Cosmic Brownie Cookies in Your Pressure Cooker
Say hello to this upgraded cookie version of your favorite childhood treat! These Cosmic Brownie Cookies are rich chocolate cookies with a shiny chocolate ganache frosting, topped with cosmic brownie sprinkles for a chocolate lover’s delight.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough and Ganache
- 1 cup Salted butter melted
- 1 ¼ cup Granulated sugar
- ¾ cup Light brown sugar
- 2 ½ teaspoon Vanilla extract
- 2 Eggs room temperature
- 1 ⅔ cups All-purpose flour
- 2 teaspoon Corn starch
- 1 cup Cocoa powder preferably dark chocolate
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 8 oz Semi-sweet chocolate bars or chips
- ¾ cup Heavy cream
- ½ teaspoon Vanilla extract for ganache
- 1 cup Cosmic brownie sprinkles
Instructions
Instructions
- Preheat oven to 350°F or prepare pressure cooker with trivet and water at bottom.
- Whisk melted butter with both sugars until smooth and glossy.
- Stir in vanilla extract, then crack in eggs one at a time, mixing well after each.
- In separate bowl, whisk together flour, corn starch, cocoa powder, baking soda, and salt.
- Fold dry ingredients into wet mixture slowly until just combined.
- Scoop dough onto parchment lined heatproof tray fitting pressure cooker, spacing 2 inches apart.
- Place tray on trivet inside cooker with 1 inch water below. Lock lid, set valve. Cook on high pressure 12 minutes, then natural release.
- For ganache, heat cream to simmer, pour over chocolate in bowl. Let sit 5 minutes. Add vanilla extract and whisk until smooth.
- Once cookies have cooled completely, spread ganache on top and sprinkle with cosmic brownie sprinkles.
Notes
Store cooled cookies in airtight container up to 3 days. Refrigerate or freeze extras. Reheat gently before eating for best texture.