You catch the smell through the steam vent and suddenly you are starving. It’s that sweet, toasty scent kinda teasing your nose. You’re instantly thinking about something warm and gooey, something that melts in your mouth and hits all the right cozy feelings.
This S’more Cookies recipe? Yeah, it’s gonna work real good to fix that craving. The kinda treat that brings back camping vibes even if you stuck inside your city condo. You feel the steam rise and see the float valve pop up, a sign your pressure cooker is doing its thing while you get ready for a sweet time.
The best part is you got easy steps and ingredients, no need for fancy baking ovens. Your cookie dough gets that perfect soft center with marshmallows toasted just right. As soon as the natural release finishes, you’re gonna wanna dig right in.
Why This Recipe Works Every Single Time
- The pressure cooker locks in moisture so cookies stay soft and melty inside.
- Float valve gives you a clear signal when pressure is up and it’s baking time.
- The slow release method keeps cookies from overcooking and drying out.
- Using fresh marshmallows in the center ensures gooey melty bites every time.
- Simple mixing steps mean you won’t overwork the dough, keeping texture perfect.
What Goes Into the Pot Today
- 1 cup all-purpose flour (that’s about 120 grams, easy to measure)
- Half teaspoon baking soda (2.5 grams for a little rise)
- Quarter teaspoon salt (a pinch of balance)
- 6 tablespoons unsalted butter, softened (three ounces, gotta get it soft so it blends smooth)
- Half cup granulated sugar (100 grams for sweetness)
- 3 tablespoons brown sugar (about 41 grams adds that caramel hint)
- 1 large egg (for binding everything good)
- 1 teaspoon vanilla extract (5 mL, gives it that warm aroma)
- Three quarters cup chocolate chips (170 grams of melty chocolate yum)
- 6 large marshmallows, snipped in half or 36 mini marshmallows (for that gooey center)
- 4 whole graham cracker sheets, divided (crushed as topping or into the dough)
These simple ingredients come together to make something that’s gonna impress your snack game. No fancy stuff, just comfort and sweetness working hand in hand.
The Exact Process From Start to Finish
- First up, you wanna get your pressure cooker ready. Pop in a trivet or rack at the bottom so cookies don’t sit in water. Add about a cup of water beneath. You’re setting the stage for some steam fun.
- Next, mix your dry ingredients together in a medium bowl. That means flour, baking soda, and salt. Whisk it all so it spreads out evenly.
- In a separate big bowl, cream your softened butter with granulated and brown sugars till the mix looks light and fluffy. This step is key so you get that good cookie texture.
- Beat in your big egg and vanilla extract until it’s smooth and combined. Your batter will smell amazing right now.
- Slowly add dry ingredient mix to your wet stuff, folding just until you see no more flour. Don’t over mix or cookies get tough.
- Fold in the chocolate chips, it’s like little pockets of happiness right there.
- Scoop out tablespoon-sized dough balls and gently press a half marshmallow right in the center of each cookie. If you’re using mini ones, just nestle a few on top. Place these on a heatproof plate or pan that fits inside your pressure cooker.
- Seal the lid, check the float valve is down, then cook on high pressure for about 11 minutes. When timer’s done, do a slow release so cookies finish soft and melty. Watch for steam cues and when float valve drops, open the lid carefully.
Now let cookies cool just a few before grabbing one. Trust me, that wait is worth it!
Easy Tweaks That Make Life Simple
- If you’re short on time, using mini marshmallows is a quick shortcut. No snipping needed and easy to press into dough.
- You can swap out half the chocolate chips for white chocolate or peanut butter chips if you want a twist. Works great and doesn’t change pressure cooker timing.
- Instead of a heatproof plate, you can try silicone baking mats that fit your pot. They make cleanup way easier and cookies slide right off.
That First Bite Moment
When you take that first bite, you gonna notice the marshmallow center is soft and extra gooey. It kinda stretches out as you pull the cookie away, making your lips smile like crazy.
The chocolate chips inside are melted just enough to blend in with the buttery dough. The edges are soft but a little toasted, setting off the sweet marshmallow perfectly. It’s like a campfire treat but way easier.
The graham crackers bring a tiny crunch and that classic flavor that kinda ties everything together. You feel warm and happy, wishing you made double the batch.
Smart Storage That Actually Works
- Store extras in an airtight container at room temp and eat within 3 days for best softness. You want cookies fresh and squishy.
- If you want cookies for later, pop them in the fridge but they might firm up a bit. Just microwave a few seconds to soften right before eating.
- For longer storage, freeze cookies in layers separated by parchment paper in a freezer bag. When ready to eat, thaw at room temp or toast lightly for fresh taste.
- Avoid stacking too many cookies on top of each other when warm or marshmallows might get squished. Keep a single layer for best shape and gooeyness.
The FAQ Section You Actually Need
- Q: Can I use gluten-free flour instead of all-purpose?
A: Yep, just swap one-for-one with gluten-free blend but texture might be slightly different. Pressure cooker helps keep moisture so still tasty though. - Q: How do I know when the pressure cooker is ready?
A: Look for the float valve to pop up. That means pressure’s built and cookin’ has started. Keep lid sealed till then. - Q: Can I skip the natural release and just quick release?
A: I don’t recommend quick release here cause cookies need some gentle finishing time. Slow or natural release is best for soft texture. - Q: Can I double the recipe?
A: Doubling is fine but make sure your pan fits inside the cooker without crowding. Cook time stays about the same but check steam cues closely. - Q: What if my marshmallows don’t get toasted enough?
A: Try putting cookies under a broiler for a minute after cooking just to get that toasty look. Watch carefully so they don’t burn. - Q: Any way to make cookies crunchier?
A: For crunchier edges, after pressure cooking, transfer cookies to a bake sheet and bake in oven at 350 degrees (F) for 3-5 minutes. Keeps soft middle but gives edge some extra bite.
For more cozy and comforting recipes, try our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe perfect for easy weeknight dinners, or enjoy the deliciously herbed Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for your next snack session. Also, check out our Easy Marinated Cheese Appetizer with Salami & Green Olives for a flavorful appetizer option.
S’more Cookies Pressure Cooker Recipe
Equipment
- 1 Pressure Cooker with trivet or rack
- 1 Mixing bowl medium and large
- 1 Heatproof plate or pan to fit inside pressure cooker
Ingredients
Main ingredients
- 1 cup all-purpose flour about 120 grams
- ½ teaspoon baking soda 2.5 grams
- ¼ teaspoon salt
- 6 tablespoons unsalted butter softened
- ½ cup granulated sugar 100 grams
- 3 tablespoons brown sugar about 41 grams
- 1 large egg
- 1 teaspoon vanilla extract 5 mL
- ¾ cup chocolate chips 170 grams
- 6 large marshmallows snipped in half or use 36 mini marshmallows
- 4 whole graham cracker sheets divided for topping and inside
Instructions
Instructions
- Place a trivet or rack in the pressure cooker. Add 1 cup of water underneath it.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract to the creamed butter mixture and beat until smooth.
- Gradually fold in the dry ingredients until just combined.
- Stir in chocolate chips.
- Form tablespoon-sized dough balls and press a half marshmallow in the center of each.
- Place formed dough on a heatproof plate fitting inside your pressure cooker. Top with graham cracker pieces.
- Seal the lid and cook on high pressure for 11 minutes. Let pressure release naturally.
- Carefully remove cookies and let cool slightly before enjoying warm.
