookies packed with molten Rolo caramel centers and a sprinkle of flaky sea salt — all easily baked with help from your pressure cooker for delicious cookie perfection in less time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 ¼ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 cup Unsalted butter softened
- 1 cup Granulated sugar
- 1 cup Brown sugar packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- ⅓ cup Unsweetened cocoa powder
- 1 Chocolate Fudge Instant Pudding Mix 3.7–3.9 oz package
- 9 oz Rolo Caramel Candies
- Coarse sea salt for sprinkling
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and cocoa powder.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract until smooth.
- Beat in chocolate fudge instant pudding mix.
- Gradually add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
- Chill dough in refrigerator for at least 120 minutes.
- Scoop about 1 tablespoon dough, flatten in hand, place Rolo in center, and seal dough completely around candy.
- Place dough balls 2 inches apart on baking sheet. Sprinkle tops with sea salt.
- Bake 9–11 minutes until edges are set but centers are soft. Do not overbake.
- Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
For gooey centers and crisp edges, don't skip the chill time. Store in airtight containers and enjoy within 4 days. You can also freeze cookies for up to a month.