That first hiss from the cooker tells you something good is happening. You remember that crisp sound like a whisper promising warmth and yum. This is when the pressure cooker starts working its own kind of charm on your ingredients.
You spot that sealed ring locking down tight, keeping all the steam and smells trapped inside. This little round piece is a key player that makes sure your brownies come out just right. It’s kinda comforting hearing the cooker humming along.
You sense the anticipation rising while the timer ticks down. The kitchen starts smelling like melted chocolate with a hint of peppermint, and you can’t help but imagine biting into those soft, fudgy cookies with a peppermint frosting that melts perfectly on your tongue.
The Truth About Fast Tender Results
- The quick release helps you avoid overcooking your goodies so the cookies stay soft and tender.
- Using natural release after a short cooking time gives the dough time to finish gently without drying out.
- The sealing ring traps all the steam and flavors inside for moist, rich cookies every time.
- Slow release is your friend when you want a softer crumb that just barely pulls apart.
- The pressure cooker evenly heats your batter fast, so chocolate melts smoothly creating that fudgy feel.
- You gotta trust the timing to nail that tender pull texture without guesswork.
- Pressurized steam bursts through the batter, making your peppermint brownies rise just enough to stay chewy, not dense.
What Goes Into the Pot Today
- ½ cup unsalted butter diced into 4 pieces
- 1 cup good quality semi-sweet chocolate chips
- 2 oz unsweetened baking chocolate roughly chopped
- 1 ¼ cups all-purpose flour scoop and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 large egg yolk
- ⅔ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 4 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- ½ teaspoon peppermint extract for frosting
- 2 cups powdered sugar
- Crushed peppermint candy canes for topping
How It All Comes Together Step by Step
Step one you gotta preheat your oven to 350°F and line your sheet pans with parchment paper. This is gonna keep your cookies from sticking and make cleanup easier.
Next you melt butter, semi-sweet chips, and baking chocolate in a heatproof bowl over simmering water. Stir it till smooth and take it off the heat to cool a bit. This melted mix is your fudgy base.
Meanwhile, whisk together flour, baking powder, and salt in a separate bowl. This dry mix is your cookie’s structure.
In a big bowl, beat eggs, egg yolk, brown sugar, and granulated sugar till you see it light and fluffy. This air gets the cookies tender.
Slowly pour the warm melted chocolate into the egg mix beating as you go. Don’t rush this or you might scramble the eggs—keep it gentle.
Then fold in the dry ingredients just till combined. Don’t over mix or you’ll lose that tender pull feel in your cookies.
Use a cookie scoop or spoon to drop dough balls spaced two inches apart on your prepared sheets. Bake 8-10 minutes till edges set and tops crack shiny. Cool on the pan for 5 minutes before moving to rack. Let cookies cool fully before frosting with that peppermint cream cheese frosting and sprinkle crushed candies on top.
Valve Hacks You Need to Know
- If you want a softer cookie, go for slow release instead of quick release to keep moisture locked in.
- Always check your sealing ring before cooking—if it’s worn out, steam can escape and cookies won’t cook right.
- For faster cleanup, drop a cup of water in the pot before cooking to create steam, then wipe down after.
- If your cookies are a little too moist after cooking, take off the lid and use quick release to let out extra steam.
- Sometimes you gotta nudge your sealing ring back into place if you hear weird noises during cooking. It’s normal but gotta be snug.
When You Finally Get to Eat
You sink your teeth into a Frosted Peppermint Brownie Cookie and the fudgy chocolate meets the cool peppermint frosting. It’s a combo that wakes up your taste buds in the best way.
The edges have a slight crisp while the middle stays soft and chewy. That tender pull you worked for just melts as you chew.
The crushed candy bits add a little crunch and burst of peppermint with every nibble making these cookies perfect for when you wanna feel festive.
Hot cocoa or cold milk? Either way, this pairing makes you wanna reach for more even when you’re kinda full.
Your Leftover Strategy Guide
- Store your leftover cookies in an airtight container at room temp for up to 3 days to keep them soft.
- If you’re lookin to keep them longer, pop them in the fridge sealed tight. They last about a week but you gotta let them come to room temp before eating.
- For the longest shelf life, freeze cookies wrapped individually or in layers with parchment paper inside a freezer bag. Thaw overnight in the fridge or quick release them on the counter about 30 minutes before serving.
Common Questions and Real Answers
- Can I make these cookies without the peppermint extract? Sure thing you can skip it or swap in vanilla for a plain brownie cookie vibe.
- How do I know when the cookies are done in the pressure cooker? You want edges set and tops shiny and cracked but a slight jiggle is okay. That tender pull means they’re perfectly cooked.
- Is quick release always better than natural release? Not always you gotta pick based on the texture you want. Quick release for a bit firmer and slow or natural release for softer results.
- Can I make frosting ahead? Totally yes and it actually tastes better after a few hours when flavors mingle.
- My sealing ring smells funky, what do I do? Give it a good wash or replace it to avoid funky smells messing with your cookies.
- What if cookies stick to the pan? Use parchment paper or make sure you grease well before dropping dough balls to prevent sticking and messing up your cookie’s shape.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a comforting hearty meal, explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a savory twist on snacks, or enjoy a delightful Easy Marinated Cheese Appetizer with Salami & Green Olives for your next social gathering.
Frosted Peppermint Brownie Cookies {From Scratch}
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ cup unsalted butter diced into 4 pieces
- 1 cup semi-sweet chocolate chips good quality
- 2 oz unsweetened baking chocolate roughly chopped
- 1 ¼ cups all-purpose flour scoop and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 large egg yolk
- ⅔ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 4 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- ½ teaspoon peppermint extract for frosting
- 2 cups powdered sugar
- Crushed peppermint candy canes for topping
Instructions
Instructions
- Preheat oven to 350°F and line sheet pans with parchment paper.
- Melt butter, semi-sweet chips, and baking chocolate in a heatproof bowl over simmering water until smooth. Set aside to cool.
- Whisk together flour, baking powder and salt in a bowl and set aside.
- Beat eggs, egg yolk, brown sugar, and granulated sugar until light and fluffy.
- Slowly beat in the warm chocolate mixture to the eggs. Mix gently.
- Fold in the dry ingredients until just combined, then chill the dough for 45 minutes.
- Scoop dough into balls spaced apart on baking sheets. Bake for 8–10 minutes.
- Cool cookies for 5 minutes on the pan then transfer to wire rack and cool completely.
- Frost with peppermint cream cheese frosting and sprinkle with crushed candy canes.
