White Chocolate Cranberry Cookies in Your Pressure Cooker
These white chocolate cranberry cookies are baked right in your pressure cooker for moist, chewy goodness without using your oven. Perfectly balanced between sweet and tart, they're quick, easy, and always delicious!
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 eggs large
- 2 teaspoons vanilla extract
- 1.5 cups white chocolate chips
- 0.66 cup dried cranberries
Instructions
Instructions
- Preheat your oven to 350°F for final crisping, even though most baking happens in the pressure cooker.
- Line your baking sheets with parchment paper for easy cleanup and non-stick baking.
- In a medium bowl, whisk flour, baking soda, baking powder, and salt together.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Gently fold in the white chocolate chips and dried cranberries.
- Drop tablespoons of dough onto the lined sheets spaced 2 inches apart. Bake for 10–12 minutes until edges are golden.
- Let cookies cool for 5–10 minutes on the pan before transferring to a wire rack.
Notes
Cookies store well in an airtight container at room temperature for 3–4 days, or refrigerate up to 1 week. Freeze for up to 1 month with parchment between layers.