Chocolate Marshmallow Cookies Pressure Cooker Recipe
Rich, gooey chocolate cookies with melty marshmallow centers, made faster and softer with the help of a pressure cooker for the ultimate homemade treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- ½ cup unsalted butter room temperature
- ⅓ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1 ⅓ cups all-purpose flour
- ½ teaspoon espresso powder
- ⅓ cup Dutch processed cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- ½ cup marshmallow fluff
Instructions
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream the butter with both sugars until light and fluffy in a large bowl.
- Add in the egg and vanilla extract, beating until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- Slowly stir the dry mixture into the wet mixture until just combined.
- Fold in the chocolate chips and marshmallow fluff evenly.
- Scoop dough into tablespoons onto prepared sheets, spacing 2 inches apart.
- Bake for 9–11 minutes until edges are set but centers remain soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Store cookies in an airtight container for up to 2 days or freeze for longer. Reheat in microwave or steam briefly for soft texture.