Steam curls up from the valve and your stomach starts talking back. You smell that? It’s like instant cozy right in your kitchen. The peppermint and cocoa dance together and it's kinda impossible not to want a cookie right then and there.
You catch that gentle hiss from the valve and remember how quick this treat comes together. It’s not just about speed though. The tender pull of the cookie dough baking under pressure really gets that soft, chewy goodness happening. No dry or crumbly bites here.
It’s the broth depth of flavor packed into these simple ingredients that kinda surprises you. That peppermint extract hits just right, and the chocolate chips? Dang, they melt into little pockets of sweet delight. You’re getting warmth and nostalgia all rolled into one cookie, perfect for when the weather turns cool or you just want a little treat to brighten your day.
The Truth About Fast Tender Results
- Pressure cooking seals in moisture so your cookies stay soft, not dry.
- Steam cues from the valve tell you when the cookie dough is perfectly heated through.
- The natural release phase lets the cookies finish baking gently without overcooking edges.
- Your peanut butter or peppermint extract gets way more pronounced flavors than baking in a traditional oven.
- That tender pull you want in cookies is easier to hit when the dough bakes under pressure.
- Cookies rise evenly because the heat is trapped and constant, no hotspots like in ovens.
- You get rich broth depth flavor because ingredients melt together differently with steam around ’em.
Check out some easy dump meals that save time in the kitchen, or learn about the cheesy herbed soft pretzels that make great snacks.
What Goes Into the Pot Today
- ¾ cup unsalted butter, room temperature so it creams easily
- ½ cup granulated sugar for that classic sweetness
- ½ cup brown sugar to keep things a little chewy and gooey
- 1 egg to bind all these yummies together
- ½ teaspoon salt to balance out the flavors
- 1 teaspoon baking soda for that perfect rise
- 1 teaspoon peppermint extract for bright, fresh zing
- ¼ cup cocoa powder for rich chocolate flavor
- 1 ½ cups all purpose flour to give the cookies their body
- 4 ounces milk chocolate chips for melty pockets of sweetness
- 12 full size marshmallows, cut in half (I went with Dandie's vegan ones but regular ones work too!)
Try using a classic crockpot dish for easy set-it-and-forget-it cooking, or explore marinated cheese appetizers with salami and olives for quick party snacks.
The Full Pressure Cooker Journey
First, you gotta preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. You’ll be finishing these cookies there after the pressure part.
Now, grab a large bowl and cream together that butter with your granulated and brown sugars until it’s light and fluffy. It’s kinda like waking up the sugars to almost melt into the butter.
Next you beat in the egg and peppermint extract. You’ll notice that smell pop right out once they’re mixed well.
In its own bowl, mix your flour, cocoa powder, baking soda, and salt. Whisk it good so it’s all evenly spread out.
Gradually add this dry mix into the wet bowl, stirring just until it combines. Don’t overmix or you’ll lose some of the tender pull.
Fold in your milk chocolate chips careful not to lose those little chunks.
Here’s where you scoop your dough by tablespoons onto the lined sheet. Keep 'em spaced around 2 inches apart so they got room to spread a bit.
Then bake for 10 to 12 minutes, till cookie edges look set but centers still soft. You’ll let them cool on the sheet 5 minutes before moving ’em to a rack.
Quick Tricks That Save Your Time
- Set out your butter earlier so it’s soft and creams faster with the sugars.
- Use a cookie scoop to measure dough evenly and speed up the scooping part.
- Line two baking sheets at once if you wanna bake doubles and save time in between.
- Mix dry ingredients in advance so you just add and stir when you’re ready.
- Cut marshmallows ahead and tuck ‘em in fridge till dough is ready to bake.
When You Finally Get to Eat
That first bite is kinda like drinking hot cocoa that’s been turned into cookie form. You feel the soft chocolatey dough melt in your mouth with just a hit of peppermint cooling your tongue.
The marshmallow bits give bursts of gooey, almost toasted sweetness. They add a little chew that pairs perfectly with the tender crumb.
You recall cozy nights and chilly mornings just from one bite. These cookies warm you up from the inside and make you glad you fired up that pressure cooker today.
How to Store This for Later
Once your cookies are cool, store ’em in an airtight container at room temperature. They’ll stay soft for about 3 to 4 days, which is great if you wanna savor them slowly.
If you got more cookies than you can eat soon, pop some in the fridge. They keep for up to a week but might firm up a little. Just bring ’em to room temp before munching.
Another way is to freeze the cookies between wax paper in a sealed bag. When you want a cookie, let it thaw on the counter for about 30 minutes and you’ll almost forget it was ever frozen.
Or you can freeze the dough balls before baking. Just make sure to separate ’em well so they don’t stick. When you’re ready for fresh cookies, toss 'em right on a baking sheet and bake as usual.
For more cozy dessert ideas, browse our Sweet Potato Honeybun Cake or try Maple Sugared Cranberries for a festive sweet treat.
Common Questions and Real Answers
- Can I make these cookies without a pressure cooker? Yep, but I gotta say the tender pull you get from the pressure cooker is tough to beat. Oven baking works fine too but might be a little less soft.
- What if I don’t have peppermint extract? Vanilla extract isn’t a bad swap, but you lose that fresh, cool zing you get from peppermint. You can also toss in crushed candy canes if you want.
- Are the marshmallows necessary? Not totally. They add fun texture and a gooey surprise but cookies still taste great without them.
- How do I know when the cookies are done? When the edges look set and the centers feel slightly soft but not doughy. They firm up more as they cool.
- Can I double the recipe? For sure, just bake in batches since your baking sheet’s probably only gonna hold so many at once.
- What’s the best way to store these cookies? Airtight containers at room temperature are your best bet. Fridge is ok for longer keeping but can firm cookies up.
Peppermint Hot Cocoa Cookies
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- ¾ cup unsalted butter room temperature
- ½ cup granulated sugar classic sweetness
- ½ cup brown sugar for chewy texture
- 1 egg
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon peppermint extract for a fresh zing
- ¼ cup cocoa powder rich chocolate flavor
- 1 ½ cups all purpose flour
- 4 oz milk chocolate chips
- 12 marshmallows cut in half, vegan or regular
Instructions
Baking Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream together butter, granulated sugar and brown sugar in a large bowl until light and fluffy.
- Beat in the egg and peppermint extract until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually stir dry ingredients into wet ingredients just until combined.
- Fold in the milk chocolate chips.
- Scoop tablespoon-sized dough onto baking sheet, about 2 inches apart.
- Bake for 10–12 minutes until edges are set and centers are soft. Let cool on sheet 5 minutes.
- Transfer to a rack and serve warm.
