Double Chocolate Peppermint Cookies Pressure Cooker Recipe
Deliciously rich and minty, these double chocolate peppermint cookies are baked with help from a pressure cooker for an ultra-soft center and crispy edges – perfect for holiday treats or anytime cravings.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ½ cup Unsalted butter room temperature
- 1 cup Light brown sugar packed
- 1 Egg room temperature
- 2 teaspoons Vanilla extract
- 1 teaspoon Peppermint extract
- ⅓ cup Dutch processed cocoa powder
- 1 cup All purpose flour with ½ teaspoon baking soda and ½ teaspoon salt
- ¾ cup White chocolate chips
- 7 oz High quality white chocolate chopped
- 1 teaspoon Coconut oil
- ½ cup Crushed peppermint candies for topping
Instructions
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream together the butter and light brown sugar until fluffy.
- Add egg, vanilla, and peppermint extracts. Mix well until uniform.
- Sift in cocoa powder, flour, baking soda, and salt. Stir gently.
- Fold in white chocolate chips.
- Scoop dough onto lined sheet, spacing 2 inches apart.
- Bake 10–12 minutes until edges set and center is soft.
- Cool on sheet 5 minutes, then transfer to wire rack.
Notes
Store in airtight container at room temp for 2 days or freeze individually. Microwave for 10 seconds to soften again.