Pressure Cooker Chocolate Marshmallow Cookies You Gotta Try
These soft and gooey chocolate marshmallow cookies are gently cooked with steam in a pressure cooker before finishing to perfection in the oven, giving you a thick chewy center and burst of chocolate flavor with every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ½ cup unsalted butter room temperature
- ⅓ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 egg large, room temperature
- 1 ⅓ cups all-purpose flour
- ½ teaspoon espresso powder
- ⅓ cup Dutch processed cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup chocolate chips
- ½ cup marshmallow fluff
Instructions
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla until well combined.
- In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients just until combined.
- Gently fold in the chocolate chips and marshmallow fluff.
- Use a cookie scoop to portion dough onto prepared baking sheet, spacing 2 inches apart.
- Bake for 10 to 12 minutes, or until edges are set and centers are still soft.
- Let cookies cool on baking sheet for several minutes before transferring to wire rack.
Notes
For best results, avoid overmixing. Store cooled cookies in an airtight container to maintain softness. Reheat briefly for melty marshmallow delight.