Strawberry Cheesecake Cookies in Your Pressure Cooker
These strawberry cheesecake cookies made in your pressure cooker are soft, creamy, and bursting with fruity flavor and white chocolate sweetness.
Equipment
- 1 Mixing bowl Large
- 1 Hand mixer or spoon
- 1 Baking sheet Lined with parchment or silicone mat
- 1 Cookie scoop small
Ingredients
Main ingredients
- 6 oz cream cheese room temperature
- 1 large egg room temperature
- 1 box strawberry cake mix 15.25 oz
- 1 teaspoon baking powder
- 0.5 cup vegetable oil
- 0.75 cup white chocolate chips optional
Instructions
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- In a bowl, beat cream cheese until smooth.
- Add egg and mix until well combined.
- Stir in cake mix and baking powder until dough forms.
- Add vegetable oil and mix until smooth and shiny.
- Fold in white chocolate chips if using.
- Drop tablespoon-sized balls of dough onto lined tray 2 inches apart.
- Bake for 12-13 minutes until edges set and tops crack slightly.
- Let cool on pan for 5-10 minutes before serving.
Video
https://youtube.com/watch?v=9dFH-fNx9nw%3Ffeature%3Doembed
Notes
Store cookies in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Thaw at room temp before eating.