Chewy Brown Sugar Maple Cookies in the Pressure Cooker
These pressure cooker cookies deliver chewy centers, golden edges, and the warm flavors of brown sugar, maple syrup, and apple butter in every bite. A quick, no-fuss autumn treat ready in minutes!
Equipment
- 1 Mixing bowl Large
- 1 Saucepan For browning butter
- 1 Baking sheet Lined with parchment
Ingredients
Main Ingredients and Glaze
- 1 cup Salted butter at room temperature
- 1 cup Dark brown sugar
- ¼ cup Maple syrup
- ¼ cup Apple butter
- 1 Egg at room temperature
- 2 teaspoon Vanilla extract
- 2 ⅓ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Ground cinnamon
- ½ teaspoon Kosher salt
- 1 cup Semi-sweet chocolate chips
- ½ cup Pecans finely chopped
- 4 tablespoon Salted butter for glaze
- ⅓ cup Maple syrup for glaze
- ½–¾ cup Powdered sugar for glaze
- Flaky sea salt for sprinkling
Instructions
Instructions
- Brown 1 ½ sticks butter over medium heat until golden, about 3-4 minutes. Transfer to a bowl and chill in freezer for 10-15 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Beat remaining ½ stick butter with chilled browned butter and brown sugar until fluffy.
- Add maple syrup, apple butter, egg, and vanilla, then beat until creamy.
- Fold in flour, baking soda, cinnamon, and salt until just combined. Stir in chocolate chips and pecans.
- Roll dough into tablespoon balls and place on baking sheet 3 inches apart. Bake 8 minutes, tap the tray, then return and bake 1–2 minutes more.
- Let cookies cool on the baking sheet to finish setting.
- For glaze, melt butter and maple syrup in a pot, whisk in powdered sugar and salt. Drizzle over cookies and sprinkle with sea salt.
Notes
Store leftovers in an airtight container up to 4 days, or freeze for later. Add a slice of bread to keep cookies soft.