Caramel Apple Cider Cookies Pressure Cooker Style
Enjoy soft, gooey caramel apple cider cookies made quickly in a pressure cooker, with the perfect balance of cinnamon, nutmeg, and sweet caramel bits for an irresistible autumn treat.
Ingredients
Main ingredients
- 2 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Nutmeg
- 0.5 cup Unsalted butter softened
- 0.5 cup Granulated sugar
- 0.5 cup Packed brown sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- 0.33 cup Apple cider
- 1 cup Caramel bits or chopped caramel candies
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In one bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth and combined.
- Slowly add the dry ingredients alternating with apple cider, mixing gently.
- Fold in the caramel bits gently to avoid melting.
- Spoon tablespoon-sized balls onto a baking sheet lined with parchment paper.
- Bake for 10 to 12 minutes until edges are golden.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Bake in the oven after pressure cooker for crisp edges. Use quick release for soft chew or natural release for deeper flavor.