Chocolate Marshmallow Cookies in Your Pressure Cooker
These chocolate marshmallow cookies are soft, chewy and stuffed with gooey chocolate chips and toasted marshmallows. This recipe is easy to make and customize to your liking, perfect for satisfying your sweet tooth with bakery-style cookies baked in a pressure cooker.
Ingredients
Main ingredients
- ½ cup salted butter softened
- ¾ cup brown sugar lightly packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour spooned and leveled
- ¼ cup cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips plus extra for topping
- 48-60 mini marshmallows marshmallows or 6 full-size marshmallows
Instructions
Instructions
- Start by softening your butter real good then in a big bowl cream it with brown sugar until it looks fluffy and light. This part is key for good cookie texture.
- Add in the egg and vanilla extract and beat it up until it’s one smooth mixture. You notice it changing texture and smell, getting that cookie vibe.
- In another bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt. Gotta keep it all mixed so no clumps.
- Mix the dry stuff slowly into the wet mix. Don’t overdo it or cookies gotta be tough, just enough to combine and be gooey.
- Fold in the chocolate chips gently. This is where the fun begins with pockets of melty chocolate.
- Now spoon your dough into little mounds on parchment paper or a pan that fits inside your pressure cooker. Leave space since they’ll spread a little.
- Top each cookie with extra chips and a marshmallow. Seal your pot, set it up for a 5-minute cook time. Quick release when done, then let it cool for a bit before digging in.
Notes
Store cookies tightly wrapped or in airtight containers to stay soft 2-3 days. Freeze for longer storage and thaw before eating. Reheat gently to preserve marshmallow gooeyness.