You catch the smell through the steam vent and suddenly you are starving. That rich chocolate mixed with a hint of peppermint comes rushing to your nose faster than you expected.
You spot the steam hissing from the float valve and you remember the sealing ring the pressure cooker uses to keep every last bit of that scent locked in while baking. It’s like your kitchen just got its own little bakery.
As you wait for the natural release to finish, your impatience grows. The slow release builds up this excitement 'cause you know once the valve stops hissing, you’ll be one step closer to those gooey double chocolate peppermint cookies.
What Makes Pressure Cooking Win Every Round
- Pressure cooking seals flavors real tight, so every bite tastes like heaven.
- It’s super fast compared to ovens, you can whip desserts in no time.
- You don’t have to babysit the stove much, the sealing ring handles most of that.
- The float valve lets you know when pressure is up and ready, kinda like a little kitchen helper.
- Natural release means your food finishes cooking gently without sudden changes.
- It works great inside small city kitchens where space is tight and ovens get crowded.
- You get to enjoy treats like these cookies anytime without heating the whole house.
What Goes Into the Pot Today
- ½ cup unsalted butter, at room temperature so it blends real good.
- 1 cup light brown sugar, packed for that perfect sweetness.
- 1 egg, also room temp or else your dough might not mesh well.
- 2 teaspoons vanilla extract, gotta have that classic flavor.
- 1 teaspoon peppermint extract, to give those cookies a holiday zing.
- ⅓ cup Dutch processed cocoa powder, for deep chocolate flavor that ain’t bitter.
- 1 cup all purpose flour with ½ teaspoon baking soda and ½ teaspoon salt to keep it balanced.
- ¾ cup white chocolate chips plus 7 oz chopped high quality white chocolate with 1 teaspoon coconut oil for silky melt factor.
Oh, and don’t forget the ½ cup crushed peppermint candies you’re gonna sprinkle on top. It adds a crunch and fresh kick that’s straight-up delight.
How It All Comes Together Step by Step
First you preheat your oven to 350°F, which feels funny when you’re using a pressure cooker but hey it helps finish the cookies crisp.
Line a baking sheet with parchment paper so cookies don’t stick and cleanup is easier than ever.
In a big bowl, cream together the butter and light brown sugar until it’s nice and fluffy. This is where good texture starts.
Add the egg, vanilla, and peppermint extracts next. Mix them well or else your cookies won’t have that holiday punch everywhere.
Now sift in the cocoa powder, the flour, baking soda, and salt. Stir it but don’t overwork the dough or it gets tough.
Fold in your white chocolate chips gently then scoop tablespoons onto that lined sheet spacing cookies about 2 inches apart so they don’t run into each other.
Bake those babies for 10-12 minutes or until edges are set but centers still soft. Let them cool 5 mins on the sheet then move to a wire rack to cool totally.
Valve Hacks You Need to Know
When you pressurize, watch that float valve pop up. It’s like your green light to relax and let the cooker do its thing.
For faster results, do a slow release by gently moving the valve to vent but keep an eye on any splatter.
And listen for the valve hiss right after you seal it. That sound’s your cue that pressure is building. It’s kinda satisfying and helpful.
Your First Taste After the Wait
You break off a piece and the warm cookie melts ever so slightly in your mouth. The double chocolate is rich, smooth, and perfectly paired with white chocolate’s creamy sweetness.
The peppermint hits just right without overwhelming the chocolate, kinda refreshing and cozy all at once.
Every bite has bits of crunchy peppermint candy that crackle softly, adding this fun texture you weren’t expecting.
You feel like you’re in a sweet holiday dream but without the fuss. Yep, these cookies are worth the wait for sure.
Your Leftover Strategy Guide
If you’re lucky enough to have leftovers, stash them in an airtight container at room temp for a day or two to keep that chewy soft charm.
For longer life, freeze them individually on a tray then toss into a freezer bag. Pop one out anytime you gotta satisfy that sweet tooth.
You can also pack them in a tin with parchment layers if you want to gift or bring to a friend, they’ll still taste fresh.
When they get a bit hard, just 10 seconds in the microwave softens them nearly perfectly. It works real good especially if you love gooey treats.
Common Questions and Real Answers
- Can I skip the peppermint extract? Sure thing, your cookies just won’t have that minty flair but still delicious chocolate goodness.
- How do I know when to do a natural release? Usually, after cooking time ends let pressure drop by itself about 10-15 mins before moving the valve.
- Is the sealing ring important? Very! It keeps all that steam and pressure tight so your cookies cook perfectly.
- What if my float valve doesn’t pop up? That means no pressure yet. Check the sealing ring and make sure the cooker is properly closed.
- Can you bake cookies fully inside a pressure cooker? The recipe mixes oven and pressure cooker steps cause pressure cookers get super hot and speedy but a little oven time helps crisp the edges.
- Will white chocolate melt evenly in the pot? Adding coconut oil helps it melt smooth without clumping, so yeah it works real well.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Double Chocolate Peppermint Cookies Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ½ cup Unsalted butter room temperature
- 1 cup Light brown sugar packed
- 1 Egg room temperature
- 2 teaspoons Vanilla extract
- 1 teaspoon Peppermint extract
- ⅓ cup Dutch processed cocoa powder
- 1 cup All purpose flour with ½ teaspoon baking soda and ½ teaspoon salt
- ¾ cup White chocolate chips
- 7 oz High quality white chocolate chopped
- 1 teaspoon Coconut oil
- ½ cup Crushed peppermint candies for topping
Instructions
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream together the butter and light brown sugar until fluffy.
- Add egg, vanilla, and peppermint extracts. Mix well until uniform.
- Sift in cocoa powder, flour, baking soda, and salt. Stir gently.
- Fold in white chocolate chips.
- Scoop dough onto lined sheet, spacing 2 inches apart.
- Bake 10–12 minutes until edges set and center is soft.
- Cool on sheet 5 minutes, then transfer to wire rack.
