Toffee Chocolate Chip Shortbread Cookies {VIDEO}
Soft and tender pressure-cooked shortbread cookies filled with melty chocolate chips and crunchy toffee bits – a comforting treat ready in less time!
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 1 cup Salted Butter room temperature
- ½ cup Powdered Sugar
- 2 teaspoons Vanilla Extract
- 2 cups All-Purpose Flour
- 1 cup Mini Chocolate Chips
- ½ cup Toffee Bits
Instructions
Instructions
- Preheat your pressure cooker with some water to create steam while avoiding splashing the dough.
- In a mixing bowl, cream the salted butter and powdered sugar until light and fluffy.
- Add in the vanilla extract and mix well.
- Gradually mix in all-purpose flour to form a soft dough.
- Fold in the mini chocolate chips and toffee bits gently.
- Scoop tablespoon portions of dough, roll into balls, and place on parchment paper.
- Gently flatten each cookie and place the tray on the rack inside your pressure cooker.
- Seal the lid and cook on high pressure for 15 minutes, then allow a natural release.
- Open the lid carefully, let cookies cool before serving.
Notes
Store cooled cookies in an airtight container for up to 4 days. For longer freshness, refrigerate or freeze with parchment layers.