This Instant Pot cookie cake is perfectly moist and unbelievably chewy. This simple dessert is sure to please a crowd and help you indulge in those sweet tooth cravings!
Cookies in the Instant Pot?! That’s right. This amazing cookie cake recipe is not only delicious, but it also cooks into (and stays in) the most deliciously moist texture with the perfect amount of chewiness.
Who knew that a cookie cake made in your pressure cooker could taste this good? And even better, you can customize the flavors and mix-ins to your liking…so while this is a chocolate chip cookie cake, you can easily modify it to make a peanut butter cookie cake or even a double chocolate cookie cake!
By the way, if you’re looking for a delicious oven-baked dessert, you have to check out my Brown Butter Blondies! They’re seriously amazing.
Ingredients in this Instant Pot Cookie Cake
For this recipe we took it up a notch with some extra (optional) processes and ingredients that make the final product taste even better. These steps are NOT totally necessary, but they’re definitely worth the extra effort if you have the time.
This cookie cake just needs to following simple ingredients:
Butter – I like to use salted butter for more flavor, but unsalted works just fine as well. When I made this recipe, I browned the butter. That process adds a rich and delicious caramel-like flavor. It’s not totally necessary to brown the butter, but I would definitely recommend it!
Brown Sugar – This is what adds sweetness and helps with the super moist texture.
Egg – I use large eggs for all of my recipes.
Bread Flour – Bread flour produces a chewier cookie. Because of this, half of the flour is bread flour and the other half is all-purpose flour BUT you can use 100% all-purpose flour if you choose.
All-Purpose Flour – Regular flour gives you the right bulk and sturdy texture. Pairing it with bread flour gives you the absolute perfect texture!
Baking Powder and Baking Soda – These two help the chocolate chip cookie cake rise the perfect amount while it cooks in the Instant Pot!
Vanilla Extract – I love to toss some vanilla in to help enhance the flavors. I’m not an extract snob though, so feel free to use the cheap, artificial stuff!
Salt – If you’re newer to baking you might be confused about putting salt into a sweet treat, but let me tell you…it actually helps bring out the flavor even more by balancing the sugar just right.
Chocolate Chips – You can’t make chocolate chip cookie cake without chocolate chips! But feel free to get creative and mix it up…I’m thinking M&Ms or even crushed up Heath bar!
Tips to make the best Instant Pot Cookie Cake
Brown the butter – It makes for a better flavor and is super quick and easy to do!
Refrigerate the batter before cooking – The chilling process makes for a better texture and helps the flavors develop.
Store in the fridge – Don’t be afraid of this cookie cake drying out on you. Wrapping leftovers in foil and storing them in your refrigerator makes them last for about 3 more days, in my experience.
- 1/2 cup salted butter
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup all purpose flour and 1/2 cup bread flour (1 cup of all purpose flour will also work if you don’t have bread flour)
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 1 cup water
- 1/3 cup salted butter, softened
- 1/3 cup refined coconut oil
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- Unwrap the butter and slice it into chunks of about 2 tablespoons each. Brown the butter by melting it in a medium saucepan over medium heat until amber brown, and stirring occasionally, about 10-15 minutes. Butter will get foamy and have a sweet, nutty aroma.
- In a large bowl, mix the butter, brown sugar and vanilla until smooth and fluffy, about 3 minutes. Mix in the egg. In a separate bowl, whisk together the flour, baking powder and baking soda. Slowly add the flour to the sugar mixture and stir until well combined. Fold in the chocolate chips.
- Grease a 9-inch round springform pan. Scrape the cookie batter into the pan. Cover tightly with aluminum foil. Chill cookie batter in the refrigerator for at least 30 minutes.
- Pour the water into the pot. Place the trivet into the pot and place the covered pan on the trivet. Place the lid on the Instant Pot and click to close. Press the Pressure Cook button and adjust the timer to 40 minutes. When the timer beeps, allow a 10 minute natural release then quick release the remaining pressure. A toothpick inserted into the center should come out clean.
- While the cookie cake cooks, make the frosting by beating the butter and coconut oil together until smooth. Make sure to use refined coconut oil if you do not want a coconut taste in your frosting. Slowly add half of the powdered sugar, all of the vanilla extract and all of the milk, and continue to mix. Add the rest of the powdered sugar and beat until smooth.
- After the cookie cake is completely cooled, pipe the frosting onto your dessert in your desired pattern.
Serving Size: 1/8 of cookie cake
Amount Per Serving:
Calories: 580Total Fat: 32gCarbohydrates: 72gFiber: 1gSugar: 58gProtein: 3g
Any Nutritional Information provided is an amateur estimate. Please verify with your own brands and ingredients if nutrition is important to you.