Steam curls up from the valve and your stomach starts talking back. You spot that sweet smell kinda drifting from the cooker and feel your patience wearing thin. It’s that little moment when you realize, yep, the cookie’s gonna be good.
You recall how gooey marshmallows and melted chocolate come together like best friends in this recipe. That smell reminds you of campfires, laughter, and those sticky fingers you just can’t get mad about. Pressure cooker style means you saved time without givin’ up the yum.
When you press the quick release and hear the soft hiss, your excitement kinda doubles. The aroma hitting you is like a warm hug after a long day. You collect your courage and carefully open the lid, ready for cookie heaven kinda moments.
Why This Recipe Works Every Single Time
- The pressure cooker helps make the cookies super soft inside while edges get just enough chew.
- Using cocoa powder with baking soda balances that rich chocolate flavor without bitterness.
- The mix of butter and shortening keeps the dough moist and not too greasy.
- Chunks of chocolate and graham crackers add that perfect crunch and gooey contrast.
- Dehydrated marshmallows melt nice but don’t make your cookies soggy.
- The steam cues from quick and natural release keep your baking precise, no overcooked cookies here.
What Goes Into the Pot Today
For this you’ll grab 1 ¼ cups all-purpose flour and half a cup of cocoa powder. That’s your base for chocolate-goodness.
Then you add ¾ teaspoon baking soda and a half teaspoon salt to keep your dough balanced.
The fats you use are half cup unsalted butter, softened, along with ¾ cup butter flavored shortening. Both make it rich but tender.
You mix in half a cup white sugar and half a cup packed brown sugar for sweetness that kinda sings.
One egg and one teaspoon vanilla extract bring it all together into a smooth dough.
For the s’mores twist you’ll need about half a cup of mallow bits plus some more for garnish. Dehydrated marshmallows work real good here.
Don’t forget two sheets of graham crackers, chopped into small chunks, plus half a cup each of mini chocolate chips and semi sweet chocolate chunks.
All these ingredients blend into cookie gold once you start mixing.
Your Complete Cooking Timeline
First thing, you gotta preheat your oven to 350°F. While that’s warming up, line a baking sheet with parchment paper so your cookies don’t stick.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This keeps the dry ingredients ready for your wet mix.
Next up, cream the butter, shortening, white sugar, and brown sugar in a large bowl. Beat until it’s light and fluffy because that texture helps the cookies rise right.
Add your egg and vanilla extract into that creamy mix and beat until well combined. You want even texture without lumps.
Now, slowly stir your dry ingredients into the wet ones until they just mix together. Don’t overmix or you’ll end with tough cookies.
Fold in your chocolate chips and graham cracker chunks gently. This step makes sure every bite’s packed with flavor.
Scoop tablespoon-sized balls of dough onto your lined baking sheet. Leave about two inches space so cookies have room to spread.
Press a few mini marshmallows and chocolate pieces right on top of each cookie ball. This is your guarantee for gooey s’mores bites.
Bake for 10 to 12 minutes or until the edges set but the center’s still soft. Once done, let your cookies cool on the sheet for about 5 minutes before moving them to a wire rack.
Valve Hacks You Need to Know
- Start with quick release once you're near the end of baking to stop overcooking cookies.
- Try natural release for a couple minutes if you want softer centers that melt in your mouth.
- Watch for steam cues – when the pressure builds, you know it's working and no peeking yet!
- If your cookies feel too moist, open the lid after a slow release and set 'em on a rack to dry out a bit.
- Line your pot with parchment to avoid sticky messes and make cleanup way easier later on.
When You Finally Get to Eat
That first bite’s gonna hit you with rich chocolate warmth, kinda like a cozy blanket on a chilly day. You’ll feel the soft marshmallow melting slowly over your tongue while the graham cracker bits add a nice crunchy surprise.
The cookies are chewy at the edges but soft enough in the center to remind you of fresh campfire treats. You might wanna grab a glass of milk or your favorite coffee to round it all out.
Every forkful brings a little nostalgia mixed with pure joy. The varying textures keep your mouth entertained and it’s real hard to stop at just one.
You feel that homey sweetness isn’t overbearing, it hits just right with the chocolate and vanilla mingling perfectly. This is the kinda treat that makes you smile without tryin’ too hard.
Making It Last All Week Long
Store the cookies in an airtight container at room temperature to keep them soft and fresh for a few days. Gotta seal them up good to avoid drying out.
If you want to stretch the joy, wrap each cookie individually in plastic wrap before placing in the container. This helps keep flavors locked in.
For longer storage, pop the cookies into a freezer-safe bag and freeze ’em. When you’re ready, just thaw at room temperature or warm ’em for a few seconds in the microwave.
You can also refresh cookies by placing them in a warm oven for a couple minutes. It kinda brings back that fresh-baked feeling and makes the marshmallows soft again.
What People Always Ask Me
- Can I use regular marshmallows instead of dehydrated ones?
You sure can, but dehydrated marshmallows melt better without turning your dough soggy, that’s why I like ’em here. Check out some classic crockpot recipes for more easy cooking tips. - How do I prevent cookies from spreading too much?
Chilling your dough before baking works real good. Also, make sure you leave enough space between dough balls for spreading. For other baking hacks, see our Sweet Potato Honeybun Cake tips. - Can I swap shortening for more butter?
Yep, you can use all butter but shortening helps keep them soft and tender longer, kinda depends on your texture goal. You might also like our mozzarella stuffed rosemary parmesan soft pretzels as a cheesy alternative. - Can I make these gluten-free?
You can try a gluten-free flour blend but results vary since pressure cooker moisture affects texture differently. - Is it okay to add nuts?
Sure thing! Chopped walnuts or pecans would add a nice crunch that plays well with the chocolate and graham crackers. - What's the best way to reheat the cookies?
A few seconds in the microwave or warm oven will soften them right up and refresh the marshmallow goodness.
Double Chocolate S’mores Cookies Recipe
Equipment
- 1 Mixing bowl 1 large + 1 medium
- 1 Electric mixer or stand mixer For creaming butter and sugar
- 1 Baking sheets lined with parchment
Ingredients
Main Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup butter flavored shortening
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup mallow bits plus more for garnish
- 2 sheets graham crackers chopped into chunks
- ½ cup mini chocolate chips
- ½ cup semi sweet chocolate chunks
Instructions
Baking Instructions
- Preheat oven to 350°F. Line baking sheets with parchment.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another large bowl, cream butter, shortening, white sugar and brown sugar until light and fluffy.
- Add egg and vanilla; beat until smooth.
- Gradually mix dry ingredients into wet mixture until dough forms.
- Stir in mallow bits, graham crackers, mini chocolate chips and chocolate chunks.
- Form large dough balls, place on baking sheet and top with extra mallow bits and chocolate.
- Flatten gently using the bottom of a glass.
- Bake for 12 minutes until edges are set and centers still look soft.
- Let cookies cool on baking sheet for 5 minutes, then transfer to rack to cool completely.
